Mustachian People Problems (just for fun)

[merula]

My Mustachian people problem- DH won't let me start prepping our taxes since we may be modestly over the upcoming stimulus check income limit if it is decreased to 100k. I typically enjoy doing taxes (it's a nice way to do a formal check-in on our income and look at the progress we've made career-wise and personally). Getting a refund early in the year is pretty nice too! So... I will exercise patience this year.

Our understanding is that if we file our 2020 taxes now, the gov't will base our stimulus check on the AGI reported therein, while if we receive a check based on our 2019 income we will not owe it back even if our 2020 AGI is higher than the income limits. At least, based on the previous stimulus bill rules...? Is that correct or are we misinterpreting?

I was under the impression that either way, when you file taxes for the year it will all be tried up. That is, you might get a stimulus check with this method, but if your are over the limit you will pay it back with your 2021 taxes. I could be wrong, I am not close to any cut offs and so have only gleaned what has been mentioned here and there, I haven't looked into any of it.

For the first stimulus you are indeed wrong.  I haven’t checked the second and we can’t know for the third until the bill is passed but I’d be surprised if they changed the approach

Dragoncar is correct. From https://www.irs.gov/pub/irs-pdf/i1040gi.pdf:

Subtract line 16 from line 15. If zero or less, enter -0-. If line 16 is more than line 15, you don’t have to pay back
the difference

Where line 16 is the Economic Impact Payments already received, and line 15 is the calculation of the Recovery Rebate Credit you would've earned.

I personally think that it's likely that any new stimulus will require people to file their 2020 taxes and not be based on 2019 or prior years. When the first round of stimulus was being debated, a lot of places had suddenly shut down with little to no plan to offer distanced or virtual services, but since we've had a year to plan, that's not really the case anymore. (For example, the VITA site where I do volunteer tax prep shut down completely last February, but this year there's a whole virtual infrastructure built out so we'll be doing returns again starting this week.)

[Morning Glory]

This morning I was on a zoom call and someone mentioned being upset about what happened in Kansas City yesterday. I immediately thought there was a mass shooting or bombing that I hadn't heard about, until other people started laughing and I realized they were talking about the super bowl. I had totally forgotten about it.

[RetiredAt63]

This morning I was on a zoom call and someone mentioned being upset about what happened in Kansas City yesterday. I immediately thought there was a mass shooting or bombing that I hadn't heard about, until other people started laughing and I realized they were talking about the super bowl. I had totally forgotten about it.

What happened at the Super Bowl?  Besides one team winning and one team losing?  I didn't even realize it was in Kansas City, I had it in my head that it was in Florida. 

[Paul der Krake]

It was in Florida. The NFL always picks a warm stadium for the benefit of their coddled guests. Nobody with enough money to attend wants anything to do with open air stadiums in Midwestern states in February.

[Morning Glory]

This morning I was on a zoom call and someone mentioned being upset about what happened in Kansas City yesterday. I immediately thought there was a mass shooting or bombing that I hadn't heard about, until other people started laughing and I realized they were talking about the super bowl. I had totally forgotten about it.

What happened at the Super Bowl?  Besides one team winning and one team losing?  I didn't even realize it was in Kansas City, I had it in my head that it was in Florida.

I just looked it up. Kansas City was the losing team. The way the lady's voice sounded, I really thought there was a mass shooting for a minute.

I really don't get how people decide which team to like.

[Steeze]

This morning I was on a zoom call and someone mentioned being upset about what happened in Kansas City yesterday. I immediately thought there was a mass shooting or bombing that I hadn't heard about, until other people started laughing and I realized they were talking about the super bowl. I had totally forgotten about it.

What happened at the Super Bowl?  Besides one team winning and one team losing?  I didn't even realize it was in Kansas City, I had it in my head that it was in Florida.

I just looked it up. Kansas City was the losing team. The way the lady's voice sounded, I really thought there was a mass shooting for a minute.

I really don't get how people decide which team to like.

If you bet money on the game the whole thing makes more sense.

[Luke Warm]

Letting food cool before putting it in the fridge is not necessary and in fact might be harmful. See the USDA guidelines here:

https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf

"Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or hotter to prevent bacterial growth. Within 2 hours of cooking food or holding it hot, leftovers must be refrigerated. Throw away all perishable foods that have been left at room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)."

and

"To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead, divide the pot of soup into smaller containers so it will cool quickly. Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.

so doesn't the reheating process kill all the bacteria?

