The Day A Baby Shamed Me

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I broke a candle at the store today. It shattered so loudly that I’m pretty sure you heard it.

ccrrraaassshhhh!

(that’s what is sounded like)

That’s what you get, Andrea, when you touch things you aren’t supposed to be touching,” would be what my Mom would have said had she been there. (Mom, why weren’t you there to tell me not to touch that candle?)

I turned red, the same way I blushed when this sort of thing may or may not have happened to me at the age of 4. Some things never change.

I could easily finish the story by telling you that I did the noble thing by flagging down an employee, helping to sweep up the mess of glass shards, and offering to pay for the damaged goods. That’s all true.

However, before all that happened, a very intelligent and equally adorable baby loudly proclaimed ‘uh-oh’ in response to my broken-glass blunder. In fact, she yelled it twice as if to remind me just how horrific of a crime I had just committed.

In conclusion, a baby, who wasn’t a day over 1 year, shamed me in aisle 16 at the grocery store today. I’m still a little red about it.

Uh-oh!

Uh-oh is right.

Does anybody want a broken candle?

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Sweet Potato Black Bean Tacos with Cabbage Slaw
Source: Joy the Baker via Carpe Season
Printable Recipe

For the potatoes:
2 sweet potatoes, peeled and cut into 1-inch cubes
1T olive oil
salt, red chili flakes
juice of 1 lime

For the slaw:
2C shredded purple cabbage
1/4C finely diced yellow onion
2T chopped cilantro
juice of 2 limes
salt, red chili flakes

For the beans:
1tsp olive oil
1/4C diced yellow onion
1tsp cumin
1 (15oz) can black beans, drained and rinsed
juice of 1 lime

For serving:
small corn tortillas

Preheat oven to 400. Place prepped sweet potatoes onto cookie sheet that has been greased with olive oil. Sprinkle with salt, chili flakes, and lime juice. Toss to coat. Bake for 30-40 minutes, until tender. Rotate pan and toss the potatoes around every 10 or 15 minutes so they roast evenly. Remove from oven.
While potatoes are roasting, make the slaw. In a bowl, combine cabbage, onion, cilantro, and lime juice. Taste and add salt and chili flakes to season. Set aside.
For the beans, heat olive oil in a pan. Add onions and cook for 3-4 minutes, until soft and translucent. Add cumin, beans, and lime juice. Cook until heated through.
Heat tortillas in oven or in a warm pan. Top with beans, sweet potato and slaw. Serve and enjoy!

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