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


procrastination extraordinaire!

Recent entries from kepi
Pages: 1 2

kepi19. I'm a good sister

One sister just gave birth, the other has been sick. I spent the day today ironing & folding my nephew’s clothes to help sister 1 .. and will catch the train to work and to the airport tomorrow so I could give my car to sister 2 while she’s in Sydney.
I love all my sisters very much and want them to know that I would do anything to help them out. 3 years ago


kepi 6 years ago

kepi5. Use a Bokashi Bucket

I had it delivered last week and am beginning to realise that it’s going to take me a ridiculously long time to fill one! But at least it’s going to have the time to ferment and break down so that by the time it gets to the garden, it will be ready to make my soil amazing. 3 years ago

kepiCredit Check Complete

I paid $42 to have my credit history returned via email within 24 hours today. I was sure it was clean, but wanted to be completely certain before our broker completes the loan application!

Phew .. it looks pretty good .. and emailled it to our broker for review.

Without wanting to rush into anything .. if we can find a place before the end of the year, we can avoid stamp duty as first home buyers. How exciting!! 3 years ago

kepi32. Love Grub

38 Mitchell Road, Alexandria NSW, 2015

Met the family there for breakfast .. felt at home, with great service .. and delicious eggs, oh my! I really want to head back there for sushi. 3 years ago

kepiMeeting booked with mortgage broker ..

We’ll be meeting this Wednesday at 17:30 … yehoo!!! 3 years ago

kepiCurrently sitting on a score of 49

.. Which is a pretty good start I think – ? 3 years ago

kepi28. I Feel Better - Gotye

There was a time I was down, down
I didn’t know what to do
I was just stumbling around, around
Thinking things could not improve
I couldn’t look on the bright side
Of anything at all
That’s when you gave me a call

And I feel better, better, better than before
I feel better, better
Now I’m not down anymore

And there were times I was sure, so sure
I couldn’t turn it around
I couldn’t care anymore
About the good things I found
That’s when you gave me a reason
To make me smile again
I only have to see you and then

I feel better, better, better than before
I feel better, better
Now I’m not down anymore
I feel better, better, better than before
I feel better, better
Now I’m not down anymore

Life sometimes seems to get the best of you
Like everything just brings you down
Just when you think there’s nothing you can do
A friendly face will bring you around
And you’ll feel better

You’ll feel better, you’ll feel better
Better than before
You’ll feel better, much better
You won’t be down anymore 3 years ago

kepiThe end is in sight!

$7,898.21!! I’ve moved the payback date from my birthday back to Jan 12, to enable a holiday to Adelaide in October. I was determined to have it payed back by then .. but Adelaide does look really cool! 3 years ago

kepi31. Quay

Overseas Passenger Terminal, The Rocks, Sydney, Australia

We had been mesmerised by the guava snow egg on television, and were a little homesick in South America when we decided to book a table for when we arrived back home. What a wonderful night that we had! The sommeleir was really friendly and took care of us really well.

The food was everything that we expected from Peter Gilmore .. exceptional. 3 years ago

kepi30. Hector's Restaurant

The Heritage Hotel, 35 Hobson Street, Auckland, New Zealand

Overcooked lamb, average service, wobbly table .. meh. Not miserable, just pretty forgettable all round. 3 years ago

kepi29. Industry Zen

104 Customs St West, Auckland, New Zealand

I’m so glad that we got a seat inside! We rocked up upon the reccomendation of a local – without making a booking, and had a night we’ll never forget. The food presentation was innovative, atmosphere incredible .. food super tasty.

Another trip to New Zealand would be worth it, to visit this restaurant again! 3 years ago

kepi28. Buenos Aires Restaurant

234 Jervois Road, Herne Bay, Auckland, New Zealand

Wow, what an amazing restaurant. A lovely syrah from Mendoza, Choripan, bife de chorizo with a spectacular chimichurri. The restaurant owner was friendly, and really made us feel at home.

We begged him to open one in Sydney that we could frequent, but no luck :( 3 years ago

kepiThat first cold beer was pretty tasty!

I’m very lucky that it was a Quilmes, in NZ 3 years ago

kepi 5 years ago

kepi 3 years ago

kepiExternal Inteviews to commence this week ..

I’ve lost all hope of getting this role – they’ve let me know that I’ve advanced to the second round.. but if I was really in the running it doesn’t make sense that they would even go to the market.

In the meantime however .. I was offered another promotion within my division – that I turned down when they wouldn’t budge from a 7% salary increase.

At this stage – I’m just going to work through a development program in my current role – and see where I land! 3 years ago

kepiUnder $10K - yoop yoop!

Only by $43.79 .. but it’s still under!

Still on target to be debt free by my birthday. 3 years ago

kepiBudget Re-Jigged ...

We had to make it a little more realistic – it’s only the 5th of the month and we’re already out of money. We’ve transferred some more dosh back into our everyday account and upped our monthly contribution.
Which of course means that my date of payback goes back!!
It’s currently at the end of November – but I’m setting the target as debt free by my birthday this year, so that there’s really no room for pushing it back.
I don’t care what it takes!! 3 years ago

kepiLive in a Van: Off you go!

I definately understand who I was when I wanted it ..

.. but as an adult?

Not really interested anymore. 3 years ago

kepi#40 - Ricotta Gnocchi

I made tonight’s dinner out of necessity .. the Ricotta’s use by date was today! It’s much, MUCH simpler than potato gnocchi – but I am not familiar enough with gnocchi to know what I did wrong. The texture was definately edible .. but dense and slightly grainy, not as light as my potato gnocchi usually is.

