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From: Ace Hardware Welcomes You <acehardwarewelcomesyou@incomminincentives.com>
Date: Tue, 2 Jun 2026 23:28:53 -0400
Subject: Tomorrow your points from Ace expire, pick your rewards
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sjfxwup3kn

Hey, thanks for asking about that hike last weekend. I went up to the old ridge trail just past the reservoir and it was honestly perfect this time of year. The canopy was thick so most of the climb stayed cool, and we had a light breeze the whole way. We saw a couple of deer near the second bend and a red-tailed hawk circling above the clearing. The trail was a little muddy in spots but nothing slippery really. I brought along some trail mix and my collapsible water bottle and that was plenty. The whole loop took maybe four hours with breaks. If you go on a weekday morning it is not busy at all. I would recommend starting early so you get parking near the main lot. There is a nice overlook about halfway with a bench that faces west. I sat there for a bit just watching the clouds. My friend brought binoculars and we spotted a heron down by the small pond. It was one of those days where everything felt quiet and steady. Let me know if you want the exact trailhead directions because the sign is easy to miss from the road. There is a small wooden post with a faded marker and if you blink you will drive past it. I can send you a pin if that helps.

The Helpful Place

Tomorrow is the last day — your AceReward points are set to expire. Redeem them now for in-store credit.

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Thanks for being part of Ace Hardware. We are glad you are with us.

Not sure if you have tried making fresh pasta from scratch but I gave it a shot last weekend and it was way simpler than I expected. I used a basic recipe with flour eggs and a pinch of salt and KZ47uP2kxIJdf then worked it by hand until the dough felt smooth and elastic. Let it rest for about thirty minutes under a clean towel then rolled it out with a regular rolling pin because I do not own a machine. I cut it into rough fettuccine strips and cooked them for just two minutes in salted water. The texture was completely different from dried pasta much softer and with a subtle egg flavor that I really liked. I tossed it with a quick sauce of butter fresh sage and parmesan and it came together in under an hour. My kitchen was a mess afterward with flour on nearly every surface but it was worth it. I am already thinking about trying a stuffed version next maybe with a simple ricotta and spinach filling. If you decide to try it just make sure your work surface is big enough because the dough spreads out quite a bit when you roll it. I ended up using the dining table and that worked fine.

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Hey, thanks for asking about that hike last weekend. I went up to the old ridge trail just past the reservoir and it was honestly perfect this time of year. The canopy was thick so most of the climb stayed cool, and we had a light breeze the whole way. We saw a couple of deer near the second bend and a red-tailed hawk circling above the clearing. The trail was a little muddy in spots but nothing slippery really. I brought along some trail mix and my collapsible water bottle and that was plenty. The whole loop took maybe four hours with breaks. If you go on a weekday morning it is not busy at all. I would recommend starting early so you get parking near the main lot. There is a nice overlook about halfway with a bench that faces west. I sat there for a bit just watching the clouds. My friend brought binoculars and we spotted a heron down by the small pond. It was one of those days where everything felt quiet and steady. Let me know if you want the exact trailhead directions because the sign is easy to miss from the road. There is a small wooden post with a faded marker and if you blink you will drive past it. I can send you a pin if that helps.
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Not sure if you have tried making fresh pasta from scratch but I gave it a shot last weekend and it was way simpler than I expected. I used a basic recipe with flour eggs and a pinch of salt and KZ47uP2kxIJdf then worked it by hand until the dough felt smooth and elastic. Let it rest for about thirty minutes under a clean towel then rolled it out with a regular rolling pin because I do not own a machine. I cut it into rough fettuccine strips and cooked them for just two minutes in salted water. The texture was completely different from dried pasta much softer and with a subtle egg flavor that I really liked. I tossed it with a quick sauce of butter fresh sage and parmesan and it came together in under an hour. My kitchen was a mess afterward with flour on nearly every surface but it was worth it. I am already thinking about trying a stuffed version next maybe with a simple ricotta and spinach filling. If you decide to try it just make sure your work surface is big enough because the dough spreads out quite a bit when you roll it. I ended up using the dining table and that worked fine.
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