Happy birthday to my sister-in-law, Chris Evans of Venice, Fla.
She celebrates her birthday Monday, January 15.
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Happy birthday to Edita Salmeri of Easton, Mass.
She celebrates her birthday Friday, January 12.
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Happy birthday to The Register’s own Janie Allen.
Janie celebrates her birthday Monday, January 15.
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Happy birthdays also go out to David Stanton, Celeste Clary, Chardee Carpenter, Dale Richardson, Jacob Sheehy, Crew Montgomery, Dede Page, Adam Wells, Seth Rollins, Tara Anderson, Kevin Wren, Laura Harris Rodriguez, Adam Johnson, Austin Johnson, Emily Cudd Harwell, Mildred Urbina, Leon Stejskal, Mike Horoho, Dolores McQuerrey, Zachary Stanton, Monica Perez, Arcardio Chavez, Doug Wilkinson, Mary Black, Charles Edward Braden, Brenda Diaz, Karen Clay, Kassandra Prier, Roy Donald Howard and Megan Murray-Konrade.
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The Purcell Public Library is having its annual Purcell Friends of the Library Book Sale January 12-22.
The sale is open during regular library hours.
Hours of the library are Monday-Thursday, 9 a.m.-7 p.m.; Friday, 9 a.m.-6 p.m.; Saturday, 9 a.m.-5 p.m. and Sunday, 1-5 p.m.
For more information call 405-527-5546.
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The Purcell Public Library will present “Eat Smart: Making Sourdough Bread” Tuesday, January 23, from 6-7 p.m.
Eating healthy can be easy and delicious. Join us to learn the art of healthy cooking and eating.
In this program we will learn how to make sourdough starter and bread. Come and explore a variety of healthy culinary techniques and skills through an interactive demonstration.
Participants will learn techniques of breadmaking, taste sourdough bread and take home a starter to make their own loaf of bread.
Discover how small daily actions and nutritional choices can help you eat better and maintain a healthy and sustainable lifestyle.
The program will be presented by Connie Wollenberg from the OSU Extension Office.
The program is designed for adults.
Registration is required and you can save your spot by calling 405-527-5546 or online at pioneerlibrarysystem.org.
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With the weather expected to turn really cold, this would be a good dish to fix when you get home.
Chili Mac
1 lb. ground beef
15.5-oz can chili beans
1/2 tsp. garlic powder
1 onion, chopped
14.5-oz. can tomatoes, petite
8-oz. can tomato sauce
1-1/2 cups macaroni noodles, small
1.25-oz. packet chili seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
8 oz. Cheddar or colby jack cheese
1 cup milk
Season ground beef and onion with salt, pepper and garlic powder and brown in a large skillet (or pot) until meat is cooked through. Drain fat then return to skillet.
Add remaining ingredients except half of the cheese (reserving one cup for later). Stir well, cover and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes; stirring occasionally.
Turn off heat and let skillet rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender.
Stir again then top with remaining shredded cheese to serve.
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