Dear Sun Spots: I am concerned about the LA Weight Loss customers who were left without their money and weight-loss support. I am a weight-loss coach who would be happy to service any old LA Weight Loss customers interested in continuing to lose weight.

If they are interested in getting started with me, I am willing to offer them a discount to make up for their recent hardship. I can be reached at (207) 577-3484. – Jennifer Bergeron, Lewiston.

Dear Sun Spots: Eaton Memorial United Methodist Church in Livermore Falls is looking for individuals who would like to have a table at a yard sale/flea market on May 22 from 8:30 a.m. to 2 p.m. Space is available for $10 and, if a table is needed, the donation is $15. It will be held rain or shine. Call 897-4154 for more information. – Karen Mitchell, Fayette.

Dear Sun Spots: I have a bunch of color slides from Korea and Japan, circa 1951-52, taken during the Korean War, which I would like to give to anyone interested. I also have a London newspaper that was purchased when the queen mother died. The newspaper is all about the queen mother and might be of interest to someone. Even the shopping bag is from London.

If anyone is interested in having these free items, please call me at (207) 786-5083, after the noon hour. – A.A.A., No Town.

Dear Sun Spots: We are looking for a recipe for Lithuanian rye bread, very similar to the type made by Progressive Bakery for many years. Can you please help us? – Ryelss Lithos In Rumford.

Answer: Hopefully you and your family will enjoy the following recipe for Black Rye Bread found online at http://www.eat-online.net/english/cookbook/lithuania/black_rye_bread.htm.

Ingredients: 6 pounds coarsely ground rye flour, 1 quart water, starter, salt. Starter Ingredients: 1 pound rye flour, 2 ounces fresh yeast, 1 quart warm water. Method: Starter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter, a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water.

To make dough: Heat water to 100 to 110 degrees Fahrenheit, pour half of the flour and starter in a bowl and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours.

Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours. Prepare baking pans by lining them with clean maple or cabbage leaves or dust with flour.

Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400 degrees Fahrenheit for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature.

Do not place freshly baked loaves in a cold place for that will cause the crust to separate. Black rye bread remains fresh for up to 2 weeks when refrigerated.

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