CO-OP NEWS
Tastes of the Territory for members of
PLUS
>> A family’s story told through food and community
>> OEC trustee earns top industry credential
Cover shot by Burns Thornton, OEC Fiber creative services & marketing specialist
FROM the TOP CEO ADDRESS
June marks the start of what many of you know as peak season, or time-ofuse rates. For years, this approach helped manage energy demand during the hottest months, when electricity use was at its highest. While that structure still exists today, the way we experience energy demand has changed, and it is worth taking a fresh look at what that means for you.
Historically, our system was built around summer peaks. Air conditioners ran harder, demand climbed and managing usage during certain hours made a clear difference in overall costs. But over the past decade, that pattern has shifted. Severe winter weather, including events like Winter Storm Uri and other extreme cold snaps, changed how and when demand rises. Today, we are just as likely, if not more so, to see peak demand during the winter months.
Because of that shift, time-of-use rates tied mainly to summer peaks are no longer as predictable or as beneficial for many members as they once were. What used to be a straightforward way to save by adjusting summer usage has become more complex. Energy costs are now influenced by a broader range of factors yearround.
That is why now is a good time to review your current rate plan. If you are still on a time-of-use rate, there is a strong chance another option may better fit your household’s energy use. In fact, we estimate that about 75% of members on time-of-use rates could lower their bills by switching to a different plan, such as a standard residential rate or an electric vehicle rate designed for overnight usage. While we call it the ‘EV rate’, it’s important to note that members choosing this rate are not required to own an electric vehicle.
Making the right choice starts with understanding your own energy habits. Every home is different, and what works well for one member may not be the best fit for another. The good news is that you do not have to guess. Our online rate calculator makes it easy to compare options using your actual usage history. With just a few steps, you can see which rate is likely to save you the most.
Taking a few minutes to review your plan can lead to meaningful savings over time. As energy patterns continue to evolve, staying informed and engaged is the best way to ensure you are getting the most value from your electric service.
We encourage you to visit okcoop.org/ratecalc, explore the rate calculator, and make sure your current plan aligns with how you use energy today. A small step now can make a noticeable difference in the months ahead.
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Seasoned in Love and Time
How Blended Love owners build flavor, family and community in Norman
By JoMarie Ramsey
The onions hit the pan first. Their soft, familiar aroma signals that something deeper is on the way. In this kitchen, flavor builds slowly and in layers—just as Katherine and Sam Olusegun have built their life together.
At Blended Love: The Experience, nothing is rushed—not the food and not its story. A house full of children, friends and gatherings grew into a restaurant shaped by cultures, memories and purpose.
“I am from New Orleans,” said Katherine Olusegun, co-owner. “My husband’s from Nigeria. And so that’s where the blended love comes in.”
That blend shows up immediately, not just on the menu but in how the couple tells their story. It begins in an unlikely place, an online dating app, and unfolds into a partnership shaped as much by friendship as romance.
“We became best friends,” Katherine said. “Going through hard times didn’t feel overwhelming because you’re with your friend.”
That foundation carries into the restaurant. Like seasoning added in stages, their relationship grew through shared work, long days and limited resources.
As they built their lives together, they navigated early challenges with determination and support from one another.
“My husband had very little, and I had even less,” Katherine said. “We made it through that with our children, so we know we can go through anything.”
Their resilience now shapes the restaurant’s welcoming atmosphere, built with care instead of convenience. It was this same commitment that led the Oluseguns, after returning to Norman from a brief move to Texas, to realize something was missing.
“We couldn’t really find what we considered comfort food, like Nigerian food and Creole food,” Katherine said. “So we were like, you know what, we’ll provide it.”
What they built goes beyond a traditional restaurant. The couple envisioned a space where people could gather without pressure—ideal for anything from a date night to a family outing.
“We wanted to create the thing we are craving, a place to just be,” said Sam Olusegun, co-owner.
