These projects are still alive–some just a little beyond life support–and I even posted a pared-down list of them in my computer room. At this point, that constant reminder of ‘unfinished’ is probably counterproductive, but I just keep thinking if I keep those projects in my consciousness, I’ll get back to them.
Misguided, perhaps, but I’ll keep them up through 2018 and see what happens.
Note: I retired for twelve months and learned plenty. I’ll be posting at least one stepping stone per week. Each of these lessons or impressions from that year off will constitute a mini-chapter in my book-in-progress. [Yes, that’s one of my unfinished projects. ;->]
I’m also looking at setting up an online community. If you’re interested… [Honest! I am scaling back my ‘shiny objects’ list!]
Yes, keep me updated!
A promise: Your email address will be used to inform you of the status of the book and community and will not be shared.
As I’ve said before, retirees, ‘new’ doesn’t have to be life-changing.
Just a little something to inject interest and anticipation into each day.
So, I’ll use a few photos each week to share times when I ‘tried new’.
I tried three versions of this Algerian/Moroccan flatbread called msemmen. I’ll revisit this recipe often…easy, unique, and open to all kinds of variations.
What’s new about this? This was a first time I took photos at this location on the outskirts of Oregon State University at this time of year at this time of day. I’d have included a shot of one of our alpaca friends, but they were less than forthcoming during our walk.
Remember…nothing life-changing. I have to say, pasta-makers have really turned the corner on making alternative options toothsome and tasty–no more of that gritty whole-wheat stuff they cranked out even three years ago.