DEAR SUN SPOTS: Yesterday I went out with two friends to celebrate our birthdays, which are all in June and July. We had such a great time talking and laughing and shared little gifts.

When it was time to pay the bill, we waved down our server who told us “everything was taken care of.” She went on to explain another customer had overheard us celebrating and wanted to treat us.

We were very grateful, and we decided to treat another couple at the restaurant right then and there. We really enjoyed doing it and will look for other opportunities to pay it forward. Thank you for the inspiration, whoever you are!

DEAR SUN SPOTS: We are two young moms who took our kiddos out to breakfast Friday, July 7. A couple was sitting across from us and when they got up to leave they stopped at our table and complimented us on our children’s good behavior.

After they left we found out they had paid for our meals, including the tip. We were so surprised! I’m quite certain the man was a veteran. Thank you, sir, and to your lovely wife. We really appreciate your gesture. — Mindy, no town

ANSWER: I love these restaurant angel stories! If you have one, please share it with us!

DEAR SUN SPOTS: I would love to get some zucchini recipes from readers — the more the merrier. In our neighborhood, we often unload our surplus zucchini on each other and we all get a kick out of it. I was thinking about having a Zucchini Pot Luck at my house and having recipes to share. I’ve tried so many of the ones online but I think it would be fun to have recipes, especially more “old-fashioned” ones. My mother used to just slice the zucchini thinly, bread it in flour, salt, and pepper, then fry it in bacon fat. It was the best!

I hope readers will help me out with their favorite recipes. Thanks! — Bernadette, no town

ANSWER: What fun! Yes, please share your recipes. My mom used to make zucchini relish. Here’s the recipe with a bit of updating. It’s fantastic on hot dogs and hamburgers or spooned over cream cheese and served on crackers.

Grate 10 cups zucchini, 3 cups onions and 4 red bell peppers in a food processor. Place in a large bowl and add 5 tablespoons salt. Mix well. Cover and let stand at room temperature for 8-10 hours.

Rinse thoroughly in a large strainer and drain well. Use the back of a large spoon to push mixture against strainer to release as much water as possible.

Place zucchini mixture in a large stockpot and stir in 3 cups sugar, 1 teaspoon turmeric, 1 teaspoon dry mustard, 3 cups apple cider vinegar, 1 teaspoon coarse black pepper, and 1 teaspoon celery seed

Continue to stir occasionally and bring to a boil. Keep at a simmer for 30 minutes.

Place in sterilized pint jars and process in a hot water bath for 15 minutes. Yield eight to nine pints.

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