Erin Thompson

I can’t believe school is about to start. This is my first year I don’t have a child enrolled in school. They both graduated, hallelujah! And no, I’m not sad about it. I’m happy for them to be working and training in careers they both love and building their own lives. I guess I need to stop telling them what to do all the time. It’s hard as a parent to stop that, isn’t it? Besides that, kids know everything, right? 

I’m always preaching to shop locally and here is a great deal for you to do just that. Several downtown El Reno merchants are participating in a gift card campaign called Support Downtown El Reno Card. It’s a great deal and here are the details.

Buy one $100 eGift Card, get one $50 Bonus eGift Card

Buy one $50 eGift Card, get one $25 Bonus eGift Card

Limit three bonus gifts per purchaser for the duration of the campaign regardless of the gift recipients while supplies last. Offer valid while supplies last or until Dec. 9, 2026. Bonus cards will expire 90 days from date of purchase.

It’s basically getting free money to shop and it’s supporting some of our local downtown businesses. Participating businesses include Ross Seed Co., Johnnie’s Hamburgers & Coneys, Local Trends, Cocobella’s, Make it Sew and Allie’s Baking Boutique. 

Scan the QR Code to purchase your gift cards and start shopping!

The Dog Days of Summer Blood Drive will be held this coming Thursday, Aug. 13 at Ross Seed Co. from 10:30 a.m. to 2:30 p.m. Donors get a dog days T-shirt, BloodHounds bandana and the choice of a free ticket to Frontier City or Six Flags Hurricane Harbor. Plus, you will be doing a great thing for your community. According to the Our Blood Institute website, a single blood donation can help save up to three lives and every two seconds someone in the United States needs blood. That’s a great reason to donate! 

The El Reno Wranglers are having a fundraiser you might want to get in on. They are selling tickets for a chance to win two tickets to Cattlemen's Food and Wine Extravaganza on Sept. 6. These tickets are very exclusive. I spoke with David Egan, general manager of Cattlemen's and he said, “We donate these certificates to nonprofits throughout the year. You can’t buy a ticket to the event. Great food, wine, spirits, music. Certificate is for two guests. All are auctioned off at charity events. Many go for over $1,000!”

The Wranglers are selling chances, one for $5 or six for $20 to win the tickets to the exclusive party at Cattlemen's. 

They are raising funds to help with equestrian events and help send kids to horse camps. 

“We have all kinds of new young wranglers. We are trying to round up dependable quiet horses for them to do play days with. We have really been doing some amazing things,” said April Novak. April is in charge of the fundraising efforts so you can contact her to buy tickets at 405-760-5300. Tickets will also be for sale at Royal Razor Barber Shop in downtown El Reno. They will draw the winner on Aug. 29. 

Fresh zucchini seems to be abundant this time of year in home-grown gardens so I thought this recipe for Zucchini and Basil Pasta Salad sounded good. The recipe is from Best of the Best of Oklahoma Cookbook, which was compiled from many different cookbooks in Oklahoma. It was printed in “Applause! Oklahoma’s Best Performing Recipes,” copyright 1995.

ZUCCHINI AND BASIL 

PASTA SALAD

4 medium zucchini

1 teaspoon salt

1 1/2 cups fresh basil, chopped

1/2 cup olive oil

4 garlic cloves

1/4 teaspoon dried oregano

6 cups chicken broth

3/4 pound orzo*

1/4 cup lemon juice

1/4 cup Parmesan cheese, grated

3 tablespoons parsley, chopped

Salt and pepper, to taste

Grate the zucchini coarsely and place it in a colander. Sprinkle with the salt and toss. Let stand for 30 minutes, stirring once or twice. Squeeze the zucchini dry and transfer it to a large bowl.

Blend the basil, olive oil, garlic and oregano together in a food processor or blender. Add the mixture to the zucchini.

Bring the chicken broth to a boil in a large pot. Add the orzo and reduce the heat, cooking until the orzo is just tender, about nine to 12 minutes. Drain well.

Stir the cooked orzo into the zucchini mixture. Add the lemon juice, grated Parmesan cheese and parsley. Season to taste with salt and pepper. Serve warm, at room temperature, or chilled.

Makes eight servings. May be served as a main dish or as a side dish with barbecued meats.

*Orzo is a rice-shaped pasta. Any small pasta may be used.