DEAR SUN SPOTS: Friends of Tommy’s Feral Felines are always so generous to our kitty friends and another chance to help them is coming up. Please start setting aside your recyclable bottles and cans for an upcoming bottle drive to benefit Tommy’s and all of the feral cats for which it cares.

The bottle drive will be held from 9 a.m. to 6 p.m. Saturday, Oct. 17, at Sports Trader, 707 Main St. in Lewiston. It is next to Cumberland Farms and across from Burger King.

Tommy’s Feral Felines is an all-volunteer, no-kill organization, which receives no official funding and relies solely on the donations and the income generated by its fund raising events like the bottle drive. Tommy’s staff works hard 365 days a year in all kinds of Maine weather to support abandoned cats that live a feral existence. In addition to feeding and sheltering the cats, Tommy’s provides spaying and neutering, vaccinations and other medical care to the animals, many of which are too many generations feral to be adoptable.

For further information, contact Norm Blais at 207-240-8767, at normblais@yahoo.com or at P.O. Box 274, Greene, ME 04236.

Tommy’s and all of their feral kitties thank you for your help.

GOOD AFTERNOON SUN SPOTS: For the lady looking for a good crepe recipe, follow these directions for a lump-free batter:

Crack two eggs in a mixing bowl.

Add a pinch of salt and 1 cup of flour and mix into a thick paste.

Add ¼cup milk and mix well to take out lumps.

Add 1 cup of milk, a ¼-cup at a time, mixing well after each time.

Heat a non-stick skillet on medium and melt 1-½ tablespoons of butter.

Pour most of the melted butter into crepe mix, leaving just enough butter to grease the pan.

Pour some mix into pan and swirl to cover bottom of pan (the more batter you put, the thicker the crepe).

When edges are lightly browned flip the crepe.

When second side is lightly browned turn crepe onto a plate.

Dust with brown sugar (or whatever filling you desire) and roll.

Cut into about 1-inch pieces.

My family loves these! Enjoy! — A grammy who loves to cook.

DEAR SUN SPOTS: Here is a French crepe recipe for Anita. Ingredients: 2 eggs, 1 cup milk, 1 cup flour, ¼ teaspoon cream of tartar. Mix ingredients, but not to a smooth texture. Melt Crisco in a small frying pan. Let pan get hot, but reduce heat before pouring in batter. Pour 1 soup ladle of ingredients into the pan at a time. If you wish lighter crepes, add more milk. This recipe makes about six crepes. I prefer brown sugar after the crepes are cooked and sometimes Vermont syrup. Also, some people use molasses, but I find that too sweet. Good luck. Thanks Sun Spots for all the information you provide. — J.B.T. of Lewiston.

Use the QR code to go to Sun Spots online for additional information and links. 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 be emailed to sunspots@sunjournal.com, tweeted @SJ_SunSpots or posted on the Sun Spots Facebook page at facebook.com/SunJournalSunSpots. This column can also be read online at sunjournal.com/sunspots. We’ve joined Pinterest at http://pinterest.com/sj_sunspots.