shout it out.

No one ever gets why I love the band Hanson so much. Or why I've stuck with them since I was a small little 5 year old girl. Their music is just so personal. It has gotten me through so much. And I honestly don't know who I'd be and where I'd be without them. They've had that much of an impact on my life. 


Last year I got to see them live for the first time and it was one of the best experiences of my life. I spent some of my graduation money to go see them and traveled 4 1/2 hours. 


I cannot wait to see them on October 11th. I'm bringing my friend Jerrica who has loved them as long as I have and has never seen them live. It'll be awesome to see her reaction to it. I'm sure I'll blog about the concert once it comes around (:


Here's to the past 14 years, and the future. 

tropical storm irene & watching the sunset.

Tropical Storm Irene (which happened yesterday) wasn't as bad as they said it would be, at least on my street. We only lost power for a few seconds before it decided to turn back on. Which I'm thankful for haha. Most of my town and the town over are all out of power, and most likely will be until later this week. Here's a picture I took from the front porch.

And tonight there was one of the most beautiful sunsets I've seen in awhile. I love the sky and pretty colors way too much haha. Thought I'd share some of the beauty of what I saw tonight. Maine truly is a beautiful place.

candy making.

I got this recipe out of Paula Deen's cook book called "The Lady & Sons: Just Desserts". I've made her English Toffee but thought I'd try the Creamy Caramels. It's easy to make but it takes a lot of patience to make. Which I don't have when it comes to cooking, so I shouldn't of tried to make it 'cause I got aggravated haha. But they turned out good anyways (:


Here's some pics and the recipe.

• 1 cup (2 sticks) butter
• 2 1/4 cups packed light brown sugar
• 1/8 teaspoon slat
• 1 cup white Karo syrup
• 1 - 14 ounce can sweetened condense milk
• 1 teaspoon pure vanilla extract

Butter a 9x2 inch square pan.

In a heavy saucepan over medium heat, melt butter; stir in sugar and salt with a wooden spoon. Stir in syrup, followed by condensed milk. Using a candy thermometer, cook mixture to 245 degrees fahrenheit, stirring constantly. Remove from heart and stir in vanilla. Pour into prepared pan. While candy is cooling, cut waxed paper in rectangular pieces. When candy is cooled you're ready to go! When cold, cut into candy-sized pieces (scissors may be easier to use than a knife) and wrap individually.

stand here and watch the sunset.

So last night I went to on a walk with my nikon d70 while the sun was setting. I haven't felt like wanting to take photos in a long time, so it was nice. Here's some photos of the sunset last night. It's absolutely beautiful.

The blue sign isn't all blurred out like that in real life. I just didn't want you to be able to find my location by the company that's on the sign haha.