Hi! My name is Sara! I used to post fairly regularly on this little blog here and then a bunch of life happened, and I straight-up disappeared on you. Whoops.
Every have one of those months? Where everything extra you've been successfully juggling for forever suddenly seems like way too much, and you sit down and say "WHOA" and put the brakes on everything except for the most essential? Yeah, I'm just now recovering from one of those. My house is still a crazy mess, but my laundry is all caught up! And I grocery shopped this weekend! Baby steps, people, baby steps.
I've been on business travel this week (back in San Diego, yay!), but I've been putting in crazy long days and... I got sick!! So, no interesting posts from me this week :( I just wanted to check in and let you know that I'm still around, albeit on the periphery and with a nasty sore throat.
So, I'm back with another recipe using our handy dandy and yummy Forbidden rice. When I was growing up, one of my favorite breakfasts was my mom's rice pudding, made with leftover rice from dinner. Custardy, sweet, with cinnamon, and so delicious when straight from the refrigerator.