Our Swedish celebration was back in November, but I thought I would go ahead and post the pictures from it. Click here to see pictures from many past international celebrations and a description of how we got started doing them.
We started off the day with the classic Saint Lucia day breakfast, saffransbullar and pepparkakor (saffron buns and gingersnaps). I had a lot of fun making these. The recipe for the gingersnaps was all in metric units, so I didn't realize what large amounts it called for until it was too late. We ended up with ten dozen cookies.
I was Saint Lucia, so I had to serve everyone breakfast. We made the crown using an embroidery hoop, twigs, candles, and florist's tape. It was scary having fire on my head.
For lunch we had Smørrebrød, open-faced sandwiches.
We decorated the table using the Swedish national colors, yellow and blue, and we included plenty of flowers to make it feel like a Swedish Midsummer feast.
Here is our dinner buffet: knäckebröd, a flat round rye bread with a hole in the middle so you can hang it from the ceiling for months at a time; the crucial lingonberry jam; regular rye bread; coleslaw; cheese and fish; pea soup; mashed potatoes; and, of course, meatballs.
Here is Laura giving a presentation including pictures of the (adorable) Swedish royal family.
For dessert we had the Midsummer classic, strawberry cream cake.