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Date: Wed, 3 Jun 2026 21:47:46 -0400
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From: Sam VP Club <samvpclub@relativereserve.lat>
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Oh, I finally got around to repotting that monstera you gave me last spring. It was seriously root-bound — the roots were circling the bottom of the pot like crazy. I went with a terracotta pot one size up and used that chunky aroid mix you mentioned. Honestly, I was nervous I'd shock it, but within a week it perked right up and is already putting out a new leaf with those beautiful fenestrations. The spot by the east window seems to be working well since it gets that soft morning light without the harsh afternoon burn. I also started bottom-watering it every ten days or so, and that made a huge difference — no more fungus gnats hovering around. Anyway, thanks again for the tip about the bamboo stakes. I finally gave it some support and it looks so much more structured now. Let me know if you ever want a cutting from this one once it gets a little bigger. I know you were eyeing it last time you were over.

Also, I tried that sourdough starter method you emailed me last month. It took about twelve days to really get active, but now it's doubling reliably every eight hours. I've been baking a loaf every weekend and the crust is finally getting that deep golden color with the blisters. I think the key was using filtered water instead of tap.

Sam’s Club

Exclusive Invitation

You Have Been Selected

12 Months Complimentary Membership & a $100 Voucher

12

Months

Complimentary

Your membership includes unlimited access to everyday savings on groceries, home essentials, electronics, and more — both in-club and online.

Enjoy the ease of curbside pickup at select locations and fuel savings at participating gas stations — all part of your membership.

Fuel &

Convenience

Curbside Pickup & Gas Savings

What Your Membership Includes

Groceries & Essentials

Low prices on everyday items

Electronics & More

Member-only deals online

Curbside & Fuel

Pickup & gas savings

Redeem your complimentary membership and $100 voucher today.

Get Started Today

Sam’s Club — Savings Made Simple

This is a limited invitation for eligible recipients.

I finally figured out why my tomatoes weren't setting fruit earlier this summer. It was the heat — we had that stretch where nights stayed above 75 degrees and the pollen just denatured. I switched to a heat-tolerant variety called Heatmaster and it's been producing like crazy despite the temperatures. The flavor isn't quite as deep as a Brandywine, but honestly, I'll take a decent tomato over no tomato at all. I've been harvesting about six to eight a week and making sauce with basil from the same bed. The plants are in five-gallon fabric pots on the south side of the patio, which gets full sun from about ten in the morning until late afternoon. I'm also trying a shading cloth on the really brutal afternoons just to see if that helps extend the season into September. Anyway, I saved a few slices from the last batch and they were perfect on sourdough with a little salt and olive oil. Let me know if you want to try some next time I do a harvest run.

Also, I finally got around to reading that mystery novel you recommended — the one set in the coastal town. I finished it in two days because I couldn't put it down. The way the author described the fog rolling in gave me such a strong sense of place. I'm planning to pick up the sequel next week.

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Oh, I finally got around to repotting that monstera you gave me last spring. It was seriously root-bound — the roots were circling the bottom of the pot like crazy. I went with a terracotta pot one size up and used that chunky aroid mix you mentioned. Honestly, I was nervous I'd shock it, but within a week it perked right up and is already putting out a new leaf with those beautiful fenestrations. The spot by the east window seems to be working well since it gets that soft morning light without the harsh afternoon burn. I also started bottom-watering it every ten days or so, and that made a huge difference — no more fungus gnats hovering around. Anyway, thanks again for the tip about the bamboo stakes. I finally gave it some support and it looks so much more structured now. Let me know if you ever want a cutting from this one once it gets a little bigger. I know you were eyeing it last time you were over.<br><br>
Also, I tried that sourdough starter method you emailed me last month. It took about twelve days to really get active, but now it's doubling reliably every eight hours. I've been baking a loaf every weekend and the crust is finally getting that deep golden color with the blisters. I think the key was using filtered water instead of tap.
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<p style="margin:0; font-size:18px; color:#4a4a4a; line-height:1.4; font-family: Georgia, 'Times New Roman', Times, serif;">12 Months Complimentary Membership &amp; a $100 Voucher</p>
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<p style="margin:0; font-size:16px; color:#3a3a3a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">Your membership includes unlimited access to everyday savings on groceries, home essentials, electronics, and more — both in-club and online.</p>
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<p style="margin:0; font-size:16px; color:#3a3a3a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">Enjoy the ease of curbside pickup at select locations and fuel savings at participating gas stations — all part of your membership.</p>
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<p style="margin:4px 0 0 0; font-size:13px; color:#4a4a4a; line-height:1.4; font-family: Georgia, 'Times New Roman', Times, serif;">Low prices on everyday items</p>
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I finally figured out why my tomatoes weren't setting fruit earlier this summer. It was the heat — we had that stretch where nights stayed above 75 degrees and the pollen just denatured. I switched to a heat-tolerant variety called Heatmaster and it's been producing like crazy despite the temperatures. The flavor isn't quite as deep as a Brandywine, but honestly, I'll take a decent tomato over no tomato at all. I've been harvesting about six to eight a week and making sauce with basil from the same bed. The plants are in five-gallon fabric pots on the south side of the patio, which gets full sun from about ten in the morning until late afternoon. I'm also trying a shading cloth on the really brutal afternoons just to see if that helps extend the season into September. Anyway, I saved a few slices from the last batch and they were perfect on sourdough with a little salt and olive oil. Let me know if you want to try some next time I do a harvest run.<br><br>
Also, I finally got around to reading that mystery novel you recommended — the one set in the coastal town. I finished it in two days because I couldn't put it down. The way the author described the fog rolling in gave me such a strong sense of place. I'm planning to pick up the sequel next week.
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