You Are a Masterpiece
Every morning my husband looks in the mirror, flexes just a little, and says, “How can you keep your hands off me?”
And he means it.
Men, bless them, are born with a kind of built-in confidence that most of us women spend a lifetime trying to earn. Especially Southern women. We’ll look in the same mirror and instead of admiring the person God handcrafted, we zero in on every flaw. The laugh lines, the tired eyes, the little scar that tells a story we’ve forgotten to love.
Somewhere between Sunday school and supper, we learned to say “thank you” when someone compliments us but to follow it up with a disclaimer. “Oh, this old thing?” “I need to lose ten pounds.” “You should’ve seen my hair before I fixed it.” We’re professionals at shrinking ourselves.
But here’s the truth — you are a masterpiece. Not because you’re flawless, but because you were designed by the Creator Himself. The same God who painted the sunset and set the stars in motion thought the world needed you. Every freckle, every curve, every laugh that snorts a little too loud — none of it is accidental.
Psalm 139 says we are “fearfully and wonderfully made.” That means with intention, with care, with awe. And yet, so many of us live like we’re the rough draft, not the finished work. We compare, we criticize, and we forget that even Michelangelo started with a block of marble. God’s still refining us, but make no mistake — He already calls us good.
I do it too — every time I edit a reel or see myself on camera, I start zooming in on what I wish were different. But then one of you leaves a comment that stops me in my tracks. You remind me, hallelujah, that I am already enough — that the same hands that shaped the mountains shaped me. You see the whole person where I’m busy noticing the flaws, and it brings me right back to gratitude. Sometimes I think that’s how God speaks — through the kindness of others, whispering, “See? You’re still My masterpiece.”
The other day my husband walked in and said, “You know, if you saw yourself the way I see you, you’d never doubt again.” I think that’s how God feels too. He sees His creation — His daughter — not as a list of imperfections, but as a living, breathing work of art.
Confidence doesn’t mean arrogance. It means knowing who made you and walking like you believe Him. It’s holding your head high not because the world says you’re beautiful, but because Heaven already declared it.
So the next time you look in the mirror, try this: instead of asking “What’s wrong with me?” ask “What did God get right?” You might be surprised how long the list is.
And if you still need a little boost, borrow my husband’s line. Look in that mirror, smile, and say, “How can you keep your hands off me?”
Then laugh — because joy is one of the prettiest things a woman can wear.
You are a masterpiece, my friend. Hand-signed by God Himself. Don’t you dare forget it.
Shrimp, Fennel & White Bean Stew with Gremolata
Serves 6
Where the Lowcountry tide meets the French coast, shrimp and white beans drift in a fennel-kissed broth brightened with lemon and herbs. Finished with a lemon–parsley gremolata, it’s as elegant as sea air after a storm—briny, clean, and unforgettable.
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 fennel bulbs, trimmed, cored, and thinly sliced (reserve fronds for garnish)
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground white pepper
- 3 cups seafood stock or vegetable stock
- 1 teaspoon fish sauce
- 3 (15-ounce) cans cannellini beans, rinsed and drained, divided
- 1 bay leaf
- 1 tablespoon fresh tarragon leaves (or ½ tablespoon dried)
- 1½ to 2 pounds large shrimp, peeled and deveined
- Zest and juice of 1 large lemon
- 2 tablespoons finely chopped parsley
For the Gremolata (optional)
- ¼ cup finely minced flat-leaf parsley
- Zest of 1 large lemon
- 2 garlic cloves, grated or mashed to a paste with a pinch of salt
- 3 teaspoons extra-virgin olive oil (alternatively, use oil from jar of sun-dried tomatoes. If using, add 1/2 cup chopped sun-dried tomatoes to the soup)
- Pinch of flaky sea salt
- 2 teaspoon finely chopped fennel fronds
Instructions
- To make the stew: Heat the olive oil and butter in a large Dutch oven over medium heat. Add the fennel and shallots and cook, stirring often, until tender and translucent but not browned, 8 to 10 minutes. Add the garlic, tarragon, salt and pepper; cook 1 minute more, just until fragrant.
- Add the stock, one can of beans, fish sauce, and bay leaf. Bring to a gentle simmer and cook 10 minutes to allow the flavors to meld.
- Using a fork or the back of a spoon, mash some of the beans against the side of the pot to thicken the broth slightly. Add the remaining beans and continue to simmer 5 minutes more.
- Add the shrimp and cook gently until just opaque and pink, 3 to 4 minutes. Remove from heat and stir in the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon.
- To make the gremolata: In a small bowl, combine the parsley, lemon zest, garlic paste, olive oil, salt, and fennel fronds. Let stand 10 minutes to allow the flavors to bloom.
- To serve, ladle the stew into warm bowls. Spoon a little gremolata over each serving and drizzle with good olive oil. Garnish with reserved fennel fronds and serve with toasted baguette or crusty bread for dipping.
Storage
Refrigerate: Store in an airtight container up to 2 days.
Freeze: Broth can be frozen up to 2 months without the shrimp. Add fresh shrimp and lemon juice after reheating.
Reheat: Warm gently over low heat, adding a splash of stock to loosen if needed.
Gremolata: Best fresh but may be made a few hours ahead and kept covered at room temperature.
