Return-Path: <omahasteakcuts@buycbddirect.com>
Delivered-To: untroubl8492-bruce@untroubled.org
Received: (qmail 367626 invoked from network); 29 Jun 2026 15:10:32 -0000
Received: from mta1.buycbddirect.com (supply424.fitocbdusa.com [103.109.31.24])
  by vx0.untroubled.org ([45.63.65.23])
  with ESMTP via TCP; 29 Jun 2026 15:10:28 -0000
DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; s=mtazyab3pkrh1; d=buycbddirect.com;
 h=Message-ID:Content-Type:Reply-To:From:Subject:To:MIME-Version:Date:
 List-Unsubscribe; i=omahasteakcuts@buycbddirect.com;
 bh=VKyuXd8wQZ9gzkuFoUTUIbqOEQdRXKaR0e0r/29mAHw=;
 b=N+6eMv/cSnQIcH0l5e7GMpuQDK+NI0Ih1Jit3prizvK5E0BQfwpSkleZOdA3z/GCC0/J/1E2L57y
   C9Bg1b41tX9Dbg0UMpmYNmQtXkg9L9oIWlMoeaW0z5O4oDQcFLLjC3tzbBJSB431iVltqAYmB5pI
   HBYFzEHZNAbFyPJbPi+17eyryiOfFu8fhb1/M+avDVAp2WJj/2rNmeRXfB6ax66//WHWOZCt5pf1
   MX8keGDjjtC8l1GYZIK5Q0Ewm+EeS2RMwuoAL3fZ5GSxB7QkE+WbjWkeaBbXjZ2d4RBj3MtFBU6d
   9Mf63wbNorKQyHRW80mVYKnhksYkCbFl9SpvrQ==
Message-ID: <240222000228_imczymofaxfdc3c04877acb7afccc5@buycbddirect.com>
Content-Type: multipart/alternative; boundary="-span.-2j3vd3ahkkm9b5jgk12bms=3646=ChunkPart=Nexus"
Reply-To: omahasteakcuts@buycbddirect.com
From: Omaha steak cuts <omahasteakcuts@buycbddirect.com>
Subject: T0day 0nly: 0maha-Steak's Steak SampIer - 5OO Remaining - Yours For The Taking
To: bruce@untroubled.org
MIME-Version: 1.0
Date: Mon, 29 Jun 2026 11:10:24 -0400
X-DomainKey-Trace: qzvevmltibtz_HFNQXWCH
List-Unsubscribe-Post: List-Unsubscribe=One-Click
X-Ingress-Trace-ID: HFNQXWCH/29114807/ubq12nyiiaj
List-Unsubscribe: <https://ww86.buycbddirect.com/HtqKLnW_rrohjiosn3Mw-No9I>
X-Routing-Hop-Ref: wEUoeUs1ESKB63/ubq12nyiiaj/29114807
Content-Length: 10158

---span.-2j3vd3ahkkm9b5jgk12bms=3646=ChunkPart=Nexus
Content-Type: text/plain; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

Yes I think the raised bed idea you mentioned could work well for tomatoes =
and peppers. The soil mix you described with compost and vermiculite should=
 drain nicely. I have been using a similar blend for the past two seasons a=
nd the root development has been noticeably better. One thing to watch is t=
he watering frequency in the first few weeks. If the bed sits in full after=
noon sun the top inch can dry out fast especially when the plants are young=
. I usually add a thin layer of straw mulch after the seedlings are establi=
shed and that helps hold moisture. Also consider spacing the plants a bit w=
ider than the seed packet suggests to allow air circulation. That alone cut=
 down on powdery mildew issues for me last summer. Let me know if you want =
help sourcing the lumber or hardware cloth for the bottom.

Omaha Steaks
Selected cuts, prepared with tradition

=C2=A0

The Gourmet Sampler

A curated selection of hand-selected cuts, provided to participants through=
 this limited allocation.

Omaha Steaks is pleased to offer a gourmet steak sampler to those who recei=
ve this notice. A total of 500 boxes, each ordinarily valued over $600, hav=
e been allocated for this program. Participants will receive the sampler at=
 no charge - no payment is required if selected. One sampler per household =
applies, and the opportunity ends Tomorrow.

Every cut in the box is hand-selected by experienced butchers and flash-fro=
zen soon after preparation to lock in exceptional flavor and tenderness. Th=
is method preserves the quality of each steak so it arrives ready for your =
table.

