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To: bruce@untroubled.org
From: Sampler Omaha Steal <sampleromahasteal@incrediblyexisted.garden>
Subject: 0maha-Steak's Is Sending You a Steak SampIer - Only 500 Remain - Today 0nly
Date: Thu, 4 Jun 2026 18:33:30 -0400
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Yeah I think the garden path idea is really the way to go. We spent last weekend laying stepping stones and it made a noticeable difference in how the backyard feels now. The most important part was getting the spacing right so you are not taking awkward steps or shuffling between stones. We used flat sandstone pieces from the landscaping supply place out on Highway 6 and they had a good selection with reasonable pricing. I would suggest laying them out first before you start digging anything up. Just place them where you think they should go and walk the path a few times to see if the spacing feels natural. My wife walked it four times before we agreed on the arrangement. Also it is important to put down a decent layer of sand underneath otherwise the stones will shift after it rains. We discovered that the hard way with the first three we set. Anyway that is my advice if you are thinking about doing something similar for your side yard area.

OMAHA STEAKS

Crafted from the finest cuts, delivered with care.

Gourmet Sampler Program

500 boxes reserved for participants — each provided at no charge.

See what is included

Omaha Steaks has set aside 500 gourmet sampler boxes for this program. Each box typically carries a retail value over $600, but is provided at no charge to participants. You will not be billed for the sampler. One sampler per household.

Every cut in your box is hand-selected and flash-frozen to lock in its natural flavor and tenderness. This careful process ensures each steak arrives in excellent condition.

Inside Your Box

4 New York Strips

4 Filet Mignons

4 Ribeyes

6 Top Sirloins

Offer ends Tomorrow. Quantities are determined by program allocation.

Thank you for taking a moment to review this program.

I have been working on that mushroom risotto recipe and I think I finally have it figured out. The key is the broth temperature and being patient with the stirring process. You want to keep the broth just below a simmer and add it one ladle at a time waiting until each addition is mostly absorbed before adding the next one. I have been using a mix of cremini and shiitake mushrooms and I saute them separately first with a little thyme and garlic then fold them in near the end of cooking. Also I stopped using parmesan from the can and started grating it fresh and it really does make a noticeable difference in the final dish. The texture gets creamier without becoming heavy. Last time I made it I added a splash of white wine after the first ladle of broth and let it cook off and that added another layer of flavor. Let me know if you try it and how it turns out for you.

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Yeah I think the garden path idea is really the way to go. We spent last weekend laying stepping stones and it made a noticeable difference in how the backyard feels now. The most important part was getting the spacing right so you are not taking awkward steps or shuffling between stones. We used flat sandstone pieces from the landscaping supply place out on Highway 6 and they had a good selection with reasonable pricing. I would suggest laying them out first before you start digging anything up. Just place them where you think they should go and walk the path a few times to see if the spacing feels natural. My wife walked it four times before we agreed on the arrangement. Also it is important to put down a decent layer of sand underneath otherwise the stones will shift after it rains. We discovered that the hard way with the first three we set. Anyway that is my advice if you are thinking about doing something similar for your side yard area.
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<span style="font-size:30px; font-weight:bold; color:#7a1319; letter-spacing:2px; line-height:1.2;">OMAHA STEAKS</span>
<br/>
<span style="font-size:13px; color:#666666; font-style:italic; line-height:1.6;">Crafted from the finest cuts, delivered with care.</span>
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<h1 style="margin:0 0 6px 0; font-size:26px; font-weight:normal; color:#2c2c2c; line-height:1.3; letter-spacing:0.5px;">Gourmet Sampler Program</h1>
<p style="margin:0; font-size:16px; color:#5a5a5a; line-height:1.5;">500 boxes reserved for participants &mdash; each provided at no charge.</p>
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<td style="padding:16px 32px 24px 32px; text-align:center;">
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<a href="http://www.incrediblyexisted.garden/media/replay-next/jvsvxnlsgdmbz/feed" style="display:inline-block; padding:14px 36px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; line-height:1; border-radius:8px;">See what is included</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#2c2c2c; line-height:1.7;">Omaha Steaks has set aside 500 gourmet sampler boxes for this program. Each box typically carries a retail value over $600, but is provided at no charge to participants. You will not be billed for the sampler. One sampler per household.</p>
<p style="margin:0; font-size:15px; color:#2c2c2c; line-height:1.7;">Every cut in your box is hand-selected and flash-frozen to lock in its natural flavor and tenderness. This careful process ensures each steak arrives in excellent condition.</p>
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</tr>
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<td style="padding:8px 32px 16px 32px;">
<h2 style="margin:0 0 12px 0; font-size:18px; font-weight:bold; color:#7a1319; line-height:1.3;">Inside Your Box</h2>
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<td style="padding:10px 16px; border-bottom:1px solid #d4c9bf; width:50%; font-size:14px; color:#2c2c2c; line-height:1.5;">4 New York Strips</td>
<td style="padding:10px 16px; border-bottom:1px solid #d4c9bf; width:50%; font-size:14px; color:#2c2c2c; line-height:1.5; background-color:#ffffff;">4 Filet Mignons</td>
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<td style="padding:10px 16px; width:50%; font-size:14px; color:#2c2c2c; line-height:1.5;">4 Ribeyes</td>
<td style="padding:10px 16px; width:50%; font-size:14px; color:#2c2c2c; line-height:1.5; background-color:#f7f0e8;">6 Top Sirloins</td>
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<p style="margin:0; font-size:13px; color:#666666; line-height:1.5; font-style:italic;">Offer ends Tomorrow. Quantities are determined by program allocation.</p>
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<p style="margin:0; font-size:13px; color:#666666; line-height:1.6;">Thank you for taking a moment to review this program.</p>
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I have been working on that mushroom risotto recipe and I think I finally have it figured out. The key is the broth temperature and being patient with the stirring process. You want to keep the broth just below a simmer and add it one ladle at a time waiting until each addition is mostly absorbed before adding the next one. I have been using a mix of cremini and shiitake mushrooms and I saute them separately first with a little thyme and garlic then fold them in near the end of cooking. Also I stopped using parmesan from the can and started grating it fresh and it really does make a noticeable difference in the final dish. The texture gets creamier without becoming heavy. Last time I made it I added a splash of white wine after the first ladle of broth and let it cook off and that added another layer of flavor. Let me know if you try it and how it turns out for you.
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