While I type, my head is pounding. I’ll tell you why. I was seeing double all day today.
No, I did not have a drinky-poo before breakfast this morning. What kind of person do you think I am?
It was, in fact, because my contact had a tear in it. I had to take out my contact before school started and walk around with one contact in my left eye for the entire day. If you think that sounds silly, I can assure you it is not. If you have never worn contacts, having a slight tear in your contact can make you feel like there is a shard of glass poking into your eye every time you blink. Yeah, it feels great.
I have been a contacts wearer for a very long time — almost 8 years actually. I have always worn Acuvue contacts as they have been the ones my eye doctors have recommended.
However, in the last week, I have gone through four contacts for my right eye. There have been tears in every single one of them. I am not a happy camper. At first I thought there was something wrong with the way I was putting them in my eye. It may be because I have been sporting these for the Halloween season:
I hope you know I am joking.
However, moving on. I am thinking I got a box from a bad batch because there is in no way shape or form that I have destroyed this many pairs of contacts. I think a customer complaint is in order.
Anyways, I took advantage of the fact that I was seeing double and made many funny jokes to my kids about it today. They loved it when I pretended I saw three of them and when I couldn’t read their papers (okay this was totally not a joke, I really couldn’t). Driving home was also a breeze (not). By the end of the day, I wanted to close my eyes because my left eye was so strained from working so hard today!
In the spirit of seeing double, I had a repeat for lunch today — more black bean and sweet potato casserole.
Since I didn’t share the recipe with you last night because I was too busy sharing my secret weapon with you, I thought you might want it to try out. In fact, I know you’ll want it to try out.
Black Bean and Sweet Potato Casserole
- 2 large sweet potatoes, cut into chunks
- 2 cups prepared black beans
- 1 can diced tomatoes (drained and liquid reserved)
- 1/4 large onion, diced
- 2 cloves garlic, minced
- 2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- 1 tsp. pepper
- 1/2 tsp. salt
- garlic powder to taste
- 1/4 cup nutritional yeast
- 1/4 cup almond milk
- liquid from diced tomatoes
- 1 tbsp flax seed meal
You’ll want to start by chunking your sweet potatoes. I say this, but honestly when I make this again, I will probably slice the sweet potato so it stays in a more casserole form. Also chop your onion and mince your garlic at this time.
You will want to combine the black beans, drained diced tomatoes, onion, garlic, and spices in a large bowl. Mix thoroughly and set aside.
Grease a 8×8 baking pan and begin to layer the sweet potatoes and black beans. I did two layers of each.
Before you pop this bad boy into the oven, you will want to mix your liquid from the tomatoes, nutritional yeast, flax, and almond milk together in a bowl. I also added some more chili powder and garlic to this sauce as well. Whisk sauce until it is smooth and pour over the top of your casserole.
Bake covered at 425 degrees for a half an hour. Uncover and cook for 20 more minutes.
Enjoy and pray to God your husband won’t hate you for making him eat sweet potatoes.
Absolutely delicious — it was my first time using nutritional yeast, and I will be perfectly honest with you. Prepare to see much of it in your (actually my) future.
I have a big date planned right now, so I have to run.
I have to take out my consumer frustration somehow — this kabocha is going to lose the battle.
Question: Have you ever had to file a complaint about a product? How did it go?
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