A Dose of Pretty

{A bread pudding birthday cake that I instantly fell in love with thanks to the addition of chocolate chips + a candle in my favorite color.}

Somehow, my birthday has come and gone with the blink of an eye. My birthday weekend was incredible – filled with some of my favorite meals, desserts to ensure the next year would be even sweeter than the last, gorgeous ocean views + beach walks every morning, and spent with those I love. I’ve always been really big on birthdays, trying my hardest to ensure that once a year, everyone has the most perfect day. But this year felt different. As my birthday inched closer, I felt more and more okay with seeing what happened and not planning every little detail, or really any detail. When our original plans to travel fell through, I decided to celebrate a bit closer to home in Ojai. I had previously been to Ojai after a job interview in Ventura in 2017 {my first time to both cities}, but aside from walking around the downtown square and grabbing a tea latte at a local cafe, I didn’t truly know the town. This time, however, I learned that Ojai is California’s Sedona, with vortexes and energy – something the metaphysical enthusiast in my adores. But as the first night drew close, my heart yearned to be closer to the sea. Thus, with no plans set – and just an idea of some restaurants I wanted to try – my birthday weekend pivoted a bit from my revised plans of staying in Ojai. I ended up in Ventura instead, making day trips to State Street in Santa Barbara, Butterfly beach and Coast Village Road in Montecito, and ensured we had ample time to explore Solvang and Ojai. And while I usually love to plan every single detail {even if it is last minute planning}, I hope to bring some of this spontaneity into my next year of life.

{A stunning sunset in Ojai that is aptly named a pink moment.}
{A gorgeous day at Butterfly beach in Montecito.}
{McConnell’s on State Street never disappoints: Eureka Lemon & Marionberries + Sweet Cream Caramel Brownie in a classic waffle cone made my afternoon a little sweeter last weekend.}
{A beautiful white rose to remind us that spring is in the air – even with this May gray.}
{The perfect pairing: a virgin mimosa, aka orange juice, from room service to kick off my morning + my favorite view from our hotel room in Ventura.}

x Paris

Meyer Lemon Tart


I’ve always been the kind of girl who eats raw lemons on hot summer afternoons and will love you more for buying me sour candy than chocolate. So the other morning, I decided to try my hand at making the classic sweet and sour dessert I adore: a lemon tart with fresh Meyer lemons from our tree. Paired with a buttery graham cracker crust and sour raspberries, this lemon tart was far easier to make than I had expected. In fact, the hardest part was honestly waiting for the tarts to chill in the fridge instead of attacking the filling by the spoonful. And when garnished with a slice of lemon and bright red raspberries, it makes for the prettiest pick-me-up whether you’re enjoying it for your Sunday breakfast like I did or having it with your afternoon coffee or tea.





















FullSizeRender-1132 Ingredients
{Makes Three Tarts}
1 Meyer Lemon, juiced
1/4 Cup Heavy Cream
6 Heaping Tablespoons Powdered Sugar
1 Egg Yolk
3 Individually Sized Graham Cracker Crusts
Lemon Slice & Raspberries, optional

1. Over a low flame, mix the egg yolk, three tablespoons of powdered sugar, and the cream. Note: Make sure to use a low flame to avoid cooking the egg yolk. Tip: Make sure to not have any egg whites in the mix as they will cook into pieces of egg. If that does happen, simply scoop up the pieces with a spoon to keep the filling egg free. To get the egg yolk alone, crack an egg and while keeping it in the shell, allow the egg whites to drip into a bowl below.
2. After taking the filling off the stove, add in the juice of one Meyer lemon, three more tablespoons of powdered sugar, and stir over a low flame again until the mixture thickens.
3. Pour the mixture into the graham cracker crusts and refrigerate for one to two hours, or until the lemon filling sets.
4. Garnish with raspberries and a lemon slice.
5. Enjoy!

x Paris