Some days the pressure doesn’t come crashing in. It sneaks up. It shows up in the small disappointments, the plans that don’t work out, the quiet heaviness that tries to convince you it’s earned the right to stay. That’s usually when the devil gets bold. When you’re tired. When you’re worn thin. When he thinks you won’t notice him slipping back into old territory.
But here’s what I’ve learned. God doesn’t always show up loud. Sometimes He shows up in the smallest acts of care. Getting out of bed when it would be easier not to. Making my space calm instead of chaotic. Opening the curtains. Putting flowers in water. Feeding myself something warm. These aren’t meaningless routines. They’re how I keep the door shut.
Because order is protection. Beauty is resistance. And peace doesn’t just happen — it’s chosen.
So no, discouragement doesn’t get to settle in just because today didn’t go my way. Chaos doesn’t get a seat at my table. And darkness doesn’t get access just because it feels familiar. I’ve worked too hard for the ground I stand on.
Every small choice toward care is a boundary. Every moment of presence is a quiet prayer. Every time I tend what’s around me, I’m saying this space is occupied and guarded.
I’m not denying the hard days. I’m refusing to let them define me. Pressure isn’t defeat. Delay isn’t denial. And struggle doesn’t get the final word.
So don’t play with me with God on my side. Amen.
Spicy Bloody Mary Seafood Stew
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon celery seed
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- 1½ teaspoons kosher salt
- ½ cup vodka
- 3 cups Bloody Mary mix
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 2 cups seafood stock
- 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons hot sauce, to taste
- 2 tablespoons olive brine
- 20 green olives, thinly sliced
- 1 pound firm white fish (cod, halibut, or grouper), cut into
- 1½-inch chunks
- 1 pound large shrimp, peeled, deveined, and cut into bite-size pieces
- 8 ounces sea scallops, halved or quartered if large
- 8 ounces lump crabmeat or cooked lobster meat, cut into generous chunks
- 1 to 2 tablespoons prepared horseradish, to taste
- ½ lemon, juiced
- 2 tablespoons butter
- ¼ cup chopped fresh flat-leaf parsley, plus more for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add onion and celery and cook, stirring occasionally, until very soft and lightly golden, 8 to 10 minutes.
- Add garlic and cook 30 seconds, stirring, until fragrant. Stir in tomato paste, celery seed, Old Bay, smoked paprika, black pepper, cayenne, and salt. Cook 1 to 2 minutes, stirring, until the tomato paste darkens and coats the vegetables.
- Pour in vodka and simmer 2 to 3 minutes, scraping up any browned bits, until reduced by about half.
- Add Bloody Mary mix, fire-roasted tomatoes, seafood stock, Worcestershire sauce, hot sauce, olive brine, and olives. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to concentrate flavor.
- Lower heat to a gentle simmer. Add white fish and cook 2 minutes. Add shrimp and scallops and cook 2 to 3 minutes more, just until opaque and tender.
- Remove pot from heat and gently fold in crab or lobster, horseradish, butter, lemon juice, and parsley. Taste and adjust seasoning.
- Ladle into wide bowls, making sure every serving gets a generous mix of seafood. Serve hot with thick slices of crusty bread for dipping.
Storage
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Freezing is not recommended. The seafood will lose its texture and the soup will not be at its best.
Reheat: Reheat gently over low heat, stirring carefully, until just warmed through. Do not boil, or the seafood will overcook.
