Hi girls! Am on my phone so will update the front page when I have access to an iPad or laptop (to be honest they are in my room but I am too tired to go and get them!)
Rosie I am so bummed for you about AF I really thought your chart was great end that this was your month - loads of

coming his

to you!!!
Lainey I'm sorry you're in pain! Praying AF will get on her broom and leave you alone - for at least nine months!!!
As for preg supplements I take blackmores preg and breast feeding - there is not enough of a difference to justify the extra $ for conceive well and my dr has said the folate and iodine is more than sufficient for conception - I think it is a personal choice though. I also take vit b and c supps to boost my energy and immunity.
Jayney so glad you're back and glad you liked the re ole I emailed you - for others who are interested it is:
Port Lamb shanks
Ingredients (serves 4)
1 cup SR flour
4 large lamb shanks
2 tablespoons olive oil
2 large onions, unpeeled, cut into 1cm slices
2 garlic cloves, crushed
2 cups chicken stock
3/4 cup tawny port
1/3 cup maple syrup
2 tablespoons traditional Gravox powder*
2 tablespoons cold water
Preheat oven to 180°C. Place flour and salt and pepper in a shallow dish. Lightly coat shanks with flour. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.
Add onions and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add stock, port and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper. Pour over shanks and cover pan tightly with foil. Roast for 1 hour. Remove foil. Turn shanks and roast for 30 minutes or until tender.
Transfer shanks to a platter and cover to keep warm. Mix Gravox and water in a bowl until smooth. Stir into pan juices and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Serve shanks with gravy and roasted veggies.