I got a lot done this morning!

It was raining this morning, so I knew I would be giving Fancy a ride to school. Plus, I agreed to give rides to two other children. Also, Fancy had morning practice for sport stacking and had to be at school fifteen minutes earlier. As if that weren't enough, we lost her spelling words last night, and I found them when I woke up, so I had to wake her up to get her homework done before school. And she had a project due today, which had to be carefully wrapped for protection from the rain and transported to school with her. By me. Early. In the rain.

Oh, did I mention that I forgot to pack lunches last night? And that it's a few days before grocery shopping day, so the cupboards, while far from barren, are...interesting?

So what's a mom to do? This mom decided, 45 minutes before departure time, to bake some cookies and make some egg salad. All from scratch.

Am I nuts, or what?

I had nothing sweetish and no real entree possibilities ready. So I embarked on morning madness.

It all worked out, and Fancy has a great lunch because of it. Here it is...

egg salad (made with half greek yogurt and half mayo, as I try to wean the family off of mayo) on a toasted English muffin (it won't be crunchy at lunchtime, but it won't be soggy, either); baby carrots (with Italian dressing in a small container on the side); two pineapple cookies with glaze; a blood orange wedge; juice to drink.

Somehow, I got all of the above done, on time, with little stress, and cooked Fancy a cheese omelet and English muffin with butter for breakfast. (English muffins and pita bread are the only two bread options in the house right now, so you'll be seeing more of them, most likely.)

Here's hoping I can continue that sort of productivity throughout my day. Oh, and if you're interested, here's the pineapple cookies recipe:

Glazed Pineapple Cookies

makes roughly 2 dozen cake-like cookies

What You Need:

• 4 Tbsp butter, softened (in the microwave if you're crazy enough to tackle cookies in the morning!)
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup crushed pineapple (drained really well, juice reserved)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• dash of salt
• 1 cup confectioner's sugar
• 2 Tbsp melted butter
• reserved pineapple juice as needed

How it's Done:

1. Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
2. Cream butter and sugar. Add egg, vanilla, and pineapple.
3. In a bowl, combine flour, baking powder, baking soda, and salt.
4. Slowly add to the wet ingredients. Your cookie dough will be very soft...a little thicker than cake, not quite as thick as most cookie dough.
5. Drop by teaspoonfuls onto cookie sheet about two inches apart.
6. Bake for 8 to 10 minutes. Remove to cooling rack.
7. Prepare glaze: Combine melted butter, confectioner's sugar, and pineapple juice (a little at a time) until glaze reaches desired consistency. Drop a dollop on top of each cookie. Let it slide itself around.