I had a membership class that Tatty and I went to yesterday and we received these amazing mugs from Framework also.
As you know, if you read my blog, I am currently in college for Medical Assisting. I have decided this year that I am double majoring in Medical Coding and next year, I will begin the Registered Nurse degree. My ultimate goal is to be a traveling nurse with a side job of medical coding on the road with my husband. He is taking the Medical Coding Certification right now. I am so excited for him right now.
So I began by telling you that I was having coffee, watching a sermon and attempting to do my homework. I also made two types of corn chowder today. Tatty is becoming a vegan so I made her a vegan corn chowder. I'll post my notes and the original recipe further down. I am also making corn chowder in the crockpot. A little later, I'll be making either pumpkin chocolate chip cookies or just chocolate chip cookies. With the feeling of fall in the air today, I feel like baking and cooking up yummy stuff.
So the vegan corn chowder. I didn't follow the recipe to a "T" because Tatty is allergic to garlic and I used frozen corn instead of corn on the cob. However, It still has amazing flavor. This recipe calls for coconut milk and coconut cream. I used almond milk and no cream. It still is thick and smells delicious!
Here is the original recipe: I used the recipe from Loving It Vegan