Dear Sun Spots: This is to let you know that the Jacques Cartier Club located at 14 Wales Road (Route 132) in Sabattus is having a yard sale May 16 and May 17 from 8 a.m. to 4 p.m. If anyone has some items in clean and working condition that they would like to donate please call Clarence at (207) 375-6214 or Sally at (207) 784-8763. We will not be accepting televisions, computers or refrigerators. Tables are available to rent at $10. Collection of items can be arranged. Please phone Sally or Clarence to discuss your needs. – Clarence H., Sabattus.
* To Marsha Whittemore of Dixfield, (Tuesday Sun Spots request): A co-worker kindly alerted Sun Spots to Lionel Trains Inc., which is partly owned by rock star Neil Young and is still in business. You might want to check out http://users.rcn.com/ed.ma.ultranet/lionel.html. You may also be interested in checking out http://lionel.com which lists some free products such as coloring pictures for the young boy you work with. The Web site also includes several dealers in the area such as Freight Station 14, Millett Drive #4, Taylor Brook Mall, Auburn, ME 04210, (207) 784-6556; DA Zone, 398 Main Street, Norway, ME 04268, (207) 743-0100; Trains & More, 41 Roosevelt Trail, South Casco, ME 04077, (207) 655-2550; Maine-ly Trains, 360 Route 3, South China, ME 04358, (207) 445-3695; Toy Shop, 20 Market Square, South Paris, ME 04281, (207) 743-8697; Hobby Shoppe, 94 Front Street, Bath, ME 04530, (207) 443-4605.
Dear Sun Spots: You have helped me in the past and I hope you can again. I would like to know where they sell women’s Scholl’s shoes around the area or in Portland. Also, how long can you keep wine if it’s stored in the fridge. I would also like a recipe for salmon loaf. I have a small can and would like to do something with it other than salmon pie. – Lois D., No Town.
Answer: Regarding your first question: You may want to contact the Auburn Wal-Mart which have confirmed they carry Dr. Scholl shoes. You may phone them at (207) 784-2911.
Regarding your second question: according to http://www.taluscellars.com/faqs/faqs.htm#, the shelf life of Talus, from the vintage date on the bottle, is: Cabernet Sauvignon, 5+ years; Merlot, 4+ years; Pinot Noir, 4 years; Shiraz, 4 years; Chardonnay, 2 years; Pinot Grigio, 2 years and Zinfandel, 5+ years. Like all wines, Talus should be kept in a cool, dry place or refrigerated prior to opening. After opening, Talus wines should be kept in the refrigerator to maintain freshness and flavor. Since wine tends to lose its flavor after opening, it should be consumed as soon as possible (1 to 2 days) after opening to ensure the best flavor and quality.
Also according to http://winemakermag.com/mrwizard/77.html, heat, light, oxygen and microbes are some of wine’s worst enemies while aging. All care should be taken to store wine bottles on their sides in a cool, dark, and relatively humid environment when unopened.
Sun Spots hopes other readers will send in their family recipes. In the meantime, Sun Spots hopes you enjoy this Salmon Loaf with Tomato Cream Sauce from www.chickenofthesea.com. Ingredients: 1 package (8 ounces) cream cheese, softened, (divided usage), 1/4 cup chopped green onion, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1/4 teaspoon salt, 3 cans (6 ounces each) Chicken of the Sea Skinless/Boneless Pink Salmon, 2 cans (8 ounces each) refrigerated crescent dinner roll dough, 1 can (10 3/4 ounces) tomato soup, 1/2 cup diced green pepper, 1/2 cup sliced black olives, 1 large beaten egg (divided usage), pepper, hot sauce and poppy or sesame seeds. Method: In a mixing bowl, blend 1/2 package (4 ounces) cream cheese with green onion, 2 tablespoons of the beaten egg, horseradish, lemon juice, salt and pepper. Stir in well-drained salmon. Unroll crescent dough; place dough rectangles together, overlapping edges, on ungreased baking sheet to form a 12-by-14-inch rectangle. Press perforations and edges to seal. Spread salmon filling lengthwise down center third of dough. Make cuts one inch apart on each side of rectangle just to filling. Fold strips of dough to an angle across filling, alternating side to side to form a braided appearance. Brush dough with remaining egg and sprinkle with seeds. Bake at 375 degrees for 20-25 minutes until deep golden brown. Cool 10 minutes before slicing. In a small saucepan, combine remaining cream cheese, tomato soup, green pepper and olives. Cook over medium heat until hot. Season with hot sauce and serve over Salmon Loaf slices.
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