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It’s a Small World

Gracie Montgomery
Posted 4/24/25

Happy birthday to Mike Tolle, Susan Peters, Adam Duffy, Jennifer Kozik, Bridget Roper, Mel Ezell, Jo Idleman, Matt Richardson, Cindy Carlton, Hannah Hoefer, Logan McKiddy, Louis Zuech, Bailey …

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It’s a Small World

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Happy birthday to Mike Tolle, Susan Peters, Adam Duffy, Jennifer Kozik, Bridget Roper, Mel Ezell, Jo Idleman, Matt Richardson, Cindy Carlton, Hannah Hoefer, Logan McKiddy, Louis Zuech, Bailey Chapels, Denise Clark, Tyler Simmons, Paul Steiner, Aracely Garcia and Gabriela Escobeda.

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The first edition of Purcell’s 2025 Art Walk is this Friday, April 25, so get ready for an evening of art, shopping and vintage treasures as Art Walk returns to Purcell with a vintage twist!

This month’s event will feature vintage and antique dealers lining the streets, food trucks, arts and crafts, homemade goods and more—all in a family-friendly atmosphere that celebrates creativity and local businesses.

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The Purcell Municipal Hospital Foundation is sponsoring a golf tournament benefiting the foundation Saturday, April 26, at the Brent Bruehl Memorial Golf Course in Purcell.

Check-in for the tournament begins at 7 a.m. with a shotgun start at 8 a.m.

The cost for a four-man team is $500. The deadline to register is April 18.

To register or for more information call 405-527-2207.

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The McClain County OSU Extension is collecting food donations on behalf of Delta Community Action of non-perishable goods to  help those in need.

The food will be accepted through April 30.

Donations can be made at the McClain County OSU Extension office, Pioneer Public Library in Purcell, Blanchard and Newcastle, Farmer’s Coop in Wayne, Crossroads Feed, Seed and Farm Store and McClain Bank in Purcell.

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The Purcell Public Library will present the “Creativity Unleashed: Rhyming Poetry” Thursday, May 1, from 5:30-6:30 p.m. in the meeting room of the library.

Explore your interests and discover one of the many ways that you can express yourself through structured and rhyming poems. Designed for teens 12-17 and adults 18+.

We all have an inner artist. Join us in discovering the endless possibilities of your creativity. You will be guided through this program exploring rhythmic poetry writing to produce your own work of art.

Snacks and supplies will be provided.

Registration is required for the program.

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

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The Purcell Parent Teacher Organization will be hosting the annual Freedom Fun Run Wednesday, May 7.

The annual Fun Run is a fundraiser for students in grades Pre-K through fifth who compete with their classmates to run the most laps.

Money raised will go towards supplementing classroom curriculum, purchase of new equipment for teachers, purchase of iPad cases for elementary students along with other projects.

The Freedom Fun Run will be held at the Bob Haley Track and Field Complex.

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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, May 7.

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You can dispose of Styrofoam in a safe, environmentally-friendly manner by bringing it to the Purcell Public Library Saturday, May 10, from 10 a.m. to noon.

The library is hosting the foam recycling project with Church Caring for Creation whose mission is to “Save the planet ‘one drink cup at a time’ by recycling #6 plastic.”

Join in the recycling efforts to create positive change in our community by recycling Styrofoam.

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This is one of my favorite recipes and so easy to make.

Spring Risotto

3 Tbsp. butter

2 Tbsp. olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

2 cups uncooked instant white rice

14-1/2 oz. can chicken or vegetable broth, warmed

1/2 cup milk

1 bunch (1 lb.) asparagus, trimmed, chopped into 2-inch pieces

1/3 cup grated Parmesan cheese, divided

1/8 tsp. each salt and pepper

Melt butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

Toss in rice and stir to coat the rice. Add warm broth, milk and asparagus.

Bring to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

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