Skip to main content

Six Trash Bags to Clarity

Cluttered. It is one of the most damaging states, physically and emotionally. We often speak of clutter as something tangible, yet how can the mind remain clear when the space around it is not?

Over the past year, clutter invaded both my space and my mind as I navigated a workplace shaped by toxic management. It seeped in emotionally before manifesting physically. Fatigue and labile hypertension drained me, stealing my ability to be intentional with my time and surroundings. On weekends, I found myself trapped in bed, fast asleep. Movement that had once been effortless and woven into my daily rhythm disappeared, and with it went the balance I had worked so hard to maintain.

I told myself I was doing okay, that resting when my body demanded it was enough. And yes, we must listen to our bodies. But I also praised myself for letting unfinished tasks linger, for abandoning healthy routines, for ignoring the agenda that once anchored my days. I congratulated myself for being flexible with time, even as my days blurred under exhaustion and frustration.

Photo by Aziz Acharki on Unsplash

I was not okay. It is okay to not be okay, but remaining there is different. I had allowed toxicity to seep into my time, my space, and my health. I became sick, physically and emotionally. The toxicity seeped inward, and the clutter that followed began to distort who I am.

I often say that when we want change, it must begin within ourselves, even when we are not the perpetrator. I needed change. So I threw myself into a three-day marathon of cleaning, rearranging, and reorganizing.

Rather than escaping the city during more than ten days out of the office, I stayed with my parents over Christmas and then returned to my space to reset. Except for a handful of drawers, every object came out of closets, the refrigerator, cabinets, shelves, and bins. My closet was thinned and organized, first by color and then by category. Bowls and dishes were repositioned so they could be seen. Small appliances were moved to reclaim counter space. I found objects I had kept for no reason other than the belief that I might need them someday.

Nothing was spared. If an item had not been used in a year and was not seasonal, it went into a trash bag. The sense of freedom was familiar. I had felt it more than a decade ago when I reduced my belongings to two large suitcases and a purse in pursuit of minimalism.

We hold onto objects out of fear. Fear of needing them. Fear of missing them. Fear of having less. Worse, we hold onto things that are meaningless to us because of their perceived value to others. Who wants to be seen as lacking compared to someone else?

We do the same with emotions, often clinging more tightly to unhealthy ones than healthy ones. Unhealthy emotions are not wrong. They are signals. They ask us to pause, to change direction, to recognize patterns. We cannot change others. It is like driving a car. When the light turns red, you press the brake. When there is a hazard in the road, you steer around it.

So why do we not do the same with our emotional lives? Why do we stay in unhealthy emotions longer than necessary, allow them to intensify, and react instead of respond? We hold onto them as both a crutch and a shield. At times, it is easier to remain emotionally unwell than to change. Isn’t it easier to blame someone else than to look at yourself in the mirror?

I felt suffocated as items spread across my space, waiting to be returned, rearranged, or discarded. It was not until the filled trash bags were taken to the bin that I felt free. In that moment, I realized the physical clutter I had accumulated for countless reasons had grown from unhealthy emotions that blocked my ability to live life rather than simply survive another day.

Try it.

If you feel like you are always chasing but never fulfilled.
If you are more anxious than serene.
If you feel like you are surviving another day rather than living a life.
If you feel more hopeless than hopeful.
If you are simply exhausted and frustrated.

Fill six trash bags from your space and take them out. Free yourself from the clutter. Then set new intentions to remain clutter-free, both physically and emotionally.

_____
More essays:

Comments

Popular posts from this blog

Style Capsule: All Things Denim

Denim is French in name, Italian in early use, and American in myth. The word itself is French, a contraction of serge de Nîmes, the sturdy twill woven in the southern city of Nîmes. Denim began as geography stitched into cloth, a textile defined not by attitude but by endurance. Long before it was runway shorthand or rebellion’s uniform, similar hard-wearing cotton was used by sailors in Genoa. The French called the city Gênes. From that mispronunciation came “jeans.” They were work trousers then—sun-faded, salt-stiffened, cut for labor rather than legend. Photo by Maude Frédérique Lavoie on Unsplash America, however, does not leave cloth alone. In the 19th century, riveted denim trousers became standard issue for miners and laborers in the West. Utility was reinforced with copper. Durability became design. And somewhere between gold dust and railroad tracks, fabric turned into folklore. Hollywood later burnished it into masculinity. Counterculture tore it open and called it free...

