White Fern Illustrations & Designs

Wednesday, January 9, 2013

Just Lovely

Images from The Daily Purl

Happy Wednesday everyone!

I just stumbled upon this lovely blog, and had to share. :)

Monday, January 7, 2013

Say hello to Heffalump. It's a little weird, but like I said in my previous post, there is something endearing about it. Heffalump was knitted in a tweed wool. I wanted it to have a simple, classic look to it. I think it's going to be an inspirational addition to my work space. :)

If you are interested in making your own Heffalump, or whatever you would want to name it, you can find the tutorial here. I made some modifications to mine, as I was using a different gauge.

Hope everyone is having a wonderful Monday! :)

Saturday, January 5, 2013

Some 'Me' Knitting

Today I have decided, I am going to knit myself one of these Waldorf Lambs. They are very simple and kind of weird looking, reasoning why I find them so endearing. I know what you are thinking...yes, I am knitting myself a softie. I am going to make it my desk buddy! ;) You can never be too old for a cute knitted softie!

Friday, January 4, 2013

Sweety's Mitts

© 2013 Heidi Chouinard

Sweety's 'Waffle Mitts'

Sweety's 'Hedgehog Mitts':

Thursday, January 3, 2013

'3 Cold Mice'

Wednesday, January 2, 2013

Roasted Garlic Infused Oil

Garlic. Mmm, it adds so much flavor to a dish, aaand can be pretty lethal with your breath. :P Roasted Garlic doesn't make your breath as stinky as fresher cooked garlic does.

I have been wanting to make some infused oil for some time, so here we are.

Preheat the oven to 400

Chop tip off the garlic bulb so that the tips of the garlic cloves are exposed. Also remove any access layers of skin (you want to leave a couple layers to hold the cloves together).

Season with olive oil, cracked pepper, and coarse salt.

Wrap up in tinfoil and place on baking sheet.

Bake in the oven for 30-40 mins

While that's roasting, producing wonderful aroma's, I picked out my seasoning and herbs for the oil.

I used some cracked red pepper flakes, rosemary, thyme, oregano, and dehydrated onions.

Now we need a bottle. My husband had been saving these bottles, perfect for storing infused oils in.

Mmm...wish you could smell what I'm smelling. I think the garlic is ready!

I do recommend putting about a 1/2 cup of olive oil at the bottom of the bottle before adding the garlic and seasonings. Add your garlic, herbs and or seasonings (I didn't add the seasonings first and that is why they are floating all over the place, rather than sitting nicely on the bottom). Fill the bottle with desired amount of oil.