[Luke Warm]

The little 30 year-old plastic wallet holding my credit card, licence, etc has almost fallen apart so I had to use a lot of duct tape to mend it. Should last another 30 years, much to my very fashionable sister's horror. She snatched it off me the last time we were out with friends and showed them all so they could have a good laugh. I didn't care, as I am the only one out of the group who has a paid-off house and doesn't need to work.

i've been making my own wallets out of old dog food bags and duct tape mostly just to see how well they hold up. the one i have now looks pathetic but i've been using it for almost 2 years. i actually got a compliment about it at one point but that was when it was new.

[Jimbo]

The little 30 year-old plastic wallet holding my credit card, licence, etc has almost fallen apart so I had to use a lot of duct tape to mend it. Should last another 30 years, much to my very fashionable sister's horror. She snatched it off me the last time we were out with friends and showed them all so they could have a good laugh. I didn't care, as I am the only one out of the group who has a paid-off house and doesn't need to work.

i've been making my own wallets out of old dog food bags and duct tape mostly just to see how well they hold up. the one i have now looks pathetic but i've been using it for almost 2 years. i actually got a compliment about it at one point but that was when it was new.

Compliments said not sarcastically?... Ok, I am kidding, but there is definitely stigma (smell) associated with old dog food bags...

[chaskavitch]

Letting food cool before putting it in the fridge is not necessary and in fact might be harmful. See the USDA guidelines here:

https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf

"Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or hotter to prevent bacterial growth. Within 2 hours of cooking food or holding it hot, leftovers must be refrigerated. Throw away all perishable foods that have been left at room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)."

and

"To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead, divide the pot of soup into smaller containers so it will cool quickly. Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.

so doesn't the reheating process kill all the bacteria?

Some bacteria produce spores that can survive the heating process and turn back into more bacteria later, and some bacteria actually produce toxins that aren't affected at all by heating.  Bacterial food intoxication is the kind of food poisoning that comes on pretty quickly, because it doesn't require the bacteria to replicate inside your body.  You're just eating toxins :(

[rantk81]

Some bacteria produce spores that can survive the heating process and turn back into more bacteria later, and some bacteria actually produce toxins that aren't affected at all by heating.  Bacterial food intoxication is the kind of food poisoning that comes on pretty quickly, because it doesn't require the bacteria to replicate inside your body.  You're just eating toxins :(

I think I read something about rice being especially problematic in this regard.

That said, I generally leave my left-overs out for a couple of hours before putting it in the refrigerator.  I don't recall getting sick from it (yet!) :)

[Luke Warm]

Letting food cool before putting it in the fridge is not necessary and in fact might be harmful. See the USDA guidelines here:

https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf

"Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or hotter to prevent bacterial growth. Within 2 hours of cooking food or holding it hot, leftovers must be refrigerated. Throw away all perishable foods that have been left at room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)."

and

"To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead, divide the pot of soup into smaller containers so it will cool quickly. Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.

so doesn't the reheating process kill all the bacteria?

Some bacteria produce spores that can survive the heating process and turn back into more bacteria later, and some bacteria actually produce toxins that aren't affected at all by heating.  Bacterial food intoxication is the kind of food poisoning that comes on pretty quickly, because it doesn't require the bacteria to replicate inside your body.  You're just eating toxins :(

wow. my gf is notorious for leaving food out overnight and i have a history of an iffy stomach. she's trying to poison me!

[merula]

It was in Florida. The NFL always picks a warm stadium for the benefit of their coddled guests. Nobody with enough money to attend wants anything to do with open air stadiums in Midwestern states in February.

The 2018 Super Bowl held in Minneapolis would beg to differ.

[RetiredAt63]

It was in Florida. The NFL always picks a warm stadium for the benefit of their coddled guests. Nobody with enough money to attend wants anything to do with open air stadiums in Midwestern states in February.

The 2018 Super Bowl held in Minneapolis would beg to differ.

And the 1996 Grey Cup.  Hamilton isn't considered heavy winter country like, say, Edmonton is.

The 84th Grey Cup, also known as The Snow Bowl, was the 1996 Grey Cup Canadian Football League championship game played between the Toronto Argonauts and the Edmonton Eskimos at Ivor Wynne Stadium in Hamilton, Ontario.  The temperature at game time was -10 °C, with 20 km/h winds and heavy snow. Tractors had to remove snow from the field prior to the game, as well as at halftime.

