DEAR SUN SPOTS: On Wednesday, Dec. 28, Channel 13 morning news had an article about essential tremor. A 52-year-old woman was helped. I’m 65 and have had tremors for quite a while. I can’t receive communion at my church, can’t even begin to get that little cup out of the container they have. I’d like more information about the article. — N.B., Livermore Falls.

ANSWER: Essential tremor is a neurological disorder that causes involuntary and rhythmic shaking. It can affect almost any part of the body, but the trembling occurs most often in the hands — especially when doing simple tasks, such as drinking from a glass or tying shoelaces.

Sun Spots reached out to WGME 13 and found out that this was a report done by CBS out of New York. According to that report, available at newyork.cbslocal.com/2016/12/28/hand-tremors, the lady who was helped is Alexandra Lebenthal. She received a new FDA approved treatment called exablate neuro. It uses MRI-guided ultrasound to heat and change the tiny area of the brain responsible for tremors.

Exablate neuro is noninvasive and patients are awake for the whole procedure. It is done on one side of the brain only, so if you are right-handed it is done on the left side of the brain; if you are left-handed it is done on the right side of the brain. Results are seen right away with patients reporting nearly 50 percent improvement in their tremors.

DEAR SUN SPOTS: Do you have a good, easy recipe for pumpkin chocolate chip cookies? Thank you for all your help. Keep up the good work! — No name, Lewiston.

ANSWER: Here is a simple recipe for pumpkin chocolate chip cookies:

Ingredients

2 cups flour

1 tsp baking soda

1 tsp salt

½ cup butter

½ cup brown sugar

½ cup granulated sugar

¾ cup (6 ounces) canned 100 percent pumpkin

1½ tsp vanilla

1 large egg

2 cups chocolate chips

Directions:

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in a medium bowl. In a separate bowl, beat butter and sugars until well-blended. Add pumpkin, egg and vanilla. Mix until combined, then stir in flour mixture. Fold in chocolate chips. Drop spoonfuls of batter onto ungreased baking sheet, about 2 inches apart.

Bake for 10 to 12 minutes or until firm. Let cool and enjoy.

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 [email protected], 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.