Chex mix, berry trifle

We recently visited the Ohio Glass Museum, arriving too late for the tour, but just in time to view the holiday gift shop offerings.  A few shelves of interesting, inexpensive Anchor Hocking pieces were stacked in the back, behind aisles of colorful blown glass.
I picked up a sturdy trifle bowl for $6.00, and a few days later, layered my first trifle. Prepared ingredients made it easy.  The next time, I want to try making the components from scratch.

My mother sometimes made Chex mix to snack on, when we started off on family vacations. I decided to make it this holiday season, for old times' sake.

(I can tell my sketching practice has been neglected, when "hairy lines" creep onto the page.)

Waldorf Salad

Fall apples are here.

Playing with hand lettering: Dr. Ph. Martin's Radiant Watercolor, Uniball Vision Elite pen, small Cachet sketchbook.

Custard

Old-fashioned Baked Custard Pie

3 cups milk

3 eggs

1/3 cup sugar

1/2 teaspoon salt

2 teaspoons flour

[a few drops of almond flavoring]
1/4 teaspoon nutmeg
Pastry for 1 (9-inch) crust [optional]

Combine sugar and flour. [and salt]
Add beaten eggs.  [and a few drops of almond flavoring]
Bring milk to boiling point [scald] and add gradually to egg mixture [temper].

Pour into an unbaked pie shell and sprinkle nutmeg over the top. [or pour into 2 custard cups and a pie plate]
Bake at 350 for 40-45 minutes or until an inserted silver knife comes out clean. [not liquid, but still jiggles a little when shaken]
Makes 1 (9 inch) pie. [or 2 custard cups and one pie plate]
                                                           Anna B. Showalter, Broadway, Va.

From the Mennonite Community Cookbook, edited by Mary Emma Showalter.

I bake the filling in two custard cups and a pie plate without the crust, in a water bath (bottom of a broiler pan).
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Here I am trying out my new Brause Blue Pumpkin dip pen nib with turquoise acrylic ink.  This paper was not made for dip pens.
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The purple pie plate was a shower gift from my friend from Syria.