shoes, lasers and green tomato chutney

I've been doing a spot of internet window shopping today, and came across some shoes that must be mine. It's a shame for my feet that they are not in stock in my size, but my bank account is happy about this - they are £80! They are lovely though aren't they.

Today I also had my 6 weekly laser zapping session. PCOS causes a hormone imbalance - increased testosterone and this results in excess hair growth. Some people can deal with this but it really depresses me, so I opted to pay for laser treatment to reduce and elimate the hair.
The lovely lady who does the treatment whacked up the intensity of the laser beam today, and I definitely knew about it. It's only a momentary burning sensation but I was just on the right side of yelping out loud, whilst tyring to have a conversation with her about the recession. The things us ladies have to go through just to look and feel normal.

As a couple of people have requested it, here is my recipe for Green Tomato Chutney:

1kg green tomatoes
2 medium sized apples
500g soft brown sugar
500ml malt vinegar
2cm root ginger
125g raisins
300g onions or shallots (I used white onions)
1 tsp salt
1 tablespoon of mustard seeds (I used the white ones, not sure what it would be like if you used the black ones)

1. Wash and chop the tomatoes into small pieces. 1kg is a lot of tomatoes, so I gave mine a quick blast in the food processor
2. Peel the ginger, and bash it with a rolling pin - but don't break it up
3. Peel apples, and chop onions to roughly similar size to tomatoes - again, I blasted mine in the food processor
4. Put all the ingredients in a deep cooking pot or jam pan, stir with a wooden spoon and bring to the boil, stirring constantly.
5. Once boiling, turn down heat and simmer for at least an hour, stirring occasionally.
6. Prepare glass jars by washing, drying and then heating in a 200 degree oven for approx 20 mins
7. The chutney is done when it has a jam like consistency. Depending how liquid it is, you may need to cook it for up to another 30 minutes
8. Before decanting into Jars remove the ginger. Decant chutney into the warm glass jars and cover each jar with a disc of greaseproof of wax paper whilst still hot
9. Leave for at least a week before eating. 3-4 weeks is best :o)

I tried and tested the chutney today - I had it with some pate on toast and it was dee-lish.