Sam said they wanted a place that felt intimate but accessible, where guests could enjoy live music,
conversation and a meal without expectations to leave as quickly as possible.
That vision shaped everything from layout to programming. Even the lighting and colors were chosen to feel warm and inviting, especially at night. But, at its core, Blended Love centers on community, a value that consistently guides their choices.
“I want people to have a place they can go that feels safe, welcoming, inviting and nonjudgmental,” Katherine said.
Her perspective comes from personal experience. After losing both of her parents by age 27, she found herself searching for connection and belonging.
“When you go through that, you are looking for community everywhere,” Katherine said.
Building their own community guides how they run the business. Guests become family, not just customers.
“When you walk in the doors of Blended Love, you are family to us,” Katherine said.
The feeling of belonging fully emerges at the table, where food becomes a tangible expression of their blended influences.
On one side of the menu, Nigerian dishes carry the depth and spice of Sam’s upbringing. On the other, Creole staples reflect Katherine’s New Orleans roots. Together, they meet in the middle, layered, intentional and personal.
“Our menu is very close to home to me,” Sam said of his stews. “I feel like I represent where I’m from.”
Egusi stew, made with ground melon seeds, peppers, and aromatics, is rich and savory, served with soft fufu for dipping. Each bite feels both familiar and new, the kind of dish that invites you to slow down.
And in that pause, something else surfaces, a memory, a feeling, the kind of comfort that does not come from the plate alone. For Katherine, those moments matter.
“I want people to feel the love in the food,” she said. “I want them to feel like this brings me back to my granny’s kitchen.”
The honey butter cornbread is soft and warm, sweet enough to balance its savory edge—simple and memorable. The boudin balls, prepared by Sam, are crisp on the outside and rich on the inside, packed with pork, rice and seasoning, rooted in Creole tradition with his own touch.
Then there is the Blended Soul Bowl, a full, comforting plate: creamy macaroni and cheese topped with fried chicken or fish bites, dealer's choice, and finished with collard greens. Each dish stands alone, but together they embody the name—blended with
care and lived experience.
Both Katherine and Sam grew up in households where meals meant more than eating. They were moments of connection. They were for celebration and, sometimes, competition.
“Holidays were big,” Katherine said. “You’d hear my mom and her sisters on the phone, kind of competing about whose dish was better.”
Those early experiences shaped how she approaches cooking today. Each dish carries emotion as much as flavor.
“Love,” Katherine said, describing what she feels while cooking. “I want people to enjoy it and know that it was made with love.”
That intention shows in how their food is prepared. Most dishes are made from scratch—requiring time and patience—which runs counter to today’s pace.
“We are not a fast-food restaurant,” Sam said. “Most of our food is cooked once it’s ordered.”
This commitment means longer waits, but the couple sees it as essential to quality and authenticity.
“We can’t change the integrity of our food because we want to serve it faster,” Katherine said.
Authenticity is a word they return to often. For Sam, it means honoring the flavors of his Nigerian upbringing, including dishes like Aya-mashe, a stew closely tied to his hometown.
“It’s very close to home to me because it’s my town,” Sam said. “I literally know the complete life story of the people who inspired my stew.”
For Katherine, it often comes down to technique, especially in Creole cooking. She points to the roux, a slow-cooked base that requires precision and patience, as a defining element.
“It’s a labor of love,” she said.
That approach extends beyond the plate, as the restaurant hosts family days, live music and events designed to bring people together—reflecting the same spirit that fills their home.
Looking around the dining room today, it is easy to see how their family gatherings evolved into something larger. Laughter, music and a steady flow of plates all point back to a simple idea.
Food means more when it is shared. At Blended Love, meals are meant to slow people down, bring them together and leave them feeling cared for. What began in a family kitchen now welcomes a community, one plate at a time.
And when it all comes together, it lingers, warm, familiar and built to be shared.
