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Subject: A Steak SampIer Is Yours From 0maha-Steak's - 5OO Left - Today 0nly
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From: Steak 0maha Special <steakmahaspecial@drivetold.bond>
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To: bruce@untroubled.org
Date: Tue, 2 Jun 2026 15:47:53 -0400
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Yeah I think the north trailhead is the better choice this weekend given the rain they had earlier in the week. The ranger station mentioned the southern loop has a few washouts that are still being cleared and I would rather not deal with that detour. I checked the elevation profile and the northern route has a more gradual climb so we won't be pushing too hard in the midday heat. We should plan for about six hours with breaks at the ridge overlook and the lake turnaround. I will bring extra snacks and the portable filter in case we need to refill water along the way. Meeting at the parking lot by 645 should give us enough time to gear up and hit the trail before it gets crowded. Let me know if that timing works for your schedule or if you need to shift it by half an hour.

OMAHA STEAKS

Hand-selected cuts, prepared with care

 

 

Premium Steak Sampler

A selection of hand-chosen cuts made available through this program

Omaha Steaks is providing 500 gourmet sampler boxes as part of this program. Each box, with a standard value over $600, is provided at no charge to participants. Recipients will not be billed for the sampler, and only one box per household may be requested. Program availability closes Tomorrow.

Every cut in the sampler is hand-selected and flash-frozen to preserve its texture and flavor. Participants are confirmed to receive the full assortment described below.

Inside Your Box

• 4 Ribeyes

• 6 Top Sirloins

• 4 New York Strips

• 4 Filet Mignons

Quantities are determined by program allocation while supplies last.

See your sampler details

Thank you for reviewing this program information.

 

I tried that roasting approach you suggested with the root vegetables and the results were really good. Getting the oven to 425 and giving everything enough room on the pan made a big difference in how they browned. The carrots and parsnips caramelized nicely while the potatoes stayed creamy inside. I think the key was cutting them into even sized pieces so they cooked at the same rate. Next time I might add a bit more thyme and try tossing them with a splash of vinegar at the end for brightness. The timing worked well at about 40 minutes with a stir halfway through. I served it alongside that herb roasted chicken and the combination was solid. Let me know if you have other vegetable combinations you have been experimenting with because I would like to try more variations.

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Yeah I think the north trailhead is the better choice this weekend given the rain they had earlier in the week. The ranger station mentioned the southern loop has a few washouts that are still being cleared and I would rather not deal with that detour. I checked the elevation profile and the northern route has a more gradual climb so we won't be pushing too hard in the midday heat. We should plan for about six hours with breaks at the ridge overlook and the lake turnaround. I will bring extra snacks and the portable filter in case we need to refill water along the way. Meeting at the parking lot by 645 should give us enough time to gear up and hit the trail before it gets crowded. Let me know if that timing works for your schedule or if you need to shift it by half an hour.
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<span style="font-size:32px; font-weight:bold; color:#7a1319; letter-spacing:2px; line-height:1.2;">OMAHA STEAKS</span>
<br>
<span style="font-size:14px; color:#686868; font-style:italic; line-height:1.5;">Hand-selected cuts, prepared with care</span>
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<td style="border-bottom:2px solid #b8883a; height:1px; line-height:1px; font-size:1px;">&nbsp;</td>
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<td width="8" style="width:8px; background-color:#b8883a; border-radius:2px;">&nbsp;</td>
<td style="padding-left:16px;">
<h1 style="margin:0; font-size:26px; color:#2c2c2c; font-weight:normal; line-height:1.3; letter-spacing:0.5px;">Premium Steak Sampler</h1>
<p style="margin:6px 0 0 0; font-size:16px; color:#686868; line-height:1.5;">A selection of hand-chosen cuts made available through this program</p>
</td>
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</table>
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<td style="padding:18px 40px 10px 40px;">
<p style="margin:0 0 14px 0; font-size:16px; color:#2c2c2c; line-height:1.6;">
Omaha Steaks is providing 500 gourmet sampler boxes as part of this program. Each box, with a standard value over $600, is provided at no charge to participants. Recipients will not be billed for the sampler, and only one box per household may be requested. Program availability closes Tomorrow.
</p>
<p style="margin:0 0 14px 0; font-size:16px; color:#2c2c2c; line-height:1.6;">
Every cut in the sampler is hand-selected and flash-frozen to preserve its texture and flavor. Participants are confirmed to receive the full assortment described below.
</p>
</td>
</tr>
<tr>
<td style="padding:8px 40px 16px 40px;">
<h2 style="margin:0 0 12px 0; font-size:18px; color:#7a1319; font-weight:normal; letter-spacing:0.3px;">Inside Your Box</h2>
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<td style="font-size:15px; color:#2c2c2c; line-height:1.4;">&bull; 4 Ribeyes</td>
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<td style="font-size:15px; color:#2c2c2c; line-height:1.4;">&bull; 6 Top Sirloins</td>
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<td style="padding:0; width:50%; background-color:#faf6f0; border-right:1px solid #d4cbc2;">
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<td style="font-size:15px; color:#2c2c2c; line-height:1.4;">&bull; 4 New York Strips</td>
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</td>
<td style="padding:0; width:50%; background-color:#f8f3ec;">
<table role="presentation" cellpadding="12" cellspacing="0" border="0" width="100%">
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<td style="font-size:15px; color:#2c2c2c; line-height:1.4;">&bull; 4 Filet Mignons</td>
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<p style="margin:12px 0 0 0; font-size:13px; color:#686868; line-height:1.5;">Quantities are determined by program allocation while supplies last.</p>
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<a href="http://www.drivetold.bond/media/prioritybrief/pi38-9b4/watchupdate-core" target="_blank" style="display:inline-block; padding:14px 40px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing:0.5px; line-height:1.2; font-family: Georgia, 'Times New Roman', Times, serif;">See your sampler details</a>
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<p style="margin:0 0 4px 0; font-size:14px; color:#686868; line-height:1.5;">Thank you for reviewing this program information.</p>
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I tried that roasting approach you suggested with the root vegetables and the results were really good. Getting the oven to 425 and giving everything enough room on the pan made a big difference in how they browned. The carrots and parsnips caramelized nicely while the potatoes stayed creamy inside. I think the key was cutting them into even sized pieces so they cooked at the same rate. Next time I might add a bit more thyme and try tossing them with a splash of vinegar at the end for brightness. The timing worked well at about 40 minutes with a stir halfway through. I served it alongside that herb roasted chicken and the combination was solid. Let me know if you have other vegetable combinations you have been experimenting with because I would like to try more variations.
</div>
</body>
</html>

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