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.

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FAQ

ATLfemme is an Extroverted Self-Knowing Money Manager

Cook and eat what I have before buying more (read all 10 entries…)
Week of 11/8

I have one remaining hunk of pork loin, so that will be the focus of this week’s menu. The prior hunks were extremely dry, regardless of varied marinades and cooking methods – so I will brine this one in apple cider before cooking it.

I have some leftover cornbread muffins; I’m going to crumble them up, add some frozen corn and the last of the shredded cheese, pour on a mixture of milk & egg and bake it for a cornbread casserole to accompany the pork loin.

I bought some roasted vegetables (parsnips, brussel sprouts, carrots, rutabega) this weekend, and that will make a nice side dish too.



Comments:

Have you tried wrapping the pork in bacon before cooking?

ATLfemme is an Extroverted Self-Knowing Money Manager

wrapped in bacon

Yep, tried that. The outer edge was fine but the insides were still dry & chewy.

Hopefully brining will solve it.

(This comment was deleted.)

italnola Survived a year in Little Rock

brining

I love brining pork in apple juice brine.


 

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