Actual Google search of mine: is it possible to fall ill from too much socializing?

I’m at my home base for a bit before the move to NC.

I almost need an assistant to keep up with my social calendar. Packed, I tell you!

I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.

Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

• 1 package of rice noodles
• 1/2 cup of walnuts
• 4 green onion + more for serving, sliced thin
• 1 tbsp. of fresh ginger, minced
• 1 jalapeno, sliced thin
• 4 cups of packed spinach leaves
• 1/2 English cucumber, sliced thin
• 2 tbsp. of garlic, minced
• 2 tbsp. of soy sauce
• 2 tbsp. of rice vinegar
• 1 tbsp. of toasted sesame oil
• 2 tsp. of crushed red pepper
• Juice of 1 lime
• 2 tbsp. of olive oil
• P, to taste

How to:

• Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
• Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
• In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
• Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
• Add oil to pot you cooked the noodles in + heat over medium
• Add green onion, cook 2-3 minutes
• Add sauce you made, cook another minute
• Add spinach, noodles + reserved cooking liquid, tossing to coat
• Turn off heat, squeeze in lime juice + add cucumber
• Serve warm
• Slurp the dang heck out of these bad boys and annoy your table mates

Recipe from here!