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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CookiePox is made of everything to come

Try 43 recipes (read all 3 entries…)
Parmesan-Crumbed Fish

I wasn’t sure how long I had to cook the fish so the egg mixture slowly became scrambled eggs ahahah. I love cooking with breadcrumbs… everything comes out much crispier. :)



Got this recipe from a site: http://www.companyscoming.com/recipes/parmesan-crumbed-fish/2009/11/708/

Large egg 1 1
Milk 2 tsp. 10 mL

Fine dry bread crumbs 3/4 cup 175 mL
Finely grated fresh Parmesan cheese 3 tbsp. 50 mL
Chopped fresh parsley 3 tbsp. 50 mL
(or 2 1/4 tsp., 11 mL, flakes)
Salt 1/4 tsp. 1 mL

All-purpose flour 3 tbsp. 50 mL
Snapper fillets, skin and any small 1 1/2 lbs. 680 g
bones removed, cut into 6 pieces

Canola oil 1 1/2 tbsp. 25 mL

Beat egg and milk with fork in shallow dish.

Combine next 4 ingredients in separate shallow dish.

Measure flour onto sheet of waxed paper. Dredge fish in flour. Dip into egg mixture. Press into crumb mixture until coated.

Heat canola oil in large non-stick frying pan on medium. Add fish. Cook for about 3 minutes per side until fish is golden and flakes easily when tested with fork. Serves 6.




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