Happy birthday to Dusty Mathews, Katelyn Dawson, Mike Tolle, Michelle Williams, Klaire Wilhoit, Kristin Davis, Melton Ezell, Tammy Gardner, Amber Zuech Hines, Mike Hoefer, Debra Hooper, Emanuel Ocampo, Hannah Hoefer, Logan McKiddy and Louis Zuech.
A free women’s golf clinic will be held today, April 20, and Friday, April 21, from 5:30-6:30 p.m.
The clinic will be held at the Brent Bruehl Memorial Golf Course in Purcell.
For more information call 405-527-5114.
The City of Purcell is sponsoring a Support Your Furry Friends event Saturday, April 22, from 9 a.m.-12 noon.
You can support the local animal shelter by donating pet food, blankets, towels, pet beds, toys, cat litter (clumping), Clorox wipes, bleach, laundry detergent or gift cards.
The event will be held at the Purcell Police Department. Citizens should enter the police department from Grant Street and follow the signs to the donation tent at the southeast corner of the parking lot.
Staff will collect all items for donations.
The City of Purcell’s annual Citywide Garage Sale will be held Friday, April 28, and Saturday, April 29.
Email, text or call the chamber office to get your garage sale on the list.
Contact the chamber at 405-527-3093 or firstname.lastname@example.org and provide your name, address, dates of sale and a contact phone number.
The City of Purcell is hosting a shredding and Rx Take Back event Saturday, April 29, from 9 a.m.-12 noon at the Purcell Police Department.
Cars should enter the police department parking lot from Grant Street and follow the signs.
All documents must be free of binder clips, must be in cardboard boxes and be limited to five boxes per car.
Items not accepted include needles, syringes, liquids, chemicals and inhalers.
For more information call 405-527-4627.
A favorite childhood recipe gets a makeover.
The Best Campfire Beans & Weenies
5 (12 ounces) Johnsonville Stadium Brats (or your favorite cooked brats), cut into 1/4” thick slices
1 medium onion, roughly chopped
1 green bell pepper, roughly chopped
1 clove garlic, peeled & smashed
2—15.5 ounce cans beans, drained (I use Great Northern & Red Beans)
1/2 cup beer (or water)
1/4 cup barbecue sauce
Ground black pepper
Set a cast-iron pot over high heat on the stove. Add the bratwurst slices and let cook until they begin to brown and some fat is released, stirring often, 4-5 minutes.
Add the onion, bell peppers, and garlic to the pot and cook until softened and starting to turn golden in spots, 5-7 minutes.
Add the drained beans, beer (or water), barbecue sauce, and a big pinch of salt and pepper; stir to combine. Move it to indirect heat (or lower the heat on a stove) and let it bubble until it has thickened up and the flavors have had time to come together, 10-12 minutes.
Taste and adjust seasoning as needed before serving.
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