TASTES of the TERRITORY
If you stop by one of these spots, know they’re part of the OEC and OEC Fiber family— just like you.
favorites, from hickory-smoked barbecue to hand-cut steaks, but a few items rise straight to the top. The catfish is a standout—crispy, golden and packed with flavor in every bite. Pair it with the hot sausage links, and you’ve got a plate that delivers just the right amount of kick and smokiness.
Everything here is made with care, sticking to time-honored recipes that keep regulars coming back through the doors week after week. And that welcoming, family atmosphere isn’t just talk—it’s part of the experience from the moment you walk in.
“Come down to KT's Smokehouse and ask for Brook,” said the manager’s daughter. “Order our famous ribs and catfish dinner at our fun, family-oriented restaurant.”
And whatever you do, save room for dessert. The coconut cream pie is cool and creamy with just the right sweetness, while the chocolate cream pie is rich, smooth and hard to put down after the first bite.
PSST: Save a little room for the homemade rolls and fried pies. They tend to disappear fast for a reason.
Jo's Famous Pizza
STOP BY:
11 a.m. to 10 p.m. Monday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday. 1438 S Green Ave in Purcell. (405) 527-2379 josfamouspizzapurcell.com
In Purcell, Jo’s Famous Pizza isn’t just a place to grab a slice—it’s a piece of local history that’s been feeding the community for decades. What started back in 1962 with one very questionable bell pepper assumption has grown into a hometown staple that still does things the same way: simple, generous and consistently good.
The atmosphere leans classic and comfortable, the kind of spot where families, regulars and first-timers all settle in without much fuss. And once the food hits the table, it’s easy to see why people keep coming back. Start with the cheese bread. It’s everything you want it to be—gooey, cheesy and served in portions big enough to share (though you might not want to). Then there’s
The Meat Lovers isn’t holding back. In fact, it might be more accurate to call it a “meat fanatics” pizza. Piled high with thick, shaved cuts of meat, it’s the kind of pie where the toppings don’t just complement the cheese—they practically take it over. Every bite is hearty, rich and loaded with flavor.
That commitment to quality has been part of Jo’s from the very beginning. Even as the business has grown and expanded beyond Purcell, the recipes and standards haven’t changed. It’s still about fresh ingredients, handmade touches and that same small-town pride that built it.
PSST: Swing by at lunch for a solid deal—a 6-inch one-topping pizza with salad and a drink makes for an easy
South OKC Pho Nga 405
STOP BY:
9:30 a.m. to 8 p.m. Friday through Wednesday. Closed Thursday. Inside World Fresh Market, 10700 S Pennsylvania Ave in Oklahoma City. (405) 548-1402.
facebook.com/worldfreshfoodhall
Inside World Fresh Market in South OKC, there’s a full food hall tucked next to the aisles—and that’s where you’ll find Pho Nga 405. It’s a spot you might miss if you’re not looking for it, but once you find it, it’s hard not to come back. This hidden gem serves up Vietnamese favorites that are big on flavor and variety.
The menu covers a little bit of everything. If you’re in the mood for something warm and comforting, the pho delivers with rich broth and all the classic fixings. Rice plates are another solid option, especially the combination with Korean beef rib, shredded pork skin and egg—a mix that’s hearty, and might have you ready for a nap after, but worth the extra Z’s.
There’s also a lineup of street food-style bites, from grilled squid to mussels, giving you plenty of ways to branch out if you’re feeling adventurous.
But the real standout? The bánh mì.
The grilled pork version hits all the right notes—tender, flavorful meat layered with pork pâté, crisp vegetables and fresh bread that pulls it all together. It’s the kind of sandwich that doesn’t need much explanation after the first bite.
PSST: If you’re already there, it’s worth taking a lap around the food hall. Right next to Pho Nga, Mochi Bites adds a sweet finish to the experience with colorful, chewy treats that are just as hard to pass up.
