Abbaetha, forever team parsnip
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abbaetha.bsky.social
Abbaetha, forever team parsnip
@abbaetha.bsky.social
3.4K followers 5.4K following 24K posts
Quilter, crafter, baker. Sff/romance/history reader. Boosting books. Amateur victorianist. Posts and follows re: books, crafts, and food. LGBTQ+ ally. D. Dunnett cultist. No politics or automatic follow-backs. E pur si muove. Banner: Macbeth cake.
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abbaetha.bsky.social
My pleasure! From the Hoosier Mama Pie Co. book of pie, one of my desert island cookbooks. Key is to get unripe pears the weekend before and they soften up by Wednesday.
The key to this pie is using perfectly ripe pears. Choose a Bartlett, Anjou, or other soft, juicy variety. This is not the place for a Bose or a moonglow, both of which stay firm as they bake. Many of our customers tell us that they thought pears were bland and boring. If you fall into that camp, this pie will amaze you! Ingredients Makes one 9-inch (22.5-cm) pie 1 single-crust, blind-baked All-Butter Pie Dough shell (recipe p. 24, blind baking p. 34) 30 All-Butter Pie Dough shingles (p. 37) 8 cups pears, peeled, cored, and chopped into bite-sized pieces (roughly 1 inch long by ¾ inch thick [2.5 cm by 19mm]) 1200g 1 Tablespoon fresh lemon juice 16g ¾ eup granulated sugar 150g 3 Tablespoons dark brown sugar 45g 1 Tablespoon tapioca starch plus 1 teaspoon 9g 1 Tablespoon cornstarch. 9g ½ teaspoon kosher salt 1.5g ½ Tablespoon bourbon 4g ¾ teaspoon vanilla paste 1g Crust Dust (p. 21), for sprinkling 1 Tablespoon unsalted butter, cut into small pieces 14g Pie Wash (p. 21), for brushing the top of the pie Coarse-grained sugar, for sprinkling Place the pears in a medium bowl. Add the lemon juice and toss until the pears are well coated. Place the granulated sugar, brown sugar, tapioca starch, cornstarch, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of pears and mix until the pears are again well coated. Set aside to macerate for 25 minutes. Transfer the macerated pears to a colander set over a medium bowl, making sure to scrape down the side of the bowl to get all the pear juice, sugar, and starches. Set the pears aside to drain for another 25 minutes. Transfer the drained pear juice to a small saucepan, making sure to scrape down the side and bottom of the bowl to get every drop. Cook over medium-high heat, stirring constantly, until it comes to a boil. Reduce heat and boil gently until the juice thickens, about 2 minutes. Remove from the heat stir in the bourbon and vanilla paste. Set aside to cool. Once the pan has cooled to room temperature, chill it in the refrigerator for about 20 minutes. 6 Sprinkle Crust Dust into the empty pie shell. Pour the pears into the pie shell, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the pears and pour the thickened pear juice into the well. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie according to the shingle-top instructions then freeze for at least 20 minutes. Preheat the oven to 400°F (200°C). Brush top of pie with Pie Wash and sprinkle generously with coarse-grained sugar. Bake for 1 hour to 1 hour and 20 minutes, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly. After 45 minutes, you may need to cover the top crust to prevent overbrowning. Cut a hole, no bigger than a quarter, in the center of a disposable aluminum pie tin and invert it on top of the pie; the hole allows steam to escape. 11 Cool for at least 2 hours before slicing.
November 27, 2025 at 3:36 AM
abbaetha.bsky.social
#cooksky
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The pear filling has escaped containment. Please respond accordingly (ideally with whipped cream).
@nethertonfoundry.bsky.social
Deep dish pear pie in a black pie plate on a wood table. This is such a good pie. Looks like it will be very gooey this year.
November 27, 2025 at 3:14 AM
abbaetha.bsky.social
Ok but this is really confusing because how could Bluey kill me?
