Today I woke up sick. I had a migraine. My stomach felt fully ulcerous. I was exhausted emotionally and physically. I texted my co-volunteers (we're rocking out Stop the Rockets and @StopRockets) and told them I needed to take some time off.
So I took my agalah (that's a cart in Hebrew). I got an espresso, which I chugged, I went to the bank, and then I sat on a bench on Yafo for about 45 minutes, just watching the world pass me by. It was therapeutic, it was peaceful, it was exactly what I needed.
I went to the shuk (where the number of IDF soldiers at the entrances had tripled since yesterday) and picked up oodles of ingredients to make several different delicious things this week, came home, and then met up with a friend and her kids at the park and watched the sun slowly fall behind the buildings as the weather cooled to a brisk chill.
I went home and got to work cooking these delicious Spicy Indo-Chinese Noodles from Vegan News, which also was therapeutic. (And delicious.) (Recipe at the bottom.)
And then? I got back to work, doing what I do best, putting out quality, meaningful, and well-branded content. Facts, not memes. Content, not rhetoric.
My goal for this week is to focus on work, focus on eating healthy (I'm sticking to a strictly veggie diet -- I've been cheating because cheese here is so good, and I really have to stop because I'm feeling the effects), getting plenty of sleep and fluids, and being honest with myself about my limitations.
I can and should say no sometimes. It's hard for me, but I've come too far to let stress, anxiety, and living an unhealthy lifestyle destroy me.
Recipe for Spicy Indo-Chinese Noodles Modified from VegNews
1 8-ounce package of Vermicelli Rice Noodles, cooked, drained, and rinsed in cold water (these are hard to find kosher in the U.S. and here you can find them EVERYWHERE)
1 Tbls sesame oil
1 Tbls olive oil
1 small yellow onion, sliced thin
4 cups shredded cabbage (I did this the old fashioned way, but feel free to buy pre-shredded)
2 small green bell peppers, cut into thin strips
3 garlic cloves, minced
1 tsp agave
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp red pepper flakes (because I like it hot)
1/4 cup gluten-free soy sauce (tamari)
1 tsp Sriracha
2 Tbls ketchup
2 Tbls rice vinegar
2 Tbls water
Options: carrots, broccoli, other Asian-y veggies
- In a large bowl, toss noodles and sesame oil and set aside.
- In a large skillet over medium, heat the olive oil and add the onion, cabbage, bell pepper, garlic, and whatever other veggies you have on hand and saute for 3-4 minutes.
- Add agave, salt, pepper, and red pepper flakes and saute another 3-5 minutes.
- Add cooked noodles, tamari, ketchup, Sriracha, vinegar, and water, and saute for 3-5 minutes more until heated through.
- Serve hot! (Top it with more Sriracha, if you're like me!)