Dear Sun Spots: The Abused Women’s Advocacy Project needs volunteers who would like to help victims of domestic violence. No prior experience is necessary. Training will be provided. There are many opportunities throughout the agency. Some include: working from home, working directly with victims or helping with administrative tasks. Confidentiality is a must! If you would like more information, please contact Kathi Levesque at 795-6744, ext. 22, or e-mail her at [email protected].

The next training is scheduled to begin on May 10th and will run for three weeks, two nights per week (Monday to Wednesday) from 6 to 8 p.m. Information packets are now being mailed out. If you would like one, please call and leave your name and mailing address and one will be mailed to you immediately. Any help you can give, goes a long way. Make a difference in someone’s life today. Become a volunteer. – Kathi Levesque, Auburn.

Dear Sun Spots: I am a faithful reader of Sun Spots.

It’s the second thing I read in the paper, obituaries are the first. Your column is so helpful.

Now, maybe you can get me Emeril’s address in New York. I watch him every day and would like to write to him. Thanks so much. – Senior Citizen in Livermore Falls.

Answer: “Emeril Live” is recorded at the Food Network studios, 604 W. 52nd Street in New York City, New York. Sun Spots would urge you to try contacting him though them at The Food Network, 1177 Avenue of the Americas, New York, NY 10036. You can also reach them online at www.foodtv.com.

According to Emeril Lagasse’s biography, the chef started out as a kid working in the local Portuguese bakery before bursting with a ‘Bam!’ onto the culinary scene, opening six successful restaurants and hosting two popular TV shows.

As a boy, he became adept in the art of bread and pastry making at a Portuguese bakery in his Fall River, Mass., neighborhood. He later turned down a music scholarship to follow his culinary dream and worked his way through the Johnson and Wales University culinary program, earning a doctorate.

The rest as they say is history.

Despite his success, Lagasse hasn’t changed much. He remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best. Lagasse is always inventing new cuisine, to the delight of his regular customers and fans of his Food Network shows “The Essence of Emeril” and “Emeril Live.” He lives with his wife, Alden, and son, Emeril Jr.

Hopefully you and your family will enjoy the following recipe for Creole Farfel Kugel, just in time for Passover. Ingredients: 6 tablespoons chicken fat; 2 bell peppers, chopped; 5 green onions, chopped; 4 stalks celery, chopped; 4 cloves garlic, chopped; ½ cup chopped parsley; 1 16-ounce box farfel; 2 eggs, lightly beaten; pine nuts (optional); 22 ounces chicken broth; salt and pepper to taste; 2 teaspoons Emeril’s Original Essence, recipe follows; ¼ cup sliced mushrooms. Method: Preheat the oven to 350 degrees Fahrenheit. In a large skillet, add chicken fat and saute bell peppers, green onions, celery, garlic and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well. Bake in a greased 3-quart casserole for 30 to 45 minutes.

Essence (Emeril’s Creole Seasoning): Ingredients: 2½ tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme. Method: Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup.

Recipe from “New New Orleans Cooking,” by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Also, Harriet’s Charoset (Recipe courtesy Emeril Lagasse, 2000). Ingredients: 5 large Delicious apples, finely chopped to approximately 8 cups; 1 cup chopped walnuts; 3 tablespoons Kosher sweet wine, such as Manishevitz Concord grape; 5 tablespoons sugar; 1 tablespoon cinnamon. Method: In a large bowl, combine all ingredients and stir to combine well. Refrigerate and serve chilled, in small bowls or cups.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Inform Us section under Press Release.