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It’s a Small World


A special happy birthday to my handsome grandson, John Denny “Jack” Montgomery IV.

Jack celebrates his 11th birthday Friday, May 6.


A special Happy Mother’s Day to all our mothers!

Be sure and call your mom on Sunday, May 8.


Happy birthday to our Cinco de Mayo girls, Carley Rother and Mary Zuech.

Carley, who hails from Norman, and Mary, a Purcell girl, celebrate their birthdays today (Thursday), May 5.


Happy birthday to Anna Baker, Jeremy Tucker, Carli Thomas, Carter Thomas, Taylor Martin, Brendan Dye, Hayden Keeler, Paul Steiner, Maria Aguinaga, Ashley Howard, Jonas Summers, Mark Bennett, Cindy McGowen, Garbiel G. Veleta Romero and Adolfo Vazquez.


Purcell Elementary and Purcell Intermediate School students will participate in the Freedom  Fun Run May 10 at the Bob Haley Track & Field Complex.

The run raises funds for the PTO.


Mark your calendar now for the City of Purcell RX Take Back and Shredding Day set for Saturday, May 14, from 9 a.m. to 12 noon.

You can get rid of all your unwanted prescriptions and personal documents all at once and you don’t even have to leave your car!

Take advantage of this free service provided by your City of Purcell!


The PLS Reads Book Discussion will meet from 6-7 p.m. Tuesday, May 10.

The Music of Bees by Eileen Garvin will be discussed.

Join Cover to Cover Book Club and guest scholar Dr. James Hung to discuss our first PLS Reads book of 2022.

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


Here’s an easy recipe to make in your dutch oven.

Italian Festival Bake

16 oz. rotini pasta

Jar of pasta sauce

16 oz. shredded cheese

Pkg. Johnsonville hot Italian sausage

Cook the pasta three minutes less than the package recommends. It will keep cooking in the oven later.

Set aside a mug of the starchy pasta water to add back in later because it helps stretch out the sauce. A trick from Rachael Ray.

Drain the pasta and let it sit in the colander while you use your pot to brown the sausage. Coat the pasta with a tiny bit of olive oil so it doesn’t start to stick to itself as it sits there. Remove the casings from the sausages and brown the meat the same way you would brown ground beef.

Do not drain the meat. Turn off the heat on the stove. Add the pasta back to the pot, pour in the sauce and the mug of starchy water and stir everything up.

Top with shredded mozzarella.

Put the lid on your dutch oven and bake it in the oven at 350° for 45 minutes.


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