When you suddenly realise you don’t want to start buying the next size up, you might find it prudent to cut down on your serving sizes. Ros and I have done that BUT we have upped the quality of what we eat. So we now buy grass fed fillet stake or eye fillet and have half each. So the cost even in those small quantities is more but the taste if done right is superb. We’ve even researched how various servings of protein are served in the specialist restaurants aboard cruise ships and last year did classes with Jacques Pepin and his daughter who has her own show on American TV. It’s taken a while but we get it. So last night was a french cut LAMB cutlet rack with tomato, mushroom and onion sauce served tender and moist. Perhaps the sauce was a little sweet, perhaps a side of fresh snap peas would have just set it off so a loss of a couple of points and 8 out of ten on MKR. So the Robinsons are eating well and healthy..What’s the point? The point is that our punting Banks are precious and we need to take care to preserve them in two ways. Firstly, it may cost more but stick to the best quality information and we provide that. John Furgals SMS specials for example or the C Plan. Take care to get the most out of your punting meal by seeking the best possible prices for a more satisfactory outcome and thirdly, when your appetite is sated, walk away from the table satisfied with what you have done. Next strive to do even better next time.