The July Edit
Turning thirty-five, après-dinner neighbourhood walks, and julienned rhubarb.
July is such a delight. We’ve been playing lots of tennis and very much enjoying the social aspect of this game. Sunday morning matches have turned into day long hang outs, spontaneous lunches, and great conversation with some of our good friends. Market produce continues to fill our countertops, the salads are bottomless around here. We’ve snuck in some evening lake swims, a little weekend trip to Vancouver, and lots of leisurely reads in the hammock. It’s been a consistent (not to be confused with busy) and fulfilling month. I’m really focusing on making the most of each day. Since we don’t have any big holidays planned or major events this season, it’s a summer of simple pleasures and sweet routines.
I turned thirty five yesterday - shout out to the Leos! Spent the day on Salt Spring Island basking in the sun, picking raspberries, and enjoying all the local faire with my best friend Tara. Scott and I are celebrating together today, starting off with three glorious hours at the Havn Sauna! We got tickets to the Barbie movie for the late afternoon and then a romantic birthday dinner tonight (just the two of us) to wrap up the idyllic days of festivities. It has been a lovely start to my 35th trip around the sun, I’m so grateful for the abundance and good company in my life right now.
Turning 35 felt less scary than previous years. The pressure from society to meet certain timelines and expectations as a 30-something female doesn’t have the same hold over me that is has in earlier years. Maybe due to the humbling and grounding experiences I’ve had leading up to this birthday? I shared about failing my first business earlier this month. I also cut my hair after losing enough to leave me no option other than a short bob - thankfully this style seems to be the trend of the summer! I’m focusing more on being intentional with my screen time, relationships, and finances. Prioritizing what truly brings value to my life and making more space for that. I’m deepening into what the role of being a wife looks like for me, still feels odd saying that word after 8 months being married. This birthday has felt like an unavoidable rebirth in many ways. A repotting of the plant to richer soil, requiring frequent waterings of patience and acceptance.
I had to release my grip on what life should look like at 35, and it’s much better this way.
The Piet Oudolf style front yard.
I’ve noticed a lot of properties around Victoria adopting this Dutch landscaper’s style. A wild meadow of grasses and wild flowers instead of the classic green grass lawn. I love it! This home in Fernwood has done a beautiful job. Scott and I have been going on après-dinner neighbourhood walks all over the city and admiring stranger’s gardens that are bursting with colours and textures.
Lauren’s List Vol. 2
Great podcast episodes: holistic dentistry & evolutionary biology.
7 luxury trains to book for the dining cars alone.
The lip gloss I’m hooked on.
The glass water bottle I would enjoy in every colour.
This tropical brutalist surf hotel.
The tidiest and most aesthetic park.
13 things to do with friends (that aren’t dinner).
This salad & a funky lemonade.
A great summer reading list.
Barbiemania is everywhere.
Barbie’s dreamhouse redesigned by famous architects.
Recipe: Rhubarb, Ricotta, & Toasted Buckwheat
The base of this recipe comes from the cookbook I won’t stop talking about - Salad Freak (pg. 132). I’ve made adaptations and alterations to create a more Lauren-esque version, of course! Makes a stunning breakfast side or summer dessert. I’m a food stylist now btw, lol.
Ingredients: rhubarb (2 stalks), 1 pint raspberries, 1 lemon, fresh ginger (1/2 inch), raw honey, ricotta, grass-fed plain greek yogurt, buckwheat groats, bee pollen, flaked salt, edible flower petals.
Preheat the oven to 350 degrees. Line a large flat baking sheet with parchment paper and cover with raw dry buckwheat groats. Roast for 25 minutes - shaking the pan half way through. *Tip: make lots, these are delicious! I use toasted buckwheat on salads, ice cream, oatmeal, smoothies, you name it!
Julienne (or very thinly slice) raw rhubarb into beautiful long ribbons. Place in a large bowl and cover with 2+ tsp raw honey, 2+ tsp fresh lemon juice, and finely grated ginger (these amounts can be altered to your liking - you can also add 1-2 tsp of coconut sugar if you like it sweeter). Let this marinate for 10+ minutes.
To assemble: Give a generous spoonful (or two) of ricotta and greek yogurt to each plate/bowl. Add your fresh raspberries and marinated rhubarb. Sprinkle with toasted buckwheat, bee pollen, flaked salt, and flower petals. Enjoy!
I hope you’re having a glorious summer. Thank you so much for reading. My goal with this newsletter is to initiate conversation, whether that’s in person the next time I see you, or here online. I’ll leave you with a few questions, please feel free to leave a comment below.
Did you Barbenheimer?
What are your birthday traditions?
What toothpaste do you use? I’m so curious and just personally switched to a new brand that uses 10% hydroxyapatite. Arrivederci flouride!
I would love to grow this community and word of mouth is the best way to help others find me. If you know someone who would find value from this letter, please send them the link. Grazie mille!
Love this!