DEAR SUN SPOTS: I’m getting so many of those “smishing” toll texts on my iPhone from a number that is out of the country. I keep blocking them but they keep coming. Is there anything else I can do? — Beth, no town
ANSWER: These are very annoying, and also dangerous if you’re not careful. To combat smishing toll texts on your iPhone, filter messages from unknown senders, report unwanted texts, and never click suspicious links or provide information.
Filter messages from unknown senders: Go to Settings > Messages. Scroll down and toggle on “Filter Unknown Senders.” This will move messages from unknown senders to a separate “Unknown & Spam” folder, preventing them from appearing in your main inbox.
Report and delete unwanted texts: If you receive a suspicious text, tap the “Report Junk” link that appears under the message from an unknown sender.
Delete and Report: Tap “Delete and Report Junk” to delete the message and report it to Apple.
Forward to 7726 (SPAM): You can also forward unwanted texts to 7726 (which spells “SPAM” on your phone keypad) to report the sender to your mobile network company.
Lastly, protect Yourself from Scams: Never click on links or provide information in unsolicited texts: Smishing scams often use fake links to steal your information or install malware.
Verify information: If you’re unsure about these toll texts, contact the tolling agency directly using a phone number or website you know is legitimate, not the one provided in the text.
DEAR SUN SPOTS: Can you print the recipe for beef barley soup again? I believe it was in a Monday paper and I missed it. — Corey, no town
ANSWER: Here is the recipe that was shared on St. Patrick’s Day for the soup. Enjoy!
Beef Barley Soup: Add two tablespoons of olive oil 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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