Washington Althea's Vault
STOP BY:
7 a.m. to 5 p.m. Monday through Friday; 8 a.m. to 2 p.m. Saturday. 218 N Main Ave in Washington. (405) 288-0150. (405) 288-0150. altheasvault.com
Althea’s Vault feels like the kind of place you settle into without realizing how long you’ve been there. With its cozy, western charm and handmade wooden tables crafted by a friend, every detail feels personal.
It’s a family operation through and through. Owned by Blythe and Casey, you might spot one of their five kids helping out behind the counter, adding to that welcoming, community-first atmosphere that makes this place more than just a café.
The coffee alone is worth the stop. The Caramel by Morning is a standout—smooth, rich espresso with just the right touch of sweetness. It’s the kind of drink that feels like it belongs on a quiet Oklahoma morning.
The menu covers breakfast, lunch and everything in between. The cinnamon rolls are a must—house-made, gooey and served warm in a way that feels instantly comforting. Another favorite is the “Breakfast Candy,” a mix of housemade granola, yogurt and fresh strawberries that hits that perfect balance of fresh and indulgent.
If you stick around for lunch, the hot ham and cheese is a solid pick. Melted cheddar, grilled ham and fresh toppings come together on sourdough with that perfect cheese pull. It’s served with your choice of sides, and the housemade pasta salad is a standout on its own. 3710202102
And then there’s the bakery case. Everything is made in-house, and it shows. PSST: Grab a sugar cookie before you go. They’re big enough to share, with soft icing that’s just sweet enough, but no one’s judging if you keep it to yourself.
Moore Meddy's
STOP BY:
10:30 a.m. to 10 p.m. daily. 780 SW 19th St, Suite 300 in Moore. (405) 725-4450.. meddys.com
In the hustle and bustle of Moore's 19th Street lies a Mediterranean masterpiece. Serving up regional favorites like falafel, tabbouleh and hummus, the tastes and vibe will keep you coming back for more.
Once seated, warm pita bread arrives that you can pair with the olive oil and spice blend, but it's even better with the flavorpacked Heaped Hummus.
The Banging Beef Shawarma earns its name — warmly spiced, slow-roasted beef with layers of flavor that keep you going back for another bite. But a personal favorite? The garlicky potatoes that some might call lifechanging. Crispy, pillowy, and aggressively garlicky in the best possible way, they exist on a plane slightly above the rest of us.
Save the baklava for a clean finish though; it deserves the spotlight on its own.
Fast, fresh, and genuinely delicious. Meddy's doesn't miss.
PSST: Before you sit down, make a stop at the self-serve sauce station. The sriracha mayo, roasted red pepper sauce, and garlic sauce each bring something different to the table — heat, depth, brightness — and they pair beautifully with pretty much everything on the menu.
Tuttle Lupita's
STOP BY:
10:30 a.m. to 8:30 p.m. Monday, Tuesday, Friday and Saturday; 10 a.m. to 8:30 p.m. Wednesday and Thursday. 209 E Main St, Suite 4 in Tuttle. (405) 689-6019.
The salsa hits the table first and it sets the tone. Fresh, flavorful and just the right amount of kick, it keeps you reaching back for more without thinking twice.
From there, Lupita’s leans into a menu full of familiar favorites and solid grill options. One standout is the guiso de camarón. Tender shrimp cooked with onions, peppers and tomatoes in a house red salsa, it’s rich and packed with flavor.
The grill menu holds its own too, with plates like carne asada and fajita-style tacos bringing that just-off-the-grill flavor to the table. And with everything from classic comfort dishes to lighter options like keto tacos, there’s a little something for just about everyone at the table.
And when it’s time to wrap things up, the sopapillas are an easy yes—warm, light and finished with a drizzle of honey that hits just right after a savory meal.
Between the generous portions and wideranging menu, Lupita’s makes it easy to find your go-to—and then try something new the next time.
PSST: Mexican for breakfast? You can do that here—and it’s a solid way to start the day.
