Archive * No. 003: Eclectic Gardens and Painting in the Sun
Wrought Iron Outdoor Dining Sets
When sourcing furniture for our outdoor spaces, I really don’t love the super modern outdoor aesthetic. I think it can be appropriate in certain situations, like a super modern, contemporary home, but in a more traditional or classic backyard, I prefer pieces with character. Our home in Oceanside is from the 60s, so we’ve leaned into a more classic look with our outdoor setup.The best gardens have charm and whimsy. They’re beautiful places to gather and play - and the right design choices can really enhance that feeling.Vintage wrought iron tables are a favorite. They’re built to last and easy to refurbish with a little Rust-Oleum and elbow grease. You can often find them for less than the cost of a cheap new outdoor set on Amazon or Wayfair. Or, if you have money to invest in beautiful outdoor pieces, I highly recommend checking out Business and Pleasure - their outdoor furniture and accessories fit this aesthetic to a tee.
To blend vintage and modern, I added a Business & Pleasure umbrella to a secondhand wrought iron table we scored on OfferUp, and I was able to achieve the look I wanted with a much smaller price tag.
A note about buying on FB Marketplace or OfferUp: if you want a good deal, you have to see past the photos. Both pieces I bought had terrible listings, the table on OfferUp only had one bad photo where you could barely make it out, BUT I got that table for super cheap and he included delivery! Sometimes you just have to take the risk. The best deals don’t always come with great photos.
Claire Miller Fine Art
Plugging my dear friend Claire Miller! She’s a professional plein-air painter with a gift for capturing the feeling of the world around her. Her work is painted from life and deeply connected to nature, you can really feel the places she paints.Plein-air is one of those traditional art forms that feels really timeless when it’s done right. Going all the way back to 19th-century France and the Impressionist movement - it’s all about painting outdoors and chasing the natural light. Claire keeps that tradition going, but in a way that feels fresh and reflects her life in Southern California.She’s originally from Minnesota, studied at the Atelier in Minneapolis, then earned her BFA from LCAD in SoCal. Now she paints and teaches full-time across California, and her work has shown in galleries up and down the coast.You can check it out on Instagram or at Dana Bay Gallery. If you love art with texture and soul, go look her up <3
Lemon Bars
One of the first things I tried to make with our lemons was lemon bars. I love them, but they’re deceptively tricky. I’m not a pro baker, and it took so many batches and different recipes to figure out what works. One batch would be too watery, the next too firm, then I’d end up with a weird crust on top or a burnt bottom. Total mess.After all that trial and error, I finally landed on a winner: Ina Garten’s lemon bar recipe. It’s perfectly balanced and actually turns out every time. Honestly, I should’ve just started with Ina. Everything she does is tried and true.
CLASSIC LEMON BARS (from Ina Garten)
CRUST2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
LEMON FILLING6 large eggs, at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (from about 4–6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
TOOLS9x13-inch baking pan
Electric mixer or hand beaters
Mixing bowls
Microplane or zester
Fine mesh strainer (optional, for juicing)
Sifter or fine sieve (for dusting with powdered sugar)
BEFORE BAKINGPreheat oven to 350°F. Butter and lightly flour a 9x13-inch baking pan.
CRUST PREPIn a mixing bowl, cream the butter and sugar until light and fluffy. Add flour and salt, and mix until just combined. Press the dough evenly into the bottom of the prepared pan. Chill for 15–30 minutes to help prevent shrinking.Bake the crust for 15–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
FILLING PREPIn another bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth. Pour the lemon mixture over the warm crust.
BAKEReturn the pan to the oven and bake for 30–35 minutes, or until the filling is set and doesn’t jiggle in the center. Let cool to room temperature.
SERVINGDust with powdered sugar before slicing into squares. Best served chilled or at room temp.
SERVESMakes about 20 squares
STORAGEKeeps 3–4 days in the fridge, or freeze for up to 2 months (layer with parchment)
See rejection as redirection - relationship wise, job wise, etc. You will always end up exactly where you are supposed to be.
