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It’s a Small World


It’s time for Daylight Saving Time! Time to spring forward.

Don’t forget to turn your clocks forward one hour when you go to bed Saturday night.


A special happy birthday to Jeff Salmeri of Belleair Beach, Florida.

Sal celebrates his birthday Sunday, March 13.


Doesn’t seem possible that spring break starts Friday, March 11!

Watch out for all the kids next week as they enjoy some (hopefully) warm spring days!


Happy birthday to Riley Lang-Foshee, Landon Stringer, Brantley Lang, Mat Nauman, Matthew Low, Rodney Gray, Madi Self, Glen Boydston, Keelie Murray, Trent Mitchell, Anna Ray Berger, Nanette Belicek, Dan Abney, Connor Gantz, Conner Frankenberg, Merle Clark, Fernando Auz, Antonia Ortiz, Barbara Sheehy, Coral Vazqauez, Janie Braden, Tammy Rangel, Leon Chausse, Susan McCurdy Vaughn, Betty Pat Goddard, Charlotte Shaw, Gil Galyean, Buck Stevenson, Jennifer Maynard Brewer, Zac Duffy, Linda Hurst, Kelley Eyler, Carla Ballard, Dave Northcutt and Doug Buterbaugh.


The Knights of Columbus of Our Lady of Victory Catholic Church annual Beast Feast, which was scheduled for February 26, has a new date.

The event will now be held Saturday, April 2, 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.


The Purcell Public Library Penn Avenue Literary Society Book Discussion will be held from 6:30-7:30 p.m. Thursday, April 7.

Join the group for a lively virtual book discussion every first Thursday of the month. This month there is no featured book and participants are to choose their own.

This is a virtual program and registration is required by calling 405-527-5546 or online at mcpioneerlibrarysystem.org.


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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