[Rhinodad]

Letting food cool before putting it in the fridge is not necessary and in fact might be harmful. See the USDA guidelines here:

https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf

"Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or hotter to prevent bacterial growth. Within 2 hours of cooking food or holding it hot, leftovers must be refrigerated. Throw away all perishable foods that have been left at room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)."

and

"To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead, divide the pot of soup into smaller containers so it will cool quickly. Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.

so doesn't the reheating process kill all the bacteria?

Some bacteria produce spores that can survive the heating process and turn back into more bacteria later, and some bacteria actually produce toxins that aren't affected at all by heating.  Bacterial food intoxication is the kind of food poisoning that comes on pretty quickly, because it doesn't require the bacteria to replicate inside your body.  You're just eating toxins :(

wow. my gf is notorious for leaving food out overnight and i have a history of an iffy stomach. she's trying to poison me!

I'd definitely sleep with one eye open!

[Paul der Krake]

It was in Florida. The NFL always picks a warm stadium for the benefit of their coddled guests. Nobody with enough money to attend wants anything to do with open air stadiums in Midwestern states in February.

The 2018 Super Bowl held in Minneapolis would beg to differ.

Minneapolis has a heated stadium, like Ford Field in Detroit and Lucas Oil in Indiannapolis where it was held in 2006 and 2012. The only exception to the rule in recent years was 2014 when they held it at the Metlife stadium in NJ.

[Sugaree]

Just to chime in...as a chef, you don't need to throw food away that has been left out for 2 hours at room temperature...that's 6 hours if it comes from a controlled environment (i.e. Cold storage at 39 or below, or cooked to the proper internal temp for that dish), and stays in a controlled environment (room temp would qualify)...as long as you don't then serve it again...would have to throw away after the 6 hours. If you keep it outside the danger zone, and document every 2 hours, you can then cool it effectively (taken from above 140 to below 70 in the first 2 hours, and then from 70 to below 40 over the next 4 hours), you can re-heat it for later use.

At home, if you are going to follow all the USDA rules (I don't), then you also can't use anything in the fridge opened for more than 7 days, and with some products less (Milk is 3 days open and dated). No one does that. If it doesn't smell or feel slimey, I'm cooking that stuff up and eating it.

How do you feel about frozen things going directly into the crockpot?  I try to let things defrost over night, but sometimes it doesn't happen and sometimes they are still frozen the next day.

[zolotiyeruki]

Just to chime in...as a chef, you don't need to throw food away that has been left out for 2 hours at room temperature...that's 6 hours if it comes from a controlled environment (i.e. Cold storage at 39 or below, or cooked to the proper internal temp for that dish), and stays in a controlled environment (room temp would qualify)...as long as you don't then serve it again...would have to throw away after the 6 hours. If you keep it outside the danger zone, and document every 2 hours, you can then cool it effectively (taken from above 140 to below 70 in the first 2 hours, and then from 70 to below 40 over the next 4 hours), you can re-heat it for later use.

At home, if you are going to follow all the USDA rules (I don't), then you also can't use anything in the fridge opened for more than 7 days, and with some products less (Milk is 3 days open and dated). No one does that. If it doesn't smell or feel slimey, I'm cooking that stuff up and eating it.

How do you feel about frozen things going directly into the crockpot?  I try to let things defrost over night, but sometimes it doesn't happen and sometimes they are still frozen the next day.

I'm not a chef, but we toss frozen meat into the crock pot quite regularly, with no issue.

[Sugaree]

Just to chime in...as a chef, you don't need to throw food away that has been left out for 2 hours at room temperature...that's 6 hours if it comes from a controlled environment (i.e. Cold storage at 39 or below, or cooked to the proper internal temp for that dish), and stays in a controlled environment (room temp would qualify)...as long as you don't then serve it again...would have to throw away after the 6 hours. If you keep it outside the danger zone, and document every 2 hours, you can then cool it effectively (taken from above 140 to below 70 in the first 2 hours, and then from 70 to below 40 over the next 4 hours), you can re-heat it for later use.

At home, if you are going to follow all the USDA rules (I don't), then you also can't use anything in the fridge opened for more than 7 days, and with some products less (Milk is 3 days open and dated). No one does that. If it doesn't smell or feel slimey, I'm cooking that stuff up and eating it.

