Work in progress.

Guys! I'm working hard on adding new items to the shop! There has been little bit of a slowdown: switching studio spaces, getting settled, testing glazes, working on new designs.

Very soon I will have some nice bowls and flower pots available. Can't wait to share it all with you.

I'll be sharing more progress + process pictures on my Instagram

Until then. Xo


Lavender thyme spritz



Guys, its been a little while since the last time I published a post here. I'm back! So inspired by the early summer produce that we have at farmers markets in NYC. So many fresh greens and herbs!

Yesterday was amazing. I got to cook for an awesome group of people yesterday, namely Dark Matters Collective (check out their work here(Dark Matters Collective), and all the guests who came to visit their studio during Greenpoint Open Studios this year. It was a big success. I am so happy ☺️.

I also made a very refreshing herbal cocktail for the guests: lavander thyme spritz. It is fragrant and delicate.

Few days ago I was in my garden wondering about what to do with a big bush of thyme that I have growing. I came up wit a brilliant idea: Make a delicious spritz cocktail. Thyme and lavender. How perfect!

Today I want to share this recipe with you all so that you too can enjoy in on a hot summer day. You can thank me later :)

What we need:

Dry white wine (not so dry would be ok too)

Cane sugar

Dried lavender flowers (food grade)

Fresh thyme

Club soda


Let's prepare lavender thyme syrup.

 Simple ingridients.

Simple ingridients.

First we need to make lavender tea: bring to boil 1 cup of water, add in 3 tbsp of dried lavender flowers. Turn off the heat, and let it sit with closed lid for at least 20 minutes. After that strain the tea. Now let's bring lavender tea to boil, add in 1 cup of choped thyme and 1/2 cup of cane sugar. Reduce the mixture on low heat for about 15-20 min until it has the consistency of maple syrup. Once it's ready, strain the syrup, cool it down and then bottle. It would last in the fridge for a few weeks, so you can prepare it ahead of time.

Now lets make the spritz!

Pour white wine into an ice-filled wine glass (half way). I like using Pino Grigio for this. Add 1-2 tbsp of lavender thyme syrup (adjust the amount to your liking) and stir. Top off with club sida. Garnish with a fresh spring of thyme.

Enjoy it!


Uzbek plov (pilaf)


When I was a kid growing up in Russia plov was one of my favorite comfort foods. My mom makes it so delicious. Plov is a traditional dish of Uzbekistan that is made with lamb meat. I decided to veganize this dish and it was a success. It came out with the right consistency, not sticky and slightly chewy, and so aromatic. Another reason why I wanted to make plov is to use my brand new cast iron Dutch oven. I wanted one for so long and finally got it. It make me so happy because I absolutely adore anything made of cast iron (including building columns in Soho in NYC). It just has so much history in it.

Without further ado, here is the recipe.

Serving: 6-8


3 cups of short or long grain rice (I used organic short grain brown rice), rinsed and drained

2 medium yellow onions, finely chopped

3 medium carrots, julienne cut

1/4 cup vegetable oil (canola, sunflower, avocado, grapeseed. Do not use extra virgin olive oil)

2 cans chickpeas, drained (or 1 cup dry chickpeas, soaked over night)

6 cups water

2 heads of garlic

2 tsp cumin seeds (or ground - 1 tsp)

2 tsp coriander seeds (or 1 tsp ground)

1-2 whole red chilly peppers

2 tbsp dried barberries, Sadaf Zereshk (or use goji berries instead)

1/2 tsp ground black pepper

Salt to taste

Parsley for garnish

On a medium heat saute onions in all of the vegetable oil - couple minutes. Add carrots and cook for another couple minutes. Add all the spices, chilies and barberries. Mix and cook for another couple of minutes.

If you are using dry and soaked chickpeas then throw them in now, and add 2 cups of water. Bring it to boil.

*** If you are using canned chickpeas, then skip the step above - you would add them about 10 minutes before plov is done cooking.

Gently pour all the rice over cooked veggies and spices - DO NOT MIX! Add water and salt. Gently bury garlic heads inside the mixture. They should be fully submerged.

Reduce heat to simmer, cover dutch oven with a lid and let it cook. How fast it is going to cook depends on your rice type. I would check it half way and see if rice needs more water, you don't want it to stick too much to the bottom/burn. Add canned chickpeas (if using).

Once rice is cooked, and all liquid is evaporated, turn off the heat and mix plov. Garnish with parsley. That's it, folks. Your plov is ready! Enjoy the buttery creamy garlic inside your delicious plov. Xoxo