Bullet journal

My 2018 Bullet journal evaluation: Which collections will migrate to my 2019 journal

The end of 2018 is close and a lot of us that have a bullet journal are going to start with a new bujo for the new year. For me it is easy to start a new journal, as I use a Filofax Clipbook A5. In the end of the year I remove all pages from my clipbook and store them. I then add new pages.

As I said in my previous bullet journal post, about How to track your year in a glance!, I have started evaluating my current bullet journal, so as to decide how the one for 2019 will look like. Today I am going to discuss with you the evolution of my collections during 2018.

I have several collections in my bullet journal. Some of them I created at about this time last year, when I was setting up my new journal and other I included some time during the year, so as to fit my needs. Unfortunately, I did not continue updating all of my collections with the same zeal.

When I started this blog in March, I presented 10 of the collections that I had included this year. This is a good starting point so as to do my evaluation! So here is how some of my collections evolved during 2018

  1. Mood tracker
    I had a yearly mood tracker that I updated nicely until about middle June. In June and July we moved houses, so I was far too busy to be able to update every single day my bullet journal. As a result, my “Year in pixel” was abandoned. Oh such a pity… It would probably have looked really nice with all the squares coloured. I think this is a clear indication that I should not include it again in my new bujo.
  2. Movies and Series trackers
    It was the first time I included these collections in my bullet journal and I had high hopes about them!  In the first half of the year my husband and I were watching mostly movies, but in the second half we focused on some interesting series. As a result, I overestimated the space I had dedicated to the movies, as you can see from the photo below

    On the contrary, I underestimated the pages I would need for the tv series. I started with only two pages, but joining Netflix lead to a boom in the number of series we have been following. So I had to add two more pages to the collection. Fortunately, this is easy for me, as I have a discbound notebook, but nevertheless these pages are not numbered anymore. It is so annoying, right?

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My series page in March above and my series pages in the end of November below
  • Books read
    I love this tracker. I keep it in my journal in parallel to Goodreads. It is one of the trackers in my bujo that are not totally minimalist. I like the layout of a library and I make it look similar to my own library. As I was expecting, it evolved nicely throughout the year and the titles of the books are still being filled slowly. I will not manage to fill all of the books in my library, I am afraid, but it definitely looks nice to me.
  • Crocheting and knitting projects
    These collections were both a success and a failure at the same time! I did like tracking all the things I created during the year, but it was a totally bad implementation to use the layouts I did.

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    My collection for knitting projects now

    I crochet much more than I knit, as a result, my knitting projects collection has still some space, while my crochet project collection was full already by May. I have created several more projects but I didn’t create additional pages, as I did in the series tracker. I had already decided that this layout is not what suits me.

    I will definitely include similar collections in my new bujo, but I will have to find new layouts, that are more functional for me.

  • Waiting on…
    This is one of the most useful collections I use in bujo. Quite often we order things from the internet, or expect an email or a letter from somebody for a follow up. These are things that tend to be forgotten or lost inside a daily or weekly log. As a result, I have created a special page where I note what I should follow up. It is a total success and I am definitely going to include in my 2019 bujo!
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  • Ideas for my blog
    This is a collections I started in April this year. Since my blog was born in March, I found it quite important to have somewhere to note my ideas for posts. After all, they come randomly and are forgotten quite fast if I don’t note them! This is going to be included in my 2019 bujo, as well!
  • Till the end of the year wishlist
    As the calendar year is coming to an end, I get the urge to finish things that I have wanted to do but I always delay. Towards the end of September, I created a wishlist with all these things that have been in my mind and are still not completed. It gives me extra motivation and it helps me to keep focused! This is not a regular collection and I am not sure I can include it somehow in my 2019 bujo, but it might come up handy again towards the last quarter of the new year. Who knows…
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  • Are you starting a new bullet journal for 2019 or are you continuing with your current journal? Have you started setting it up already or are you still thinking about it? Are there any collections that were such a success for you and you would like to suggest it to me? I would love to hear some ideas from you!

    Cooking

    Greek cuisine: Imam bayildi

    If you are Greek or from the Balkans there is a high possibility you know this dish already. Nevertheless, I find it an interesting topic to include in my newest category: cooking.

    I am Greek in origin, but by now I have been living almost 10 years abroad. One of the things that most Greeks abroad miss is the weather (oh well!) and the food, but the latter can be solved if you cook at home. Upon request from my husband, last week I decided to cook Imam bayildi.

    Let’s start from the name. It is really turkish and it means that the imam (their priest) fainted or something like that. The story goes that an imam liked the dish so much, that he ate really a lot and as a result he fainted.

    Concerning the dish, the main ingredient of Imam bayildi is aubergines. In short it consists of aubergines with tomato sauce and onions. It is a dish of our cuisine in the category we call “ladera”, which means oily. This category includes dishes that are based on vegetables and don’t have any meat.

    In Greece we use the different types of aubergines for different dishes. For Imam bayildi we use the long light purple ones and not the short and fat deep purple ones that are common in western Europe. Unfortunately, for my dish, I couldn’t find the correct aubergines, so I had to make do with the second type.

     

    Imam bayildi is a dish we used to have at home quite often, as my dad loves aubergines. I remember my mother cooking this dish: in a big pot she was first letting the onions saute and then she added the tomato sauce and the aubergines. She was letting it cook for quite some time, till the aubergines almost dissolve in the sauce. But since my mom died a few years ago, I couldn’t really call her to verify the recipe. Instead, I checked Akis Petretzikis. He is a young greek chef, whose recipes I have tried several times and they are nice! He bases his cooking in the greek tradition, but with a bit of a modern touch. As a result, he cooks his Imam bayildi in the oven and not in the pot, thus diminishing the amount of oil the vegetables absorb. Perfect for my husband and me!

    As I mentioned already, I couldn’t find the correct aubergines, but I tried to choose four “common” aubergines that were rather long than short. I washed them and removed the green non-edible part and then followed Akis’ recipe. I made three cuts in each one of them and opened the cuttings, and then I spiced them with salt, pepper, thyme and added a bit of oil.

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    My aubergines ready to go in the oven

    In the meanwhile the oven should be preheated to 180 C. The recipe advises to cook the aubergines in the oven like this for 40 min. Since I had the wrong type of vegetable and mine were a bit thicker, I left them cook for at least 45 min.

    While the aubergines were in the oven, I prepared the filling: one onion and one clove of garlic per aubergine, cut in slices. In a pan I added a bit of olive oil and let the onions and garlic saute in high temperature. I added the seasoning that the recipe suggests: one tablespoon of sugar, a lot of cumin (I absolutely adore this spice), salt and pepper. Slowly slowly, the onions start to caramelise and get a really nice colour.

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    Don’t they have a beautiful colour? You should check the smell too!

    Once they looked ready, I added the sauce parts: one tablespoon tomato paste and then a tin of chopped tomatoes. I stopped the cooking when most of the liquid had evaporated.

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    The finalised filling

    In the meanwhile the aubergines finished cooking for 45 min. I tried them and they felt soft enough, so I started the assembly. I pressed the cuts down with a spoon and then added the filling in the dents created and on top sprinkled a bit (or a lot really) of feta cheese. Of course it can be eaten without the feta cheese, but according to my experience ladera without feta are boring! Then the pyrex went back to the oven for another 15 to 20 minutes.

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    Unfortunately, as it was already dark when my Imam got ready, this is the photo from the second day we reheated the aubergines, so feta got a bit more colour.

    Akis suggests to serve the aubergines on rocket, but we chose to serve it with salad. My husband said he loves me a bit more after eating dinner 🙂