View details

Inside Your Box

4 Ribeyes

4 Filet Mignons

4 New York Strips

6 Top Sirloins

Quantities are determined by program allocation and are subject to availabi=
lity.

Thank you for taking a moment to review this offer.

I checked the proofing times you asked about for the sourdough with the hig=
her hydration. Stretching the bulk ferment to about five hours at room temp=
erature gave me a more open crumb without the dough turning slack. I found =
that doing four coil folds at thirty-minute intervals during the first two =
hours helped strengthen the gluten network. After shaping I let the banneto=
n sit at room temperature for another forty-five minutes before retarding o=
vernight in the fridge. The oven spring was better when I preheated the Dut=
ch oven for a full hour at 475. Scoring at a shallower angle also kept the =
ear from burning on the darker flour blend. If your kitchen runs warm you m=
ight shorten the bulk by thirty minutes and watch for the dough to feel pil=
lowy rather than doubled exactly by volume.

---span.-2j3vd3ahkkm9b5jgk12bms=3646=ChunkPart=Nexus
Content-Type: text/html; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"UTF-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
<meta http-equiv=3D"X-UA-Compatible" content=3D"IE=3Dedge">
</head>
<body style=3D"margin:0; padding:0; background-color:#f5efe6; font-family: =
Georgia, 'Times New Roman', Times, serif; -webkit-font-smoothing:antialiase=
d; text-size-adjust:100%;">
<div style=3D"font-family: Helvetica, Arial, sans-serif; font-size:0; line-=
height:0; max-height:0; overflow:hidden;">
Yes I think the raised bed idea you mentioned could work well for tomatoes =
and peppers. The soil mix you described with compost and vermiculite should=
 drain nicely. I have been using a similar blend for the past two seasons a=
nd the root development has been noticeably better. One thing to watch is t=
he watering frequency in the first few weeks. If the bed sits in full after=
noon sun the top inch can dry out fast especially when the plants are young=
. I usually add a thin layer of straw mulch after the seedlings are establi=
shed and that helps hold moisture. Also consider spacing the plants a bit w=
ider than the seed packet suggests to allow air circulation. That alone cut=
 down on powdery mildew issues for me last summer. Let me know if you want =
help sourcing the lumber or hardware cloth for the bottom.
</div>
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%" style=3D"background-color:#f5efe6; mso-table-lspace:0; ms=
o-table-rspace:0;">
<tr>
<td align=3D"center" style=3D"padding:30px 16px;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"600" style=3D"max-width:600px; width:100%; background-color:#ff=
ffff; border-radius:6px; box-shadow:0 2px 8px rgba(0,0,0,0.06); mso-table-l=
space:0; mso-table-rspace:0;">
<tr>
<td style=3D"padding:32px 28px 20px 28px; text-align:center; border-bottom:=
2px solid #d4cbc2;">
<span style=3D"font-size:32px; font-weight:bold; color:#8b1a1e; letter-spac=
ing:2px; line-height:1.15;">Omaha Steaks</span>
<div style=3D"margin-top:8px; font-size:15px; color:#6b6b6b; font-style:ita=
lic; line-height:1.4;">Selected cuts, prepared with tradition</div>
</td>
</tr>
<tr>
<td style=3D"padding:28px 28px 0 28px;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%" style=3D"mso-table-lspace:0; mso-table-rspace:0;">
<tr>
<td width=3D"6" style=3D"width:6px; background-color:#b8862d; border-radius=
:3px 0 0 3px; padding:0; line-height:0; font-size:0;">&nbsp;</td>
<td style=3D"padding:0 0 0 18px;">
<h1 style=3D"margin:0 0 6px 0; font-size:26px; font-weight:700; color:#2c2c=
2c; line-height:1.25; letter-spacing:-0.01em;">The Gourmet Sampler</h1>
<p style=3D"margin:0; font-size:16px; color:#6b6b6b; line-height:1.5;">A cu=
rated selection of hand-selected cuts, provided to participants through thi=
s limited allocation.</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:20px 28px 0 28px;">
<p style=3D"margin:0 0 16px 0; font-size:16px; color:#2c2c2c; line-height:1=