How do you feel about frozen things going directly into the crockpot?  I try to let things defrost over night, but sometimes it doesn't happen and sometimes they are still frozen the next day.

I'm not a chef, but we toss frozen meat into the crock pot quite regularly, with no issue.

I do too, but I've heard it's not the safest thing in the world.  We've never gotten sick, but I've got an iron stomach.

[Rhinodad]

Just to chime in...as a chef, you don't need to throw food away that has been left out for 2 hours at room temperature...that's 6 hours if it comes from a controlled environment (i.e. Cold storage at 39 or below, or cooked to the proper internal temp for that dish), and stays in a controlled environment (room temp would qualify)...as long as you don't then serve it again...would have to throw away after the 6 hours. If you keep it outside the danger zone, and document every 2 hours, you can then cool it effectively (taken from above 140 to below 70 in the first 2 hours, and then from 70 to below 40 over the next 4 hours), you can re-heat it for later use.

At home, if you are going to follow all the USDA rules (I don't), then you also can't use anything in the fridge opened for more than 7 days, and with some products less (Milk is 3 days open and dated). No one does that. If it doesn't smell or feel slimey, I'm cooking that stuff up and eating it.

How do you feel about frozen things going directly into the crockpot?  I try to let things defrost over night, but sometimes it doesn't happen and sometimes they are still frozen the next day.

At work we would never do that,  but at home I'd have no qualms about it...especially in a crock pot where internal temp of any meat is most likely going to be over 165 anyways.

[markbike528CBX]

My current MPP is that I finally grok'd how the "Required Minimum Distribution" applies in my personal situation. I feel pretty stupid that I thought I could withdraw just what I needed to live on without incurring major tax penalties. All this talk about the 4% rule, I was envisioning a 1-2% drawdown each year. And while I don't technically have to start doing the RMD, my stash is to the point that I'd just be delaying the inevitable. The amounts involved will put me in a tax bracket that I never dreamed would apply in retirement.

Yes, I'm whining about having to take TOO MUCH MONEY out each year. Waaah for me!

We also Waaah for you. :-) 

I am drawing down early a IRA via a SEPP  72(t) rule thing, to _help_ mitigate that issue.   When we get to 65, we will  be paying taxes again in a big way.

[Freedomin5]

My current MPP is that I finally grok'd how the "Required Minimum Distribution" applies in my personal situation. I feel pretty stupid that I thought I could withdraw just what I needed to live on without incurring major tax penalties. All this talk about the 4% rule, I was envisioning a 1-2% drawdown each year. And while I don't technically have to start doing the RMD, my stash is to the point that I'd just be delaying the inevitable. The amounts involved will put me in a tax bracket that I never dreamed would apply in retirement.

Yes, I'm whining about having to take TOO MUCH MONEY out each year. Waaah for me!

We also Waaah for you. :-) 

I am drawing down early a IRA via a SEPP  72(t) rule thing, to _help_ mitigate that issue.   When we get to 65, we will  be paying taxes again in a big way.

I approve of this MPP. I shall cue my tiny violin for you to bewail your unfortunate circumstances.

[LennStar]

The Wail of the Taxpayer, D-Moll

so doesn't the reheating process kill all the bacteria?

Just for education: There are bacteria that thrive in nearly every environment you can find on earth. That includes freezing temperatures but also 100°C+ hot water in the deep sea near black smokers.
It would be a scientific sensation if you find those in your kitchen, but I personally refrain from ever saying "all bacteria" as long as I am not extremely sure.
Bacteria are amazing! Life is amazing!

[dcheesi]

Some bacteria produce spores that can survive the heating process and turn back into more bacteria later, and some bacteria actually produce toxins that aren't affected at all by heating.  Bacterial food intoxication is the kind of food poisoning that comes on pretty quickly, because it doesn't require the bacteria to replicate inside your body.  You're just eating toxins :(

I think I read something about rice being especially problematic in this regard.

That said, I generally leave my left-overs out for a couple of hours before putting it in the refrigerator.  I don't recall getting sick from it (yet!) :)

https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/

Basically, the spores are dormant in dried, uncooked rice. When you cook the rice, you also re-hydrate it; the spores survive the cooking process, and can germinate once the rice cools a bit. Once germinated, the active bacteria multiply and begin making toxins. Refrigeration pauses the bacterial activity, but doesn't kill the bacteria or affect the toxins already present. Reheating the rice may not kill all the active bacteria, and even if it does the toxins from before are still there. Also any spores that didn't germinate the first time might still be able to germinate and cause problems if the rice sits out at room temperature once again.

