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From: Sampler 0maha Steak <samplermahasteak@distanceinvited.garden>
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Subject: Yours Today: 0maha-Steak's Steak SampIer - 0nIy 5OO Remain
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I think the herb garden layout we talked about would work well if we position the sage and oregano near the pathway so they get trimmed regularly during harvest. The soil in the raised beds has been amended with compost and should be ready for planting by next week. I checked the drainage yesterday and it looks good after that last rain we had. The rosemary might need a bit more space since it tends to spread out over the season. I was thinking we could add a small thyme border along the front edge which would create a nice visual frame for the bed. Let me know if you want to adjust the spacing or add any other varieties before I start putting the plants in the ground. I can also prepare a second bed if you decide you want to expand the selection.

OMAHA STEAKS
Thoughtfully sourced, carefully prepared

Gourmet Steak Sampler

500 boxes reserved for program recipients — one per household, provided at no charge.

View your sampler

Omaha Steaks has allocated 500 gourmet boxes for this program, each valued over $600. Recipients are guaranteed a sampler at no charge, with one box per household. The offer is available until tomorrow.

Each cut is hand-selected from choice beef and flash-frozen to preserve its natural flavor and tenderness.

Inside Your Box

4 Ribeyes

4 Filet Mignons

6 Top Sirloins

4 New York Strips

Quantities are determined by program allocation.

Thank you for reviewing this program offer.

© Omaha Steaks — All rights reserved

The brisket I prepared last weekend came out better than I expected. I used a dry rub with smoked paprika and let it rest overnight before cooking it low and slow at 250 degrees for about six hours. Wrapping it in butcher paper halfway through kept it moist without making the bark soggy. I served it with a simple vinegar-based sauce on the side and roasted vegetables. Everyone seemed to enjoy it and there were no leftovers which is always a good sign. I can send you the full method if you want to try it yourself. Just let me know if you prefer a sweeter rub or something more peppery and I can adjust the proportions accordingly. The key is maintaining a steady temperature and not rushing the process.

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I think the herb garden layout we talked about would work well if we position the sage and oregano near the pathway so they get trimmed regularly during harvest. The soil in the raised beds has been amended with compost and should be ready for planting by next week. I checked the drainage yesterday and it looks good after that last rain we had. The rosemary might need a bit more space since it tends to spread out over the season. I was thinking we could add a small thyme border along the front edge which would create a nice visual frame for the bed. Let me know if you want to adjust the spacing or add any other varieties before I start putting the plants in the ground. I can also prepare a second bed if you decide you want to expand the selection.
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<span style="font-size:28px; font-weight:bold; letter-spacing:2px; color:#ffffff; font-family: Georgia, 'Times New Roman', Times, serif;">OMAHA STEAKS</span>
<div style="font-size:13px; color:#d4a94a; margin-top:6px; font-style:italic; font-family: Georgia, 'Times New Roman', Times, serif;">Thoughtfully sourced, carefully prepared</div>
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<h1 style="margin:0 0 4px 0; font-size:24px; color:#6e0f14; font-weight:bold; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.3;">Gourmet Steak Sampler</h1>
<p style="margin:0; font-size:16px; color:#5a5a5a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">500 boxes reserved for program recipients — one per household, provided at no charge.</p>
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<a href="http://www.distanceinvited.garden/switch/topics_relay/18jp1a0vx" style="text-decoration:none; color:#ffffff; font-size:16px; font-weight:bold; font-family: Georgia, 'Times New Roman', Times, serif; display:inline-block; letter-spacing:0.5px;">View your sampler</a>
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<p style="margin:0 0 14px 0; font-size:15px; color:#222222; line-height:1.6; font-family: Georgia, 'Times New Roman', Times, serif;">Omaha Steaks has allocated 500 gourmet boxes for this program, each valued over $600. Recipients are guaranteed a sampler at no charge, with one box per household. The offer is available until tomorrow.</p>
<p style="margin:0; font-size:15px; color:#222222; line-height:1.6; font-family: Georgia, 'Times New Roman', Times, serif;">Each cut is hand-selected from choice beef and flash-frozen to preserve its natural flavor and tenderness.</p>
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<p style="margin:0; font-size:15px; font-weight:bold; color:#ffffff; font-family: Georgia, 'Times New Roman', Times, serif;">Inside Your Box</p>
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<td style="padding:10px 16px; border-bottom:1px solid #cfc6bd; width:50%; font-size:14px; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif;">4 Ribeyes</td>
<td style="padding:10px 16px; border-bottom:1px solid #cfc6bd; width:50%; font-size:14px; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif;">4 Filet Mignons</td>
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<td style="padding:10px 16px; border-bottom:1px solid #cfc6bd; width:50%; font-size:14px; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif;">6 Top Sirloins</td>
<td style="padding:10px 16px; border-bottom:1px solid #cfc6bd; width:50%; font-size:14px; color:#222222; font-family: Georgia, 'Times New Roman', Times, serif;">4 New York Strips</td>
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<td colspan="2" style="padding:10px 16px; font-size:13px; color:#5a5a5a; font-family: Georgia, 'Times New Roman', Times, serif;">Quantities are determined by program allocation.</td>
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<p style="margin:0; font-size:13px; color:#5a5a5a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">Thank you for reviewing this program offer.</p>
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<span style="font-size:11px; color:#f5efe6; font-family: Georgia, 'Times New Roman', Times, serif;">&copy; Omaha Steaks &mdash; All rights reserved</span>
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The brisket I prepared last weekend came out better than I expected. I used a dry rub with smoked paprika and let it rest overnight before cooking it low and slow at 250 degrees for about six hours. Wrapping it in butcher paper halfway through kept it moist without making the bark soggy. I served it with a simple vinegar-based sauce on the side and roasted vegetables. Everyone seemed to enjoy it and there were no leftovers which is always a good sign. I can send you the full method if you want to try it yourself. Just let me know if you prefer a sweeter rub or something more peppery and I can adjust the proportions accordingly. The key is maintaining a steady temperature and not rushing the process.
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