Hip Update + Bonus Recipe

It’ll soon be the year anniversary of when my hip started to hurt – woo!
Sometimes I don’t feel like I’ve come very far with it. I’m on a high dose of
strong painkillers and still experience a lot of pain daily.

Having said this, I’m making progress to getting it fixed. Last year I had
my MRI to actually tell me what was wrong, physio to help me strengthen my leg
and a steroid injection into my joint to reduce pain, and now I’m waiting for
another appointment with hopes of getting surgery on it.

I’ve never had any kind of surgery, the only thing I’ve really had done on
the physical side is stitches in my head for when I cracked my head open when I
was younger…twice. I’ve never had an operation or broken a bone so even the
thought of having surgery – as much as I want it done to stop the pain – is
still something that I’m anxious about.

I’m hoping that I’m on the final run to getting it sorted, but it’s still a
tough time, and it’s all still taking its toll on my mental health. Some days
are better than others, but there are still times when I’m fed up of having to
take so many painkillers and just want to stop, regardless of the pain I’m in.

But for now, I’ll continue to plod and get through the best I can until my
next appointment, which will hopefully get on the list for surgery.

As my post with the flapjack recipe was a hit, we decided to make some
shortbread biscuits and post the recipe below:


Shortbread Recipe


300g sugar
600g butter
900g plain flour (plus additional for rolling out mixture)
200g bar of dark chocolate


  • STEP 1 Preheat oven 180c or 160 fan.
  • STEP 2 Weigh out sugar, butter and then mix until completely combined.

  • STEP 3 Roughly chop chocolate and add to mixture.

  • STEP 4 Add flour and mix until combined. Start off with wooden spoon then when majority is mixed use hands.

  • STEP 5 Sprinkle some flour on worktop and roll the dough until it’s about 1cm thick.

  • STEP 6 Using a cookie cutter cut out the shapes you want for the biscuits (we used a glass mug)

  • STEP 7 Place the cut out biscuits on to tray lined with grease proof paper.

  • STEP 8 Put tray in oven for 30 minutes or until light brown.

  • STEP 9 Leave to cool on rack.

  • STEP 10 Enjoy!

As with the flapjack recipe, if you give them a go please let us know how they turn out.

One thought on “Hip Update + Bonus Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s