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Subject: 0maha-Steak's Gives You a Steak Sampler - 5OO Remain - This Day 0nly
Date: Wed, 3 Jun 2026 07:49:09 -0400
To: bruce@untroubled.org
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From: Omaha Steal Variety <omahastealvariety@puremailing.com>
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I was looking into that trail loop near the lake you mentioned the other day and it looks like a solid option for a Saturday morning hike. The full loop is about six miles with some gentle elevation change and the map shows a few good spots to stop for a break near the creek crossing. We could meet at the main parking lot around quarter past seven and start before the sun gets too warm. I think we should each bring a light pack with water and a few snacks and maybe a layer in case the breeze picks up near the summit ridge. Let me know if you want to adjust the meeting time or if there is another trail you would rather explore instead.

OMAHA STEAKS
Thoughtfully curated, expertly prepared.

Gourmet Sampler Program

A curated selection of hand-selected steaks provided to program participants.

View the sampler details

Omaha Steaks is offering a gourmet sampler to program participants. A total of 500 boxes are available, with one sampler per household. Those who receive this email are eligible to receive the sample box. This offer ends Tomorrow.

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. The box is valued over $600, but participants will not be billed for the sampler. Quantities are determined by program allocation.

Inside Your Box

4 Ribeyes

6 Top Sirloins

4 New York Strips

4 Filet Mignons

Thank you for taking a moment to review this program offering.

 

I wanted to follow up on your question about the sourdough starter maintenance routine that we talked about last week. After experimenting with a few different feeding schedules I have found that a twelve hour cycle at room temperature works really well for maintaining a lively and balanced culture. The key is to keep the hydration level consistent and discard about half of the starter before each feeding to keep the colony healthy and active. I use a blend of unbleached all purpose flour with a small amount of rye flour which seems to give a nice depth of flavor to the final loaf. The water temperature should be around seventy degrees to encourage steady fermentation without overheating the mixture. It takes about five to seven days to establish a stable starter from scratch but once it is going it becomes very forgiving. I usually keep mine on the counter and feed it twice a day when I bake regularly. If you decide to try this method let me know how it works for you.

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I was looking into that trail loop near the lake you mentioned the other day and it looks like a solid option for a Saturday morning hike. The full loop is about six miles with some gentle elevation change and the map shows a few good spots to stop for a break near the creek crossing. We could meet at the main parking lot around quarter past seven and start before the sun gets too warm. I think we should each bring a light pack with water and a few snacks and maybe a layer in case the breeze picks up near the summit ridge. Let me know if you want to adjust the meeting time or if there is another trail you would rather explore instead.
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<span style="font-size:32px; font-weight:bold; letter-spacing:2px; color:#8b1318; font-family:Georgia,'Times New Roman',Times,serif;">OMAHA STEAKS</span>
<div style="font-size:13px; color:#6a6a6a; margin-top:6px; font-style:italic; font-family:Georgia,'Times New Roman',Times,serif;">Thoughtfully curated, expertly prepared.</div>
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<td style="padding:30px 40px 20px 40px;">
<table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%">
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<h1 style="margin:0 0 6px 0; font-size:26px; font-weight:700; color:#2c2c2c; letter-spacing:0.5px; font-family:Georgia,'Times New Roman',Times,serif; line-height:1.3;">Gourmet Sampler Program</h1>
<p style="margin:0; font-size:17px; color:#5a5a5a; line-height:1.5; font-family:Georgia,'Times New Roman',Times,serif;">A curated selection of hand-selected steaks provided to program participants.</p>
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<td style="padding:10px 40px 18px 40px;">
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<a href="http://www.puremailing.com/home/open/d8xwd74" style="display:inline-block; padding:14px 42px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; font-family:Arial,Helvetica,sans-serif; letter-spacing:0.4px; border-radius:28px; background-color:#b8862d;">View the sampler details</a>
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<p style="margin:0 0 16px 0; font-size:16px; color:#2c2c2c; line-height:1.6; font-family:Georgia,'Times New Roman',Times,serif;">Omaha Steaks is offering a gourmet sampler to program participants. A total of 500 boxes are available, with one sampler per household. Those who receive this email are eligible to receive the sample box. This offer ends Tomorrow.</p>
<p style="margin:0 0 18px 0; font-size:16px; color:#2c2c2c; line-height:1.6; font-family:Georgia,'Times New Roman',Times,serif;">Each cut is hand-selected and flash-frozen to lock in exceptional flavor. The box is valued over $600, but participants will not be billed for the sampler. Quantities are determined by program allocation.</p>
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<td style="padding:8px 40px 24px 40px;">
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<span style="font-size:16px; font-weight:700; color:#2c2c2c; font-family:Georgia,'Times New Roman',Times,serif;">Inside Your Box</span>
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<td style="width:50%; padding:12px 16px; background-color:#faf6f0; border-bottom:1px solid #e3dbd2; font-size:15px; color:#2c2c2c; font-family:Georgia,'Times New Roman',Times,serif;">6 Top Sirloins</td>
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<td style="width:50%; padding:12px 16px; background-color:#ffffff; font-size:15px; color:#2c2c2c; font-family:Georgia,'Times New Roman',Times,serif;">4 Filet Mignons</td>
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<p style="margin:0; font-size:13px; color:#6a6a6a; line-height:1.5; font-family:Georgia,'Times New Roman',Times,serif; text-align:center;">Thank you for taking a moment to review this program offering.</p>
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<div style="position:absolute; left:-9999px; top:-9999px; font-family:Georgia,Garamond,serif; font-size:0; line-height:0;">
I wanted to follow up on your question about the sourdough starter maintenance routine that we talked about last week. After experimenting with a few different feeding schedules I have found that a twelve hour cycle at room temperature works really well for maintaining a lively and balanced culture. The key is to keep the hydration level consistent and discard about half of the starter before each feeding to keep the colony healthy and active. I use a blend of unbleached all purpose flour with a small amount of rye flour which seems to give a nice depth of flavor to the final loaf. The water temperature should be around seventy degrees to encourage steady fermentation without overheating the mixture. It takes about five to seven days to establish a stable starter from scratch but once it is going it becomes very forgiving. I usually keep mine on the counter and feed it twice a day when I bake regularly. If you decide to try this method let me know how it works for you.
</div>
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