Jeju Linguine al Nero di Seppia: Gochujang Squid Pasta

Off the southern coast of the Korean peninsula lies Jeju Island, a place where the sea shapes both livelihood and cuisine. Among its prized catches is Jeju squid, known for its clean sweetness and tender bite—qualities that have long made it a favorite in Korean kitchens. Whether grilled over charcoal or gently simmered in spicy stews, Jeju squid carries the unmistakable flavor of the surrounding waters. This dish brings that ingredient into a conversation between two culinary traditions. Linguine al nero di seppia, the Italian pasta tinted black with squid ink, becomes the canvas for a sauce layered with Korean flavors. The foundation begins with olive oil, onion, and garlic, followed by white wine and tomato paste that deepen in color as they cook. Then comes gochujang, whose fermented heat introduces the unmistakable character of Korean cooking. Ceramic bowl has wheel-thrown and glazed by me What makes the dish sing, however, is its balance. The richness of butter softens the intens...

Summer Capsule: Flip Flops et Sandals

Flip-flops and sandals once lived at the margins of style—practical, unassuming, and rarely invited into conversations about taste. They belonged to errands, beach days, and the quiet acceptance of comfort over consideration. To wear them beyond those boundaries felt, at best, indifferent and, at worst, careless. Kāʻanapali Beach, Maui Something shifted. What was once dismissed as too casual began to be reexamined through a different lens—one that values restraint over excess. Designers pared them down to their essentials, and in doing so, revealed a kind of clarity: clean lines, deliberate simplicity, and an ease that resists overthinking. In a landscape saturated with structure and embellishment, sandals and flip-flops offered something quietly radical—absence as intention. Now, they move with purpose through spaces that once excluded them—paired with tailored trousers, anchored beneath sharp silhouettes, and integrated into wardrobes that understand proportion and balance. They no l...

Korean Gal's Guatemalan Red Beans with Pork Spare Ribs

Full transparency. I am afraid of pressure cookers. It is a fear instilled in me by my mom, a quiet but effective deterrent meant to keep me at a safe distance—especially when the pressure is being released. Reasonable? Perhaps. I would consider a therapist, but it has been years since I have needed one. Ceramic bowl was wheel-thrown and glazed by me. When I saw the Pressure Cooker Guatemalan Red Beans with Beef Short Ribs recipe in The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope , I knew I had to make a version of my own—one that did not require a pressure cooker. I also wanted the ingredients to feel simpler, more accessible. More importantly, I wanted the dish to center the red beans, rather than have them overshadowed by the richness of beef short ribs. This is not a bean stew, but a slow braise—one that relies on the gradual release of moisture from the ingredients themselves. So, changes were made—and thus, the name: Korean Gal’s Guatemalan Red Beans with P...

ChatGPT, Where Is Your Ethics?

It was about a month ago when I first thought of writing about artificial intelligence and its lack of intelligence. I had several ideas for the title, one of them being “Where Is the Intelligence?” I was furious that day after realizing that ChatGPT had failed, and a month of editing work had to be reviewed and possibly corrected for spelling, grammar, punctuation, and language mechanics. Takashi Murakami at The Broad, March 2026 The honeymoon phase was over. How does one miss spelling, grammar, punctuation, and language mechanics errors when assigned editing tasks? It was a costly lesson for me in trusting that an AI would consistently apply the basic tasks of editing, which include copy editing: correcting errors in grammar, punctuation, and spelling. I didn't question it because it included corrections of grammar, punctuation, and spelling at times. I didn't realize that it wouldn't consistently deliver the work. Consistency in work. Isn't that what we expect fr...

