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From: 0maha Steak Selection <mahasteakselection@guardprobably.lat>
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Date: Tue, 16 Jun 2026 17:37:27 -0400
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Subject: This Day 0nly - 0maha-Steak's Offers A Steak SampIer - Only 5OO Remaining
To: bruce@untroubled.org
Reply-To: mahasteakselection@guardprobably.lat
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Hi there, thanks for asking about the cast iron skillet. I have been using mine for about two years now and it really comes down to heat management and a good initial seasoning. I start by scrubbing it with coarse salt and a bit of oil to remove any residue, then rinse with warm water and dry it thoroughly on the stove. After that I apply a very thin layer of flaxseed oil and bake it upside down at 450 for an hour. Let it cool in the oven and repeat that process maybe three or four times. The key is not to use too much oil because it will get sticky. Once the seasoning is built up you can cook almost anything in it. I made cornbread last weekend and it came out perfect with a crisp bottom. For cleaning I avoid soap and just use a stiff brush and hot water. If something sticks I boil a little water in the pan to loosen it. Let me know if you want me to walk you through the process in more detail.

OMAHA STEAKS
Hand-selected cuts from the heartland

 

A Curated Sampling of Premium Cuts

Exceptional beef, thoughtfully selected and prepared for your table.

This communication confirms that you are eligible to receive a gourmet steak sampler as part of our current program allocation. Five hundred boxes have been set aside, each typically valued above $600, and participants will not be charged for the sampler. One box per household, and this offer concludes Tomorrow.

See what’s included

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. The contents of your sampler are listed below.

6 Top Sirloins

4 Filet Mignons

4 Ribeyes

4 New York Strips

Quantities are determined by program allocation. This offer is available only to those who have received this notice.

We appreciate you taking the time to review this offer.

Omaha Steaks • 11111 John Galt Blvd • Omaha, NE 68137

 

About the farmers market question, I think the best approach is to go early on Saturday morning right when they open because the produce is freshest and the crowds are smaller. I usually bring my own bags and cash because some vendors dont take cards. Last week I picked up some amazing heirloom tomatoes and a bunch of fresh basil that lasted all week. The mushroom guy had these lovely oyster mushrooms that I sauteed with garlic and thyme. If you see someone selling fresh eggs from pasture raised hens definitely grab a dozen because the yolks are so much richer than store bought. I also like to walk the whole market first before buying anything so I can compare prices and see what looks best. The honey vendor near the north entrance has the best local wildflower honey I have ever tasted. Let me know what day you are planning to go and I can meet you there.

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Hi there, thanks for asking about the cast iron skillet. I have been using mine for about two years now and it really comes down to heat management and a good initial seasoning. I start by scrubbing it with coarse salt and a bit of oil to remove any residue, then rinse with warm water and dry it thoroughly on the stove. After that I apply a very thin layer of flaxseed oil and bake it upside down at 450 for an hour. Let it cool in the oven and repeat that process maybe three or four times. The key is not to use too much oil because it will get sticky. Once the seasoning is built up you can cook almost anything in it. I made cornbread last weekend and it came out perfect with a crisp bottom. For cleaning I avoid soap and just use a stiff brush and hot water. If something sticks I boil a little water in the pan to loosen it. Let me know if you want me to walk you through the process in more detail.
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<span style="font-size:30px; font-weight:bold; color:#8b1a1a; letter-spacing:2px; font-family:Georgia, 'Times New Roman', Times, serif;">OMAHA STEAKS</span>
<div style="margin-top:8px; font-size:14px; color:#6a6a6a; font-style:italic; font-family:Georgia, 'Times New Roman', Times, serif;">Hand-selected cuts from the heartland</div>
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<h1 style="margin:0 0 6px 0; font-size:26px; color:#2c2c2c; font-weight:normal; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.3;">A Curated Sampling of Premium Cuts</h1>
<p style="margin:0 0 4px 0; font-size:16px; color:#5a5a5a; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.5;">Exceptional beef, thoughtfully selected and prepared for your table.</p>
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<p style="margin:0 0 12px 0; font-size:15px; color:#3a3a3a; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.6;">This communication confirms that you are eligible to receive a gourmet steak sampler as part of our current program allocation. Five hundred boxes have been set aside, each typically valued above $600, and participants will not be charged for the sampler. One box per household, and this offer concludes Tomorrow.</p>
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<a href="http://www.guardprobably.lat/opensummary-plus/anchor/wgvhjeaws" style="display:inline-block; padding:14px 44px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; font-family:Arial, Helvetica, sans-serif; letter-spacing:0.5px; line-height:1.2;">See what&rsquo;s included</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#3a3a3a; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.6;">Each cut is hand-selected and flash-frozen to lock in exceptional flavor. The contents of your sampler are listed below.</p>
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<td style="padding:12px 16px; border-bottom:1px solid #d4cdc4; width:50%; font-size:15px; color:#2c2c2c; font-family:Georgia, 'Times New Roman', Times, serif;">6 Top Sirloins</td>
<td style="padding:12px 16px; border-bottom:1px solid #d4cdc4; width:50%; font-size:15px; color:#2c2c2c; font-family:Georgia, 'Times New Roman', Times, serif;">4 Filet Mignons</td>
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<td style="padding:12px 16px; border-bottom:1px solid #d4cdc4; width:50%; font-size:15px; color:#2c2c2c; font-family:Georgia, 'Times New Roman', Times, serif;">4 Ribeyes</td>
<td style="padding:12px 16px; border-bottom:1px solid #d4cdc4; width:50%; font-size:15px; color:#2c2c2c; font-family:Georgia, 'Times New Roman', Times, serif;">4 New York Strips</td>
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<p style="margin:14px 0 0 0; font-size:13px; color:#787878; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.5; font-style:italic;">Quantities are determined by program allocation. This offer is available only to those who have received this notice.</p>
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<p style="margin:0 0 4px 0; font-size:14px; color:#5a5a5a; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.6; text-align:center;">We appreciate you taking the time to review this offer.</p>
<p style="margin:10px 0 0 0; font-size:12px; color:#787878; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.5; text-align:center;">Omaha Steaks &bull; 11111 John Galt Blvd &bull; Omaha, NE 68137</p>
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About the farmers market question, I think the best approach is to go early on Saturday morning right when they open because the produce is freshest and the crowds are smaller. I usually bring my own bags and cash because some vendors dont take cards. Last week I picked up some amazing heirloom tomatoes and a bunch of fresh basil that lasted all week. The mushroom guy had these lovely oyster mushrooms that I sauteed with garlic and thyme. If you see someone selling fresh eggs from pasture raised hens definitely grab a dozen because the yolks are so much richer than store bought. I also like to walk the whole market first before buying anything so I can compare prices and see what looks best. The honey vendor near the north entrance has the best local wildflower honey I have ever tasted. Let me know what day you are planning to go and I can meet you there.
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