A very Merry Christmas to all our readers.

Hope you have a blessed and wonderful Christmas and are able to spend it with family and friends.

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Happy New Year!

Hope everyone rings in the new year safely and happily!

Don’t forget to eat your blackeyed peas!

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The Purcell Register will be closed Wednesday, December 24, Thursday, December 25, and Friday, December 26, for the Christmas holiday.

The Register will also be closed Thursday, January 1, for the  New Year’s holiday.

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Happy birthday to Jenny Johnson, Jimmy Hurst, Haleigh Wood, Matthew Mayes, Shelley Perigo, Scarlett Austin, Nicholas Northcutt, Jeanie Abney, Jerry Swayze, Sandy Ezell, Jean Sweeney, Pauline Chausse, Ingrid Espinoza, Sarah Schlotthauer, Penny Berrey, Ssie Hoefer, Harrison Keeler, Brady Lizana, Rita Ganster, Jessica Jones and Melissa Mills.

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You only have a few more days to enjoy Purcell’s Lights From the Heart at Chandler Park.

Your last chance to enjoy the light show is Wednesday, December 31, from 5:30-10 p.m. nightly.

Over two miles of lights are available to drive through.

Admission is free but donations are appreciated.

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The Purcell Public Library will present the “Connection Corner: Coffee with Your community” Friday, January 2, from 9:30-10:30 a.m. in the meeting room of the library.

Enjoy free coffee and pastries from local business Sassy Sifter and take the opportunity to chat with fellow members of your community! Coffee and food will be provided on a first come, first serve basis.

For more information call 405-527-5546.

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McClain County Treasurer Michelle Williams reminds property owners in the county that 2025 tax statements have been mailed.

Full or half payments are due before January 1.

The treasurer’s office can email tax statements if it is requested.

Property owners can also print out their tax statements by going online to oktaxrolls.com.

For more information call 405-527-3261.

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This is an easy recipe for a delicious veggie dip and you can get your New Year’s Day peas at the same time.

Texas Caviar

2 cans (15oz.) black eye peas, drained well

1 can (15 oz.) white corn, drained

1 cup chopped red bell pepper

1/2 cup chopped parsley

1/4 Cup chopped red onion

1 can of chopped tomatoes with chilies (Rotel)

1 tsp. chopped fresh garlic

Salt & Pepper to taste

1 cup Italian dressing

Combine all ingredients except the peas in a medium-sized serving bowl, and stir to blend well.

Now add the peas and stir to blend them throughout the salsa.

Cover and refrigerate for at least 2 hours or overnight for flavors to marinate.

Serve with your favorite dipping chips, like scoops or tortilla chips.