ANSWER: According to a report by the Portland Press Herald from May 2016, longtime TV reporter and anchor Norm Karkos is no longer working at WMTW, Channel 8, where he spent 25 years of his career.
His name does not appear on the station’s news team web page and his official Twitter and Facebook accounts appeared to be taken offline. There has not been an explanation for his departure, as far as Sun Spots could find. He is actually the most recent of a number of news anchors to leave WMTW in the past several years.
DEAR SUN SPOTS: While pet-sitting at my sister’s house in Turner this summer I found one of her community cookbooks from the Turner area. I asked to take it home so I could copy some of the recipes. I am wondering if there is anyone who has other such cookbooks from other communities and would be willing to share. They are easy and simple to make. I can be reached at 207-320-0466. Thank you and keep up the good work. — No name, Livermore Falls.
ANSWER: If anyone has a cookbook from their community that they would be willing to share, please contact this person. Local libraries and historical societies are other resources you could try for local community cookbooks.
DEAR SUN SPOTS: We love Sun Spots; we read it every day. My husband and I are senior citizens, 80 and 84. We are hoping that there might be someone out there who will be making divinity fudge for Christmas. If there is such a person and they could make some extra, we would love to buy some. We want to wish you and all Sun Spots readers a very blessed and happy holiday season. Thank you for your help! — Lorraine and Earle Gilmore, Greene.
ANSWER: If you are about to whip up your annual batch of divinity fudge, please consider making some extra for Lorraine and Earle. They can be reached by calling 207-946-4961.
If any reader is interested in trying to make divinity fudge, maybe for the first time, here is a recipe:
Ingredients
2 1?3 cups sugar
2?3 cup white corn syrup
1?2 cup water
1?4 teaspoon salt
2 egg whites
1 cup chopped pecans
1?2 teaspoon vanilla
Directions
Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
Fold in nuts and vanilla.
Pour into a greased 9×9 pan or drop by spoonfuls onto waxed paper to cool.
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