31/08/2026
There are no bad condiments, just like there are no bad emotions.
Some flavours might be unfamiliar to us. Some might feel too intense. Some we may have spent years avoiding because we never learned how to experience them.
Emotions can be the same.
Anger, sadness, grief, fear, jealousy, joy… they all bring something to the table. They are messengers, giving us information about what we need, what matters to us, what hurts, and what needs our attention.
But just like a meal, we need moderation.
Too much salt can overpower everything else. Too much pepper can make it hard to taste what’s underneath. And when one emotion takes up all the space, it can become difficult to experience everything else that is present.
The goal isn’t to remove certain emotions from the table. It’s to create containers for them.
A space to show up.
A time to be felt.
An opportunity to be processed.
And permission to eventually be released.
There is space and time for everything.
We don’t need to fear our emotions or label them as “good” or “bad.” We can learn how to sit with them, listen to what they’re trying to tell us, and allow them to move through us.
Every emotion belongs at the table. We’re just learning how much of each one we need.