Happy birthday to Bobby Elmore, Karen Bollenbach, Denice Davis, Kathy Johnston, Ronnie Maynard, Steve Perigo, Chris Hayes, Kristin Wollenberg Cunningham, Meegan Moore Rooker, Debra Murphy, Aracely Ceballos, Rigoberto Carrillo and Blake McGowen.

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The Purcell Public School Foundation will hold an open meeting for the public Thursday, February 27, 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.

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The deadline to pay the second half of property taxes is Friday, March 28, 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 Purcell Public Library will present “Mobile Make Lab Tour” beginning Tuesday, March 4, from 1-5 p.m. in the meeting room of the library.

Visit our Pop-Up Maker Lab at the Purcell Library and let the Mobile Maker Lab Team help you make beautiful things! Learn to use our 3D printer, laser cutter, embroidery machine and much more.

The Maker Lab will also be open Wednesday, March 5, from 1-7 p.m. and Thursday, Friday and Saturday, March 6, 7 and 8, from 9 a.m.-3 p.m.

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

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Purcell City Hall will be closed from 1-2 p.m. the first Wednesday of every month for training.

The offices will be closed Wednesday, March 5.

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Wandergruppe Walking Club is hosting a noncompetitive walk around Purcell, Saturday, March 8, at the library, 919 N 9th Ave.

Registration/start is 10 a.m.-12 p.m., as long as you finish by 2 p.m.

For more information contact Anne Grenier at 405-830-6274 or email libgrenier@gmail.com.

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Daylight Saving Time is Sunday, March 9! Time to spring forward.

Mark your calendar now and don’t forget to turn your clocks forward one hour when you go to bed Saturday night, March 8.

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I really liked this recipe, especially since it’s all made in one pot. I kept it warm in my slow cooker.

Louisiana Shrimp Creole

3 TBL butter

1/2 cup finely diced onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic, minced

2 TBL cornstarch

14.5 oz. can stewed tomatoes, 8 oz. can tomato sauce

1 cup water

1 TBL Worcestershire sauce

2 tsp. cajun seasoning

1 tsp. chili powder

1 dash hot pepper sauce, such as Tabasco

1 lb. medium shrimp, peeled and devined

Melt butter in a 2-qt. saucepan over medium heat. Stir in onion, green pepper, celery and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5-7 minutes.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning and hot pepper sauce. Bring to a boil, stirring frequently.

Stir in shrimp and cook until shrimp are bright pink on the outside, about 5 minutes.

Serve over rice.