Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

Export My Content

hopena Bye! ♥♥♥

try 43 new recipes (read all 38 entries…)
Vegetable Vindaloo

Serves: 2
Calories per serving: 145
Freezing: recommended

Hot and tasty, as well as sweet and sour, this curry is from Goa, which lies to the west of India. Serve with four tablespoons of cooked, plain basmati rice and cucumber raita for 3 1/2 extra points per serving.


Low-fat cooking spray
2 medium onions, chopped
100g (3 1/2 oz) okra, trimmed and cut into lengths (I used green beans, but forgot to cut them into lengths, as suggested…)
1 medium red pepper, de-seeded and cubed
1 medium green peper, de-seeded and cubed
100g (3 1/2 oz) mushrooms, sliced
2 garlic cloves, crushed
4 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon turmeric
400g can of chopped tomatoes
salt and ground pepper

Cooking Instructions:

1. Heat a non-stick frying pan. Spray with the cooking spray. Stir-fry the onions for about five minutes, until soft.

2. Add the rest of the fresh vegetables.

3. In a bowl or with a pestle and mortar, mix together the garlic, vinegar, sugar and spices to form a paste, then add to the pan and cook for one minute.

4. Add 100ml (3 1/2 fl oz) water and the tomatoes to the pan. Cover with a tight-fitting lid and cook for ten minutes.

5. Remove the lid. Cook for 2-3 minutes more to thicken the sauce.

6. Season to taste, and serve.

I have yet to try any of this – I’ve just finished making it for later.

(This recipe came from a Weight Watchers book, called Spice Up Your Life.)


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