Dear Sun Spots: You’ve helped my husband. Now it’s my turn.

I’ve been watching “Judge Joe Brown” on Channel 13 at 10 a.m. every day for a couple of years now. The plaintiff always wins. If I was a defendant, I wouldn’t go on. I was just wondering why. Aren’t the plaintiffs wrong sometimes?

My other question is that we watch “The Price is Right” with Drew Carey. We were wondering where Gabrielle (Gabby) Tuite is? She was always with Bob Barker and with Drew for a while. – No Name, Worthley Pond.

Answer: Regarding your first question, Sun Spots would encourage you to contact the show with your questions. You can write to Judge Brown at www.judgejoebrown.com/#/askjoe or via post at Judge Joe Brown, P.O. Box 949, Los Angeles, CA 90078.

Addressing your second question, the models used on “The Price is Right” show rotate shifts. According to its Web site you can expect to see model Gwendolyn Osborne on today’s show. Those appearing Feb. 21 to 22 include Rachel Reynolds, Lanisha Cole and Tami Donaldson.

You might also be interested in noting that according to Tuite’s Web site, she was born in Brooklyn and the family relocated to Santa Monica when she was 8 years old. Tuite was scouted by Nicole Bordeoux (Bordeoux Models) when she was 13. She booked her first national commercial when she was 16. You might consider contacting her through SAG/AFTRA at 323-549-9254. Alternatively, she also provides the following e-mail online, [email protected].

Dear Sun Spots: Can you please get me the address for Madeleine Albright. She was secretary of state during President Clinton’s term.

I would like to write to her expressing the fine book written by her, “Memo To the President Elect.”

I believe she is a professor at Georgetown University.

Your column is great. I have had the opportunity to receive information from you many times. – No Name, Lisbon Falls.

Answer: You might consider contacting Albright via the Washington Speakers Bureau, 1663 Prince St., Alexandria, VA 22314, 703-684-0555.

Another option is through the university. Albright is the Mortara Distinguished Professor of Diplomacy with Georgetown. You may try writing to her at the university, 37th and O Streets, NW, Washington, DC 20057, 202-687-0100.

Dear Sun Spots: Earlier, someone requested a recipe for pumpkin cheesecake. I am enclosing two recipes; one is baked and the other is not. – Jane Biddle, Buckfield.

Three Step Pumpkin Layer Cheesecake Ingredients: Two 8 ounce packages of cream cheese, softened, ½ cup sugar, ½ teaspoon vanilla, two eggs, ½ cup canned pumpkin, ½ teaspoon cinnamon, dash of ground cloves and nutmeg, graham cracker crust. Method: Mix cream cheese with sugar and vanilla with electric mixer on medium speed until well blended. Add eggs. Mix until blended. Stir pumpkin, cinnamon, cloves and nutmeg into the batter. Pour remaining plain batter into a 9-inch graham cracker crumb crust. Top with pumpkin batter. Bake at 350 degrees for 35-40 minutes or until the center is almost set. Cool. Refrigerate three hours or overnight.

Fluffy Two Step Pumpkin Cheesecake Ingredients: One 8 ounce package cream cheese, 1 cup canned pumpkin, ½ cup sugar, ½ teaspoon pumpkin pie spice, one 8 ounce tub thawed Cool Whip, graham cracker crust. Method: Beat cream cheese, pumpkin, sugar and spice in a large bowl with mixer, until smooth. Gently stir in Cool Whip. Spoon into one graham cracker crust. Refrigerate three hours or until set.

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 [email protected].