Its fairly safe to say that the Project: $100K in 365 days was a complete failure. I did in fact make absolutely nothing. Not a single dollar.
On the upside I got a new full time job, bought a house and am in the process of landscaping the gardens. All good stuff.
But of course the entire point is that it’s been an unmitigated disaster. There was just simply too much going on in my life, and most of it not too positive and I found that I just couldn’t keep up the motivation. In fact sometimes it was a mission simply to get out of bed and go to work.
Is anything different now?
Yes things are different now. Although the project was a failure I do feel I’ve taken real action to get what I want. I’m much more aware of how the people around me can influence how I’m feeling. I’ve learnt how vitally important it is to keep visualising and maintain a positive environment.
I also know I don’t intend to give up. The $100k in 365 days is dead, yes, and now it’s time to bury it. But, and it’s a big but, I don’t intend to give up. So, good bye project.
A New Start
Time for a new project!
One thing I’ve realised is that there’s more that I want than simply travelling. I want to be financially independent. Yes that includes travelling. It also includes having my own home. It includes working for myself and generating multiple streams of income. It means having the time and resources to be really creative.
Do I believe I can get there. Yes I do.
Am I going to give up. Never!
Do I have any idea how I’m going to acheive that. Well … no, not as such.
But then I don’t believe that’s a big deal either.
Hey it’s your mother here. Just showing off your blog to my friend Cleo. I am in Melbourne for a few days to see the sights and paint the town red. Hope things are moving forward and your days are improving. Good luck with your fresh start (from Cleo) and don’t forget your mother when you do make the $100K. Much love from Mum and Cleo
Hey Ma
Thank you for that. I pretty much gave it a miss a while ago. But, you know, failure is not something that I find hard to deal with, what with having so much practice and all. Pick yourself up, dust yourself off and keep trying.
Thanks for commenting.
LISA
Meghan Stronge – She is beautiful Jess and Jose. You have cerauptd some beautiful pictures of her. Super cute. Jess- isn’t motherhood amazing. I never imagined how much you can love someone so quickly and more and more everyday. They amaze you. Enjoy every moment.
– Ahhhhhh! LOVE HER TO BITS. Okay, so I don’t know her. But she is just so adorable that I think ayonne could. She sounds alot like my little guy. We are both so lucky to have easy going babies, right?Did I mention that she is beautiful?!?! She is!!!!
>I had a hot red crush on a new friend back in 1997, and I ceteard this soup to celebrate her. She’s just as sharp & lovely; I’m a bit less purple in my prose This soup reminds me of Miss X because it is warm, golden, and curvy, and the butternut color of the soup is reminiscent of her golden-red hair, and the roasted Gruyere on the croutons is smokey and sharp like her wit, and the sage and thyme are fragrant and earthy and exotic, like she is.1/2 stick good butter1 large white onion, chopped fine3-9 cloves of good garlic, chopped fine1 small butternut squash, peeled, seeded, and diced (4-6 cups)1 small acorn squash, peeled, seeded, and diced (3-5 cups)2 tablespoons of fresh thyme or mother-of-thyme, stripped from stems2 tablespoons fresh sage, chopped fine6-12 cups of good chicken stock (3-6 cans of broth work fine)1 teaspoon or so of sugar1/4 to 1/2 cup good heavy whipping creamA good teaspoon or two of sea salt, to tasteA teaspoon or so of freshly ground pepperA good baguetteSome good gruyereThe herbs left over from soup-makingFry the onion and garlic in butter over medium low heat in a heavy large enameled pot until soft, but not brown. Add the diced winter squash, -one- tablespoon or so of each of the herbs, and the chicken broth to the pot.Simmer until the squash is tender. The kitchen smells delicious now, hm?Cool the soup slightly, and then puree in a blender or food processor in batches. Put back into the pot and warm the soup, adding the teaspoon of sugar, the cream, and the salt and pepper to taste.Now, take a good baguette and slice 3 slices per person. Butter one side of each slice, and broil butter-side-up for a few minutes, until toasty and golden. Flip the slices over, and sprinkle thickly with freshly-grated Gruyere cheese, and a pinch of the remaining thyme-sage mixture. Broil until bubbling and just golden. Serve with the soup, immediately.