Bringing back KIND

Kindness.

I think it is one of my favourite words.

EVER.

I like to think I act with kindness and compassion in my daily life.

To act with kindness towards other humans for no other purpose than it is the RIGHT thing to do.

Being kind feels good.

The simple act of being kind can make my day.

To see a smile on a strangers face because you handed them a parking ticket with half an hour on it.

To hear from a friend that the gesture you made helped them through something difficult.

I think KIND is underrated nowadays.

It is easy to  feel so stressed and busy in our own life that it inhibits our ability to see outward.  To see beyond our own difficulties & pressures.

Maybe we need to take a deep breath and let ourselves fold outwards again.

Let our space be big enough to find others.

People are what matter.

Not things.

I want my kids to see that I live my life with compassion.  That compassion is important.  That taking time to notice others is of value.

Do you want to join me in bringing back KIND?

GOURMET GIRLFRIEND'S VIETNAMESE CARAMELISED PORK~ THIT KHO TO:
My love for the Pig is no secret.
It is easily our family fave.
This recipe has very few ingredients with a spectacular end result.
Don't be scared off by the caramel part.
It is the most scrumptious flavour.
the toffee imparts the most heavenly flavour and gorgeous colour to the dish.
I have cooked this on many occasions. It is great done with small cubes of pork, whole shoulder (which I shredded) or in this case I used loin chops. All equally delicious.
I like to serve it with a fresh crunchy Vietnamese salad for freshness and texture.
WHAT YOU WILL NEED:

• 4 organic pork loin chops
• 4 cloves of garlic, peeled and roughly chopped
• 1 inch ginger, sliced
• 4 spring onions, left whole
• 3 whole star anise
• 2 dried Whole red chillies
• 2 tablespoons fish sauce
• 1/2 cup sugar
• 1 cup of water
• 1 cup chicken stock

METHOD:


Place the sugar and water in a large pot on medium heat.


Stir until the sugar is completely dissolved.


Now STOP stirring.  This is very important or the sugar will crystallise.


The sugar will bubble away- you may jiggle the pan but DO NOT STIR.

You are watching for a lovely nutty colour.  

As soon as this has happened place the chops carefully onto the caramelised sugar and add all other ingredients.

The sugar will instantly turn into toffee.

DON'T PANIC!

This is exactly what you want to happen and it will all dissolve as the dish cooks leaving it's gorgeous flavour and imparting it's colour to the dish.


SO MUCH YUM!

Now cover and cook VERY gently for a couple of hours (or 3 if a whole shoulder)- checking every now and then to make sure there is enough liquid.


Serve with fluffy rice and the salad component of this dish on top.

Whoah can this gal belt out a tune!!! Nina would be PROUD!
I cried silent tears when I heard this for the first time.
Good ones.
The sort that fall when something amazing happens....
Do you LOVE this version too? Do you cry when music really grabs you?