Dear Sun Spots: Androscoggin Head Start & Child Care is celebrating 40 years of serving children and families in Androscoggin County. We are very excited to have reached this milestone, and are extremely thankful for the kindness and generosity of the volunteers, staff, community members, and businesses that have assisted us throughout the years. We are especially proud of the children and families who have entered our program, and enriched their lives for the better.

We are trying to locate past children, families, volunteers, or staff who may have stories they would like to share about their Head Start experience. Many of our incoming and current families would benefit from being able to read these success stories.

Please write and share your name, which center you attended, when you were here, how the experience benefited you or your family, any particular person or event that stands out in your memory, or any other information you would like to share with us. Androscoggin Head Start & Child Care appreciates your help in creating our “Stories of the Past 40 Years.”

Please mail stories to Androscoggin Head Start & Child Care, c/o Stories from the Past 40 Years, 269 Bates St., Lewiston, ME 04240. You may also e-mail to [email protected]. If you would like to submit photos of your time at Head Start, please make sure we have your address so they may be returned to you.

Thank you for 40 wonderful years, and for your stories! – Wendy Berube-Gamache, marketing coordinator, Lewiston.

Dear Sun Spots: The Edward Little Class of 1980 Reunion committee has mailed out the invitations for our 25th class reunion. If you are a classmate or know someone who is but did not receive an invitation, please call Eileen Violette Pelletier at 782-0672. The reunion is July 23 at Lost Valley. We are working hard to find everyone, and we appreciate Sun Spots’ help. – Deb Heroux Bradbury, Lewiston.

Dear Sun Spots: I sent a request a while ago but never saw it so perhaps I missed it. Can you or any readers provide me with a recipe for pistachio muffins? I have searched the Web with no luck. I seem to remember a recipe using pistachio Jell-O. I’d appreciate any help. – No Name, No Town.

Answer: In addition to responses from readers, you and you family might like to try the following recipe for Pistachio Muffins. Ingredients: 1/2 cup soft butter or margarine, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 large eggs, 1/2 cup milk, 2 tablespoons rum, 1 1/4 cups flour, 1/2 cup ground California pistachios, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon grated lemon peel, 1/2 cup chopped California pistachios. Method: Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until creamy and light-colored. Beat in eggs, l at a time. Beat in milk and rum. In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel. Add this mixture to the butter-sugar mixture just until blended (don’t overmix). Lightly fold in 1/4 cup chopped pistachios. Grease 12 muffin cups or line cups with muffin papers. Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake for 30 minutes or until done. Makes 12 muffins. Tip: Pulse pistachios in a food processor until coarsely ground.

You and your family might also like to try Pistachio Orange Muffins, courtesy of The California Pistachio Commission. Ingredients: 3/4 cup granulated sugar, 1/2 cup butter or margarine, softened to room temperature, 2 large eggs, 1/2 teaspoon grated orange peel, 1 cup plain yogurt, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon coarsely chopped shelled pistachio. Pistachio Streusel Topping Ingredients: 1/4 cup all-purpose flour, 2 tablespoons butter or margarine, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 cup chopped pistachios. Method: Cream sugar and butter thoroughly. Beat in eggs until well blended. Stir in orange peel. Combine yogurt and orange juice; set aside. Combine flour, baking soda and salt; mix well. Alternately blend flour and yogurt mixture with creamed mixture. Fold in pistachios. Spoon into greased or paper-lined muffin tin. Top each muffin with Pistachio Streusel Topping. Bake at 375° F. for 18 minutes or until golden. Remove from pan; cool on wire rack. Pistachio Streusel Topping: Combine flour, butter and sugar with cinnamon; mix well until it resembles corn meal. Stir in 1/4 cup of chopped pistachios. Makes about 3/4 cup. Makes 1 dozen muffins.

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 Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected].