DEAR SUN SPOTS: Current needs at the Drop-In Center at 121 Mill St. in Auburn include clean blankets, travel-size packages of tissues, men’s and women’s winter gloves and mittens, men’s and women’s sweat pants, men’s and women’s winter boots, men’s and women’s thermals and leggings, men’s pants in waist sizes 28, 30, 32, 34, 36, and women’s pants in sizes 2 and 4. — No name, no town

ANSWER: The Drop-in Center is a low-barrier resource center welcoming their unhoused neighbors. A light breakfast and full lunch are served Wednesdays and Saturdays from 9 a.m. to 1 p.m. Toiletries, clothing, food, shower time, and survival gear are available for guests. Other donation ideas are balms, lotions, creams and ointments for chapped lips and skin.

Volunteers provide all services. The surrounding communities support the program through donations of many kinds and those involved strive to build a safe community that welcomes everyone. 

Items can be dropped off from 9 a.m. to 1 p.m. on Wednesdays and Saturdays. The door for donations is on the left side of the building near the back by the ramp.

For more information, go to the organization’s Facebook page at https://www.facebook.com/groups/716529479663868 or to their website at https://www.thedrop-incenter.org/. 

DEAR SUN SPOTS: Do you have any names in your Rolodex for craftspeople who repair cuckoo clocks? — No name, no town

ANSWER: This has always been a top Sun Spots request. The three clock repair businesses I have in the Rolodex are Rohman Clockworks in Auburn (207-784-1211), Harry Hepburn in Harrison (207-583-2821), and King Street Clock Repair in Oxford (207-739-9038). 

There are several others farther away. Let me know if you need more information. And readers, if you know of more clock repair people in the area, please share their contact information and your recommendation with us. 

DEAR SUN SPOTS: I’ve joined everyone on the sourdough breadband wagon. The loaves I’m making are coming out great but I’m confused about how to store a cut loaf properly for a few days. I don’t want to use plastic as it makes the loaf tough. — Lanora, no town

ANSWER: I have read a few letters of advice on this topic…one idea is to slice the loaf and keep the slices wrapped in plastic and/or foil in the freezer with parchment paper between each slice. The slices can be taken out one by one as needed for thawing and toasting. 

If you have a glass cake stand with a dome, this is a good place to keep sourdough bread fresh for a few days. A plate with a bowl turned upside down would also make a good bread keeper. 

I’d love to hear from other sourdough bread bakers with their advice for keeping your bread fresh, and more. Making sourdough bread and using the starter for other baked goods can be challenging but really, it’s just part science and part magic! Once you get the hang of it, you’ll feel so accomplished and be giving your family something wonderful and healthy to enjoy. Who doesn’t like sourdough bread? 

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].