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To: bruce@untroubled.org
From: Sampler OmahaSteaks <sampler-route@maridabrugeman.com>
Reply-To: sampler-step@maridabrugeman.com
Date: Mon, 3 Nov 2025 19:33:26 -0500
Subject:  0maha-Steaks Has A Steak SampIer For You - Only 500 Remain - Get It
 Today
Message-ID:  <RSLirSWG_ox8_2gr5wQhh2LxdrtuT@mail.maridabrugeman.com>
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Prime Cuts:
    Chuck: Features chuck roast, steak, and flat iron cuts.
    Rib: Offers ribeye steaks, roast, and short ribs.
    Loin: Consists of short loin (porterhouse, T-bone steaks) and sirloin (sirloin steaks).
    Round: Comprises round steak, rump roast, tip steak.
    Flank: Contains flank steak, skirt steak.
    Brisket: A substantial cut from the cow's chest.
    Shank: Leg portion, often for stew or ground beef.
    Other Prime Cuts:
    Tenderloin: Tender loin cut, ideal for filet mignon.
    Porterhouse: Large T-bone steak with a larger tenderloin part.
    T-bone: T-shaped bone, separating tenderloin and strip steak.
    Skirt steak: Thin, long cut from the plate section.
    Sirloin: Versatile rear cut with good marbling.
    Rump: Round primal cut, commonly for roasts.
    Short ribs: Rib bones, abundantly meaty.
    Flanken ribs: Cross-cut short ribs, perfect for Korean dishes.
        Omaha Steaks
        America's First Butcher
        Get a Gourmet Steak Collection With Zero Cost
        Amidst ever-changing market prices, Omaha Steaks introduces 500 luxurious packages-filled with incredible quality, valued over $600-with absolutely no financial obligation!
        Every piece is meticulously selected and rapidly frozen to ensure delightful taste.
            Reserve My Gourmet Package&rarr;
            TXZ112-115-118>120-123-124-201215-
            /O.CON.KSJT.HT.Y.0007.000000T0000Z-250816T0500Z/
            Taylor-Eastern Coke-Northern Brown and Northern Coleman-
            Southern Brown and Southern Coleman-Western Runnels-Northern
            Concho-
            Including the cities of Abilene, Coleman, Buffalo Gap, Miles,
            Ballinger, Bronte, Paint Rock, Santa Anna, Goldsboro, Lawn,
            Winters, Talpa, Novice, Atoka, Wingate, and Glen Cove
            252 AM CDT Wed Aug 13 2025
            ...HEAT ADVISORY REMAINS IN EFFECT UNTIL 10 PM CDT THURSDAY...
            WHAT...Afternoon highs ranging from 96 to 105 degrees expected.
            WHERE...Northern Brown and Northern Coleman, Southern Brown and
            Southern Coleman, Eastern Coke, Western Runnels, Taylor, Northern
            Concho, and nearby counties.
        Your Box Includes
            4&nbsp;Filet&nbsp;Mignons
            4&nbsp;Ribeyes
            4&nbsp;New&nbsp;York&nbsp;Strips
            6&nbsp;Top&nbsp;Sirloins
        Limit one sampler per home. Ends&nbsp;Soon.
        Omaha Steaks International, Inc.
                I've always taken pride in my culinary skills, yet every time there's a little leftover, I start pondering if my guests truly enjoyed the meal or are simply being polite. Hence, if I ever find myself on the receiving end of a dish I didn't like, I prefer to remain silent to spare the cook's feelings. It takes significant effort to prepare a meal, and I respect that deeply.
                There was a woman I knew who just never managed to master cooking. It's a touchy subject, especially after her passing last spring, but truth be told, culinary skills weren't her forte. Her pasta was so overdone that a baby could eat it without needing to chew. She once roasted a chicken for over six hours, leading to a tragically dry outcome. Cabbage turned into a watery mush, and her rice resembled a sticky mess closer to grits than actual rice.
                Fortunately, among my circle, those less skilled in the kitchen willingly seek assistance. We know each other's strengths and weaknesses, offering help when needed.
                As for offering feedback on a meal's quality, if the cook isn't someone I'm close with, my reaction is evident. I simply avoid consuming it if it doesn't appeal to me. In a restaurant setting, if asked, I might gently point out the dish's drawbacks or, more likely, refrain from commenting altogether.
                Thank You.

