Your Feelings ￨ Your Responsibility

Managing feelings and emotions can be a complicated part of life. When we’re angry, sad, or frustrated it’s all too easy to blame our negative feelings on someone else. Sometimes we have a difficult time separating our own emotions from the emotions of others. We can even create codependent relationships by caretaking the feelings of others, rather than allowing them to do emotional work for themselves. Learning to be emotionally autonomous is a skill that we can hone once we start taking accountability for our own inner worlds. Your feelings are your responsibility… full stop. As we wander through the muddy forest, reflect on your emotional landscape. How healthy are your boundaries? What work is yours to do? What am I reading?The Ferryman and his Wife by Frode Gryttenhttps://bookshop.org/a/111301/9781643757452Wild Mercy: Living the Fierce and Tender Wisdom of the Women Mystics by Mirabai Starrhttps://bookshop.org/a/111301/9781683641568https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Up, Up, and Away by Jack HarrisWhat’s for dinner? Mediterranean Chicken Quinoa Salad Shredded chicken 2 cups cooked quinoaCucumberCherry tomatoes halvedFresh spinach1 can chickpeas Fresh dillChopped olivesGoat cheese crumbledOlive oilApple cider vinegarFresh lemon juiceMinced garlic Pickled onions Salt and pepperInstructions: Marinate and cook chicken, shred into bite-sized pieces or use precooked rotisserie chicken. Cook quinoa according to instructions. Wash and dice cucumbers, tomatoes, olives, fresh spinach, and fresh dill. Add olive oil, vinegar, lemon juice, mustard, garlic, and salt and pepper to a big bowl, mix. Toss in veggies, chicken, chickpeas, and quinoa. Mix thoroughly, season to taste, sprinkle with goat cheese. Enjoy! Lavender CookiesIngredients:4 tablespoons unsalted butter, melted1/3 cup granulated sugar1/2 teaspoon culinary grade lavender buds1 large egg yolk 1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/4 teaspoon baking soda1/8 teaspoon fine saltInstructions:Preheat the oven to 350 F, and line a baking sheet with parchment.Place the butter in a microwave-safe bowl, and melt it in the microwave in 25 second intervals until fully melted. In a food processor, combine the sugar and lavender buds and pulse a few times.Stir together the melted butter, lavender sugar, egg yolk, and vanilla extract. Stir very well to combine.Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.Press the dough flat and evenly in the bowl, and then divide it in half. You should get 3 cookies from each half.Support the show