TL;DR: cooked rice should always be kept out of the "danger zone" temperature range (roughly 40F-140F); either steaming hot, or else refrigerated. The longer it sits at room temperature, or in a warming tray, the more chance for toxins to potentially accumulate (if the bacterium was present to begin with). Additional heating/cooking doesn't solve the problem, nor does it even reset the clock on it.

[Rhinodad]

I always used to wonder why they would have an RMD in the first place, and why people would complain about it. Now that I've found MMM, and have started to save aggressively, it's all making sense now!

[SwordGuy]

I always used to wonder why they would have an RMD in the first place, and why people would complain about it. Now that I've found MMM, and have started to save aggressively, it's all making sense now!

I spent decades learning how to put it away, never gave much thought to the taking it out action. It was always drilled into me that "you'll be in a lower tax bracket after you retire." Um, looks like that's a nope!

Feverishly reading all I can in the Post-FIRE threads. Wish I'd done that a lot sooner!

Yep, "I have so much money I have to pay taxes!!!" is a pretty good problem to have.

[PhrugalPhan]

My MPP: Due to my pension starting in 2 years and a healthy 457 account, I am needing to max out my Roth savings and turn the pre-tax contribution to zero.  After changing contribution percentages accordingly in January, my upcoming paycheck shows the change to zero of pre-tax is included but my change to the Roth percentage is not.  After contacting the administrator I found out changes to zero contributions are made as soon as possible, but other changes take longer (and should show up in my next paycheck).  What the F????  Really it isn't going to be a major issue as I'll max out by October in any case, but how does this make sense???

[SquashingDebt]

My MPP: Due to my pension starting in 2 years and a healthy 457 account, I am needing to max out my Roth savings and turn the pre-tax contribution to zero.  After changing contribution percentages accordingly in January, my upcoming paycheck shows the change to zero of pre-tax is included but my change to the Roth percentage is not.  After contacting the administrator I found out changes to zero contributions are made as soon as possible, but other changes take longer (and should show up in my next paycheck).  What the F????  Really it isn't going to be a major issue as I'll max out by October in any case, but how does this make sense???

My 401k can be changed to zero at any time but other changes are only quarterly.  Makes it hard to max out while keeping my contributions at at least 8% until the end of the year so I can get my match (no true-up).

[chaskavitch]

My MPP: Due to my pension starting in 2 years and a healthy 457 account, I am needing to max out my Roth savings and turn the pre-tax contribution to zero.  After changing contribution percentages accordingly in January, my upcoming paycheck shows the change to zero of pre-tax is included but my change to the Roth percentage is not.  After contacting the administrator I found out changes to zero contributions are made as soon as possible, but other changes take longer (and should show up in my next paycheck).  What the F????  Really it isn't going to be a major issue as I'll max out by October in any case, but how does this make sense???

My 401k can be changed to zero at any time but other changes are only quarterly.  Makes it hard to max out while keeping my contributions at at least 8% until the end of the year so I can get my match (no true-up).

That sucks, I'm sorry :( 

These are such ridiculous policies!  How is one more difficult than the other?  It seems like they should be equally simple to do.

[Dicey]

I always used to wonder why they would have an RMD in the first place, and why people would complain about it. Now that I've found MMM, and have started to save aggressively, it's all making sense now!

Here's your new best friend and a link to an interesting rabbit hole:

https://www.gocurrycracker.com/who-pays-no-taxes/

[ixtap]

My husband won't make time to download his W2 and I can't even bug him about it because we don't have all of our 1099 Bs yet.

[Taran Wanderer]

I always used to wonder why they would have an RMD in the first place, and why people would complain about it. Now that I've found MMM, and have started to save aggressively, it's all making sense now!

Here's your new best friend and a link to an interesting rabbit hole:

https://www.gocurrycracker.com/who-pays-no-taxes/

That’s a great explanation. Thanks for sharing.

[Sibley]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

[LennStar]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

Thanks for reminding me for one reason why I happily rent a flat in a multi-party building. There just isn't that sort fo problem. And if there would be, someone else would do something asap.

