Smile, Even When
There are mornings when it feels like I wake inside a stalled machine. The engine roars, thoughts spinning faster than I can catch them, but nothing moves. I sit there in my own body, stranded, as if life has shifted into neutral and left me watching the world slide past without me. That is the work of depression. It floods the tank, strips the gears, makes a human being into something that looks alive but refuses to go forward.
And still—I am here.
Depression isn’t a storm that blows through, leaving broken branches behind. It is stitched into my wiring, welded into the frame. I cannot outrun it. I cannot switch it off. I can only live alongside it. And yes, I get angry. Angry at the hours it steals. Angry at myself for not being able to silence it. That anger is the ember I clutch when all else burns out—the proof that something in me still fights.
But depression is also a liar. It whispers that I am failing, that I am unworthy, that I am too much and never enough. No one needs to say cruel things to me—my own mind is fluent in them. It is a familiar soundtrack I never chose, but one I’ve heard so long I know every verse.
I know its patterns now. The way it enters quietly, no knock, no warning, until it’s seated heavy across my shoulders. The way it presses close, like a leaden cloak, suffocating yet familiar. Strange how what unravels you can also feel known. I can map its outlines in the dark, hear its breath at the door before it crosses the threshold.
On the hardest days, when nothing inside me turns over, I remind myself to lift my face anyway. To bend my mouth toward light, even when every part of me feels undone. A smile won’t mend what’s broken, but it refuses the lie that brokenness is the whole story. It says: I am not finished.
Two months ago, I stopped pretending. The mask grew too heavy, and I set it down. My body refused before my spirit would admit defeat. I disappeared into silence. And here is the truth I’ve learned in being honest about that: please don’t blame me for disappearing. It isn’t rejection. It isn’t punishment. It is survival. The people who understand don’t press. They wait. They check in quietly. They don’t make a spectacle of my absence, and they don’t demand explanations when I return. That kind of kindness is oxygen. I cannot tell you how much it means.
The truth is, we all wear masks. We powder the cracks, straighten the collars, practice the lines, hoping no one notices the shadows behind our eyes. Some masks are elaborate, some are plain, but every one is designed to shield the tender truth: we are breakable. Beneath all the polish and postures, beneath our convictions and costumes, we are the same raw material—flesh, blood, longing.
Depression strips me to that recognition. It levels the ground. And in the leveling, I find clarity: the smallest acts matter. Rising from bed. Washing a dish. Stepping outside when the sky feels too wide. Breathing when breath itself feels like work. These become victories, each one a refusal to vanish.
So I will keep smiling when I can. Not as disguise. Not as performance. But as declaration. Smiling does not deny sorrow; it traces resilience onto a face that has known it well. And when the shadows return—as they will—I will hold to this: the darkness is not the whole story.
If you, too, are carrying weight no one sees, know this—you are not alone. The quiet act of continuing, of trying again tomorrow, is not weakness. It is the fiercest testament to being alive.
Because in the end, our story has never been about perfection. It has always been about persistence. About coaxing the stalled engine back to life, inching forward through fog, refusing to surrender the road.
And life—no matter the sorrow—is still worthwhile.
Soup-e Jo (Persian Chicken & Barley Soup)
In Persian kitchens, Soup-e Jo is as familiar and beloved as chicken noodle is in the South. Every household has its way — sometimes light with milk, sometimes rich with cream, sometimes with vegetables diced fine and other times almost stewed down to silk. What always remains is barley, chicken, and the balance of brightness and warmth: lemon to lift, ginger to soothe, turmeric to color it gold.
This is a soup of patience — the barley swelling slowly, the chicken simmering until tender — but it rewards you with a broth that feels both nourishing and elegant. It’s hearty enough to carry a meal, yet gentle enough to be comfort food when you need something healing.
INGREDIENTS
- 1 cup pearled barley, soaked for at least an hour or overnight, changing water as needed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely diced (about 2 cups)
- 3 celery stalks, finely diced
- 1 large (or 2 medium) carrots, grated
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (plus more to taste)
- 1 ½ tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon turmeric
- 7 cups chicken stock
- 1 tablespoon Better Than Bouillon Roasted Chicken Base (optional but recommended if using store-bought stock)
- 2 boneless, skinless chicken breasts
- 2 bay leaves
- Zest and juice of 1 lemon
- ½ cup heavy whipping cream
- Fresh cilantro or parsley, for garnish
INSTRUCTIONS
For Stovetop
- Soak the barley for at least an hour or overnight, changing the water as needed. Rinse and drain.
- Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes, until the vegetables soften.
- Add the garlic, ginger, and tomato paste. Cook for 1 minute, stirring constantly.
- Add the salt, pepper, turmeric, barley, stock, chicken breasts, and bay leaves. Stir in the Better Than Bouillon and bring to a boil. Partially cover with a lid, reduce heat to low, and simmer for 20 minutes, or until the chicken is cooked through. Carefully remove the chicken, shred with two forks, and set aside.
- Continue simmering the soup until the barley is tender, about 30 minutes more. Remove and discard bay leaves.
- Remove from heat and stir in the shredded chicken, heavy whipping cream, lemon zest, and juice. Taste and adjust seasoning as needed. Garnish with cilantro or parsley and fresh cracked black pepper. Serve immediately.
For Crockpot
- Place the soaked, rinsed barley, onion, celery, carrots, garlic, ginger, tomato paste, salt, pepper, turmeric, chicken stock, chicken breasts, bay leaves, and Better Than Bouillon into the crockpot.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken and barley are tender.
- Remove the chicken, shred, and return to the pot.
- Stir in the cream, lemon zest, and juice. Taste and adjust seasoning. Garnish and serve.
SERVING & STORAGE
Serve with warm flatbread, a green salad, or pickled vegetables on the side. Soup-e Jo thickens as it sits; add a splash of stock or water when reheating. Keeps refrigerated up to 4 days. Flavors deepen overnight.