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Weigh in #34


I'm a bit annoyed that Fitbit and ITTT stopped talking to each other and stopped sharing my daily update on here - although I suppose it would be annoying to my readers after a bit so I'll live with it.

In truth I only wanted to show off that fact that I am still taking this walking lark seriously. I am getting my steps in every day! I am tracking my food every day! And it is paying off!

One thing I didn't do was sort my bike out. I simply haven't had time, what with work, kids, walking, volunteering to help out the scout group. But since it will take money to fix and I have none spare this  month I guess it can wait for now.... I'll try to dig it out and see what state it is in but I am still rushed off my feet.

This week I dropped 3lb!

That's 7lb this month, 10lb since I rebooted the diet last month, 40lb over all.... But still a good way from where I was before I let it all slip. I'm really happy with my progress and I can see myself getting back to where I was and continuing to lose to get to target.

Today has been a big food day - silly breakfast and a takeaway tea too but I've pointed it and it's within my fitpoints (good job I worked hard). I need to be good all week now to make sure it doesn't have to bad an effect. We're away next weekend so I think food will be..... not good then either. Extra steps need to be stepped! Do the work so I can afford a little luxury!




Facebook has changed it’s policy for posts to Facebook pages like mine. They are only showing posts to a few likers unless I pay to boost the views. Since I don't earn money from my blog (or at least not much, not even enough to buy one posh a coffee a week) I wont be doing that. The best way to make sure you will see my blog posts is to subscribe by email up there on the right. I usually only email once a week and include an invitation to my blog hop so you can share your posts too. 

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Recipe Review: Hairy Bikers liver & bacon with onions & gravy

I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola