So does anyone else use this nifty little contact case capsule?
You pour hydrogen peroxide solution into the capsule and put your contacts in this other case that fits inside the capsule. After being in the capsule for 6 hours, voila! The hydrogen peroxide solution neutralizes and your contacts are cleaned perfectly and ready to go. If you don’t allow the hydrogen peroxide solution to neutralize, you’ll put in your contacts and your eyes will start to burn like no other. Not ideal.
So last night, I got home from work exhausted. I took out my contacts and put them in their little contact capsule. I picked up my saline bottle and poured some saline into my eyes. I put down the bottle of saline and then…
I felt like I had just poured habanero juice into my eyes.
They were on fire.
As I was flailing around like a maniac trying to figure out how to rig up one of those eye wash stations they had in your 8th grade science classroom, I realized what had just happened. I had managed to squirt the freaking hydrogen peroxide solution straight into my eyes. Both eyes.
Again I say, not ideal
The solution even has a red top that clearly SCREAMS at you to not pour it into your eyes.
I flushed out my eyes (with the correct saline) the best I could but every time I closed them they would be all hot like fire again. It was awful.
Since I couldn’t close my eyes (and therefore couldn’t go to sleep), I went to the kitchen, covered one of these muffins in peanut butter and then did what I do best. I ate it. The whole time taking little bites to slowly savor the entire delicious cookie-esque muffin thing. It was perfect.
The whole time spent devouring the muffin cookie thing (I’m still not quite sure what to call these things), I was thankful that it was only my eyes and not my taste buds that had just been singed.
And then this morning, I picked up Icy Hot instead of toothpaste. It was a close one. But thankfully, the crisis was averted.
It would have been minty fresh though.
Blueberry Banana Nut Cookie-esque Muffins
makes 12 muffin
2 cups oat flour
2/3 cups oats
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 bananas, mashed
1/3 cup maple syrup
1/2 cup greek yogurt
1 cup blueberries
2/3 cup walnuts
Preheat oven to 350F. Combine the oat flour, oats, baking powder, and salt in the bowl of an electric mixer. In a separate bowl, mix together the vanilla, greek yogurt, mashed bananas, maple syrup, and egg. Pour the wet ingredients into the dry and combine thoroughly. Fold in the blueberries and walnuts. Divide the batter between 12 lined muffin tins. Bake for 25-28 minutes, or until tops just start to turn golden brown. Allow to cool or just go ahead and eat them.
[Note: Use a cupcake tin liner that is made out of a thicker paper. My cupcake liners stuck to the muffins when I tried to peel them off. If you have those silicone cupcake liner, that would be perfect for this!]