My new pair of Tom’s arrived in the mail today and I HATE myself for ordering it. Why? Cause it’s one of those shoes that do NOT last very long. My first pair lasted about a year and my second pair, I seriously wore it about 6 times until it started falling apart on me, so I SWORE I will NEVER blow that kind of money on cheap shoes again…and then I was on the Tom’s website…and this pair was taunting me with it’s hearts…and I’m a SUCKER for anything with hearts on it…well…hearts and hello kitty…so I begrudgingly whipped out my credit card and ordered it….ugggghhh…I swear, I hope this pair will last me a good six months cause then, I won’t be feeling like a craphead for blowing $60 on a pair of poorly made shoes. And thus, it’s like me going back to a relationship that I know will most likely NOT end well. Uggggh.


I’ve been craving this dish but instead of running over to my mom’s and begging for her to make it, I decided to make it myself. My mom normally makes it with pork that has a big chunk of fat attached to it but since fatty things kind of gross me out, I opted not to go with the pork belly and stuck with pork shoulder which had more than enough fat on it for me. Anyway, I hope you enjoy my version of it. I love it to pieces! xoxo.

Thit Heo Kho Trung {Vietnamese Braised Pork and Hard Boiled Eggs in Caramel Sauce}

Source: Lo Huynh (4 servings)

2 lbs pork shoulder, cut into 2-inch chunks
6 each eggs, hard boiled
1 each yellow onion, sliced or julienned
3 each garlic cloves , minced
1 10.5 fl. oz. coconut juice
1 cup water
1.5 tablespoons fish sauce
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Caramel Sauce:
3 tablespoons granulated sugar
3 tablespoons water

1. In a medium, heavy bottom pan {preferably a le creuset round dutch oven}, combine the 3 tablespoons sugar and 3 tablespoons water. On medium heat, melt the sugar and stir occasionally. Continue stirring the pan until the sugar turns a nice brown golden color {this should take about ten minutes}.
2. Add the pork shoulder to the pot and coat the pork with the caramel until it’s nicely coated on all sides and the outside of the pork has a nice sear to it. Add the fish sauce, sea salt, and freshly ground pepper.
3. Add the garlic and onions and saute for a couple of minutes until fragrant.
4. Add the coconut juice and the 1 cup of water {basically add enough water to cover the pork}.
5. Bring the pork to a boil. Remove the scum on top and then turn the heat to low. Simmer for about one hour or until the pork is desired tenderness.
6. About 15 minutes until the pork is finished, add the hard boiled eggs and gently coat the eggs in the sauce.
7. Raise the heat to medium high and reduce the sauce until desired consistency.
8. Serve with steamed jasmine rice.


I recently purchased this Clover flower frill templates so i could make some puffy fabric flowers. I figured they’d be cute for like sooo many things…like decorations or putting them on hats…so anyway, the template is awesome cause for one thing, it’s made in Japan and I LOVE all things Japanese, and secondly, it’s soooo easy to use, an idiot like me was able to figure it out. Anyway, here’s a pic of the fabric flowers i made using white fabric along with some lace fabric.

Clover Frill Templates {Large and Extra Large Sizes}
White cotton fabric
Lace fabric
Fabric scissors

1. Follow the directions on the package.

Oh yeah…side note though…if you’re thinking of making a bunch of these to hang on your ceilings for a party, they take forever to make…so like totally keep that in mind…then again, I might just be really slow which is usually the case. uggghhh…xoxo.