The deepest principle of human nature is a craving to be appreciated. We all want and need to feel valued for who we are, and we love being recognized for our contributions and accomplishments. It’s important for us to know that we have made a difference in the world and to the people around us. When a person takes the time to express real appreciation for something we have done, it builds our self-confidence. More importantly, it helps us to know we are seen, that our efforts have been accepted, and it empowers us. More often than not, a simple "thank you" also infuses energy and motivation to work harder and do more. Showing gratitude is one of the simplest yet most powerful things humans can do for each other.
It changes our world, it changes our relationships, it changes our own heart and it changes our experiences – sometimes in just a few words. It’s so easy and the payout is huge. A person who feels appreciated will always do more than what is expected. I know this is true because of how I feel when someone shows appreciation to me. It’s one of the easiest equations and it never fails: when we show gratefulness to another person, that person is more likely to help again. They are going to feel great about themselves, and in turn, are going to try to exceed your expectations.
Perceived value, and more importantly, increasing perceived value, is extremely important to gratitude. From the time we learn how to talk, it seems that we are being told to remember to say “thank you.” Our parents weren’t just teaching us manners; they were providing us with a tool for lasting happiness. Growing up in the South, I was surrounded by storytellers, and my grandmother was one of the best. She loved to talk to anyone who would listen and instilled that same love in me. As an aspiring writer, I crave the chance to tell stories, and my words have become tools. Those words help me connect with people and open my ears to the stories they wanted to tell. I made a vow when starting this blog to try and bring people together during a troubling time. To let readers know that they are not alone. As humans, we share more in common than we do in differences. But what has inspired me more than anything, are people in absolutely the worst situations who seem relentlessly optimistic. They continue to look for a better day to come and expected it with certainty. People who appreciate what they have versus what they have lost are truly my inspiration.
I've always marveled that certain people, even in the face of heart-stopping obstacles and the most difficult circumstances, are able to go forward with smiles on their faces and optimism in their hearts. How is this possible? In each instance, it ultimately comes down to the same answer: They were grateful. They found something for which they could be thankful because being thankful was a long-held habit. The God-loving girl in me has long sensed that looking on the bright side will guide me through the tough times. That finding a purpose and looking for the blessings in adversity will lead to better health, greater resilience, improved coping skills, and the ability to undo stress.
But how often do we say "thank you" when it's not expected? If the answer is not very often, you're not alone. However, when you learn that expressing gratitude, specifically when you're not obligated to, can actually make you and others feel better, why would you not want to share it all the time? Even though the world may be changing, the principles of respect, consideration, and honesty are universal and timeless. Ralph Waldo Emerson wrote, "You cannot do a kindness too soon, for you never know how soon it will be too late.” Take the time to talk to the person in the checkout line, say hello to the stranger in an elevator, hold the door open for the person behind you, and never, ever underestimate the power of a thank-you. Its sentiment can last a lifetime.
Stories are our lives in language. Love your story and remember to give thanks to the players in it. None is more impoverished than the one who has no gratitude. I am so grateful for every single one of you that take the time to read my stories. A special appreciation for a few people who have been incredibly supportive and kind from the very beginning, and who make me determined to share more even when my pantry seems empty. Ella, Stephanie, Leigh, Richard, Susan, Julee, and Sally – your encouraging words restock my soul day after day. And to my family, without whom, my stories may never have been shared.
Ella Ella Paella
INGREDIENTS
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 6 boneless skinless chicken thighs, cut into 1-inch chunks
- 1/4 cup olive oil
- 2 Spanish chorizo (or andouille) sausages thickly sliced on a bias
- 1 yellow onion diced
- 4 garlic cloves chopped
- 1 red pepper, seeded and chopped
- 1 bunch flat-leaf parsley leaves chopped
- 1 15-ounce can fire-roasted diced tomatoes
- 1 1/2 cups medium-grain Spanish rice
- 3 cups chicken stock
- generous pinch saffron
- 10 littleneck clams cleaned
- 10 mussels cleaned
- 10 medium shrimp peeled and deveined
- 1/2 cup frozen sweet peas thawed
- lemon wedges for serving
- sea salt and freshly cracked black pepper to taste
INSTRUCTIONS
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Combine the paprika and dried oregano in a small bowl. Rub the paprika mixture all over the chicken and marinate chicken for 1 hour in the refrigerator.
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Heat the oil in a 15-inch paella pan over medium-high heat. Add the chorizo to the pan and sauté the chorizo until browned. Remove and reserve chorizo.
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Add chicken to the pan and brown on all sides until fully cooked. Season with salt and cracked pepper. Remove from pan and reserve. In the same pan, sauté the onions, garlic, red pepper, and parsley for 2 or 3 minutes on medium heat.
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Add the fire-roasted tomatoes and cook over medium heat for about 4 minutes to let the flavors come together. Add the rice and stir to coat the grains in the mixture. Add the water and simmer for 10 minutes. From this point do not stir the pot.
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Add chicken and chorizo back to the pan along with the saffron.
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Add the clams, mussels, and shrimp, tucking them into the rice. Continue to cook until the rice has absorbed all of the liquid, the shrimp is cooked and the mussels and clams have opened, about 15 minutes more.
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Add the peas and toss to combine. If any of the clams or mussels do not open, discard them before serving. Remove the paella from the heat and let it rest for 5-10 minutes. Serve with the extra lemon wedges and season with Sea Salt or Cracked Black Pepper to taste if needed.
