Dear Sun Spots: Is there a place in Lewiston or Auburn that I can buy dry ice? I was told there might be one in Portland. – No Name, No Town.

Answer: In addition to responses from readers, Sun Spots only knows of one: Elm Ice & Oil, 56 Gray Road, Falmouth, ME 04105, (207) 797-5691.

Dear Sun Spots: Regarding the Aug. 12 request for Red Hat chapters: I am the queen mother of Midcoast Moosepathians and can be reached at P.O. Box 398, Georgetown, ME 04548, (207) 371-2324 or via e-mail at [email protected]. – J. DeVito, Georgetown.

Dear Sun Spots: Rock’n Red Hatters would also like to be added to the list of Red Hat chapters. I am the queen mother, Connie Chicoine, and can be reached via e-mail at [email protected]. – Connie Chicoine, No Town.

Dear Sun Spots: I am in need of someone with a fifth-wheel trailer hitch to move a camper for me. I am willing to pay a reasonable price for this service. I live in Poland and may be reached at (207) 346-3431. Thank you. – No Name, Poland.

Dear Sun Spots: You have helped me before. I hope you can help me again.

I’m looking for a recipe for half sour pickles. Thank you – No Name, No Town.

Answer: In addition to responses from readers, Sun Spots hopes you enjoy the following recipe found at http://www.jewishfood-list.com/recipes/pickles/halfsourpicklestom01.html.

Half-sour pickles and tomatoes. Ingredients: 12 Kirby pickles (approximately 4 inches long), ½ cup pickling spice, 2 cloves of garlic, ½ cup kosher salt, 6 cups cold water, three celery stalks, two roots dill (approximately). Jars to hold 8 cups of water. Method: Wash pickles and celery and arrange in a jar in an upright position along with half of the pickling spice, 2 cloves of garlic and half of the pickling dill. Set aside. Mix 6 cups of cold water with ½ cup of the coarse salt. Place in a large bowl and stir until melted. Taste. Put water and salt mixture into the jar until the mixture covers the pickles. Add the balance of the pickling spice and the dill. Let this stand on the counter at room temperature, uncovered, for one day. Check by tasting and if it is satisfactory, let it stand for an additional 2 days, uncovered. When the pickles turn greenish brown, cover and refrigerate.

For Sour Tomatoes (half-sours): The recipe for tomatoes is the same as the one for pickles with the following exceptions:

1. Substitute the pickles for 12 small green tomatoes. Tomatoes should be firm.

2. Tomatoes need more salt than pickles. Use ¾ cup kosher salt instead of ½ cup.

3. Tomatoes take longer to sour. Leave them on the counter for 2 days, uncovered, then cover and leave on the counter or outside for another 2 to 3 weeks. Tomatoes are ready when they change color from light green to dull olive green.

Dear Sun Spots: I’m looking for an 8 mm movie film viewer to edit film. I can be reached at (207) 353-4972. Thank you. – Breezy, Lisbon Falls.

Dear Sun Spots: I would like Alan Jackson’s address as I would like to get in touch with him. – No Name, No Town.

Answer: Try contacting him through his Web site at www.alanjackson.com or via post at P.O. Box 121945, Nashville, TN 37212-1945, (615) 321-5221, or via e-mail at [email protected].

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].