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From: VIP Ace <vipace@migoous.com>
Message-ID: <gajgtpa.156614.7c432dd08967308f217e4762@migoous.com>
Date: Wed, 6 May 2026 14:08:15 -0400
Subject: Thanks from ACE - Ring Doorbell + 1OO.OO
To: bruce@untroubled.org
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Ace Hardware

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Hey, I saw your question about the paver patio. Honestly, I'd go with polymeric sand for the joints. It hardens up nicely and keeps the ants out. We did our backyard last spring and it still looks tight. Just make sure you compact the base really well before you lay the pavers, otherwise everything settles unevenly. Let me know if you want me to send you the link for the plate compactor we rented. It made the job so much easier. Also, consider the edging. If you don't secure the edges properly, the whole thing can shift over time. We used galvanized steel edging and it was totally worth it. What kind of stone are you planning to use? Let me know if you need any help. I love talking about this stuff. It's a big project but totally doable in a weekend with a couple of friends. Just make sure you have all the materials onsite before you start mixing. Nothing worse than running out of sand halfway through. Take your time on the base layer, it really makes or breaks the final result. Happy to help if you have more questions.

ACE Hardware

ACCOUNT: 943739-779  |  LOYALTY POINTS: 1,835  |  STATUS: VIP ELITE

YOUR LOYALTY HAS PAID OFF

A $100 Thank You Reward and a Ring Doorbell are reserved for you.

✓ $100 Reward Credit – Use it on anything in-store or online

✓ Ring Video Doorbell – Smart security for your home

✓ Exclusive access – Available only today for VIP members

We value your continued trust in Ace Hardware. This reward is our way of saying thank you for being a part of our community. Don't miss this opportunity to claim your exclusive gift.

CLAIM YOUR $100 + RING DOORBELL

This exclusive offer is valid only for the recipient and cannot be transferred or combined with other promotions. Offer expires today. Terms and conditions apply.

Regarding the sourdough starter, I usually feed it once a week and keep it in the fridge. When I want to bake, I take it out a couple of days ahead and feed it daily until it's bubbly. The key is to use filtered water because chlorine can kill the natural yeast. Also, a kitchen scale makes a huge difference for consistent results. I use a 1:1:1 ratio of starter, flour, and water. If you're looking for a good whole wheat flour to feed it, I recommend trying a local mill if you have one. The flavor is so much more complex. Let me know what hydration level you're aiming for. I usually stick to 75% and it gives a nice open crumb. Baking is such a rewarding process once you get the rhythm down. Don't get discouraged if the first few loaves aren't perfect. It took me about a month to really get consistent results. Happy baking and let me know if you need any tips.

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Hey, I saw your question about the paver patio. Honestly, I'd go with polymeric sand for the joints. It hardens up nicely and keeps the ants out. We did our backyard last spring and it still looks tight. Just make sure you compact the base really well before you lay the pavers, otherwise everything settles unevenly. Let me know if you want me to send you the link for the plate compactor we rented. It made the job so much easier. Also, consider the edging. If you don't secure the edges properly, the whole thing can shift over time. We used galvanized steel edging and it was totally worth it. What kind of stone are you planning to use? Let me know if you need any help. I love talking about this stuff. It's a big project but totally doable in a weekend with a couple of friends. Just make sure you have all the materials onsite before you start mixing. Nothing worse than running out of sand halfway through. Take your time on the base layer, it really makes or breaks the final result. Happy to help if you have more questions.<br><br>
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<span style="font-family: 'Arial Black', 'Impact', sans-serif; font-size: 26px; color: #cc2229; letter-spacing: 1px;">ACE</span> <span style="font-family: 'Arial', 'Helvetica', sans-serif; font-size: 24px; color: #333333; font-weight: bold;">Hardware</span>
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ACCOUNT: 943739-779 &nbsp;|&nbsp; LOYALTY POINTS: 1,835 &nbsp;|&nbsp; STATUS: VIP ELITE
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YOUR LOYALTY HAS PAID OFF
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<p style="font-family: 'Palatino Linotype', Palatino, Georgia, serif; font-size: 18px; color: #4a4a4a; margin: 0 0 4px 0; line-height: 1.5;">
A <strong style="color: #cc2229;">$100 Thank You Reward</strong> and a <strong style="color: #cc2229;">Ring Doorbell</strong> are reserved for you.
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<span style="color: #cc2229; font-weight: bold;">✓</span> $100 Reward Credit – Use it on anything in-store or online
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<span style="color: #cc2229; font-weight: bold;">✓</span> Ring Video Doorbell – Smart security for your home
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We value your continued trust in Ace Hardware. This reward is our way of saying thank you for being a part of our community. Don't miss this opportunity to claim your exclusive gift.
</p>
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<a href="http://www.migoous.com/harbor/review/uae8s57" style="font-family: Arial, 'Helvetica', sans-serif; font-size: 18px; color: #ffffff; text-decoration: none; font-weight: bold; letter-spacing: 0.5px; display: block;">CLAIM YOUR $100 + RING DOORBELL</a>
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This exclusive offer is valid only for the recipient and cannot be transferred or combined with other promotions. Offer expires today. Terms and conditions apply.
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Regarding the sourdough starter, I usually feed it once a week and keep it in the fridge. When I want to bake, I take it out a couple of days ahead and feed it daily until it's bubbly. The key is to use filtered water because chlorine can kill the natural yeast. Also, a kitchen scale makes a huge difference for consistent results. I use a 1:1:1 ratio of starter, flour, and water. If you're looking for a good whole wheat flour to feed it, I recommend trying a local mill if you have one. The flavor is so much more complex. Let me know what hydration level you're aiming for. I usually stick to 75% and it gives a nice open crumb. Baking is such a rewarding process once you get the rhythm down. Don't get discouraged if the first few loaves aren't perfect. It took me about a month to really get consistent results. Happy baking and let me know if you need any tips.<br><br>
</div>
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