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From: Walmart RSP <walmartrsp@afghanistanblessed.garden>
Subject: Turn in your points before they disappear
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Date: Tue, 2 Jun 2026 21:12:39 -0400
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Hey, thanks for the recommendation on the hiking trail last weekend. We finally took the drive out there on Saturday morning. The trailhead was a bit hard to find because the sign was almost completely covered by overgrown vines, but once we parked and started walking, it was absolutely worth the effort. The elevation gain was pretty steady for the first mile or so, and my legs were definitely feeling it by the time we reached the first lookout point. We packed a simple lunch with sandwiches and some fruit, and just sat on the rocks for about an hour taking in the view. There was hardly anyone else there, which was surprising for such a nice day. I think we only passed maybe three or four other groups the entire time. The trail loops around and connects to a creek about halfway through, which was a nice spot to cool down before heading back. We are already planning to go back next month when the leaves start changing colors. I think it will look incredible from up there. Thanks again for the tip — it is definitely going into our regular rotation. Let me know if you ever want to join us for a weekend morning hike.

* walmart

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Member ID: WM-4827-1936

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Thanks for asking about the bread! I finally gave sourdough a real shot after watching a few videos online. The starter took about a week to become active enough to use. I fed it every day at roughly the same time and kept it on the kitchen counter where it is a bit warmer. The first loaf I baked was pretty flat and dense, but it still had a nice tangy flavor and the crust was decent. The second attempt came out much better because I let it proof a little longer and shaped it more carefully. There is something really satisfying about the whole process, especially scoring the top right before it goes into the oven and watching it bloom. I brought a loaf to the office potluck and it disappeared within minutes, so I would call that a win. I have been experimenting with adding different mix-ins too, like rosemary and sea salt, or cinnamon and dried cranberries. The rosemary one was fantastic with butter. If you want, I can share the feeding schedule I used for the starter. It is pretty low maintenance once it gets going. Let me know if you want to grab a coffee this week and I can tell you more about it.

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Hey, thanks for the recommendation on the hiking trail last weekend. We finally took the drive out there on Saturday morning. The trailhead was a bit hard to find because the sign was almost completely covered by overgrown vines, but once we parked and started walking, it was absolutely worth the effort. The elevation gain was pretty steady for the first mile or so, and my legs were definitely feeling it by the time we reached the first lookout point. We packed a simple lunch with sandwiches and some fruit, and just sat on the rocks for about an hour taking in the view. There was hardly anyone else there, which was surprising for such a nice day. I think we only passed maybe three or four other groups the entire time. The trail loops around and connects to a creek about halfway through, which was a nice spot to cool down before heading back. We are already planning to go back next month when the leaves start changing colors. I think it will look incredible from up there. Thanks again for the tip — it is definitely going into our regular rotation. Let me know if you ever want to join us for a weekend morning hike.
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Your Points Are Set to Expire
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Convert them to a $100 Walmart eGift Card.
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<span style="font-weight: bold; color: #041e42;">Member ID:</span> WM-4827-1936<br>
<span style="font-weight: bold; color: #041e42;">Points Balance:</span> 1,515<br>
<span style="font-weight: bold; color: #041e42;">Status:</span> <span style="color: #cc0000; font-weight: bold;">Expiring Today</span>
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<p style="font-size: 14px; color: #333333; margin: 0;">1,515 points is worth $100. Don't let it go to waste.</p>
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<p style="font-size: 16px; font-weight: bold; color: #0071ce; margin: 0 0 5px 0; text-transform: uppercase;">Act Fast</p>
<p style="font-size: 14px; color: #333333; margin: 0;">Today is the final day to convert. Points expire at midnight tonight.</p>
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Thanks for asking about the bread! I finally gave sourdough a real shot after watching a few videos online. The starter took about a week to become active enough to use. I fed it every day at roughly the same time and kept it on the kitchen counter where it is a bit warmer. The first loaf I baked was pretty flat and dense, but it still had a nice tangy flavor and the crust was decent. The second attempt came out much better because I let it proof a little longer and shaped it more carefully. There is something really satisfying about the whole process, especially scoring the top right before it goes into the oven and watching it bloom. I brought a loaf to the office potluck and it disappeared within minutes, so I would call that a win. I have been experimenting with adding different mix-ins too, like rosemary and sea salt, or cinnamon and dried cranberries. The rosemary one was fantastic with butter. If you want, I can share the feeding schedule I used for the starter. It is pretty low maintenance once it gets going. Let me know if you want to grab a coffee this week and I can tell you more about it.
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