A special happy birthday to my mother-in-law, Carolyn Montgomery of Norman.
Voom celebrates her birthday Tuesday, June 22.
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Happy Father’s Day to all the fathers this Sunday!
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Happy Anniversary to Donna and Kevin Rother of Clinton.
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Happy Anniversary to Nova and Harry Boyd.
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Happy birthdays also go out to Susan Tarp, KK Eck, Katie Midkiff, Charla Ratliff, Jed Williams, Tyler Davis, Presley Lucas, Cassie Hays, Kelsey Harrel, Wanda Keeler, Cory Scavezze, Greg Mack, Eric Luna, Natalie Wallace, Tyler Haynes, Maria Carmen Resendiz, Robert Shea, Amy Caralampio, Karen Y. Veleta Romero and Joanna Estrada.
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Summer officially begins Sunday, June 20!
Fourth of July will be here before you know it!
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The Purcell Public Library will hold its 3rd Saturday Book Group from 10 a.m.-12 noon on Saturday, June 19.
Adults are invited to join in for a virtual book discussion each month! In June, the discussion will be held on Nomadland by Jessica Bruder.
Registration is required by calling 405-527-5546 or online at mcpioneerlibrarysystem.org.
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The Purcell Public Library Story Time is going on the road to the Purcell Lake at 10 a.m. on Monday, June 28, and July 12 and 26.
Meet at the lake’s pavilion for stories, songs, games and more.
And then afterward, take a stroll on the walking trail and check out the library’s Story Walk, located on the south side of the trail loop.
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The Knights of Columbus of Our Lady of Victory Catholic Church will hold its annual Beast Feast Saturday, June 26.
The event will be held in the parish hall at Fourth and Jefferson in Purcell.
Doors open at 6 p.m. Tickets are $20 per person, $30 per couple and $40 for a family.
All proceeds go to Knights of Columbus Community Projects.
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Donations are being accepted for the annual Independence Day fireworks display.
The celebration will be held just after dark on Friday, July 2, at the Purcell City Lake.
Donations may be made at City Hall or at the Heart of Oklahoma Chamber of Commerce office, located at 220 W. Main in Purcell.
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Here’s a Paula Deen recipe that will serve a crowd.
Hot Chicken Salad
2 tablespoons fresh lemon juice
½ teaspoon pepper
½ teaspoon salt
½ cup slivered almonds
1 cup diced celery
2 cups cooked cubed chicken breast
1 cup mayonnaise
1 cup grated sharp cheddar cheese
1 cup crushed potato chips
Preheat oven to 350°.
Spray a 13x9 inch baking dish with vegetable oil cooking spray.
In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish.
Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
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