  • 350 grams of fresh, drained ricotta
  • 1/2 a cup of freshly grated Parmigiano Reggiano
  • 10-12 tablespoons of plain flour
  • 2 small eggs or 1 large egg
  • 1/4 teaspoon of nutmeg
  • a pinch of salt
  • Place the ricotta, Parmigiano, eggs, nutmeg and salt in a bowl and stir until everything is well combined
  • Add your flour tablespoon by tablespoon combining after each addition until you have a soft dough. The dough should be workable-not too soft and sticky and not too firm.
  • Knead the dough gently and form into a ball. Divide into 6 portions
  • Proceed to roll out each portion into a long rope shape-the rope should be about 2 cm thick
  • Using a floured knife, proceed to cut the rope into 2 cm portions. Place on a baking paper lined tray.
  • Cook the gnocchi in some salted boiling water-these are cooked when they float to the top
  • Top with your favourite sauce – my beautiful boyfriend made his famous napolitana .. absolutely delicious. years ago

kepiInterview Done

.. And I called the GM the wrong name on the way out. IDIOT!!

I’m tired of strategising over who my competition is and freaking out every time the phone rings – I want it to be over.

Apparently I will find out this week … 3 years ago

kepi#39 - Kourabiethes

The almond meal in the bottom of my fridge has been calling my name – “bake me, kepi … baaaaake me!”

And yesterday afternoon – that I did! The shapes weren’t perfect and I overcooked a couple – but overall a good first effort, I think!

  • 250g softened butter
  • 2 1/2 cup pure icing sugar
  • 2 tsps vanilla extract
  • 1 orange, rind finely grated
  • 1 egg at room temperature
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1/2 cup almond meal
  • Preheat oven to 160°C. Line 2 flat baking trays with baking paper.
  • Using an electric mixer, beat butter, 1 cup icing sugar, vanilla and orange rind until pale and creamy. Add egg and beat until well combined. Sift flour and baking powder over mixture. Add almond meal. Stir until dough comes together.
  • Using 1 tablespoon dough per biscuit, roll out into 8cm-long sausage shapes. Bend to form crescent shapes. Place on baking trays, allowing room for spreading. Bake for 20 minutes or until light golden. Stand for 5 minutes on trays until firm.
  • Place remaining sugar in a bowl. Coat warm biscuits, 1 at a time, in sugar. Place on a wire rack to cool. Sift any remaining icing sugar over biscuits when cool. years ago

kepiHelloooo 2007!

I was a little confronted by all the pictures at first .. but am now getting all up in the keyboard shortcuts and enjoying it! 3 years ago

kepiTrying to schedule an "informal chat"

Applications closed on Friday 27th May. I was SO excited to hear from my potential new boss at 19:00 on Friday to schedule a time to meet!
I did speak to her on Saturday though and was a little discouraged when she mentioned that it would be an “informal chat” on Tuesday or Wednesday. I’m terrified that it’s going to be a friendly review of all the reasons why I won’t get the job.

I imagine that I’ll hear back from her on Monday. 3 years ago

kepi#38 - Pumpkin, Prosciutto and Feta Muffins

These were delicious – I also added a few sunflower seeds on top because I wasn’t sure if I had enough pepitas. Great picnic food, the family loved them.

  • 1/3 cup olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 250g piece peeled, seeded butternut pumpkin, coarsely grated
  • 7 slices (100g) prosciutto, finely chopped
  • 2 1/2 cups self-raising flour
  • 1 1/4 cups finely grated parmesan
  • 150g firm feta, cut into 5mm dice
  • 1 egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 30g pepitas
  • Preheat oven to 190°C. Grease 2, 12×1/3-cup capacity muffin tins.
  • Heat 2 tbs oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and prosciutto and cook for 5 minutes or until soft. Remove from heat and cool.
  • Sift flour and 1/2 tsp salt into a bowl. Stir in parmesan and 3/4 of the feta.
  • Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper.
  • Pour buttermilk mixture over flour. Add pumpkin mixture and, using a large metal spoon, stir briefly until just combined.
  • Spoon mixture among holes of prepared muffin tins. Combine remaining feta and pepitas in a bowl and scatter over tops of muffins.
  • Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tins for 5 minutes then turn on to a wire rack. 3 years ago

kepi#37 - Caramel Peach Cake

Delicious for the first day – but gets a little dry and hard to eat after that. So probably suitable for a massive family picnic or somewhere it will be devoured immediately!

  • 250g Unsalted Butter
  • 1/3 cup soft brown sugar
  • 825g tin peach halves in natural juice
  • 1 cup caster sugar
  • 3 tsp finely grated lemon zest
  • 3 eggs, lightly beaten
  • 2 1/2 cups sifted self raising flour
  • 1 cup plain yoghurt
  • Preheat the oven to 180 degrees celcius, grease a deep 23cm round cake tin and line the base with baking paper.
  • Melt 50g of the butter and pour on the base of the tin. Evenly sprinkle the brown sugar over the top.
  • Drain the peaches, reserving 1 tbsp of the liquid. Arrange the peach halves, cut side up – over the sugar mixture.
  • Beat the caster sugar, lemon zest and remaining butter with electric beaters for 5 – 6 minutes or until pale and creamy. Add the egg gradually, beating well after each addition – the mixture may look curdled but once you add the flour, it will bring it back together.
  • Using a metal spoon, fold in the flour alternately with the yoghurt (in two batches), then the reserved peach liquid. Spoon the mixture over the peaches and smooth the surface.
  • Bake for 1 hour 25 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
  • Cool in the tin for 30 minutes before turning out onto a large serving plate. 3 years ago

kepi 3 years ago

kepiFormal application complete!

I’ve sent it through to the HR director and now eagerly awaiting an interview date … 3 years ago

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