Bluey characters running down a road.
November 27, 2025 at 1:54 AM
abbaetha.bsky.social
Pleased with this. My crimps are never what I want (except for raised pie, for some reason) but I’m still pleased.
Pecan pie out of the oven in a white pie dish.
November 26, 2025 at 11:38 PM
abbaetha.bsky.social
You’ve been kidnapped. The characters from the last TV show you watched are coming to rescue you. Who’s coming to save you?

Not only will I be fine, I will be wrapped in love and I will be wiser.
The Bluey characters running down a road. This is my emotional support TV show. I am indeed a grown-ass adult and this show wraps me in love and optimism. If you have not watched it you should, even if you are also a grown-ass adult.
November 26, 2025 at 3:45 PM
abbaetha.bsky.social
I found a picture!
This is a cheesecake, or more particularly it is what a cheesecake looks like when you accidentally throw it across the room. It’s on a yellow plate on a wood table.
November 25, 2025 at 9:25 PM
abbaetha.bsky.social
Begun, the marmalade has.
Large pot with a lot of shredded citrus in it. This is Persian tangerine and blood orange. I also added some rose petal tea but I’m not sure if it will come through.
November 24, 2025 at 5:28 PM
abbaetha.bsky.social
Timeline cleanse: it’s like Alien, but with a little sleep pod, and including beans.
Two ferrets sleeping like little weirdos (as is their wont) and exploding out of a little sleep pod. There are beans at 6 o’clock.
November 24, 2025 at 3:26 PM
abbaetha.bsky.social
#breadsky
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Morning sourdough for my friends.
Two sourdough boules on a rack on a wood table.
November 24, 2025 at 2:02 PM
abbaetha.bsky.social
#cooksky
🍽️🍜

Make blueberry pound cake, kid said. I said sure, blueberry lemon? Kid said nothing. Kid ate the cake and said they didn’t want lemon. Anyone want blueberry lemon almond cake with lemon glaze?
Blueberry lemon bundt cake with lemon glaze on a white plate on a wood table. The cake sliced on a plate with a pattern of strawberries on a wood table.
November 24, 2025 at 1:58 AM
abbaetha.bsky.social
#cooksky
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Yeah, I found Persian tangerines so I am doing this again. My shreds last time were a little chunky so I’m making them smaller. I want to add a hint of rose. It’s an obsession but I have found the ultimate house gift so I can excuse it.
Tangerine peel cut in very small slivers on a cutting board with a knife visible.
November 23, 2025 at 11:08 PM
abbaetha.bsky.social
That far-away prize, a world of success
Is waiting for me if I heed the call
I won't settle down, won't settle for less
As long as there's a chance that I can have it all
The pope crooning
November 23, 2025 at 4:00 AM
abbaetha.bsky.social
But there are things that look like plastered-over clapboards next to the stairs going to the basement etc. it’s fascinating, and presented for your enjoyment is the basement fireplace. For scale, those are normal sawhorses.
Large fieldstone fireplace in a basement with some sawhorses in it and a pole in front.
November 22, 2025 at 10:49 PM
abbaetha.bsky.social
Roound
A champagne ferret curled in a little ball on a star patterned fabric
November 21, 2025 at 11:54 PM
abbaetha.bsky.social
#breadsky
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Sourdough boules for my internet friends this morning.
Two sourdough boules on a rack on a wood table.
November 17, 2025 at 12:40 PM
abbaetha.bsky.social
So you wanted to take a picture of us sleeping in a cute pile, did you? Ha. Nothing doing.
Two ferrets who woke up as I crept over to try to photograph them sleeping in a cute pile and went curious goblin mode. The top one is staring at the camera and the bottom one is blurry and on an undefined mission. They are emerging from a blue polka-dot sleep pod thing. That’s where they were sleeping cutely before they foiled me.
