Dear Sun Spots: Responding to the inquiry regarding the “Jesus and Mama” song lyrics for a person in Strong:

“A Confederate Railroad Song” written by Danny Bear Mayo and James Dean Hicks is found on their CD “Confederate Railroad-Greatest Hits” and goes thus: – Cyndie Marcotte, Poland.

I made a wish upon a star

I could have a brand new car

Got tired of wishing

So I stole one

Seventeen and knew it all

My dreams were big but my thoughts were


So many roads somehow I chose the wrong one


But Jesus and Mama always loved me

even when the devil took control

Jesus and Mama always loved me, this I know

I felt trapped most all my life

Found new kinds of lows and highs

Never been a husband but I had a lot of

wives to hold me

Headstrong, stubborn, couldn’t be told

Like a wild horse that couldn’t be rode

A rainbow chaser hungry for gold and still


Repeat chorus

I wish Mom could see me now

And how I’ve turned it all around

Lately I’ve been going down the right road

Life’s a picture that you paint

With blues and grays and cans and can’ts

Heaven knows I’m not a saint, but I know

Repeat chorus

Dear Sun Spots: I would like to know if anyone knows of a local farm that sells eggs by the flat? Any information would be appreciated. I can be reached Saturdays at the Poland Community Church, (207) 998-4069. – Sharon Bazinet, Poland.

Dear Sun Spots: For the lady who is looking to buy Stanley Products: You can now get them at Chuck’s Corner, 699 Sabattus St., Lewiston 784-8176. – J.McD., Lewiston.

Dear Sun Spots:
I am in need of a supplier of pickled tripe. My store can no longer find a source. They can however, supply me with fresh tripe. Can anyone tell me of a source for it or provide a pickling recipe? I would greatly appreciate your help. – Paul Bangs, Livermore Falls.

Answer: Contact L.P. Bisson & Sons Farm & Meat Market, 116 Meadow Road, off Route 201, Topsham, (207) 725-7215. They sell pickled tripe and can special order fresh tripe for you. In the meantime, perhaps you will enjoy the following Pickled Tripe, Pan Fried recipe from

2 pounds honeycomb tripe, cut into 4-inch squares; 2 carrots; 1 yellow onion; 1 bay leaf; salt & pepper to taste; 1 cup white cider vinegar. Mustard Gravy. Ingredients: 1 tablespoon minced yellow onion, 2 tablespoons butter, 2 tablespoons cider vinegar, 2 teaspoons dry mustard mixed with 1 tablespoon water, 1 cup brown gravy.

Method: You will need to pickle your own tripe unless you live in New England. Place the tripe in a saucepan and cover with water. Bring to a boil and then drain. Rinse with cold water and cover with fresh water a second time. Add the remaining ingredients except the vinegar. Cover the pan and simmer until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the broth, and add the broth and vinegar to the tripe. Place in plastic container and store in the refrigerator overnight. Variation 1: The Parker House in Boston uses a method very close to this one. Drain and rinse the pickled tripe, and season each piece with salt and pepper. Sprinkle with flour and then dribble some olive oil on each piece. Sprinkle bread crumbs on each and broil slowly for a few minutes so that the crumbs are browned. You might wish to add some garlic and perhaps thyme to the bread crumbs. Serve with a mustard gravy.

Mustard Gravy. Method: Saute the onion in the butter until brown. Add the remaining ingredients and simmer for 5 minutes. Serve with the pickled tripe. Variation 2: Rinse the pickled tripe and dry with paper towels. Dip in beaten egg. Dredge in seasoned flour and pan fry in a bit of butter until brown on both sides. Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans, you have a complete and filling meal.

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