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Happy birthday to my great-niece, Adelaide Charlotte Budd.

Addie celebrates her 7th birthday Tuesday, February 21.


Happy 18th birthday to Madison Veach.


Happy birthdays also go out to Lloyd Beaudion, Dale Bunn, Victor Lohn, Parker Page, Lavene Jones, Bailey Beller, Margaret Miller, Egan Galvin, Anna Belle Carpenter, Jade McCurdy, Suzanne Wells, Boston Knowles, Randy Rolin, Colby Dye, Madison Jane Posey and David Harvey.


The Purcell Public School Foundation will hold an open meeting for the public Thursday, February 23, at 12 noon.

The meeting will be held in the Administration Building multi-purpose room in the building that formerly housed Purcell Intermediate School, behind the library.


Join your friends at the Purcell Public Library for “Creativity Unleashed: Aprons Your Way” Monday, February 20-24. Time slots are available each day at a different time.

We all have an inner artist. Join us in discovering the endless possibilities of your creativity. You will be guided through this program exploring sublimation or machine embroidery to produce your own work of art. You get to choose between sublimation or machine embroidery to create your one of a kind apron.

Time slots will be available between February 20-24. Each slot will be limited to two people so feel free to grab a friend and sign up!

Supplies will be provided.  No prior experience is necessary for this program. Registration is required.

For more information call the library at 405-527-5546.


The Heart of Oklahoma Chamber of Commerce will present the Legislative Chamber Luncheon Friday, February 24, at 11:45 a.m. at the Goldsby Community Center, 100 E. Center Rd., in Goldsby.

The luncheon will feature Senator Jessica Garvin and Rep. Sherrie Conley.

The host for the luncheon is First United Bank.

The cost is $15 for chamber members and $20 for non-members and will include lunch.

RSVP by calling 405-527-3093, email elisabeth@theheartofok.com or visit the website www.theheartofok.com.


Here’s another good slow cooker recipe.

Crock Pot Chicken Corn Chowder

2 cans cream of celery/mushroom condensed soup

2 cups chicken broth

2-1/2 cup frozen corn, thawed

2 14 oz. cans cream-style corn

1-1/2 lbs. cooked chicken, shredded

1-1/2 cups diced potatoes with skin on

1-1/2 cups carrots, shredded

1/2 cup onion, chopped

3 cloves garlic, minced

13 oz. can evaporaed milk

Cheddar cheese

In a 6-quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion and garlic. Stir until well combined.

Cover and cook on low for 5-6 hours or high for 3-4 hours or until vegetables are tender.

During the last 10 minutes of cooking, stir in evaporated milk.

Served topped with cheese.


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