[LateToTheParty]

I moved from 40 hours/week to 20 hours/week at work + DH is retiring this week.   Therefore, I changed my withholding to married filing single to increase taxes withheld (in order to offset estimated taxes for doing Roth conversions in these lower tax years) AND I increased 401k to 60% + changed it to Roth 401k instead of traditional 401k.

Net pay for 2 consecutive pay periods was ~ $300; this is about what I expected it to be.

However, when I looked at more detailed view, I realized they were still paying my old salary at 1.0 FTE!  The majority of the salary was going to taxes and 401k Roth.  And the net pay was ~ the same as what I was expecting for half-time salary.

So now I owe backpay on the overpayment.   Most of which went directly to taxes and Roth 401k.

My boss wondered why I did not notice the oveerpayment after first pay period.  Ummmmm....  cuz I’m working for insurance benefits at this point, and stuffing as much as I can into retirement....  🤷🏻‍♀️  Didn’t even notice!  I reported it as soon as I realized. 

[fuzzy math]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

Also suffering the deep freeze a few hours west of you. I'm fully expecting an $800 power bill... that's with the house at 65, frost on my single pane windows (just moved here, going to replace windows in spring). The most frustrating part is not having had a regular bill yet to compare it to.

[Sibley]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

Also suffering the deep freeze a few hours west of you. I'm fully expecting an $800 power bill... that's with the house at 65, frost on my single pane windows (just moved here, going to replace windows in spring). The most frustrating part is not having had a regular bill yet to compare it to.

Ouch. Mine won't be that high, though I do need to add insulation in the attic.

I assume you have old wood windows? Storms may be cheaper, and properly maintained wood windows last longer than vinyl.

[Alternatepriorities]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

Also suffering the deep freeze a few hours west of you. I'm fully expecting an $800 power bill... that's with the house at 65, frost on my single pane windows (just moved here, going to replace windows in spring). The most frustrating part is not having had a regular bill yet to compare it to.

Ouch! I can’t recommend a wood stove highly enough. My first house is now a rental, and doesn’t have a Wood Stove. It’s about 25% smaller, doesn’t have an energy loosing and garage door and is generally better insulated with than our current house with new windows (I did a lot of work on it). Despite all of that it still uses 1/3 more gas than the house with the wood stove as long as I am there to feed it...

[fuzzy math]

I'm internally wincing at what my utility bills are going to look like this month. Have one faucet dripping 24/7 for a day so far and will be into the weekend at least. The heat has been set higher 24/7 since last Friday. I've got a space heater running at least half the time. At least it's only one room that is actually at risk of freezing the pipes.

The utility room pipes did freeze while I was gone last weekend, but it seems there was no damage done. We used pex specifically because it is more forgiving of freezing, and that room is just dumb.

Also suffering the deep freeze a few hours west of you. I'm fully expecting an $800 power bill... that's with the house at 65, frost on my single pane windows (just moved here, going to replace windows in spring). The most frustrating part is not having had a regular bill yet to compare it to.

Ouch! I can’t recommend a wood stove highly enough. My first house is now a rental, and doesn’t have a Wood Stove. It’s about 25% smaller, doesn’t have an energy loosing and garage door and is generally better insulated with than our current house with new windows (I did a lot of work on it). Despite all of that it still uses 1/3 more gas than the house with the wood stove as long as I am there to feed it...

I have a pellet stove that some dumb chimney guy has been out 3x to "work on" that still hasn't resulted in it being fixed. Its not a complicated fix, he just says "oops i ordered the wrong part" then ghosts me for 2 weeks while his truck isn't working etc... its been a huge source of frustration in a really busy time

[merula]

Ouch. Mine won't be that high, though I do need to add insulation in the attic.

I assume you have old wood windows? Storms may be cheaper, and properly maintained wood windows last longer than vinyl.

Can confirm. My 100 year old house has seen its share of Minnesota winters. The original windows with 1980s storms are going strong; the 2000s-era vinyl replacements are on their last legs. (Although I did have the originals retrofitted with modern sliders as several of the ropes of the weight-and-pulley system had broken.)

Does anyone know if it's possible to put original-style wooden windows BACK?

[Morning Glory]

Ouch. Mine won't be that high, though I do need to add insulation in the attic.

I assume you have old wood windows? Storms may be cheaper, and properly maintained wood windows last longer than vinyl.

Can confirm. My 100 year old house has seen its share of Minnesota winters. The original windows with 1980s storms are going strong; the 2000s-era vinyl replacements are on their last legs. (Although I did have the originals retrofitted with modern sliders as several of the ropes of the weight-and-pulley system had broken.)

