I’m giddy, no actually, I’m not even kidding.  I’m giddy with the fact that I have (wait for it) achieved (still waiting?) A WASTE FREE WEEK!!!!

Ahhhhh…the crowd goes wild (actually it’s just me but I’m easily amused).

It was touch-and-go there but the class’ Guinea Pig (Lulu)

ate some semi-wilted tatsoi.  Way to take one for the team, Lulu.  The baby has literally eaten her own weight in food-a growth spirt might be coming.

How to celebrate this first?

Well, I wouldn’t mind a trip to Disney but I’ll settle on a little little ode.

Ode to Zero Food Waste
Ahhh…my unconquerable goal.
How sweet victory is today.
We ate until we dropped.
And my food pushing status is secure.

The end (this is-like most things, a work in progress).

Alright, that was pretty crappy so how about a nice dessert to end our Mexican themed week?

It’s described as “a mexican style cookie rolled in cinnamon sugar”-sounds like my kind of fun.



1 cup butter
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1 teaspoon ground cinnamon

1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a medium bowl, cream together 1/2 cup confectioners’ sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners’ sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.

3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.