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Photo by Mari Stokke.
@mari.stokke

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Excerpt from Issue 01, full-text released online and in-print on the 26th of May.

Text: @ellen_grubbs

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The MPlan Magazine editorial team would like to invite you to our magazine launch in the gorgeous OmVed Gardens! Refreshment provided and magazines available for purchase. Sign-up link in bio!

Date: 26 May 6-9pm
Location: OmVed Gardens (closest tube station Highgate/ Archway)

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Thanks London you were great — you were more and less what I thought and I loved you and your people and your indian food. Have to revisit

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October has been well enjoyed, including …
1. Shells from a sea side trip
2. Canadian friendsgiving
3. Collecting leaves 🍂
4. a friends opening night for exhibition - think when Turner collection talks to a current quantum physicist
5. Give us your bottles of wine and we will enjoy them and talk lots while in leather
6. New song incoming - cover shooot
7. First time to Liverpool to speak at their AI summit on ethics and responsible innovation !!
8. Dominic’s bday at the pub :))
9. Ebi Soda album launch at jazz cafe
10. Matching earrings and brunch with Maddy
11. Sauna and sea swim day trip
12. Being included in the acknowledgments of a person I rlly respect’s book (wtf !!!)
13. Celidh dance in celtic club town hall
14. Ballet class
15. Jazz at the crypt
16. Sacha’s uncivil partyship
17. Bingo
18. Library reunions
19. Bella dresses me up
20. The cutest doggo

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From the Garden and the Sea 🦑🌼
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Cocktail: Aviation

1st course: Langoustine carpaccio with basil oil and lemon zest

2nd course: Ricotta and gorgonzola stuffed courgette flower with courgette purée

3rd course: Confit octopus with sauce maltaise and wild garlic oil

4th course: Orange, mint and basil “shot” salad with edible flowers

5th course: Rabbit roulade with herbe mousseline, white asparagus purée, rabbit jus, wild garlic oil and sautéed wild morelle picked by no other than @xgrand1997

6th course: Vanilla bean pana cotta, poached rhubarb, strawberry/rhubarb and champagne mousse and a honey tuile

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Spring dining at its finest
Menu down here…
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Theme: from the garden and the sea

Cocktail: Aviation

1st course: Langoustine carpaccio with basil oil and lemon zest

2nd course: Ricotta and gorgonzola stuffed courgette flower with courgette purée

3rd course: Confit octopus with sauce maltaise and wild garlic oil

4th course: Orange, mint and basil “shot” salad with edible flowers

5th course: Rabbit roulade with herbe mousseline, white asparagus purée, rabbit jus, wild garlic oil and sautéed wild morelle picked by no other than @xgrand1997

6th course: Vanilla bean pana cotta, poached rhubarb, strawberry/rhubarb and champagne mousse and a honey tuile

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goodnight 2024. I lived a thousand lives in here. My brain has been in the oven for 25 years and now the test fork stab comes out dry. No batter on it (maybe a little batter on it). Highlights include reading the Amish newspaper at a dive bar in Hayward Wisconsin, visiting Merida Mexico, playing shows with my band, dad falling asleep with mazzy on an inter tube in the basement during a thunderstorm, writing for a month in Nashville, spending every hour I can in nature, hearing creeping charlie’s music as the score to the movie “Ruth” screened at our favorite Chicago theater, lots of water skiing, and moving to Washington DC. Overwhelmed with gratitude.

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The boys

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