AUTOS, PARTS & ACCESSORIES
• ‘96 Corvette 350 LT-1 automatic 127k miles white with black interior and has targa top $10,000 OBO. 226-4095.
• I got cars running or not. 651-9112.
• Utility trailer tire and rim, brand new, never used ST175/80D136PR $50. 213-9392.
• ‘90 Chevrolet Pickup Extended Cab 2 door 350 V8 Power Door Locks And Windows Runs Good Color Blue 124k $5,000 Cash Only. 381-9096.
FARM & EQUIPMENT
• 16-foot gooseneck stock trailer for sale; new floor, lights work; not sure on date manufactured; $2750 OBO Cash or Cashier’s Check only. 834-6323.
• Heavy duty Priefert Bale feeder $150, Bushwacker 8410 Mower w/new blades $2200, Calf table $300, All in good condition. 226-9186.
• ‘71 Massey Ferguson 165 tractor, runs good,52 hp, gas engine $4,500. 570-8111.
• Hustler ZTR mower, 52-inch cut, 19hp Kawasaki motor removed to replace bottom seal and unable to re-install due to health, garage kept, asking $1250. 306-3134.
• ‘71 Massey Ferguson 165 tractor, gas, 52hp, runs good, with 6ft box blade and 6ft brush hog $4,500. 570-8111.
FURNITURE AND APPLIANCES
• New double hammock comes with a frame and chains. 615-0656.
• Elder man needs cheap working washing machine nothing fancy just normal wash and spin; leave message will call back. 778-9769.
HAY & FIREWOOD
• Small square bermuda grass hay in 21 bale bundles, sprayed and fertilized, East Norman. 850-1005.
LIVESTOCK & PETS
• Live mealworms for chickens; sugar gliders; beardies; birds; etc, Lg $5 for 125; $10 for 250, $25 for starter colony. 695-3983.
• Myotonic goats for sale billy’s $200 and does $250 make great small farm additions easy to care for and are small in size. 830-1028.
• Angus Bull excellent on heifers $4000. 226-9186.
• We have chicks and ducks for sale! May have laying hens also Please text. 240-7320.
• For Sale Young Black Bulls 14-15 months old and Red Limo Bulls 14-15 months old that are full blood with papers. 520-1604.
• Scottish Highland Heifer $3,000 (2/15/25 DOB) & Steer $1,500 (3/10/25 DOB) w/great personalities; both halter broken, love cattle cube treats & being brushed. 550-7648 or 274-6838.
• For Sale 3 young Black Bulls, 2 Red Limo Bulls 14-15 months old and 1 little Hereford Bull. 520-1604.
MISCELLANEOUS
• Burn Barrel’s $10 each with or without the top cut out of them Barrels with vent holes drilled $15 each Blanchard area. 306-6974.
• Structural Pipe; 2 3/8, 2 7/8, 4 1/2; Located in Goldsby; Any Quantity. 627-3920.
• Pecan smoker, bbq wood, small splits, rounds, large splits, also firewood $5 bundles and $20 loose stacks. 615-1114.
• Guardian Rollator Walker (purple); Folds up and has a seat (weight capacity – 300 lbs); has hand brakes and a cane holder, $100, Pick up or meet close to Newcastle. 604-7526.
• Rest Haven Memorial Gardens in Shawnee; 2 cemetery lots, Section A, Lot 128, Spaces 11-12, $1,800 for both, plus any transfer fees. 604-7526.
• USDA Beef, Buy by the Cut or 1/4, 1/2 side, Whole Freezer Beef, Direct from our Ranch in west Norman. Jsjcattle.net or 850-6652.
• 2 Riding Lawn Mowers and 1 push mower, None run motors are good in two $150 for all, 3 for all. 406-1021.
• Buying Mineral Rights, Mineral Packages, Working Interest and Production, also Leasing in specific areas of Interest; Counties include, Grady, Caddo, McClain and Canadian; If calling please leave a message if no answer. 702-3037.
