First, I’ll give you my Monday 5.

1. Grant played in his first soccer game of the season on Saturday. His team (black and white) are the Ornery Orcas. Cute!! They did SUCH a great job. I am totally turning into a soccer mom. The adrenaline rush is amazing!!!
2. Mitch is attempting to paint our house. He’s in the prep mode. I have a totally new respect for house painters.
3. I/we have been teaching Sunday School to 4 year olds all summer (job share with another gal), and we finally got to go to the big service at church. Oh, how we missed it!! Wonderful sermon on Philemon . . . a book I haven’t ever read . . . yet.
4. Speaking of “yet”, I started the New Testament, and by tonight I should be on Mark Ch. 5. I can’t even tell you how thrilling this is for me!! The New Testament is SO rich in story and so easy to read. The coolest thing is that there are minor references to characters from the Old Testament or prophecies, and I actually KNOW what they are talking about! The Bible is truly coming alive!!
5. Cole started preschool today. HE IS SO CUTE! He jumped out of bed and got dressed. I convinced him to change into a “Daddy shirt” (button down like Daddy wears). He was thrilled to FINALLY go to school and see Mrs. Janssen. I’m praying for a wonderful year for him! What an exciting time!

And, what you’ve been reading this post for . . . I made this for dinner tonight. AMAZING! My friend Mellisa told me about it, and she says the bacon is not optional. I agree!

(From the Pampered Chef site)

Loaded Baked Potato Chowder

Ingredients: 3 baking potatoes (about 2 1/2 lb/1.1 kg) 3 1/2 cups (875 mL) milk, divided 4 oz (125 g) cream cheese, softened 2 tbsp (30 mL) butter 2-3 green onions with tops (1/4 cup/50 mL sliced) 4 oz (125 g) sharp cheddar cheese, grated 1 1/2 tsp (7 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets Directions: Slice potatoes in half lengthwise; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes . Meanwhile, whisk cream cheese until smooth in bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions. Carefully remove baker from microwave. Add grated cheddar cheese; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired. Yield: 6 servings (8 cups/2 L)

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