I like to think of myself as strong. Resilient. The kind of woman who can carry in all the grocery bags in one trip, fix the printer after three error messages, and whip up dinner from whatever’s in the fridge. Independence is my comfort zone. But sometimes strength is knowing when to stop muscling through, when to admit I’m tired, when to let someone else open the jar or shoulder the load.

It’s tempting to build a whole identity around being the strong one: the one who doesn’t need help, who can keep walking no matter what. But lately, I’ve been realizing that strength has its limits. Yes, I can pivot, endure, and make something out of nothing. But I am still human. I have soft edges, empty reserves, and moments when I cannot do it alone. And when I think about the image of the shepherd, I have to ask myself: do I really want to be the sheep who insists on wandering off just to prove she can? Or do I want to be the one who knows when to pause, to lean into care, to let herself be guided home?

For me, that surrender doesn’t feel like weakness, it feels like gratitude. Like recognizing that the people around me and God Himself, are not burdens but gifts.

Because some days, strength is making a three-course meal and other days it’s pouring tater tots onto a sheet pan and calling it dinner. And both count.

Tot Salad

What You Will Need:

For the “salad”

• 1 /2 (16 oz) bag frozen tater tots
• 1 tbsp extra virgin olive oil
• 1 lb ground beef
• 1 cup Colby Jack cheese, shredded
• ½ cup red onion, diced
• ¼ cup pickled jalapeños, chopped
• 2 cups shredded lettuce

For the dressing

• ½ cup sour cream
• Juice of 1 lime
• ½ tbsp chili powder
• 1 ¼ tsp ground cumin
• 1 tsp granulated sugar
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp dried Mexican oregano
• ¼ tsp black pepper

What You Will Need To Do:

1. Preheat oven to 425°F. Arrange 16 oz frozen tater tots on a sheet pan. Toss with 1 tbsp olive oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
2. While the tots bake, brown 1 lb ground beef in a skillet over medium heat until cooked through, about 8–10 minutes. Drain excess fat and season lightly with salt and pepper if desired.
3. In a small bowl, whisk together the dressing: ½ cup sour cream, juice of 1 lime, ½ tbsp chili powder, 1¼ tsp cumin, 1 tsp sugar, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp oregano, and ¼ tsp black pepper. Stir until smooth and chill until ready to serve.
4. Assemble the salad: Layer crispy tots on a plate, top with ground beef, 1 cup shredded cheese, ½ cup diced red onion, ¼ cup pickled jalapeños, and 2 cups shredded lettuce. Drizzle with the dressing. Serve immediately.

Maybe this meal is the perfect metaphor: I could call it a taco salad, I could call it nachos, but the truth is it only works when all the parts show up: crispy, creamy, crunchy, spicy. None of them carry the whole dish alone, but together? They make something bigger, better, more satisfying. And maybe life is the same way. Strength is beautiful, yes. But so is softness, surrender, and letting yourself be carried. Being led doesn’t erase resilience, it completes it. So I couldn’t help but wonder… are we really strong if we never let ourselves be led? Or is true strength knowing when to trust the Shepherd and the people around us to guide, care, and protect us?

Gracefully yours,

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Reference
Niequist, S. (2024). Celebrate Every Day. Zondervan.