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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gruffgoat




I'm doing 15 things
 
Recent entries
Try new restaurants (read all 11 entries…)
Estate

For WN’s significant birthday, we stayed in Sonoma for a couple nights sans the chum. The first night we went to The Girl and the Fig, which was wonderful as always (makes me fondly remember emelle and family’s visit). The second night we went to Estate, a new sister restaurant to the previously mentioned.

Whereas TGATF is french influence cuisine, Estate is Italian influenced-and decidedly as good. We started with the Appetizers for the Table – an assortment of six appetizers selected by the chef. All were delightful and not otherwise listed on the regular menu (anchovy and buffalo mozzarella, tuna, fried parmigiana cheese balls w/pea pesto, roast onions with balsamic vinegar, garbanzo spread with bruschetta, cured olives).

With that, cocktails- a Bellini for her and a Sazerac for myself.

For entres, she had the sweet potato gnocchi and I had the marscapone stuffed chicken-at least that’s what I think cheese wise.

While the space was a little noisy, the food was fantastic.



be a professional photographer (read all 5 entries…)
Calling this done

Getting paid for a rather large commercial gig on an on-going basis. We’ll call that professional. Time to figure out a different photo goal that is much more meaningful.



make a budget (read all 3 entries…)
Small Progress

I’ve sat down and plowed through MS Money’s budget software. We’ve got years of data but good ole Microsoft doesn’t use it the way I thought it would. So there is much tweaking to be done. But it’s a start.



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