• Trailer single axel, 5’x10, $800, ’04 Ford Thunderbird convertible 7800 mileage, ’14 motorhome fr3 model 25ds, forest river, 20,000 miles $30,000, small piano with bench and music books, $200. 579-8535.
• Golf Super Swing Trainer slightly used, $175 cash only. 659-0349.
• Concrete work, No job too big or small, Call Rick. 205-6836.
• Winchester #190 22; #12 12 Ga; Revelation #350 16 Ga; Pedersoli Rolling Block 54 cal carbine; Text first. 833-6769.
• Do you have excess apples, peaches, pears, prickly pear cactus fruit, sand plums, other fruit? Also want rose rocks; For Sale, McCulloch MAC15 for parts; 802-4227.
• USDA Ground Beef direct from our Ranch in west Norman; jsjcattle,net. 850-6652.
• Proto open end wrenches 14/15 mm $10 each,like new,I have 8, workmate,work stations $20 each, have 2. 684-0348.
• Ammunition: Various rifle calibers and 12 gauge 3-31/2 tungsten/heavy metal/steel BBB/ BB/2 shot, turkey loads; IMR 4320 rifle powder; 274-8420. dbradshaw3006@yahoo.com.
• for sale - radial arm saw (like new), table saw, band saw, drill press. 387-4433.
• W: Ham Radio Gear: Radios - Amps - Antennas etc, please text. 641-7582.
MOBILE HOMES, RVS & BOATS
• ‘16 Jayco Eagle 5th wheel, 3 slides, center kitchen’ queen bed, fireplace, solid surface counters, remote control slides and awnings, queen pull out sofa, everything works as should, located in Blanchard, OK $22,500. 641-2770.
REAL ESTATE
• Thinking of selling your home/ acreage? Contact Metro Brokers acreage specialist: To get started, OkRealtySolutions,com/ seller-services; Call/text Teri. 417-1849.
• Nexthome Simply Real Estate: Looking to Buy or Sell? Call Kim or Bernard Rabbitt 201-4890 or 464-4167.
• United Country Heard Auction & Real Estate, We are here to assist you with all your real estate & auction needs. Aaron Owens 229-2973 or Casey Owens 812-6162.
• 55- or 75-acres in Blanchard on 240th west of Portland recreational or home site Washington Schools creeks, woods, pond, pasture, private setting, $13,500 per acre. 823-1228.
WANTED
• Vintage Barbie dolls, includes family and friends, clothes, accessories, doll cases and playsets; Leave message if no answer and if possible, send pictures. 250-3394.
• Wanted: Ham Radio Gear: Radios/Amps/Antennas, Ect; text only. 641-7582.
• Looking to buy unwanted collections, cash for comics, toys new and old, collectables, sports cards, nonsports cards. 306-1462.
• Want to buy a white armoire, also called a wardrobe with hanging space at the top and drawers at the bottom. behslh79@pldi. net.
• Sand plums, pears, apples, peaches, prickly pear cactus fruit, persimmons, other unwanted fruit, for jelly; Frost Free upright freezer; Old jelly jars. 802-4227.
• Need someone to do yard work Newcastle area mowing, edging, trimming, picking up trash. 990-0027.
• Scrap metal farm equipment cars trucks washer dryer hw heater lawnmower bikes air conditioner etc, call or text please leave voicemail if no answer. 863-7492.
• Frost free upright freezer, 2001 Ford Explorer right front fender, prefer white, and grill; For sale McCulloch MAC15 chainsaw for parts. 802-4227.
BUSINESS
• Handyman for Hire: off-duty fireman, remodel, painting, flooring (tile, laminates, etc), sheetrock, roofing, siding, fences, decks, carports, room additions, windows & doors, custom made bookcases, shelving, cabinets, etc General home repair; All types of construction, 37yrs exp; 2455502 or 381-2007.