Lemon Honey & Soy Sauce Chicken

I know I promised myself I would not reset and start anew here. Still, so much has happened since the beginning of September that continuing as if nothing had changed no longer felt honest. I am grieving love lost and feeling anxious about what lies ahead. At the same time, I am breaking away from the domestic violence I endured over the past year. Leaving brought old wounds to the surface, including childhood traumas and secrets I carried quietly for far too long. Shame once convinced me that the abuses inflicted on me were mine to hide. While it is still difficult to speak openly, I am beginning to understand that healing only happens when we do not hide ourselves along with the abuse. I do not know if I will ever forgive or forget. What I do know is that I want to heal. I want to tend to the wounds and allow the scars to soften with time. You may be wondering what any of this has to do with the Lemon Honey and Soy Sauce Chicken recipe. Nothing, and yet everything. This is th...

Culpability in Mr. Jordan Neely's Death

It had been a hellish two months. I am not quite ready to share that story, but I can say with some serenity that it is now behind me. On my way home from one of my solo dinners — a book in hand, celebrating the quiet return of civility to my life — the Lyft paused in traffic in front of 1313 W. 8th Street. The building houses the ACLU, one of the NGOs I once supported. The past tense there is a longer story for another time. Above the entrance is painted a list of demands: housing, healthcare, green space — all reasonable things a society should strive to provide. At the very bottom of the list, just above the ACLU sign, the words “More Police” have been crossed out. The sight of it brought to mind the death of Mr. Jordan Neely and the man who restrained him on a New York City subway train, Mr. Daniel Penny. Photo by Matt Collamer on Unsplash You may not have heard of Mr. Jordan Neely. He died before reaching thirty-one years of age. At the time of his death, he was on New York C...

Was I Wrong to Have Accused White Men?

It began as an ordinary morning. Coffee. Stretching. The familiar ritual of scrolling through Apple News and The New York Times. Then it wasn’t ordinary. A gunman had entered a dance studio in Monterey Park and killed eleven people. First nine, then ten, then eleven. The numbers shifted. The dread did not. The studio was largely patronized by Asian Americans, located in a Chinese American community, on the eve of Lunar New Year. The specificity made it intimate. It felt close. I paused. Should I go to the ceramic studio as planned? Should I stop at Whole Foods afterward? A White man did it. That was the sentence that formed, fully constructed, in my mind. There is a racist White man loose in the greater Los Angeles area with a gun. Photo by Gayatri Malhotra on Unsplash As a Korean American woman, I felt fear move quickly and without permission. Monterey Park is not far from Koreatown. Not far from Downtown. We know how one violent act can loosen something dormant in others. Late...

Are We Ready for the Truth? I’m Fat.

I am fat. That is neither a confession nor a plea for reassurance. It is not coded self-loathing nor an invitation for affirmation. It is a description of my body. Yet the moment I say it aloud, people rush to correct me, as though I have misidentified myself. “You’re not fat,” they insist, with the urgency of someone extinguishing a small fire. The discomfort is not mine. It is theirs. Fat is not an identity. It is not a character assessment or a moral condition. It is a descriptor of a body. The body is a vessel that carries who we are; it is not the entirety of who we are. When I describe my body as fat, I am not reducing myself. I am describing the state of the vessel. Photo by Aziz Acharki on Unsplash We have constructed a culture in which self-acceptance is treated as a moral virtue—but only when it follows approved language. Love your body, we are told, but do not describe it in ways that unsettle others. Do not call yourself fat unless you meet some publicly agreed-upon thre...

The Tomato Sauce

Small pleasures are often overlooked. They are the quiet details that make daily life feel opulent. Not the breathless moments, but the ones that bring a soft smile and the comfort of familiarity. In food, those pleasures often come from the simplest recipes. One of my simple pleasures is this tomato sauce, which I learned about nearly two decades ago in Veneto, Italy. Although slightly modified from the original, this sauce marked the beginning of my love for Italian food and remains the foundation of the Spicy Italian Sausage Orecchiette I shared in 2022. While the Spicy Italian Sausage Orecchiette has layers of flavor from various ingredients and is more involved on the stove, this tomato sauce relies on one flavor, tomato, supported by garlic, basil, and salt. The salt? It brings out the acidity of the tomato. Shown above with French Miso Lamb , this tomato sauce with spaghetti is a versatile companion to meat dishes, from lamb to chicken. Delicious on its own, you can also add...