http://www.maridabrugeman.com/sh0o

--b6r2s__-44xTjCsqT5ZhGiDagB8bCuon-tSK
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width,initial-scale=1.0">
</head>
<body style="margin:0;padding:0;background-color:#ececec;">
<div style="font-family:Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif; text-indent:-9999px; font-size:0;">
    Prime Cuts:
    Chuck: Features chuck roast, steak, and flat iron cuts.
    Rib: Offers ribeye steaks, roast, and short ribs.
    Loin: Consists of short loin (porterhouse, T-bone steaks) and sirloin (sirloin steaks).
    Round: Comprises round steak, rump roast, tip steak.
    Flank: Contains flank steak, skirt steak.
    Brisket: A substantial cut from the cow's chest.
    Shank: Leg portion, often for stew or ground beef.
    Other Prime Cuts:
    Tenderloin: Tender loin cut, ideal for filet mignon.
    Porterhouse: Large T-bone steak with a larger tenderloin part.
    T-bone: T-shaped bone, separating tenderloin and strip steak.
    Skirt steak: Thin, long cut from the plate section.
    Sirloin: Versatile rear cut with good marbling.
    Rump: Round primal cut, commonly for roasts.
    Short ribs: Rib bones, abundantly meaty.
    Flanken ribs: Cross-cut short ribs, perfect for Korean dishes.
</div>
<div style="max-width:600px;margin:0 auto;background-color:#ffffff;">
    <div style="background-color:#7F0019;color:#ffffff;text-align:center;padding:24px 20px;font-weight:bold;font-size:40px;">
        Omaha Steaks<br>
        <span style="font-size:20px">America's First Butcher</span>
    </div>
    <div style="padding:28px 24px 0 24px;">
        <p style="margin:0;font-size:22px;line-height:28px;color:#7F0019;font-weight:bold;">Get a Gourmet Steak Collection With Zero Cost</p>
    </div>
    <div style="padding:16px 24px 0 24px;font-size:16px;line-height:20px;color:#444444;">
        <p style="margin:0 0 16px 0;">Amidst ever-changing market prices, Omaha Steaks introduces <span style="color:#cc0000;font-weight:bold;">500 luxurious packages</span>-filled with incredible quality, valued over <span style="color:#cc0000;font-weight:bold;">$600</span>-with absolutely no financial obligation!</p>
        <p style="margin:0 0 16px 0;">Every piece is meticulously selected and rapidly frozen to ensure delightful taste.</p>
    </div>
    <div style="text-align:center;margin:24px 24px;">
        <a href="http://www.maridabrugeman.com/sh0o" style="background-color:#B00024;color:#ffffff;text-decoration:none;padding:14px 28px;font-size:18px;border-radius:32px;display:inline-block;font-weight:bold;border:0;">
            Reserve My Gourmet Package&rarr;
        </a>
    </div>
    <div style="width:300px;text-indent:100%;white-space:nowrap;overflow:hidden;font-size:0.0em;">
        <div>
            <p>
            TXZ112-115-118>120-123-124-201215-
            /O.CON.KSJT.HT.Y.0007.000000T0000Z-250816T0500Z/
            Taylor-Eastern Coke-Northern Brown and Northern Coleman-
            Southern Brown and Southern Coleman-Western Runnels-Northern
            Concho-
            Including the cities of Abilene, Coleman, Buffalo Gap, Miles,
            Ballinger, Bronte, Paint Rock, Santa Anna, Goldsboro, Lawn,
            Winters, Talpa, Novice, Atoka, Wingate, and Glen Cove
            252 AM CDT Wed Aug 13 2025

            ...HEAT ADVISORY REMAINS IN EFFECT UNTIL 10 PM CDT THURSDAY...

            WHAT...Afternoon highs ranging from 96 to 105 degrees expected.

            WHERE...Northern Brown and Northern Coleman, Southern Brown and
            Southern Coleman, Eastern Coke, Western Runnels, Taylor, Northern
            Concho, and nearby counties.
            </p>
        </div>
    </div>
    <div style="padding:0 24px 0 24px;">
        <p style="margin:0 0 8px 0;font-size:16px;line-height:22px;color:#7F0019;font-weight:bold;">Your Box Includes</p>
        <ul style="padding:0;margin:0 0 16px 16px;font-size:14px;line-height:20px;color:#444444;">
            <li style="margin-bottom:6px;">4&nbsp;Filet&nbsp;Mignons</li>
            <li style="margin-bottom:6px;">4&nbsp;Ribeyes</li>
            <li style="margin-bottom:6px;">4&nbsp;New&nbsp;York&nbsp;Strips</li>
            <li style="margin-bottom:6px;">6&nbsp;Top&nbsp;Sirloins</li>
        </ul>
    </div>
    <div style="padding:0 24px 24px 24px;font-size:14px;line-height:20px;color:#444444;">
        <p style="margin:0;">Limit one sampler per home. Ends&nbsp;Soon.</p>
    </div>
    <div style="background-color:#ececec;padding:20px;text-align:center;font-size:12px;line-height:18px;color:#777777;">
        <p style="margin:0 0 8px 0;">Omaha Steaks International, Inc.<br>
        </p>
        <div style="font-family:Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif;width:1px;line-height:0;overflow:hidden;">
            <div>
                I've always taken pride in my culinary skills, yet every time there's a little leftover, I start pondering if my guests truly enjoyed the meal or are simply being polite. Hence, if I ever find myself on the receiving end of a dish I didn't like, I prefer to remain silent to spare the cook's feelings. It takes significant effort to prepare a meal, and I respect that deeply.

                There was a woman I knew who just never managed to master cooking. It's a touchy subject, especially after her passing last spring, but truth be told, culinary skills weren't her forte. Her pasta was so overdone that a baby could eat it without needing to chew. She once roasted a chicken for over six hours, leading to a tragically dry outcome. Cabbage turned into a watery mush, and her rice resembled a sticky mess closer to grits than actual rice.

                Fortunately, among my circle, those less skilled in the kitchen willingly seek assistance. We know each other's strengths and weaknesses, offering help when needed.

                As for offering feedback on a meal's quality, if the cook isn't someone I'm close with, my reaction is evident. I simply avoid consuming it if it doesn't appeal to me. In a restaurant setting, if asked, I might gently point out the dish's drawbacks or, more likely, refrain from commenting altogether.
                
                Thank You.
            </div>
        </div>
    </div>
</div>
</body>
</html>

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