Disappointed Not Discouraged: How to move from disappointment to delight

How do you handle times of disappointment? What do we need to be on guard against when we are disappointed?

I took my disappointment to God I asked Him to encourage me I shared with friends how I was feeling

Disappointment can lead to Discouragement or Dependency If we don’t share we can sit in discouragement then move into depression If we share we can move from discouragement to dependency to delight I had to admit to God that I needed Him

Psalm 42:11 ESV ' Why are you cast down, O my soul, and why are you in turmoil within me? Hope in God; for I shall again praise him, my salvation and my God.'

 He wrote Romans 5:5 It gets translated as “does not put us to shame” which is even stronger than "disappoint" Remember what he wrote in Romans 'May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope. ' Romans 15:13

Be bold and Be willing to ask for what you need Don’t let yourself sink down into the pit

Recognize disappointment

Don’t pretend it is not there

Deal with it before it leads to discouragement and depression

Let it lead you to dependency and delight

Savor Moment

This won’t disappoint Enjoy this meal and share with a close friend where you have experienced disappointment and how you need God

Lemon-Tarragon Shrimp Scampi with Orzo This lemony shrimp scampi is served over a bed of tarragon-and-parsley-flecked orzo for a simple one-dish dinner. By Paige Grandjean Updated on April 16, 2025 Active Time: 20 mins Total Time: 30 mins Servings: 4

Ingredients 1/4 cup unsalted butter 2 tablespoons extra-virgin olive oil, divided 4 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper 1/2 cup (4 ounces) dry white wine (such as Sauvignon Blanc) 1 teaspoon kosher salt 1 teaspoon grated lemon zest plus 1/4 cup fresh lemon juice (about 2 medium lemons), divided 1 pound jumbo (16/20) peeled and deveined raw shrimp, tail-on 8 ounces orzo (about 1 1/3 cups) 2 cups chicken stock 1 cup water 1/4 cup finely chopped fresh parsley 1 tablespoon chopped fresh tarragon, divided, plus more for garnish

Directions Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes. Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time. Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean. Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high. Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes. Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon. Stir orzo mixture using a fork until evenly combined. Stir remaining 2 tablespoons lemon juice and remaining 2 teaspoons tarragon into reserved shrimp mixture. Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes. Uncover and garnish with additional chopped tarragon; serve immediately. Recipe developed by Nicole Hopper Originally appeared in Food & Wine magazine, April 2025