• American Blinds & Shutters: Off-duty fireman, window treatments for home or business. Free estimates. 245-5502 or 381-2007.
• You dream it, and I can build it: Custom cedar swing sets, forts, playhouses, she sheds, backyard cottages with kitchen and bath, poolhouses, all types of furniture, bookcases, etc. Off duty fireman, 381-2007 or 245-5502.
• Construction & Fabrication: In shop or on site; welding, fabrication, Equipment building and repair; oilfield through New and existing construction, custom work; I’m also looking for used oilfield equipment, like pumps, generators, heat exchangers, air boosters, structural steel, derricks, sub structures, etc. 308-5742.
• Oilfield & Construction Equipment: Fabrication & machine shop equipment and machines, Diesel engines, Pump Drives, Transmissions, Pto’s, etc. 308-5742.
• C&B Paint Co: 15yrs experience, insured, interior/ exterior painting, popcorn ceiling removal, custom textures & drywall repairs. Cnbpainting. com or call Cody for a reasonable yet fair price. 431-9601.
• Annie & Lloyd Tree & Landscape LLC: Certified arborist Tree trimming, planting, removal, landscaping. 314-3607.
• Jim’s Painting & Remodeling:interior & exterior wallpaper, popcorn ceiling removal, sheetrock repairs, texture, power washing, deck and fence staining, free estimates, quality work, 20yrs exp erience & insured. 366-0722.
• JL Painting: Commercial & residential sheetrock, wood repairs, custom texturing, interior/exterior, insured, free estimates. 314-0755.
• Sunshine Realty LLC: Rhonda Simmons Broker/Owner, Residential, Commercial, Foreclosures, Short Sales, Property Management, Service buyers/sellers throughout Oklahoma, Active OK Licenses, call/text Rhonda (405) 808-0705, #142160 & #175498 or Cody Simmons, 405-203-2449, #183016, www. sunshinerealty.realtor.
• Masonry Work & Repair: brick, block, stone & repair. All size jobs: fireplaces, mailboxes, planters, tuck pointing, pavers, brick replacement due to erosion. 40yrs experience, competitive prices. Danny, 779-5362
• Alfredo Medina III Construction: All types of quality concrete work at an affordable price, no job too large or small; satisfaction guaranteed, free estimates, 405-664-9820.
• Bowman’s Welding Service: Fences, corrals, entryways, alleyways, ornamental fence, any type of welding, shop or portable. 360-8091 or 990-1084.
• Weld Up Steel Buildings: 30x30x12= 25,836.00, 40x50= 44,920.00, 40x100= 81428.00, Pricing includes concrete one walk dr, and garage dr, 872-0338.
• Bargain Barns: 18x21 stell carport = 1395.00, 12x31 rv cover = 2505.00, 24x31 steel garage = 7710.00, Delivery and installation included, call 872-0338.
• Portable buildings: 8x10 mini barn = 2410.00, 10x16 lofted barn = 4425.00, 12x28 garage = 8710.00, 872-0338.
• Argo Siding & Windows: Windows, doors, siding, patio rooms, carports, remodeling, room additions, tile, painting, roofing, we also do skirting and repair siding on mobile homes. 255-5553, leave message.
All phone numbers are area code 405 unless otherwise noted
• Clint’s Lawn Care: mowing, weed trimming and edging; 1 to 5 acres. Service area includes Newcastle, Blanchard and Bridge Creek; I’ll treat your lawn just like it’s mine; Veteran owned. Call or text for free quote 229-1046.
• Hetrick Family Dentistry: we’re accepting new patients, we provide service to Chickasaw Tribal members and accept private insurance, call today for an appointment and let our team join you on your journey to a Happy Health Smile. 632-2273.
• Christian Land Services: Offduty firefighter offering Tractor work, Brush hogging, grapple work, tilling, dirt/gravel grading, backhoe work. Gage Christian. 420-5646.
