Dear Sun Spots: To those inquiring about Mark Persky who left WBLM with no word on where he was going, I see he is now with WFNK Frank FM 107.5 He is joining their morning show. Not sure on when he starts though. – No Name, No Town.

Dear Sun Spots: What happened to Shelly on 107.5 Frank FM. She used to do the morning show with Bill Fox? – Sheryl in Strong.

Answer: Sun Spots had the pleasure of speaking with Patrick Collins, senior vice president and general manager of Nassau Broadcasting Maine, who says Shelly left the show in March.

And as for Persky? Nassau Broadcasting is excited about bringing back the man who started his career at 107.5 in a trailer in Litchfield many years ago!

“Mark has a tremendous heritage in central (and surrounding) Maine,” Collins said. “We felt it was too early for Mark to retire and he agreed!”

Collins says listeners are in for a treat, a newly designed show that will include Persky, current host Bill Fox and a female comedienne from California. The morning show will debut some time in late July, once all three hosts are in place. The show will air, Monday through Friday, 5:30 to 9 a.m.

Dear Sun Spots: My wife would like a recipe for salmon patties or if you have more than one recipe. Please send them to me. Thank you. – Lionel Morency, No Town.

Answer: In addition to responses from readers, you and your wife might like to try the following:

Salmon patties from www.cooks.com, Ingredients: 16 ounces pink salmon, canned, 1 egg, 1/3 cup onion, minced, ½ cup flour, 1½teaspoons baking powder, 1½ cups vegetable oil, for frying. Method: Drain salmon. Set aside 2 tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes). Serving size: 4

Baked salmon croquettes, ingredients: 1 can salmon, drained, 1 onion, diced, 2 eggs, 2 tablespoons mayonnaise, 1 tablespoon chopped parsley, 2 medium potatoes, cooked and mashed, 1 tablespoon water, 2 cups dried bread crumbs, 1 tablespoon grated Parmesan cheese. Quick tomato sauce, ingredients and method: 4 tablespoons tomato sauce (ketchup), 1 onion, diced, ½ chicken stock cube, 1 tablespoon water. Mix the sauce ingredients together in a pan and bring to the boil. Stir well and pour into a sauce boat. Method: Remove the bones from the salmon and flake into a bowl. Mix in onion, 1 egg, beaten, mayonnaise, parsley and the mashed potatoes. Take spoonfuls and mold into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the bread crumbs with the cheese. Dip croquettes into the egg and water mix then toss into bread crumb mixture. Refrigerate an hour. Arrange croquettes in a greased baking dish and bake at 375 degrees F for 15 to 20 minutes.

Dear Sun Spots: Would someone have a four or five quart saucepan with a handle that they no longer use? I am in need of one and can be reached at (207) 353-8260. Is there somewhere I can purchase one? – E.G., No Town.

Answer: In addition to responses from readers, Sun Spots would encourage you to contact such stores as Wal-Mart, JCPenney, Macy’s, Filene’s or Kohl’s. You might also like to check out such outlet centers as Kittery. There is also J.R. Food Equipment Sales/Service/Parts/ 166 Kennebec Trail, Turner, (207) 225-5550 and For The Chef, 10 Trails End Road, Windham, (207) 892-8661.

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].