Dear Sun Spots: We need a bookbinder! Desperately. We have five books of historical value, some of which date back to 1854 and need to be rebound to save them for future generations. If you or any readers know of any bookbinders, please call Jerry DerBoghosian at the Trinity Church in Lewiston at (207) 782-5700.

Answer: In addition to responses from readers, please try contacting:

Books Repaired & Rebound, 9 Noble St., Brunswick, ME 04011, (207) 729-6449. Ask for Marilyn Nulman.

Carlson & Turner Books, 241 Congress St., Portland, ME 04101, (207) 773-4200 or tollfree at (800) 540-7323. Ask for Scott Wilson.

Dear Sun Spots: I am requesting old postcards of the Lewiston-Auburn area. I was born here in Lewiston and have seen many changes, and I am looking for old postcards of the way the cities used to look like from 1900-1990. I would appreciate any help from anyone. Please contact me at my e-mail address, [email protected] Thank you. – Susan in Lewiston

Answer: In addition to responses from readers, you might want to also contact Dan Poulin at Orphan Annie’s to see if has any in stock. You can contact him at 96 Court St., Auburn, (207) 782-0638.

Dear Sun Spots: One of your writers was concerned with keeping romaine lettuce.

I have a method that really works. I take the romaine from the plastic wrap and roll it in a paper towel and then return it to the plastic bag and into the fridge. Every time I want some, I remove two outer leaves and rewrap the remainders into the bag and once again into the fridge. I seldom, if ever, discover any leaves gone bad. I cut off any ends that are spoiling anyway. You would not believe how long romaine lasts following this method. It’s definitely a keeper for ideas to use. I never, ever have to thrown even one spoiled leaf out. – Survivor #101, No Town.

Answer: Thank you for these great tips. Sun Spots will save them for other readers as well as using your tip for her own family. Thank you so much.

In the meantime, you and your family may enjoy the following recipe for Salmon grilled between romaine lettuce leaves. Ingredients: 4 (3-foot) pieces of twine, or other nonflammable natural fiber; 4 (6-ounce) salmon fillets; 8 large outer romaine lettuce leaves; 2 teaspoons olive oil; 3 lemons, 2 juiced, 1 sliced thinly; salt and freshly ground black pepper; 4 teaspoons capers; 8 sprigs fresh dill. Method: Soak twine in hot water for five minutes.

Rinse salmon in cold water and pat dry with towel. Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle ½ teaspoon of oil over the inside (concave) side of leaves.

Place salmon fillet in the center of 1 leaf (concave side up). Pour the juice of half a lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill and 1 lemon slice.

Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot. Preheat oven to broil. Set rack in the highest position.

Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken – this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for five minutes per side). To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.

* To No Name, Farmington, looking for a treadmill for her daughter (Sun Spots column Wednesday): Please contact the column.

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