Thick butter on crusty bread: November 29 2018

It's been a topsy-turvy day or two with @ned's post about re-structuring Steemit Inc and then the reactions on Steemit. I was sorry about the people who've lost their jobs, that's always a blow, and at a difficult time of year.

I was interested to hear what people had to say. I've just caught the beginning of the 3rd live stream. Unfortunately, @pennsif's radio show was cancelled, I was hoping there would be some thoughts there, as well as discussing how we grow the steem community in the UK.

After a bit of time to think about it, my plans remain much the same: keep investing in steem (my next target is 10,000SP); work out the best way to use the stake I have; keep posting and commenting.

*Tomato chutney recipe
I made mine with under-ripe, rather than green, San Marzano tomatoes, but definitely on the sharp side.

• Take 500g tomatoes, half and remove the core.
• In a bowl large enough to turn the tomatoes, place a tablespoon of olive oil, another of balsamic vinegar, a dessertspoon of runny honey, a teaspoon of black mustard seeds and one of fennel seeds and three sliced spring onions.
• Add the tomatoes and turn until each half is covered in the mixture (add more of the ingredients to suit you and cover the tomatoes).
• Place the tomatoes in a single layer on a baking tray (I always line mine with baking parchment, saves on burnt tins) and place in a low oven for several hours.
• I started mine at 150 degrees centigrade for about an hour and then turned down to 125 degrees for another two or three hours. Basically, it's when the tomatoes have the right goo-ey, jammy look.
• Tip the tomatoes, onions and any remaining sauce into a bowl or plastic container and leave to cool.
• Mine were eaten within three days, but would probably last for a week in a closed container in the fridge.

Very pleased - made it into the top ten actifiters for yesterday. Cheered me up no end :)

Daily Activity, Walking