Abbaetha, forever team parsnip
LightNews LightNews
banner
abbaetha.bsky.social
Abbaetha, forever team parsnip
@abbaetha.bsky.social
3.4K followers 5.2K 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.
Posts Replies Media Videos
abbaetha.bsky.social
#breadsky
🍽️🍜

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
🧶

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
🍜🍽️

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
🍜🍽️

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
abbaetha.bsky.social
#cooksky
🍽️🍜

@rikibeth.bsky.social
@gftomatoes.bsky.social

The tiramisu! Entirely home-made, including the sponge cake.
Tiramisu on a white plate on a wood table. It is very decadent.
November 4, 2025 at 1:26 AM
abbaetha.bsky.social
Done! Cooling!

#cooksky
🍽️🍜
Jars of marmalade cooling on a rack on a yellow towel.
November 2, 2025 at 4:45 PM
abbaetha.bsky.social
I mean, we knew this was going to happen. It’s blood orange and dried apricot. I think the family is going to evict me and I will have to see who will take me and my jam.

🍜🍽️

#cooksky
Large pot of boiling orange peels on a stove.
November 2, 2025 at 2:58 PM
abbaetha.bsky.social
#breadsky
🍜🍽️

Sourdough - 50% whole wheat so I was worried about oven spring but I had no need, it would seem.
Two sourdough boules on a rack on a wood table.
November 2, 2025 at 1:34 PM
abbaetha.bsky.social
#cooksky
🍜🍽️

I’m already sick of Halloween candy, but still in the Autumn theme, so this is pumpkin spiced chocolate cake with biscoff icing and home-made pumpkin seed brittle.
Chocolate cake on a white plate on a wood table. The cake has pale tan icing and sprinkles of brittle. The cake sliced on a white plate on a wood table.
November 2, 2025 at 12:35 AM
abbaetha.bsky.social
For your mindscape:
Neolithic tomb in Brittany with many dark openings. It’s on a grass hill with a very blue sky.
November 1, 2025 at 1:57 PM
abbaetha.bsky.social
#cooksky
🍽️🍜
Tiramisu!

For a non-alcoholic Marsala substitute I used a mix of white wine vinegar and lemon syrup and it wasn’t quite right, so I will keep working on it. Too citrus-forward. Still good though.
Home-made tiramisu in a bowl on a wood table.
October 27, 2025 at 12:45 AM
abbaetha.bsky.social
Can I have your address please?
A room covered with blood spatter has a caption at the bottom: caption this with the second to last text you sent.
October 26, 2025 at 11:55 PM
abbaetha.bsky.social
#breadsky
🍽️🍜

Morning sourdough. Went with sesame for unknown reasons and it’s messy but pretty.
Two sesame-covered sourdough boules on a rack on a wood table.
October 26, 2025 at 2:56 PM
abbaetha.bsky.social
Human ankles only do this when they’re very distressed.*

*actually true
A crop of the ankle of the improbably beautiful woman who wants to be my new best friend. She is resting her foot on a fence post. It is … not at a good angle. Contrary to how a real human would be acting with an ankle like this, she is smiling happily in the picture. I think it may also be a second left foot.
October 25, 2025 at 8:15 PM
abbaetha.bsky.social
For example:
Avatar on blue sky. An insanely-slim woman with long black hair and weirdly plastic arms stands on a deck looking at an impossibly beautiful seascape. It’s like the house in Battlestar Galactica, which is appropriate because this is also a bot.
October 25, 2025 at 4:29 PM
abbaetha.bsky.social
#cooksky
🍽️🍜

Aebelskiver with my high dumpsie dearie jam - this is an excellent jam and I’m going to make it a lot.
Pile of aebelskiver on a white plate on a wood table. Aebelskiver on a plate with strawberries and leaves on it - served with high dumpsie dearie jam. It’s on a wood table.
October 25, 2025 at 1:27 PM
abbaetha.bsky.social
Timeline cleanse: odalisque
A ferret sleeps in a bed in a cage. She has one stubby little hind leg sticking out of the bed.
October 24, 2025 at 1:57 AM
abbaetha.bsky.social
I made Bakewell tart.
Almond-jam tart on a blue plate on a wood table.
October 23, 2025 at 8:11 PM
abbaetha.bsky.social
I did. I made Bakewell tart, and in its small way it made things better.
🍜🍽️
#cooksky
Bakewell tart with slivered almonds on a blue patterned plate on a wood table. Slice of the tart on a little plate with painted beets and carrots on a white field. The plate is on a wood table.
October 23, 2025 at 12:25 AM
abbaetha.bsky.social
I went here this summer and did a little speech to the family that if we found a whistle we were under no circumstances to blow it no way no how.
Large Neolithic tomb in Brittany on a hill against a blue sky. It has multiple doors in it. Any one of them could have a whistle in it that releases a monster made of draperies. Be very cautious.
October 22, 2025 at 9:00 PM
abbaetha.bsky.social
Sorry, repost (goofed on a thing)
@tkingfisher.com
@jlkaufmann.bsky.social

(Singing) it’s the most wonderful time of the year …
Halloween yard decoration based on Ursula Vernon’s The Twisted Ones. It’s a bunch of plastic bones on a tomato cage with a plastic deer skull at the top. It’s in a yard.
October 20, 2025 at 1:09 AM
abbaetha.bsky.social
#cooksky
🍽️🍜

I’m making something called high dumpsie dearie jam from @nationaltrust.org.uk ‘s book of jam. Apples, pears, and plums with ginger and lemon.
Apples, pears and plums boiling up and softening The apples, pears and plums all cooked down.
October 19, 2025 at 9:23 PM