After seeing a column about the Mr. Money Mustache site and its founder in the Washington Post, I've been reading through some of the posts on the site.
He's basically a guy who decided he wanted to retire at 30, then went out and did the damn thing. He and his wife saved the majority of their take-home pay, lived cheaply on what remained, and didn't get into debt. Presto, retirement at 30.
-The rhetoric can be a little overheated. Here's a sample line: "After years of careful study, observations, and interviews with real car
drivers, I have come to the conclusion that about 90% of the car use
that occurs in the United States is Pure Bullshit." This might put me off if he didn't have something important to say
-The advice is generally good, based around the principle that you should avoid credit, save more than you spend, and invest in the stock market via low-fee index funds
-It's a little easier to retire at 30 when you're making 100k a year at a software job in your 20s, but I think the writer would counter that he's pushing a philosophy more than encouraging you to exactly replicate his example
-Box wine is a steal!
-It makes me want to save more and try to retire by 40 if I can (too late to try for 30)
-The site encourages an anti-consumerism mindset, which can't be a bad thing if it catches on. It encourages readers to be conscious of the financial choices they make and remember that habits can be costly.
Rough edges aside, the man has something to say. Is anyone listening?
Wednesday, May 29, 2013
Monday, May 27, 2013
Friday, May 24, 2013
Thursday, May 23, 2013
Everything is building to me making mead this weekend! I have my supplies and tools in place. I'll probably be doing primary fermentation in the airlock-equipped bucket from my beer kit. I won't be doing the five gallon batch that all recipe seem to specify, but I'm going to try a pretty large batch. Looking for a sweet mead, still if possible, with some nice color and depth of flavor. Dry and sparkling don't sound like qualities I'm interested in quite yet. I will report on the findings here and on the fermentation/food blog I'm planning to start.