Sarah Scully

Sarah is a librarian as well as an avid knitter and occasional knitwear designer. She also enjoys cooking, gardening, hiking, reading, painting, and writing with fountain pens.

Swatching: Not just for size – How and Why It Helps

A few days ago my friend and I went to WEBS, the mecca for knitters and weavers in these parts, to stock up on supplies for upcoming projects. Jennifer weaves and knits designer garments, and I have recently volunteered to knit a few things for family members, so taking advantage of the annual sale was a

Substituting Colors in Colorwork

You found it – that perfect color work pattern. But the colors shown in the sample garment aren’t exactly your favorites, or the intended recipient likes orange but the original doesn’t have any orange in it. What to do?

Foraging in the Forrest

Renewing my interest in natural dyeing, I came across some techniques using lichens and mushrooms that look promising. For one thing, lichens don’t require mordanting the yarn first, eliminating a step in the process. And with patience and the right knowledge lichens can yield many interesting colors, from yellows to pinks and purples. Alissa Allen

2015: The Year in Fiber

It doesn’t usually occur to me to look back on the year in fiber and summarize, but as I was updating my Ravelry project list I started scrolling to see what I’d completed and how that compared with 2014. Given that this was a crazy year (UK travel for training; Rick’s broken foot, surgery, and

Southwest Soft Tacos with a Fusion of Flavors

Have I mentioned that Mother has been spoiling us with homemade dinner? Ever since Rick broke his foot earlier this year, and now that we’ve also been starting a new business, making dinner once a week has been Nancy’s way of helping out – and it really is a huge help. This week, she made slow-cooked

Spinning: a new obsession

Some time ago, my mother took up spinning. She researched, practiced, took workshops, and tried to entangle me into her hobby too, by buying lovely hand-crafted spindles and eventually, my own spinning wheel. I tried spinning, off and on, for a couple of years, but it never really got hold of me, and eventually the

Fish Tacos that Are Distinctively Southwestern

Fish tacos just aren’t something we can find in Vermont, so I developed my own take on these. The cooking method is adapted from the Cook’s Illustrated Crunchy Oven-Fried Fish but the spice profile is decidedly more south-western. This is a great dish for two people to make together, one making the vegetables and the

Eggplant Casserole Improv Recipe

While trying to figure out how to use up some vegetables from our weekly CSA basket, we improvised the following, which was inspired by a time-tested eggplant Parmesan recipe and a cheese-less savory tart that mom makes. Ingredients 1 large eggplant 1 bell pepper, diced 1 medium red onion, sliced thinly 8 medium tomatoes 1

Vegan Chocolate Cake

Adapted from the Moosewood Restaurant Equipment 9-inch round cake pan Sauce pan and stainless steel bowl OR microwave-safe dish Cake 1 ½ cups unbleached white flour ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup sugar ½ cup organic canola oil 1 cup brewed coffee, cooled 2 tsp vanilla extract

Slow-Cooked Barbecue Beans is an Awesome Sidedish

I was inspired to make my own barbecue beans after receiving a gift of Saint Louis BBQ sauce from a former coworker. You can make these vegetarian or carnivorous. It is important to wait until the beans are completely cooked before adding the BBQ sauce, as the acid in the sauce can halt the cooking