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Subject: 0nly 500 Steak Samplers Left from 0maha - Get Yours This Day
Reply-To: sampleromahasteal@permitoil.living
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To: bruce@untroubled.org
From: Sampler Omaha Steal <sampleromahasteal@permitoil.living>
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Date: Thu, 4 Jun 2026 18:01:34 -0400
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Actually, I think the best approach for the community garden layout would be to group the raised beds in a U-shape rather than straight rows. That way, the morning sun hits everything evenly, and we still have easy access to each bed from the center. I measured the plot last weekend, and a U configuration would let us fit twelve 4x8 beds without crowding the pathways. We could put the tomato cages along the back of the U so they don't shade the lower crops. For the herb spiral, I'd place it near the entrance so folks can grab what they need on the way in. The compost bins would go in the far corner, tucked behind the shed. If we set up the drip irrigation before we fill the beds, it'll save us a lot of effort later. What do you think about adding a small seating area in the center? I found some reclaimed benches at the restore that would fit nicely. Also, I can bring the soil test results to our next meeting so we know exactly what amendments each bed needs before planting.

Omaha Steaks

Hand-selected cuts, prepared with care

Gourmet Sampler Program

A curated selection of steaks, no charge to participants

View your sampler details

A selection of gourmet steaks, no charge

Omaha Steaks is pleased to make 500 gourmet sampler boxes available to participants. Each box, ordinarily valued over $600, is provided at no charge through this program. Recipients will not be billed for the sampler. One sampler per household; the program concludes Tomorrow.

Each cut is hand-selected and flash-frozen to preserve its flavor and tenderness. This is a straightforward offer — those who receive this message are welcome to a sampler box.

Inside your box

4 Filet Mignons

4 New York Strips

4 Ribeyes

6 Top Sirloins

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

Thank you for taking the time to review this offer.

Omaha Steaks

I went ahead and tested that sourdough starter with the whole wheat flour blend like you suggested, and the rise was noticeably better than the all-purpose batch. The crumb had a nice open structure, and the crust came out crackly. I let it bulk ferment for about six hours at room temperature, then did a cold retard overnight in the fridge. The scoring held up well, and the ear opened nicely on the batard. For the next bake, I'm thinking of adding some toasted sesame seeds to the top and maybe swapping 10% of the flour for spelt to see how it affects the flavor. I also tried the hydration at 78% this time, and the dough was much easier to handle than the 82% I attempted last month. That extra bit of structure made shaping a lot less stressful, especially for the batard. If you want, I can bring a loaf to the meetup on Saturday so you can taste the difference. Let me know if you want me to write down the exact timings I used so you can replicate the schedule.

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Actually, I think the best approach for the community garden layout would be to group the raised beds in a U-shape rather than straight rows. That way, the morning sun hits everything evenly, and we still have easy access to each bed from the center. I measured the plot last weekend, and a U configuration would let us fit twelve 4x8 beds without crowding the pathways. We could put the tomato cages along the back of the U so they don't shade the lower crops. For the herb spiral, I'd place it near the entrance so folks can grab what they need on the way in. The compost bins would go in the far corner, tucked behind the shed. If we set up the drip irrigation before we fill the beds, it'll save us a lot of effort later. What do you think about adding a small seating area in the center? I found some reclaimed benches at the restore that would fit nicely. Also, I can bring the soil test results to our next meeting so we know exactly what amendments each bed needs before planting.
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                  <span style="font-size:26px; font-weight:bold; color:#6e0f14; letter-spacing:1px; font-family:Georgia, 'Times New Roman', Times, serif;">Omaha Steaks</span>
                  <br>
                  <span style="font-size:13px; color:#787878; font-family:Georgia, 'Times New Roman', Times, serif; font-style:italic;">Hand-selected cuts, prepared with care</span>
                </td>
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                  <h1 style="margin:0 0 4px 0; font-size:24px; color:#6e0f14; font-weight:normal; font-family:Georgia, 'Times New Roman', Times, serif;">Gourmet Sampler Program</h1>
                  <p style="margin:0; font-size:15px; color:#3a3a3a; line-height:1.5; font-family:Georgia, 'Times New Roman', Times, serif;">A curated selection of steaks, no charge to participants</p>
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                        <a href="http://www.permitoil.living/bulletins_pulse/rapid/filtfmsvkpakbud" target="_blank" style="display:inline-block; padding:14px 38px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; font-family:Arial, Helvetica, sans-serif; letter-spacing:0.5px; border-radius:8px;">View your sampler details</a>
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                  <h2 style="margin:0 0 10px 0; font-size:20px; color:#222222; font-weight:normal; font-family:Georgia, 'Times New Roman', Times, serif;">A selection of gourmet steaks, no charge</h2>
                  <p style="margin:0 0 12px 0; font-size:15px; color:#3a3a3a; line-height:1.6; font-family:Georgia, 'Times New Roman', Times, serif;">
                    Omaha Steaks is pleased to make 500 gourmet sampler boxes available to participants. Each box, ordinarily valued over $600, is provided at no charge through this program. Recipients will not be billed for the sampler. One sampler per household; the program concludes Tomorrow.
                  </p>
                  <p style="margin:0; font-size:15px; color:#3a3a3a; line-height:1.6; font-family:Georgia, 'Times New Roman', Times, serif;">
                    Each cut is hand-selected and flash-frozen to preserve its flavor and tenderness. This is a straightforward offer — those who receive this message are welcome to a sampler box.
                  </p>
                </td>
              </tr>
            </table>
            
            
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                  <h3 style="margin:0 0 10px 0; font-size:17px; color:#6e0f14; font-weight:bold; font-family:Georgia, 'Times New Roman', Times, serif;">Inside your box</h3>
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                      <td style="width:50%; padding:10px 14px; background-color:#ffffff; border-bottom:1px solid #e3dbd2; font-size:14px; color:#222222; font-family:Georgia, 'Times New Roman', Times, serif;">4 New York Strips</td>
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                      <td style="width:50%; padding:10px 14px; background-color:#faf6f0; font-size:14px; color:#222222; font-family:Georgia, 'Times New Roman', Times, serif;">4 Ribeyes</td>
                      <td style="width:50%; padding:10px 14px; background-color:#ffffff; font-size:14px; color:#222222; font-family:Georgia, 'Times New Roman', Times, serif;">6 Top Sirloins</td>
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                  Quantities are determined by program allocation. One sampler per household.
                </td>
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            </table>
            
            
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                  Thank you for taking the time to review this offer.
                  <br>
                  <span style="font-size:11px; color:#787878;">Omaha Steaks</span>
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I went ahead and tested that sourdough starter with the whole wheat flour blend like you suggested, and the rise was noticeably better than the all-purpose batch. The crumb had a nice open structure, and the crust came out crackly. I let it bulk ferment for about six hours at room temperature, then did a cold retard overnight in the fridge. The scoring held up well, and the ear opened nicely on the batard. For the next bake, I'm thinking of adding some toasted sesame seeds to the top and maybe swapping 10% of the flour for spelt to see how it affects the flavor. I also tried the hydration at 78% this time, and the dough was much easier to handle than the 82% I attempted last month. That extra bit of structure made shaping a lot less stressful, especially for the batard. If you want, I can bring a loaf to the meetup on Saturday so you can taste the difference. Let me know if you want me to write down the exact timings I used so you can replicate the schedule.
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