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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atinygoat is thankful for this community.

become a better cook (read all 7 entries…)
After a simple, yet satisfying dinner..

I am marking this goal as complete.

I have more hits than misses, and have acquired a knack (I think, anyway!) for combining certain flavors together, and can consistently follow written recipes to make foods that I am happy to eat.

This is not to say that my journey in becoming a better cook is done.. I’ll always have new things to learn and room to grow!

Tonight’s dinner:

1 egg
2 tsp sesame oil
2 tbsp vegetable oil
200g/7oz long-grain rice (uncooked weight), cooked and left to go cold
100g/4oz frozen peas, defrosted (rinse under warm water to do this quickly)
4 spring onions, finely chopped
100g/4oz beansprouts (optional)
1-2 tsp soy sauce
ground white pepper

Preparation method
Beat together the egg and sesame oil and put to one side.
Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.
Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.


Tarrador My God, it's full of stars...

One trick I learned...

early on was to cook my rice a day ahead of time, spread on a cookie sheet or plate and cooled in the fridge. This is also a great way to use left over rice of just about any flavor. I’m not sure exactly why, but it always made for a nicely textured rice dish, and that is what they do in the Chinese restaurants, so I figure its a good tip. I also just throw in my green peas stil frozen (just not in a frozen clump). They cook really fast and seem to stay bright green longer when they go in frozen.

Simple is the most satisfying. Congrats on reaching your goal.

atinygoat has gotten 7 cheers on this entry.


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