Dear Sun Spots: Help! Are there any agencies or good-hearted people to assist a person on a fixed income?
I need a truck and some muscle to help me move the end of November, no stove or refrigerator, just bed and more. I could pay something towards it. Any help is appreciated. – J.S.G., Lewiston.
Answer: In addition to responses, you might want to contact the following companies who offer senior citizen discounts: Allen’s Mayflower here in Lewiston at (207) 782-7672; Bisson Moving & Storage, (800) 370-4011; and United Van Lines, (800) 341-7576.
Dear Sun Spots: I often answer things wanted and wonder if you can please help me. Do you know where I could purchase a bean pot and little miniature pots? My son lives in Las Vegas and is anxious to hear. – No Name, No Town.
Answer: In addition to responses from readers, Sun Spots contacted L.M. Longley & Son, 419 Main St., Norway, ME 04268, (207) 743-8924, which carries a variety of sizes. A small pot is $25.67; they also have larger ones for $33.14 and $40.68. In addition, they carry a less-expensive model for $15.78. They are open Monday to Friday from 7 a.m. to 5 p.m. and Saturday from 8 a.m. to 3 p.m.
You can also contact: Auburn Farmer’s Union, 410 Center St., Auburn, (207) 783-1366, which also carries pots and currently have some on order.
Paris Farmer’s Union, 299 Auburn Road, Turner, (207) 225-2525, carries small pots for $21.99; medium, $28.49, and large pots. The large ones are on order and the price isn’t yet confirmed. They are located where the old True Value store used to be. They are open Monday to Friday 6:30 a.m. to 6 p.m., Saturday 7:30 a.m. to 4 p.m. and Sunday 8:30 a.m. to 3 p.m.
The Vermont Country Store also has a one-gallon bean pot listed online for $44.95. To order, call 1(802) 362-8460 or order via mail at The Vermont Country Store, P.O. Box 6999, Rutland, VT 05702-6999.
Unfortunately, Sun Spots did not locate any miniature pots. Perhaps you will enjoy the following recipe from www.yankeegrocery.com:
New England Boston baked beans. Ingredients: 2 to 3 quarts fresh spring or tap water; 2 pounds dried Great Northern, navy, pea or other small favorite dried bean; 1 large fresh vegetable garden onion, peeled (Step 1) or dried onion flakes; 2 large fresh vegetable garden onions, peeled and cut in quarters, (Step 2) or 1 1/3 cups fresh chopped onion; 1 tablespoon plus 1 teaspoon sea salt; ¼ cup apple cider vinegar; 1/8 teaspoon cinnamon; 1/8 teaspoon ground cloves; 1 tablespoon fresh garlic, finely chopped; 1 cup tomato ketchup or barbecue sauce; 1/3 cup pure maple syrup; ½ cup dark molasses; ½ cup dark brown sugar; 2 bay leaves; 1 tablespoon dry mustard; 1 teaspoon freshly ground black peppercorns; ¼ pound fresh salt pork in one piece, with rind left on; ¼ pound fresh hickory-smoked bacon, cut into ½-inch pieces.
Method: Preheat your oven to 300 degrees. In a large pan, place 2 quarts of water and bring to a boil over high heat. Add the dried beans and boil for two minutes. Cooking note: Water should cover the beans by at least 2 inches. If not, add more water. Turn off the heat and let the beans soak for 1 hour. Add one (1) peeled onion (Step 1) and 1 teaspoon sea salt, and bring to a boil again. Reduce the heat to low and simmer partially covered for 1½ to 2 hours, or until the beans are tender. The water should always cover the beans. Add more water, if necessary.
Drain the beans, saving (reserving) the liquid. Pick out and discard the boiled onion. Add more water to the saved cooking liquid, if necessary, to make 2 quarts. In a deep bowl, mix the molasses, ¼ cup of brown sugar, maple syrup, ketchup, dry mustard, 1 tablespoon sea salt, apple cider vinegar, chopped garlic, cinnamon, ground cloves, bay leaves, freshly ground pepper, the boiled beans and the saved (reserved) cooking liquid. Stir gently to thoroughly combine all the ingredients. Place the other 2 onions (quartered) in the bottom of a 4- to 5-quart bean pot, a large Dutch oven or an ovenproof baking dish and pour the bean mixture over them. Score the fresh salt pork. This is done by cutting diagonal, criss-crossing slits about ½-inch deep through the fatty side. Push the salt pork and cut bacon pieces into the beans.
Cooking note: Make sure the pot you use isn’t too full, because this bubbles and splatters during cooking process.
Cover the pot tightly and bake in the middle of the 300-degree oven for 5 to 6 hours.
Check the beans during the cooking process, adding water as necessary and occasionally stirring up the beans.
Then remove the lid and sprinkle the remaining 1/4 cup brown sugar evenly over the top of the hot bubbling beans, and bake uncovered for an additional 1 hour, to thicken up the delicious sauce.
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