Thanks and Giving to Paradise

I hope my fellow countrymen had a wonderful Thanksgiving.

We did a lot of cooking including 2 pies, 2 cheese balls and cranberries 2 ways.  At the end of the post I am sharing my Honey Mustard recipe.  It is delicious!

I decorated the DR hutch this year featuring my vintage postcards.

and my kitchen windowsill, where I spend a lot of time at the sink.

Giving~

My heart goes out to all those who are suffering in Paradise, CA following the devastating fire. There are many quilty ways to help those in need here are just a few:

You can buy fundraising raffle tickets for this quilt by visiting Lynn's blog. Thank you, Wendy, for sharing this opportunity to help!  A great cause and a gorgeous quilt.

You can join Lori's effort, check her blog post here.

You can help rebuild the quilting community that has lost everything by sending quilt items directly to:
Honey Run Quilters
2418 Cohasset Rd.
Chico, CA 95926

Lap Quilts are being accepted here on the Joy for Grace blog.

I have decided to send them all my destash items from my IG Destash account.  It includes fabric, books, magazines, rulers and thread.  I've also added some UFOs and blocks to help get them going again.

I am thankful for so many things in my life including the pleasure of writing this blog and making so many wonderful friends.

Thank you all~
xo

HONEY MUSTARD SAUCE
4 ounces Coleman’s Dry Mustard
¼ tsp gr. Red pepper
¼ tsp. white pepper
½ tsp black pepper

1 ½ cups Apple Cider Vinegar
2 cups sugar
2 sticks of butter
3 eggs - beaten

1. Combine first 4 ingredients with ¼ cup water in a saucepan – Whisk to make a paste.
2. add 1 ½ cups apple cider vinegar and 2 cups of sugar, continue whisking.
3. Bring to a boil, whisking regularly
4. once boiling, add 2 sticks of butter and whisk until butter is melted. 
5. remove from heat and cool 4 ½ hours.
6. Add 3 beaten eggs to the mixture and bring back to a boil.
7. Remove from heat, let cool.

Store in refrigerator.   Good with ham and turkey and on sandwiches, or with pretzels for dipping – yum!