Clouds, chalk, pale hydrangeas on a rainy day. A cool, airy, grayish white.
Mushrooms, coffee with cream, cowboy hats. A warm, round, pale brown.
Cinchona, hard spices, scorched earth, red rock cooling in canyon shadow. A stately, burnt, terra cotta.
Toasted oat milk, buttered biscuits, slow dough-rising. A warm, tan-toned, off-white.
Hazy Polaroids, tiger oak beams, baked apples. A honeyed, nostalgic ochre.
Lake pebbles, wet concrete, slate. A medium, clean, classic blue-gray.
Double yolks, No. 2 pencils, high noon. An incandescent, buoyant peach.
Rubber garden boots, rally car, tourmaline. A deep, riparian green.
Lilacs, chalcedony, violet ice cream. A tender, muted, pastel purple.
Pressed damask roses, sunrise mesa, ancient bronze coin. A shimmery, dusky mauve.
Mondrian, Matisse's dancers, the Blue City of Morocco, a brand new ball cap. Ancient, classic, and futuristic. True blue.
Surf wax, salty hair, retro VWs, the sun rising over the Santa Monica Mountains
Tiki drinks, orange groves, suntans, and the sun sinking into the Pacific Ocean.
Grape must, raw amethyst, papal gowns. A confident, grounded, humble purple.
Moonlit lake, beetle shell, wet fir. A dark, frosty, teal.
Opuntia flower, baby chick, banana taffy. A radiant, luminous yellow.
Grass, matcha, baby beech leaves. A fresh, grounding, vegetal green.
Periwinkles, powder blue butterflies, clear summer mornings. A dreamy, milky, atmospheric blue.
Art Deco dawn, cat's nose, parlor sofa, beach dusk. A sanded, present-tense pink.
Desert rocks, glowing bonfire, dusty sunsets. A soft, rusty, lambent orange.
Christmas flowers, holly berries, and winter cardinals. A radiant, luminous, holiday red.
Sand, palomino, créme caramel. A light, delicate, mellow beige.
Wet soil, mahogony wood, coffee beans. A dark, calm, chocolatey brown.
Rose milk, blush, late summer meadowsweet. A gentle, balmy, velvety pink.
Campfire crackle, 70s shag carpet, only for the bold
Coniferous trees, swiss chard, wet moss. An earthy, bold, forest green.
Deep water, blueberries, night sky. A weighty, natural, navy blue.
Our plates have a slight upward lip for spill-proof serving and easy stacking.
a piece of tres leches cake,
a few cookies,
a thick slice of buttered sourdough
a turkey sandwich,
a bánh mì,
a slice of lasagna,
tacos al pastor
kebabs with rice,
coq au vin over potatoes,
a burger and fries,
a whole 9" round cake
a pile of steaks, high-to-the-sky pancakes, charcuterie, artful arrangement of fruit
The bowls in this series are wide slung and have a trimmed foot.
(to the brim)
granola with yogurt,
spaghetti alla puttanesca,
daal and rice,
a garden salad,
hummus for a party
Weeknight Serving Bowl
a whole roasted and sliced chicken,
a bag of lemons,
foods with sloshy sauces, a pile of pasta, an entree salad
The bowls in this series of have steeper sides, rounded bottoms and flat feet.
Ice Cream Bowl
two scoops of mint chip,
a carton of figs,
a kitchen sponge
butternut squash soup,
lucky charms with milk,
fully loaded ramen,
a big green salad for one
birthday cake batter,
one dozen apples,
party-size orzo salad
A limited-edition set for chai lovers and chai discoverers.This kit contains 1 of each of the following: East Fork Kulhad in Rococo, Diaspora House Blend Chai Masala, Chota Tingrai Black Tea, Madhur Jaggery Powder, and stainless steel tea strainer.
This kit includes everything you need to make Diaspora’s House Masala Chai down to your cup and tea strainer. For a single serving, bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1-2 teaspoons of Diaspora’s Chai Masala and simmer for two minutes, allowing for the spices to infuse into the water, before adding your milk, Chota Tingrai Black Tea, and Madhur Jaggery Powder for sweetener. Bring back to a gentle boil then let it simmer for 2-3 minutes. From the saucepan, pour through your tea strainer into your Kulhad. If you're serving this chai iced, save your Kulhad for another time and use 3/4 cup of water at the beginning to account for ice dilution.