DEAR SUN SPOTS: I need to have my Bose music system repaired. It’s not reading discs and has no sound. Bose won’t help me. Can you?—Ray, no town
ANSWER: Have you tried a reset by unplugging the system for an hour then plugging it back in and holding the power button for a few seconds?
If this doesn’t work, on the Bose website, input the system’s serial number to determine if your unit is repairable. You’ll receive detailed instructions if it is.
There are also YouTube videos for troubleshooting. And New England Hi-Fi at 585 Broadway in South Portland may be able to help. (www.newenglandhifi.com), 747-5371. The business is open Monday through Friday from 10 a.m. to 7 p.m. and on Saturday from 10 a.m. to 5 p.m. There is also an online form. I’ll be curious to know what happens.
DEAR SUN SPOTS: Clover Health Care at 440 Minot Ave. in Auburn is hosting “Navigating Dementia” on Wednesday, Mar. 19 from 2 to 3 p.m. Learn how to make meaningful connections despite changes in memory. Moments matter.
Light refreshments will be served. Space is limited. Please RSVP by calling 784-3573, Ext. 2205.—Donna, Auburn
DEAR SUN SPOTS: Would any of your readers have a good recipe for barley soup that they would like to share? Thank you for all you do for us.—No name, no town
ANSWER: This is the recipe I use. It’s similar to how my dear Franco grandmama used to make it. Now you’ve made me hungry for it and I plan to make it this week.
Who else has a recipe for this delicious, homey soup to share?
Add two tablespoons of olive to a large pot over medium-high heat, then add 1.5 pounds chuck roast, trimmed of excess fat and cut into 1/2-inch cubes to the pot in a single layer. Season with salt and pepper.
Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set aside.
Add another tablespoon of olive oil to the same pot the beef was cooked in. Add 1 cup each diced carrots and celery, along with 2 cups onion and cook 3-4 minutes.
Add 2 cloves of garlic, minced and 4 tablespoons tomato paste. Cook for 1-2 minutes.
Add 1/2 cup red wine or beef broth to deglaze the pot. Remove from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pot.
Add 8 cups beef broth, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 1 teaspoon dried thyme to the pot along with the cooked beef.
Bring the mixture to a light boil, then reduce the temperature to low heat. Cover and simmer for 1 hour, stirring occasionally.
As the soup simmers, the broth will reduce and you’ll need to add more broth or water to the soup toward the end of the cooking time.
Skim any excess fat off the top of the soup. Add 1 cup pearl barley to the soup and simmer for another 45-60 minutes. Season as needed with salt and black pepper. Serves 12.
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