Stole it from Nats, who stole it from Lolli. :D
# Song that sounds like happy feels:
"Blessed" by Martina McBride
# Earliest memory:
"Wynken, Blynken, and Nod" as sung by my mother
# Last CD you bought:
"Horse of a Different Color" by Big&Rich
# Reminds you of school:
Jr. High School: "Nightingale" by Trisha Yearwood
High School: "That Goddamn Barbie Song" by Aqua
# Total music files on your PC:
None. I'm old-school (yeah!) I have CDs.
# Song for listening to repeatedly when depressed:
"Concrete Angel" by Martina McBride
# Song that sounds British, but isn’t:
# Song you love, band you hate:
"Beautiful" by Christina Aguilera
# A favorite song from the past that took ages to track down:
"Fields of Gold" by Sting
# Bought the album for one good song:
"All This Time" by Sting
# Worst Song to Get Stuck in your Head:
"That Goddamn Barbie Song" by Aqua
# Best song to dump a beer on someone’s head to, then storm out of the bar:
Um...never had to do that before. "I Will Survive" by Someone Who Sings Dragqueen Music?
# Who should do this next:
Whoever wants to, I guess.
I made candy today. Now I'm full of sugar.
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces
Preheat oven to 400 degrees F.
Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.
I found it at FoodNetwork.com. I used vanilla extract instead of almond extract (because almond extract is freaky...doesn't taste like almonds) and refrigerated them before eating. Easy.