Dear Sun Spots: I read your column every day and learn much from it. I finally have a question for you myself. Could you please find out what has happened to the Falcon restaurant in Freeport?

The Falcon has always been one of our favorite spots to eat. They have the best clam chowder around, among many other things. We were very surprised to find in September that they were no longer there in Freeport. Could you find out if they have gone out of business or relocated somewhere? I really hope they are still around somewhere. Thank you very much. – S.L. Jay.

Answer: According to the city clerk’s office in Freeport, they have closed. They had the best club sandwich in town, never mind the chunks of lobster in their awesome lobster bisque. Safe to say, at least the town office is sorely missing them.

Dear Sun Spots: In response to Gladys R., No Town and her request for tea cups and saucers:

I have some to donate but I have no e-mail. Please call me at (207) 364-4168. – Marie Gallant, Mexico.

Dear Sun Spots: To the person writing about who to get in touch with about the Family Dollar in South Paris:

Anyone with complaints or comments may write to Family Dollar at P.O. Box 1017, Charlotte, NC 28201 and mark it to the attention of Customer Relations. – No Name, No Town.

Dear Sun Spots: A reminder that Holy Trinity Parish in Lisbon Falls will hold its Christmas craft fair bake sale Nov. 19 from 9 a.m. to 3 p.m. Tables are still available for $20 for a 6-foot table or $25 for an 8-foot. Lunch will be available from 11 a.m. to 3 p.m. and children can enjoy the kids area while adults shop!

Please contact Pat Tardiff at (207) 353-5035 for table rental and information. Thank you. – P. Tardiff, Lisbon Falls.

Dear Sun Spots: I am wondering if anyone would know how to make watermelon pickles. You make it with the rind. My grandmother made this in northern Maine. I have asked several people, and they don’t seem to know. – No Name, No Town.

Answer: In addition to responses from readers, perhaps you and your family will enjoy the following recipe located online at http://southernfood.about.com/od/picklesrelishes/r/bln223.htm: Ingredients: 2 pounds watermelon rind, ¼ cup pickling salt, 4 cups water, 2 cups sugar, 1 cup white vinegar, 1 tablespoon broken stick cinnamon, 1½ teaspoons whole cloves, 2 lemons thinly sliced, 5 maraschino cherries, halved, optional. Method: Trim the dark green and pink parts from watermelon rind. Cut rind in 1-inch cubes and measure 7 cups. Soak watermelon rind overnight in a mixture of the pickling salt and water. If it takes more to cover, use the same proportion salt to water. Drain and rinse watermelon rind. Cover rind with cold water in a large saucepan; cook just until tender. Meanwhile, in a 6- to 8-quart kettle or Dutch oven, combine sugar, vinegar, cinnamon, whole cloves and 1 cup water. Simmer mixture 10 minutes, then strain. Add drained watermelon rind, lemon slices, and maraschino cherries, if using. Simmer the mixture until watermelon rind is translucent. Fill hot half-pint jars with watermelon rind and syrup mixture, leaving ½-inch space at top. Adjust lids. Process in boiling water bath for 5 minutes. Makes 2½ pints.

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