DEAR SUN SPOTS: The staff and volunteers at the Drop-in Center hope you can join us on Thursday, June 18, at 1:30 p.m. to officially celebrate our new home at the Auburn Resource Center at 121 Mill St.

There will be light refreshments served at 1:30 p.m., followed by the ribbon cutting and tours at 2 p.m. 

At 3 p.m., the documentary film “Building Hope: Ending Homelessness in Maine” will be shown following by a panel discussion at 4 p.m.

Please share far and wide. Everyone is welcome! — Jen, no town

ANSWER: I’m so pleased for you and want to congratulate you for all your hard work and dedication. Keep it going! 

DEAR SUN SPOTS: The Oxford Hills Class of 1971 is holding its 55-year class reunion at the Norway Country Club, 310 Waterford Road, Norway, on Saturday, July 25, from 1-6 p.m. 

There will be finger food from 1-2 p.m., with burgers, hot dogs and side dishes at 5 p.m. The dress code is very casual and the event is happening rain or shine. Any classmates interested in attending can RSVP to [email protected]. — Lloyd, no town

ANSWER: Let me know if you have a list of specific classmates you’re looking for and I will publish it. Also let us know what your deadline is for reservations, and if you would like to send reminders of the event through Sun Spots. I can do all that! 

I hope you have a perfect Maine summer day for your 55th! 

DEAR SUN SPOTS: You wrote that you wanted rhubarb recipes and I have a good one that my family really enjoys. These can also be made with any kind of berries or peaches, or a combination of fruit. They freeze well, too, if readers want to make them ahead or if there are muffins left over (which there won’t be!) 

Rhubarb Streusel Muffins:

1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts, chopped (optional)
1 1/2 cups rhubarb, finely chopped
Streusel Topping
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped walnuts

Preheat oven to 325 degrees and place liners in your muffin tin or butter them.

In a large mixing bowl, combine 3/4 cup brown sugar, 1/2 cup vegetable oil, 1 large egg, 1/2 cup buttermilk, and 1 teaspoon vanilla, and mix well.

Fold 1 1/2 cups finely chopped rhubarb and 1/2 cup chopped walnuts into the batter just until incorporated. Scoop the batter into the muffin tins.

For the streusel mixture, combine 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup chopped walnuts in a small bowl and sprinkle one tablespoon of this over the top of each muffin. Bake for 30 minutes. Check for doneness by inserting a toothpick into the muffin centers. If the toothpick comes out clean, they are fully baked. Allow to cool on a baking rack. Yield: 1 dozen — Ellie, no town

ANSWER: This recipe sounds delicious and easy. I’ll give them a whirl—thank you! 

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. Please include your phone number. 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 emailed to [email protected].