Nordic brunch, Menorcan morning light

I'm used to cooking for people who've invited me in. Private settings, known guests, a brief before the evening starts. This was different — it was the first time MeNordic cooked for people who didn't know what to expect.

The idea was simple: a morning of movement followed by a long, unhurried brunch. Nordic in approach, Menorcan in ingredients — whatever the market had that week.

The table was long. The salmon was cured. The granola was made the night before. The energy juice bottles had MeNordic labels on them, which still feels slightly surreal to say.

What worked: the food. The setting. The way people lingered well past when they probably planned to leave.

We'll do it again.