I'm currently obsessed with strappy heels.  I'm on the hunt for a black pair to 'complete' my collection for this summer; but then again, is a shoe collection ever complete?

I love my Zara sandals that I bought online about a month ago.  Normally I try to give all my shoes a fair shot and rotate through them the best I can--we all have favourites, right?--but these ones are getting worn multiple times per week.  They have become my go-to and since they are nude, and I'm wearing them so much, I'm worried they are going to get scuzy looking quick. I was debating ordering another pair until I saw they are sold out in my size. 

The other strappy ones I recently acquired are the neon lime Prabal Gurung (for Target) heels.  They aren't nearly as comfortable as the Zara ones but I love the look and pop of colour.  I am beginning to understand the common complaint of the ankle strap coming undone sometimes while you walk but Kelly shared an awesome tip which is to move the leather loop over the buckle closure to keep it closed and secure.  Genius!

I'm finding every morning, when I get dressed, I look at my shoes and am instantly drawn towards these two, mentaly debating if they work with my outfit.  They usually do, and so I wear them, again and again and again.  Although up until a month ago, my other shoes seemed fine, now they feel dated to me and I will barely look at anything with a platform or chunky wedge.  Strange how quickly the tides change, right?  I'm sure I'll re-love my other shoes again, but for now, strappy heel kick it is.

As I've gotten older, I've developed a mad love for rice pudding.  I know, kind of weird, but I just love it.  I don't eat it often, maybe a few times a year, but it's at the top of my favourite dessert-like foods.

When Sarah brought a healthier version to work that she made at home, I forced her to share the recipe with me so I could share with you.  Behold, healthier (ish) rice pudding!

Healthier Rice Pudding:
1 C Brown Minute Rice (the parboiled stuff that cooks in 10 mins normally)

5 ½ C skim milk

2/3 C Stivia (or Splenda)

2 T melted butter (or margarine)

1 t salt

1 t vanilla
½ t nutmeg

Cinnamon

1 C raisins

Pre-heat overn to 350 degrees Celcius.

Combine all ingredients in a 2 quart baking dish. Mix well.  Bake in the oven for 1 hour, stirring after 15 minutes and again when pudding is done.

Sarah's notes:
It will seem a bit runny, but the mix thickens as it cools...if you feel it is too "thin", leave in for another 5-10 mins, not longer than that or it starts to separate and doesn't create a pudding (too thick).

Sprinkle with cinnamon or cinnamon sugar when finished or before eating a serving. Enjoy!