Cursive writing is a lost art

Dear Heloise: I read with great interest the letter from Sharon, in Middletown, Ohio. I, too, mourn the loss of cursive writing and know many young people who are able to text on their phones with impressive speed but are unable to write their own names. Printing their signatures like first graders do is all they can manage.

Here is another very sad example of this: My nephew teaches anatomy in a small medical teaching facility. The clocks on the classroom walls throughout the facility were changed to digital clocks. The reason? Because of students’ complaints that analog clocks were too difficult for them to read to figure out the time! Mind you, these young people are there to eventually become nurses or doctors. How sad is this? — Alice, in Virginia

Alice, I imagine parents will have to teach their children at home if they want them to learn cursive writing or read analog clocks. — Heloise

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BEST BET

FOR BUTTER

Dear Heloise: Do I need to refrigerate butter? — Melody T., in Houston

Melody, according to the United States Department of Agriculture (USDA.gov), butter should be refrigerated in its original packaging until you are ready to use it. After using it, cover the stick of butter and place it back into the refrigerator.

Butter is mostly fat, so it is less likely to be besieged by bacteria, unlike a product that is mostly made of water. So, softening the butter before a meal on the countertop is fine. — Heloise

‘NUT’ YOUR

ORDINARY

HINT

Dear Heloise: Recipes frequently contain pine nuts, which can be pricey. I substitute them with sunflower kernels or shelled sunflower seeds. They taste good. I put them on salads, sandwiches, pasta, etc. — Thomas “T” D., in Kenner, Louisiana

Thomas, great hint! By the way, you do store nuts in the fridge when you use them, right? Nuts contain oil, which can spoil and turn rancid. Make sure to place them in an airtight container. When they’re ready to be used, toast them on a cookie sheet in an oven set to 350 F for 10 minutes, or microwave them in a bowl for 1 1/2 minutes. — Heloise