At 56, I still believe in dreams, but my dreams today differ from those I had as a child or young adult. Back then, my dreams reflected what was missing in my life. Dreaming was my way of navigating loneliness. I dreamed of imaginary places where no one could hurt me and a way to see myself as more than the limitations life imposed. Those dreams were necessary because they helped me survive.
Now, my dreams aren’t about running away. They are about helping me imagine a better version of my current self. They come from a positive mindset and hold possibility. My dreams today are softer, deeper, and more honest. They aren’t about what the world wants me to be but about who I want to be—my whole self. I’ve earned the freedom of black/white/wrong/right expectations, and my dreams have never been more colorful.
When you’re young, dreams often come with an expiration date. You dream big because the world tells you time is running out, but I’ve lived long enough to know that the best dreams age with you. They don’t disappear—they wait until you’re ready to see them in a new way.
Some of those dreams belonged to a younger version of me, a version that was still figuring out who she was. Others were borrowed dreams—things I thought I wanted simply because someone told me I should.
However, today, my dreams honor who I am and everything I’ve overcome to get here. My dreams are not necessarily about tomorrow; they focus on the here and now. I am following my dreams with the wisdom, experience, and freedom that this stage of life brings.
When I do think about the future, I envision what I will leave behind—the legacy that will live on in hearts rather than in headlines.
The truth is that you don’t stop dreaming because you grow older. You grow old when you stop dreaming.
Aging is inevitable, but growing old is a choice. It happens when you let the world convince you that your best days are behind you and that there is nothing new to want or become. Dreams are a beacon that shines light on opportunity.
While I will age, I will not grow old. I will keep dreaming, not because I need to escape, but because I’m still looking forward to “someday.”
When this life ends, I will dream about the next one. Because life is but a dream—and the best dreams never end.
Chicken, Broccoli & Swiss Casserole Soup
INGREDIENTS
- 3 medium boneless, skinless chicken breasts (about 2 ½ pounds) or 5 cups rotisserie chicken
- 1½ teaspoons kosher salt, separated
- 1 teaspoon fresh cracked black pepper, separated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 tablespoons whole-grain Dijon mustard
- ¼ teaspoon cayenne pepper (optional)
- 1 (0.5-ounce) pack of fresh poultry herbs, tied together (thyme, rosemary & sage)
- 1 (16-ounce) bag frozen broccoli cuts, thawed
- 1 cup heavy whipping cream
- 1 (10.5 ounces) can Campbell's Cream of Chicken Soup with Herbs
- 2 cups (8-ounces) shredded Swiss cheese
- 1 can Pillbsury Original Crescent Rolls (optional)
- ¼ cup grated parmesan cheese (optional)
INSTRUCTIONS
- To cook the chicken (Skip if using cooked chicken), add 2 tablespoons olive oil to a 5-quart Dutch oven or soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ½ tsp pepper and add it to the pot. Sauté until mostly cooked through, about 5-7 minutes per side. Remove and let rest for 5 minutes. Shred or cut into bite-sized pieces. The chicken will continue to cook in the soup, so don't worry if it appears undercooked.
- Add butter to the skillet. Add the onions and carrots. Cook for 5-6 minutes or until carrots begin to soften. Add the garlic and cook for one more minute.
- Season with the remaining salt and pepper, Dijon mustard, and cayenne pepper if using.
- Pour in the chicken broth and make sure to “clean” the bottom of the pot, adding flavor to the broth.
- Add chicken back to the pot with the tied poultry herbs. Slowly simmer, covered for 15 minutes. Remove and discard herbs.
- Meanwhile, preheat the oven to 325F.
- To the soup, add broccoli and cook until heated through, about 3 minutes.
- Pour in the heavy whipping cream and cream of chicken soup. Remove from heat and add Swiss cheese. Stir until cheese has melted.
- Ladle soup into individual oven-safe bowls.
- Unroll the crescent rolls and form one large rectangle. Cut into short strips to create a lattice topping for each bowl. Brush with melted butter and sprinkle with parmesan cheese.
- Place the bowls onto a baking pan and bake for 10 minutes or until the pastry browns. To prevent burning, you may want to cover it with aluminum foil halfway through baking. Serve immediately.