November 17, 2025 at 1:50 AM
abbaetha.bsky.social
#cooksky
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I made the vital gochujiang cookies today. They are very nice particularly if you like the salty/sweet type of desserts - lots of nice umami and depth, with a real but not overwhelming spicy finish.
Gochujiang cookies cooling on a sheet. They are pale beige with a darker swirl. The cookies on a plate on a wood table. The plate has a leafy border.
November 17, 2025 at 1:46 AM
abbaetha.bsky.social
Looooook!
The famous gochujiang cookies cooling on a rack. They are very good.
November 17, 2025 at 1:40 AM
abbaetha.bsky.social
#breadsky
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Morning sourdough
2 golden sourdough boules on a rack on a wood table
November 14, 2025 at 12:51 PM
abbaetha.bsky.social
Timeline cleanse.
Two ferrets in a little sleep pod. It’s dark and confused in there but you can make out two faces and one paw.
November 13, 2025 at 9:07 PM
abbaetha.bsky.social
@saskajanet.bsky.social

#craftsky
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Finally I’m able to get back to it! I don’t love the golden bit at 7 o’clock - tone stands out in a bad way - but otherwise it’s mostly blocked in. I have to shade now. I like the movement in the big flight feathers to the right.
Blackwork crow progress again finally!
November 11, 2025 at 9:52 PM
abbaetha.bsky.social
Zohran Mamdani sign generator for the first lines of Du Maurier’s Rebecca
November 9, 2025 at 2:14 AM
abbaetha.bsky.social
#cooksky
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Made @nigella.bsky.social ‘s marmalade pudding with my apricot/blood orange marmalade I made last week. This is a perfect comfort dessert.
Sponge cake with chunky marmalade shreds on it in a pan on a rack on a wood table Pudding served with cream on a plate with a leaf border on a wood table
November 9, 2025 at 1:23 AM
abbaetha.bsky.social
Wrong attribution: it’s hot bread kitchen. Here it is!
½ cup plus 1 teaspoon/120 g LUKEWARM WATER ⅔ teaspoon ACTIVE DRY YEAST 1⅞ cups plus 1 tablespoon/180 g BREAD FLOUR 1 teaspoon KOSHER SALT Pâte fermentée is an ingredient in many recipes in the lean and enriched doughs chapters. You need to make it 8 to 24 hours before you bake your bread. This extra step extends fermentation time and allows you to achieve a light, flavorful loaf with less yeast. Pâte fermentée contains the ingredients of simple French bread dough-flour, water, yeast, and salt-so, in a pinch, you could bake and eat it. Unlike other types of pre-ferments, such as levain, pâte fermentée does not impart a sour flavor to the bread. Instead it adds depth of flavor and extends the shelf life of your bread. If you make bread often, you can save the trimmings from lean doughs to use in your pâte fermentée. More likely, if you are making a Rustic Batard (page 128), Traditional Challah (page 175), or any number of the breads in this book, you will mix a batch of the pâte fermentée the day before, then refrigerate it until you are ready to bake. 1. Put the water and yeast in the bowl of a stand mixer fitted with a dough hook, then add the flour and salt. Mix on low speed for 2 minutes until combined into a shaggy dough. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes. 2. Refrigerate the mixture for a minimum of 8 hours and a maximum of 24. (There is no need to return it to room temperature before using.) 3. If you're measuring the pâte fermentée rather than weighing it, be sure to deflate it with a wooden spoon or with floured fingertips before measuring. BIALY DOUGH 1⅓ cups/320 g LUKEWARM WATER 3½ cups plus 2 tablespoons/ 465 g BREAD FLOUR, plus more for shaping ½ cup plus 2 tablespoons/ 150 g (risen and deflated) PÂTE FERMENTÉE (page 126), cut into walnut-size pieces ¾ teaspoon ACTIVE DRY YEAST 1 tablespoon KOSHER SALT FILLING 3 tablespoons EXTRA-VIRGIN OLIVE OIL 4 medium YELLOW ONIONS, finely diced (6 cups/900 g) ½ cup/60 g fine dried BREAD CRUMBS (page 281) 1½ tablespoons POPPY SEEDS ½ teaspoon KOSHER SALT 1. To make the bialy dough: Put the water and flour in the bowl of a stand mixer fitted with a dough hook, and mix for 2 minutes. Let rest for 20 minutes. 