Dear Sun Spots: On Jan. 3 someone asked where they could tune into to get the good old songs. I know that WLAM has gone to sports, well I have found an AM station that comes out of the Bath/Brunswick area that is just great. I think it’s even better than WLAM because it has much more of the older, beautiful songs. It’s called Memories 730 WJTO. It only comes on after sun up and it starts to fade out around sun down. After that a French station seems to take over but it’s well worth it just for the daylight hours. I hope you can get it for your radio. If you can, I think you will be very happy. Hope so anyway. Good luck. Thank you Sun Spots for all your help and for giving people a chance to help other people. It’s great. Thank you. Have a great New Year! – Sandy B., Lewiston.

Dear Sun Spots: I am looking for a good, simple recipe for potato doughnuts. I’ve looked everywhere but can’t seem to find a recipe. Thank you. – M. Glover, Rumford.

Answer: In addition to responses from readers, you and your family might enjoy the following recipe from www.recipezaar.com:

Norwegian Potato Doughnuts Ingredients: 1½ cups hot mashed potatoes, leftover work great, ½ cup butter or shortening, 3 eggs, 2 cups sugar, 1 cup buttermilk, 1 teaspoon vanilla extract, 5½ cups flour, 4 teaspoons baking powder, 1½teaspoons baking soda, 1 teaspoon salt, 1 teaspoon fresh grated nutmeg, vegetable oil (for frying).

Method: Reheat mashed potatoes. Stir in the butter or shortening into the potatoes in a small bowl. In mixing bowl, beat eggs and sugar 3 to 4 minutes until eggs are pale yellow. Stir in the buttermilk and vanilla. Stir in the potatoes. Stir in the flour, baking powder, soda, salt and nutmeg. Cover and refrigerate at least one hour. Turn dough onto a floured surface and roll to ½ inch thickness. Cut with a doughnut cutter. Add the oil to 2 inch depth in a deep skillet or Dutch oven. (Try cast iron because the temperature stays constant). Heat oil to about 350 degrees. Fry doughnuts in batches but do not crowd in pan. Turn once until both sides are browned about 2 to 3 minutes on each side. Transfer with a slotted spoon to paper towels to drain. If desired you can roll in sugar or cinnamon sugar or glaze. Best served warm.

S. Croteau of Lewiston, please contact the column regarding your request. Unfortunately Sun Spots is unable to decipher your inquiry and you’ve not provided an address or phone number. You can contact the column via e-mail at sunspots@sunjournal.com. Thank you.

Dear Sun Spots: Could Sun Spots please locate the address for Amber Frey. Thank you. – A Lewiston reader.

Answer: In addition to responses from readers, try contacting her through her publisher, Harper Collins at Amber Frey, c/o Author mail, 7th Floor, HarperCollins Publishers, 10 East 53rd St., New York, NY 10022, (212) 207-7000. According to its Web site, Frey is a certified massage therapist and lives in Fresno, Calif. She has a daughter, Ayiana, and a son, Justin. You might also try contacting her through American Bodyworks, 5150 N. 6th # 104, Fresno, CA 93710, (559) 222-4802.

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). 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 posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to sunspots@sunjournal.com.