I've not seen much more than non science discussions on composting wrapping paper, some for and some against. If care is used in unwrapping the paper could be recycled as wrapping paper again, but if ripped apart that would not be possible. Simply because of the probability of metallic inks I don't think I would compost any.

Kelly, you're right...there are no internodes on my aus.lisa either...hope it stays this way!....it's like a nice-sized rosette. Karen...so many hoyas have nice shiny leaves...and then there are those that look so dull...especially those with the remarkable venations...the leaves look so dull, but are brilliantly beautiful when wet...it'd be nice to have them always look that way. I wonder why some hoyas have such shiny leaves and others have dull-looking ones. Some of the hoyas, expecially the callistophyllas tend to have leaves that actually look dirty and dull....when washed they look magnificent...but, as soon as the leaves are dry, they look dull again. I'm just wondering if there's something natural that can be sprayed onto the leaves to make them look as gorgeous as they're capable of looking. I'd also try it on the finlaysonii complex...though their leaves aren't as "ugly" as those in the callistophylla complex. I wouldn't use anything that would harm the plants...just enhance their beauty. Sorry, the word "ugly" really isn't the case...they just lack the sheen seen on most hoyas. Do you know what I'm trying to say...I know I can be so dense in trying to explain myself! Best wishes, Patrick

linda117, I did a search and could not find one with egg in the dought. Sorry yours was dry. Pistachio Icebox cookie Pistachio cranberry icebox cookies MAKESABOUT 3 DOZEN COOKIES ACTIVE TIME:20 MIN START TO FINISH:2 1/2 HR Gourmet magazine, DECEMBER 2006 It doesn’t get fancier or more Christmassy than these glittery-edged cookies sporting studs of red and green. But all that festivity comes in an easy slice-and-bake package, so you can always keep a log of dough in the fridge, ready to go when company unexpectedly comes calling. This is just one of Gourmet’s Favorite Cookies: 1941-2008 [EDITED TO ADD: Sadly the link to this fabulous cookie collection is broken. I encourage you to go to the Gourmet website and retreive and print recipes you are interested in, before it goes away. Epicurious has many Gourmet recipe, thankfully, but the photos of the cookie recipes are fabulous and only available at Gourmet.com.] Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse) SPECIAL EQUIPMENT: parchment paper MAKE DOUGH: • Stir together flour, cinnamon, and salt in a bowl. • Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. SLICE AND BAKE COOKIES: • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. • Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. • Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. COOKS’ NOTES: Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced). Cookies keep in an airtight container at room temperature 5 days. This post was edited by glenda_al on Mon, Mar 25, 13 at 12:22

Nope, none of that in the compost! I did get the remains of the Thanksgiving turkey, made 2.5 gal of stock, chopped up all the skin/cartilage and froze in portions for a local stray cat, and composted all the small bones. Of the 28 lb turkey, only 2 lb of large bones actually went into the landfill. I don't know about carcinogens, but if paper burns with pretty flame colors, the ink has metals in it, some of which are flying up the chimney. Probably not a good idea. I prefer to reuse as much as possible, which means carefully unwrapping big items and saving the paper. However I am usually at the inlaws at Christmas, and they are a family of tearers. They don't get it. My sister in law practically has OCD about gathering every piece of paper immediately and stuffing it into a trash bag. I'm the weird guy who recycles everything, so now she lets me have the fancy bows (haven't bought bows for years) and the shirt boxes which we fold up and store for next year. I do what I can.