Doesn’t seem possible but we will celebrate our 36th anniversary here in Purcell January 20!

We still feel incredibly fortunate to be able to call Purcell our home after all these years!

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Happy birthday to Laura Harris, Adam Johnson, Austin Johnson, Emily Cudd Harwell, Mildred Urbina, Leon Stejskal, Mike Horoho, Dolores McQuerrey, Zachary Stanton, Danny Johnson, Michele Schaub, Zack Harris II, Connie Sue Skinner, Luann Harris, Bill Cummings Jr., Earla Tate, Lana Beerhalter, Gus Mathis, Roy Donald Howard, Megan Murray-Konrade, Mike Berrey, Gustavo Chacon, Patricia Murphy, Dan Shea, Daniel Estrada, Helen D. Genz and Terry Black.

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I really appreciate the City of Purcell crews that worked so hard to get the town put back together after the tornado on January 8.

A whole town without electricity is a nightmare, but they were able to get everyone back with the lights on by late that same day!

Purcell is an awesome place to live!

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The Purcell Public Library will present the “Dolly Day Family Story Time” Monday, January 19, from 11 a.m. to 12 p.m. in the meeting room of the library.

Story Time helps children develop strong language skills a foundation for success in school and beyond. This month, we’re adding a special treat!

Celebrate Dolly Parton’s 80th Birthday with special story time activities and snacks. These stories are designed to nurture young minds and build connections. Story Time is for children of all ages and their caregivers as a wonderful opportunity to build early literacy and social skills through talking, reading, playing, and learning together.

Registration is required for this program.

For more information call 405-527-5546.

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It’s time for the Heart of Oklahoma Basketball Tournament!

The tournament begins Thursday, January 22, and concludes Saturday, January 24.

There will be lots of great basketball, so make plans to attend.

All the brackets and a complete list of competitors will be in next week’s issue.

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Make this simple, comforting crock pot chicken and rice for a hearty, set-it-and-forget-it dinner.

Creamy Slow-Cooker Chicken and Rice

1.5 lbs boneless, skinless chicken breasts or thighs

10.5 ounce can cream of chicken soup

10.5 ounce can cream of mushroom soup

1 cup chicken broth

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup long-grain white rice, uncooked

1 cup shredded cheddar cheese

1 cup frozen broccoli florets (optional)

Place the chicken in the bottom of your slow cooker.

In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper until smooth.

Pour the soup mixture evenly over the chicken in the slow cooker.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender.

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Stir in the uncooked long-grain white rice. If you are using broccoli, stir it in now.

Cover and cook on low for an additional 1 to 1.5 hours, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time to prevent steam loss.

Sprinkle the cheese over the top during the last 15 minutes of cooking, or just before serving.

Stir everything together gently before serving.