Does anyone know if it's possible to put original-style wooden windows BACK?

I have modern double hung wooden windows plus storms in most of my house. Not drafty at all. The sliding glass door in my kitchen is drafty. So are the casement style windows on an enclosed porch.

It is brutally cold and windy right now. I am thankful to be able to work from home today, but I'm going a bit crazy here with not getting out much. First world problem, I know.

[SwordGuy]

Ouch. Mine won't be that high, though I do need to add insulation in the attic.

I assume you have old wood windows? Storms may be cheaper, and properly maintained wood windows last longer than vinyl.

Can confirm. My 100 year old house has seen its share of Minnesota winters. The original windows with 1980s storms are going strong; the 2000s-era vinyl replacements are on their last legs. (Although I did have the originals retrofitted with modern sliders as several of the ropes of the weight-and-pulley system had broken.)

Does anyone know if it's possible to put original-style wooden windows BACK?

I have modern double hung wooden windows plus storms in most of my house. Not drafty at all. The sliding glass door in my kitchen is drafty. So are the casement style windows on an enclosed porch.

It is brutally cold and windy right now. I am thankful to be able to work from home today, but I'm going a bit crazy here with not getting out much. First world problem, I know.

We used to live in a drafty old apartment and then a slightly less drafty old house.   We just stapled plastic sheeting over the windows on the outside.  (The cats would have shredded them on the inside.)   Really helped with warming the place up.    Poor-people solutions.

[Steeze]

Duck Brand polycryo door kit also makes a badass addition to your ultralight camping kit as a ground cloth.

[Gerard]

Canadian MPP: I developed an elaborate multi-year plan to withdraw from my RRSP, based on amount of pension, tax rates, etc. But the equities in the RRSP are growing in value faster than the amount I'm taking out each year!

[SwordGuy]

Canadian MPP: I developed an elaborate multi-year plan to withdraw from my RRSP, based on amount of pension, tax rates, etc. But the equities in the RRSP are growing in value faster than the amount I'm taking out each year!

Now, THAT's a real problem!    We feel your pain!

(Imagine a "Cue the Tiny Violins Gif.")  :)

[Sibley]

Ouch. Mine won't be that high, though I do need to add insulation in the attic.

I assume you have old wood windows? Storms may be cheaper, and properly maintained wood windows last longer than vinyl.

Can confirm. My 100 year old house has seen its share of Minnesota winters. The original windows with 1980s storms are going strong; the 2000s-era vinyl replacements are on their last legs. (Although I did have the originals retrofitted with modern sliders as several of the ropes of the weight-and-pulley system had broken.)

Does anyone know if it's possible to put original-style wooden windows BACK?

Yes, you can get NEW wooden windows that are the old style. They cost a lot though. And then they will need the regular maintenance and upkeep, so unless you can do that don't bother.

[ixtap]

Maxed one BoA card for online shopping due to donations. The other one was changed to a new category before we realized that. Anytime DH talks about buying something, I remind him that we aren't doing any online shopping until at least March 1, when I can change the category again.

[sui generis]

We got the debit card in the mail from the most recent pandemic relief bill.  With me having no income since I'm FIREd, we managed to qualify for something like $170.  DH decided that he will just use it grocery shopping instead of transferring to bank account or whatever and so this is going to mess up my expenses tracking because there is a 99% chance I will forget to get the receipt from him to include in our spreadsheet and groceries will look artificially low.  By the time I realize it's missing, the receipt will probably already be recycled. 

This is not only an MPP, but is also a problem of being old enough to know I'll probably forget something by the time the critical moment arrives, but that not being good enough to make the ol' memory work.  If I can figure out what day he's going shopping, I'll try to remember(!) to put a note on my calendar that will remind me to get the receipt from him right away..

[Taran Wanderer]

Our monthly “bills” are too high.

• 401k
• 403b
• Roth IRAs
• 529s
• Taxable account
• Short term savings

We can’t afford ridiculous luxuries because of all these “bills”...

[BicycleB]

Our monthly “bills” are too high.

• 401k
• 403b
• Roth IRAs
• 529s
• Taxable account
• Short term savings

We can’t afford ridiculous luxuries because of all these “bills”...

@Taran Wanderer, you have a diverse portfolio of excuses for not spending!