This past weekend we hosted Father’s Day at our place. It was a special occasion because not only was this our first Father’s Day with Daniel’s father, this was the first time his grandparents (Dedo & Baba) saw our apartment. They have been wanting to come to our place for awhile and we thought this would be the perfect time. Of course it meant preparing another feast. I’ve gotten quite used to cooking for a crowd and don’t feel the anxiety about it as much as I used to. Practice makes perfect I guess and with this family, quantity trumps quality!

The main beef course was this ryggbiff with a mixed seasoning rub and baked in the oven for several hours. We also had meatball (when in Sweden), sausages, fried potato wedges, steamed broccoli and cauliflower, a fresh green salad, an assortment of cheeses, olives and a carrot cake for dessert.

I was told in advance not to make anything chocolate for Daniel’s grandparents so I thought I’d give carrot cake a try. For those that know me, they know I’ve hated carrot cake for many years. Growing up all I wanted for my birthday was the fun sprinkle or pink sugary cakes, but every year I would get carrot cake from my parents. It was their favorite cake, but not mine. What kid likes carrot cake over pink sprinkles? I grew up hating carrot cake and refuse to eat it. Now as an adult, I wanted to give it another try.

Super moist in the center and pretty tasty for carrot cake, still not one of my favorites. Daniel’s grandpa did give me the sweetest compliment, he said it tasted better than store bought cake. I guess that meant he liked it! 🙂