• Tractor Work: Brush hogging, gravel drives, dirt work, garden tilling, holes drilled, tree trimming & removal. 808-8202.
• Hometown Paving: An asphalt company located in Chickasha OK for all of your asphalt paving & maintenance; 892-9075 or www.hometownpaving.com.
• Woodcraft: In shop furniture repair and or refinishing, custom wood projects on request such as chests, book shelves etc, call Russ. 887-5870.
• TeeG Custom Lawncare: Reliable, Affordable, Quality Work; Lawn Care, Landscaping, Mowing & Edging, Mulching, Shrub & Hedge Trimming and Seasonal Clean-Ups; Free Estimates! Let TeeG Custom Lawncare keep your yard looking its best. Call or Text. 604-1123.
• BMW Shutters, Blinds and Shades: Window Treatments for Residential or Commercial over 30 years experience; Call for Free Estimates. 760-8407.
• Swopes Tractor Worx: brush hog spread gravel and dirt work call Wayne; call for free estimates. 255-3440.
• Tractor Repair: I repair tractors, 50 Years experience, Lexington. 365-7572.
• Want Salvage Tractors: 19722026, any kind or model 2x4 WD; John Deere SG Balers, any number, any condition; $150 for 2026. 641-7728.
• Land services: acreage and lawn mowing, brush hog, driveways, gravel and dirt work, call for free estimate. 365-6875.
• Estate Cleanup: Clean Up & Haul Off Trash, Storm & Other Debris from properties & building interiors; tree removal; Call JERRY RICHARDSON for a neatly completed professional job; Insured; /References. 850-0577.
• L&S Land Services: Mustang, OK; Mowing, Brushogging, Trenching and Backhoe work. Specialize in overgrown areas and demolition work. If you are a do-it-yourself person we do a lot of trenching for homeowners. Instead of wasting time and going to rent a piece of equipment. Give us a call or text. 274-5790.
• Rainbow: authorized vacuum repair and service. 409-4074.
TASTY TREATS
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Ingredients
8 medium bone-in, skin-on chicken thighs (2¼ pounds)
Salt and black pepper
Good olive oil
2 halved and thinly sliced yellow onions
Directions
OEC Board Trustee
Recognized for Leadership and Commitment
Oklahoma Electric Cooperative (OEC) Board Trustee Danny Drake Jr., District 2, recently earned his NRECA Board Leadership Certificate, a recognition that highlights his dedication to ongoing education in the electric industry. The Board Leadership Certificate shows members and communities that a board trustee is committed to staying at the forefront of the energy industry—and serving as a leader in the vitality of the co-op’s communities. 0412300301
His commitment to professional development reflects his dedication to serving OEC members with knowledge, integrity and leadership.
Congratulations, Danny!
2 tablespoons dry white wine
8 ounces crème fraîche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
1. Place chicken thighs on a cutting board and pat dry with paper towels. Sprinkle with 1½ tsp salt and ¾ tsp pepper. Turn over and sprinkle with 1 tsp of salt.
2. Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat. Place chicken in the pan in one layer, skin side down. Cook over for 15 minutes, until the skin is golden brown. Turn the chicken pieces, add onions to the pan and cook over medium heat for 15 minutes, stirring the onions occasionally, until thighs are cooked to 160 degrees and onions are browned. Transfer chicken to a plate and allow to rest uncovered. If onions aren’t browned, cook them for another minute.
3. Add wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 tsp salt to the skillet and stir for 1 minute. Return the chicken, skin side up, and juices to the skillet, sprinkle with parsley, and serve hot.
via barefootcontessa.com
42% Renewables
Data collected from Western Farmers Electric Cooperative reflects generation during March 2026.
To view real-time generation output and environmental benefits of OEC's Solar Garden, visit link.okcoop.org/solar.
Visit link.okcoop.org/solar-garden-tours to tour OEC's Solar Garden, located at Interstate 35 and Highway 77 in Norman.