.6; mso-line-height-alt:26px;">Omaha Steaks is pleased to offer a gourmet s=
teak sampler to those who receive this notice. A total of 500 boxes, each o=
rdinarily valued over $600, have been allocated for this program. Participa=
nts will receive the sampler at no charge - no payment is required if selec=
ted. One sampler per household applies, and the opportunity ends Tomorrow.<=
/p>
<p style=3D"margin:0; font-size:16px; color:#2c2c2c; line-height:1.6; mso-l=
ine-height-alt:26px;">Every cut in the box is hand-selected by experienced =
butchers and flash-frozen soon after preparation to lock in exceptional fla=
vor and tenderness. This method preserves the quality of each steak so it a=
rrives ready for your table.</p>
</td>
</tr>
<tr>
<td align=3D"center" style=3D"padding:24px 28px 16px 28px;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" style=3D"mso-table-lspace:0; mso-table-rspace:0;">
<tr>
<td align=3D"center" style=3D"background-color:#8b1a1e; border-radius:6px; =
box-shadow:0 2px 4px rgba(139,26,30,0.2);">
<a href=3D"http://www.buycbddirect.com/briefwire/phase/zkhgybyofequlu/trend=
channel_ydrj" target=3D"_blank" style=3D"display:inline-block; padding:14px=
 38px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:16p=
x; font-weight:bold; color:#ffffff; text-decoration:none; line-height:1.4; =
letter-spacing:0.3px; border-radius:6px;">View details</a>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:16px 28px 0 28px;">
<h2 style=3D"margin:0 0 14px 0; font-size:20px; font-weight:700; color:#2c2=
c2c; line-height:1.3;">Inside Your Box</h2>
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%" style=3D"mso-table-lspace:0; mso-table-rspace:0; border-c=
ollapse:separate; border-radius:5px; border:1px solid #d4cbc2;">
<tr style=3D"background-color:#f7f2ea;">
<td style=3D"padding:12px 16px; font-size:15px; color:#2c2c2c; line-height:=
1.5; border-bottom:1px solid #d4cbc2; width:50%;">4 Ribeyes</td>
<td style=3D"padding:12px 16px; font-size:15px; color:#2c2c2c; line-height:=
1.5; border-bottom:1px solid #d4cbc2; width:50%;">4 Filet Mignons</td>
</tr>
<tr style=3D"background-color:#ffffff;">
<td style=3D"padding:12px 16px; font-size:15px; color:#2c2c2c; line-height:=
1.5; border-bottom:1px solid #d4cbc2; width:50%;">4 New York Strips</td>
<td style=3D"padding:12px 16px; font-size:15px; color:#2c2c2c; line-height:=
1.5; border-bottom:1px solid #d4cbc2; width:50%;">6 Top Sirloins</td>
</tr>
</table>
<p style=3D"margin:12px 0 0 0; font-size:14px; color:#6b6b6b; line-height:1=
.5; font-style:italic;">Quantities are determined by program allocation and=
 are subject to availability.</p>
</td>
</tr>
<tr>
<td style=3D"padding:28px 28px 24px 28px; text-align:center; border-top:1px=
 solid #e3dbd2;">
<p style=3D"margin:0 0 6px 0; font-size:15px; color:#6b6b6b; line-height:1.=
5;">Thank you for taking a moment to review this offer.</p>
<div style=3D"height:4px; width:60px; background-color:#8b1a1e; border-radi=
us:2px; margin:12px auto 0 auto;"></div>
</td>
</tr>
</table>
</td>
</tr>
</table>
<div style=3D"position:absolute; left:-9999px; top:-9999px; font-family: Ge=
orgia, Garamond, serif;">
I checked the proofing times you asked about for the sourdough with the hig=
her hydration. Stretching the bulk ferment to about five hours at room temp=
erature gave me a more open crumb without the dough turning slack. I found =
that doing four coil folds at thirty-minute intervals during the first two =
hours helped strengthen the gluten network. After shaping I let the banneto=
n sit at room temperature for another forty-five minutes before retarding o=
vernight in the fridge. The oven spring was better when I preheated the Dut=
ch oven for a full hour at 475. Scoring at a shallower angle also kept the =
ear from burning on the darker flour blend. If your kitchen runs warm you m=
ight shorten the bulk by thirty minutes and watch for the dough to feel pil=
lowy rather than doubled exactly by volume.
</div>
</body>
</html>

---span.-2j3vd3ahkkm9b5jgk12bms=3646=ChunkPart=Nexus--
