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It’s a Small World

Posted 3/19/26

Happy first day of spring on Friday, March 20!

I’m so ready to say goodbye to winter, although the ground hog said we have six weeks more of winter.

All the plants and trees must not have …

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It’s a Small World

Posted

Happy first day of spring on Friday, March 20!

I’m so ready to say goodbye to winter, although the ground hog said we have six weeks more of winter.

All the plants and trees must not have gotten the memo because they’re all starting to bud out!

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A special happy birthday to my nieces, Kristin Rusler and Lindsay Budd.

Kristin and Lindsay celebrate their birthdays Saturday, March 21.

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Happy birthday to my great-nephew Easton Rusler.

Easton celebrates his 8th birthday Thursday, March 26.

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Spring break is here!

Watch out for all the kids as they enjoy some warm spring days!

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Happy birthday to Ryan Russ, Craig Perigo, Lizzy Walker, Janet Moore, Abbi Castle, Maribeth Dawson, Char Page, Kim Shubert, Diane Potter, Debbie Wilkinson, Esmeralda Aguiaga, Nataniel Austin Carel, Jon Forster, Judy Pickle, Todd Clouse, Debbie Frasier, Cassidy Bennett, Madison Elizabeth English and Jennifer Lizana.

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One of our regular Register readers, Linda, expressed concern over the plants in the front office recently. She told me they were in desperate need of some soil in their pots.

Lo and behold, here she came last week with potting soil in hand to take care of the plants. She said she loves plants and wanted to try and help these flourish.

Thank you, Linda, for your care and concern. It truly is appreciated!

***

The Chickasaw Cultural Center annual Three Sisters Celebration, which began March 17, will continue through Saturday, March 21.

Activities are scheduled from 10 a.m. to 5 p.m. daily.

The celebration is one of the cultural center’s largest annual events and recognizes the significance of the Three Sisters — corn, beans and squash.

Rejoicing in the emergence of spring, the Chickasaw Nation will celebrate Chickasaw culture, language, demonstrations and various activities.

For more information, visit ChickasawCulturalCenter.com or call 580-622-7130.

***

The Purcell Public Library will present the “Healthier You: A Way to Wellness” Thursday, March 19, from 5:30-6:30 p.m. in the meeting room of the library.

A Way to Wellness is a free, evidence-based health education program designed to support adults in building sustainable, healthy lifestyles. The program began March 5 and will run through April 23 at The Purcell Public Library.

Classes will be held Thursdays from 5:30 to 6:30 p.m. and will be led by Tamara Powell, Health Planning Specialist, alongside Bret Wood, Community Engagement and Health Planning manager, and Jasmin Lujan, Advanced Practice Registered Nurse for the McClain County Health Department.

The program is designed for adults and registration is required.

For more information call 405-527-5546 or register online at pioneerlibrarysystem.org.

***

The deadline to pay the second half of property taxes is Friday, March 27, at 4:30 p.m.

If anyone has questions regarding their tax statements, call the McClain County Treasurer’s Office at 405-527-3261.

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The Heart of Oklahoma Kiwanis Annual Easter Egg Hunt will be held Saturday, April 4, at the Purcell Lake Weaver Pavilion, 1400 Chandler Road.

Each age group will have their own hunt and prizes. Age groups include 0-2, 3-5, 6-8 and 9-12.

The Easter Bunny will be available for pictures.

The hunt begins at 9:30 a.m. sharp.

***

This is a great side dish.

Cream Cheese Corn Casserole

8-ounce package cream cheese, cubed and at room temperature

4 tablespoons butter

1/3 cup milk

1/2 teaspoon salt

Freshly ground black pepper, to taste

18-ounce bag frozen sweet corn, thawed

Diced pickled jalapeños, to taste

1 cup shredded sharp cheddar cheese

Preheat oven to 350°.

In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn and jalapeños.

Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

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