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From: 0maha Steaks SpeciaI <mahasteaksspeciai@safetydo.com>
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Subject: Reserve A Steak Sampler From Omaha Steak - Only 5OO Remaining - Today
To: bruce@untroubled.org
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Date: Sat, 16 May 2026 01:32:47 -0400
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I think the trail near Pine Ridge would be a good option for Saturday. The weather forecast shows mostly sunny with a high around 72. We should start early around 7 AM to avoid the midday heat. The loop is about 8 miles with moderate elevation gain so it should take us about 4 to 5 hours depending on pace. I can bring snacks and plenty of water. Let me know if you want to invite anyone else from the group. We will need to park at the main lot and the parking pass is available at the entrance. I will bring my map and compass just in case. There are a few stream crossings so waterproof boots would be a good idea. We can stop at the overlook for lunch with a nice view of the valley. I will check the trail conditions later this week and send you an update.

OMAHA
STEAKS
Seasoned craftsmanship, notable quality

A Selection of Hand-Selected Steaks

A gourmet sampler is being made available to participants through this seasonal program. Recipients will not be billed for the box — the arrangement is covered by the program.

View the sampler details

Omaha Steaks is offering a gourmet sampler to recipients as part of this program. Each box contains hand-selected cuts that are flash-frozen to preserve their flavor. Participants will not be billed for the sampler — the cost is covered by the program. One sampler per household. Up to 500 boxes are allocated, and the offer concludes Tomorrow. Each box is typically valued over $600.

Inside Your Box

4 Ribeyes

4 Filet Mignons

4 New York Strips

6 Top Sirloins

Quantities are determined by program allocation. One box per household.

We appreciate you taking the time to learn about this offering.

Omaha Steaks · 11730 I Street · Omaha, NE 68137

I tried that new pasta recipe you sent me last week and it turned out really well. The sauce was a bit thicker than I expected but the flavors came together nicely after I added a bit more basil. I used whole wheat pasta instead of regular and it held up fine. Next time I might add some roasted vegetables like zucchini and bell peppers to give it more texture. The recipe made enough for about four servings so I had leftovers for lunch the next day which was convenient. I think the key was letting the sauce simmer for at least 20 minutes to let the herbs really meld together. I also added a pinch of red pepper flakes for a subtle warmth. Let me know if you have any other suggestions for variations or if you have tried making it with a different protein added in. I am thinking about trying it with some grilled chicken next time to see how that changes the overall dish.

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I think the trail near Pine Ridge would be a good option for Saturday. The weather forecast shows mostly sunny with a high around 72. We should start early around 7 AM to avoid the midday heat. The loop is about 8 miles with moderate elevation gain so it should take us about 4 to 5 hours depending on pace. I can bring snacks and plenty of water. Let me know if you want to invite anyone else from the group. We will need to park at the main lot and the parking pass is available at the entrance. I will bring my map and compass just in case. There are a few stream crossings so waterproof boots would be a good idea. We can stop at the overlook for lunch with a nice view of the valley. I will check the trail conditions later this week and send you an update.
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<span style="font-size:28px; font-weight:bold; color:#7a1318; letter-spacing:1px;">OMAHA</span>
<span style="font-size:28px; font-weight:bold; color:#7a1318; letter-spacing:1px;"> STEAKS</span>
<div style="font-size:14px; color:#787878; margin-top:4px; font-style:italic;">Seasoned craftsmanship, notable quality</div>
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<h1 style="margin:0 0 8px 0; font-size:22px; color:#2d2d2d; font-weight:normal; letter-spacing:0.5px; line-height:1.3;">A Selection of Hand-Selected Steaks</h1>
<p style="margin:0; font-size:15px; color:#5a5a5a; line-height:1.5;">A gourmet sampler is being made available to participants through this seasonal program. Recipients will not be billed for the box — the arrangement is covered by the program.</p>
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<a href="http://www.safetydo.com/bridge/iyaamizbm" style="color:#ffffff; font-size:16px; font-weight:bold; text-decoration:none; display:inline-block; font-family:Georgia, 'Times New Roman', Times, serif; letter-spacing:0.3px;">View the sampler details</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#2d2d2d; line-height:1.6;">Omaha Steaks is offering a gourmet sampler to recipients as part of this program. Each box contains hand-selected cuts that are flash-frozen to preserve their flavor. Participants will not be billed for the sampler — the cost is covered by the program. One sampler per household. Up to 500 boxes are allocated, and the offer concludes Tomorrow. Each box is typically valued over $600.</p>
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<td style="width:50%; padding:8px 12px; background-color:#faf6f0; border:1px solid #d4cbc2; border-radius:6px 0 0 0; font-size:14px; color:#2d2d2d;">4 Ribeyes</td>
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<p style="margin:12px 0 0 0; font-size:13px; color:#787878; line-height:1.5;">Quantities are determined by program allocation. One box per household.</p>
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<p style="margin:0 0 6px 0; font-size:14px; color:#666666; line-height:1.5; font-style:italic;">We appreciate you taking the time to learn about this offering.</p>
<p style="margin:0; font-size:12px; color:#787878; line-height:1.4;">Omaha Steaks · 11730 I Street · Omaha, NE 68137</p>
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I tried that new pasta recipe you sent me last week and it turned out really well. The sauce was a bit thicker than I expected but the flavors came together nicely after I added a bit more basil. I used whole wheat pasta instead of regular and it held up fine. Next time I might add some roasted vegetables like zucchini and bell peppers to give it more texture. The recipe made enough for about four servings so I had leftovers for lunch the next day which was convenient. I think the key was letting the sauce simmer for at least 20 minutes to let the herbs really meld together. I also added a pinch of red pepper flakes for a subtle warmth. Let me know if you have any other suggestions for variations or if you have tried making it with a different protein added in. I am thinking about trying it with some grilled chicken next time to see how that changes the overall dish.
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