2. Add the pâte fermentée, yeast, and salt and mix on low speed until the dry ingredients are completely combined. Add a little more water if this hasn't happened in 3 minutes. Increase the speed to medium to medium-high and mix until the dough is smooth, pulls away from the sides of the bowl (and leaves the sides clean), has a bit of shine, and makes a slapping noise against the sides of the bowl, 5 to 7 minutes. Do the windowpane test (page 16) to check to see if the gluten is fully developed. 3. Dust a clean bowl lightly with flour and transfer the dough to it. Cover the bowl with plastic wrap (or put the whole bowl in a large plastic bag) and let stand at room temperature until doubled in volume, about 1 hour and 30 minutes. 4. Meanwhile, to prepare the filling: Heat the oil in a large skillet set over medium-low heat. Add the onions and cook, stirring now and then, until they just begin to brown and have reduced to about a third of their original volume, about 20 minutes. Transfer the onions to a bowl and stir in the bread crumbs, poppy seeds, and salt. Set aside to cool. 5. Transfer the dough to a lightly foured surface. Divide the dough into 12 equal pieces (each weighing about 2¾ ounces/80 g). Form each piece into a small bun (see page 123), cover with plastic wrap, and let rest for 5 minutes. Proceeding in the same order in which you shaped the pieces into balls, flatten each ball with the heel of your hand into a disk about 4 inches/10 cm in diameter. 6. Line the backs of 2 rimmed baking sheets with parchment. Put the disks on the baking sheets, evenly spaced and at least an inch apart. Loosely cover with plastic wrap. Let stand until the rolls are very soft and hold an indentation when you touch them lightly, 1 hour to 1 hour and 30 minutes. 7. Put a pizza stone on the middle rack of the oven and preheat to 500°F/260°C. Let the stone heat up for at least 30 minutes. 8. Uncover the bialys and, using the pads of both your index and middle fingertips, make a depression in the center of each disk of dough. Put about 2 tablespoons filling in the center of each bialy, spreading it out so it fills the center. 9. In one swift motion, slide the bialys and the parchment onto the pizza stone. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool for a few minutes (discard the parchment). 10. Serve immediately. Leftovers can be kept in an airtight plastic bag at room temperature for 2 days. Mini Cheese Bialys MAKES 24 (3-INCH/8 CM) BIALYS; SERVES 12 Hot Bread Kitchen's cheese bialys were born out of necessity. When I was head baker and hungry late at night with nothing open nearby, I would often take a bialy-the last thing to come out of the oven on most nights-and throw some cheese on it while it was still hot. These are smaller than our regular bialys because then you don't feel guilty if you eat a few of them! Use the sharpest cheddar you can find. Traditional Onion Bialys dough and filling (page 159) 2 cups/95 g coarsely grated sharp cheddar cheese Prepare the dough through the first rise and prepare the filling as directed. Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal pieces (each weighing about 1½ ounces/40 g). Form each into a disk measuring 2 inches/5 cm across as described in the Traditional Onion Bialys recipe. Continue with the Traditional Onion Bialys recipe up to the point of topping them. Top each bialy with 1 heaping tablespoon of onion filling and a small handful of cheese. Bake the bialys as described.
November 6, 2025 at 11:42 PM
abbaetha.bsky.social
#cooksky
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It’s always a good fall day for a biscuit pot pie. Never sleep on frozen pre-cut vegetables for easy meals, either.
Biscuit-topped pot pie on a pink plate on a wood table. Biscuit-topped pot pie on a stove.
November 5, 2025 at 1:20 AM