Yummies: Pickles & Ice Cream

Now that the proverbial cat is out of the bag....

(Both TWH girls are expecting babies early next year!)

A few things may be clear to you, our devoted readers...

Like...

OHHH, that is why they started posting every few days instead of every-single day...

OHHH, that is why they can't stop talking about Candy Corn!!

Yes it is true! We are in the throws of making babies and making babies calls for one thing....

FOOD! And lots of it!

Thank goodness our cravings go more the way of Candy Corn and Cheerios then pickles & ice cream... Because, that is really just gross.

If any of you have been pregnant, you will know that it is really hard.... Really hard to stay away from sweet treats!!

But, we want our babies to be big chubby chubsters... Not the mamas!

When people say, look at those adorable chubby thighs, we want to know they are not talking to ours!

All that being said, while a salad may be nice... Yummy & healthy...

Ice cream is a great way to follow-up that healthy lunch!

We can't deny these little babies anything... So while we are pregnant we are gonna enjoy ourselves! It only happens, once, twice, three or nineteen times depending on who we are talking about.

So if you are like us, enjoy every second of your baby making!

Indulge in stuffing your face when the house is empty! Just take a nice long a walk afterwards.

XOXO- Things-We-Heart

Yummies we heart: We heart vegan yum-yum

So we are gonna be super straight up... We are NOT vegans... We love cheese! We love milk in our coffee and in our tea, we die for whipped cream, we go gaga for cakes and cookies and don't even get us started on ice cream.

But since we also love animals, we got really excited about trying to lessen our intake of animal products.

Hey it is worth a try right? And guess what? In this day and age it is actually sort of easy.

Thank goodness for meat substitutes, soy milk, almond milk, rice milk, and even some pretty tasty faux cheese!

And thank the heavens above for Vegan Yum Yum, whos recipes we love, even when we are going full force with our dairy loving ways.

Written by the always cute Lolo, Vegan Yum Yum gives clear and easy ways to make delicious non expensive vegan meals that will make you forget you ever even wanted meat. Plus every step is shown in pictures... We love to look at this site for hours.

Here are a few of the recipes we have been drooling over.

BLT salad!

Oh heavens this looks so perfect for a summer evening!

With a nice glass of white wine and some crusty bread.

Yum Yum.

Oh, Veggie Tempura!

We love you so.

when ever Miss Me goes out for sushi with the family, she orders this for her kids... and then eats it all herself while they insist on only eating white rice with soy sauce! Crazy kids!

But, I bet they would eat if they got to help make it!

How fun would that be?

Try and make some tonight!

Hello Smashed Up Potatoes...

It is so nice to meet you! Thank you for coming to my house.... I am sorry that it has to end this way Smashed Potatoes... But I am going to have to eat you.

Nothing personal, it is just the olive oil and the rosemary are making you irresistible.

What are those pants you have on right now? Are those? Yes they are... Those are fancy pants!

Good for you! A fancy pants is exactly what you are gonna be when you serve this.

Asparagus and White Bean Tart...

All that goodness and not a lick of cheese.

Speaking of not a lick of cheese. Check out this quick

Alfredo Sauce Pasta.

Oh, here is something to encourage all of us to keep the cheese to a minimum..

Cheese will make you fat!

Please believe it!

Every time I stop eating cheese for a few weeks the pounds drop.

True.

These Vegan Cinnamon Roles will, on the other hand... Only make you pleasantly plump!

Because yes, that is what we are gonna call it after we down a batch of these babies right out of the oven!

You can add the Vegan Yum Yum Application to your iPhone for FREE!

Get your recipes fast and even check off the handy shopping list included with every one.

You can buy the Vegan Yum Yum cook book and do it the old fashioned way.

Eat your veggies!

XOXO- Things-We-Heart

Yummies: Pom Frites

This week we are super craving delicious and crispy skinny fries, or Pommes Frites!

We are dreaming of them, just like the kitty in the picture above.

Our deepest desire right now, is to go get a giant plate of these naughty little bad-boys with a side a of yummy baby green salad and a glass of white wine.

MMMMMMM!!!

Sometimes being naughty is so delicious. We highly recommend that at least once a month you spoil yourself with a super fattening treat, that way it makes the other 29 or so days of being (pretty) good easier to handle.

We suggest going to your local french bistro for the BEST or the BEST pommes Frites, but if you want to stay warm and toasty in the house, here is a great recipe from Tyler Florence.

Ingredients

Pommes Frites:

• 1/2 gallon vegetable oil
• 8 medium Idaho potatoes, peeled
• Sea salt

Parsley Butter:

• 1/2 cup (1 stick) unsalted butter, cut in chunks
• 1/4 cup chopped flat-leaf parsley
• 2 garlic cloves, minced

Directions

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.

Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

The hardest part of homemade pomme frites is getting a nice consistent cut on your potato. So if you are a super frites lover, then invest in this cutter!

Don't forget the dipping sauce!

Here are two delicious choices....

Curry Ketchup:

1 teaspoon curry powder

5 ounces ketchup

5 ounces mayonnaise

1/4 finely chopped onion

Mix all ingredients together.

Honey Mustard Mayo:

5 ounces mayonnaise

4 ounces mustard

1 teaspoon honey

Did you ever wonder where this delightful golden delicacy came from? Did you ever want to grab the face of the person who invented them and just give them a big old kiss?

Well, book the next flight to Belgium and start kissing.

Belgian historian Jo Gerard recounts that potatoes were fried in 1680 in Belgium. In an area called the Spanish Netherlands. The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish, (EWWW) but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals.

Thank you long cold winters!!

A Belgian legend claims that the term "French" was introduced when British or American soldiers arrived in Belgium during World War one, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time.

However they got here, we are happy! We can't wait for this months, indulgence day!

(Oh, or wait, was that Sundays chocolate fest? Do holidays count?)

XOXO- Things-We-Heart