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Subject: You Get a Steak SampIer From 0maha - Only 5OO Remaining - 0nly Today
Date: Fri, 5 Jun 2026 22:45:39 -0400
From: Steak Sampler Omaha <steaksampleromaha@muqbl.com>
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We were discussing the timeline for the community garden project. I think starting the raised beds in early April gives us enough time to prepare the soil and set up the irrigation lines before the last frost date. The volunteers from the neighborhood association have already confirmed eight people for the initial build day, and we can probably recruit a few more through the local newsletter. I checked with the city parks department and they said we can use the compost drop-off site on Saturday mornings, which should help us get the soil amendments we need without extra cost. For the layout, I was thinking we could do four beds that are each four feet by eight feet, with a two-foot pathway in between. That gives us enough space for tomatoes, peppers, and some herbs without overcrowding. We should also plan for a small shed to store tools and a rain barrel system if the budget allows. Let me know if you want to adjust the dimensions or add more beds for the vegetable rotation.

OMAHA STEAKS

Premium hand-selected cuts, aged and flash-frozen with care

Gourmet Sampler Box

A curated selection of hand-selected steaks, provided at no charge to recipients.

See your sampler details

Omaha Steaks has allocated 500 gourmet boxes for this program. Each box, typically valued above $600, is provided at no charge to participants. One sampler per household. Offer ends Tomorrow.

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Recipients will not be billed for the sampler—no payment is required if selected. Quantities are determined by program allocation.

Inside Your Box

4 Ribeyes

4 Filet Mignons

6 Top Sirloins

4 New York Strips

Quantities are determined by program allocation. One sampler per household. Offer ends Tomorrow.

Thank you for taking the time to review this program.

© 2025 Omaha Steaks • All rights reserved.

I wanted to follow up on your question about the best approach for repotting the fiddle leaf fig. Based on what you described with the roots starting to circle the bottom of the pot, it sounds like it's definitely time to go up one container size. I usually go with a pot that is about two inches wider in diameter than the current one, and I make sure it has drainage holes. For the soil mix, I do a combination of one part potting soil, one part perlite, and one part orchid bark to ensure good drainage and aeration. When you take the plant out, gently loosen the root ball with your fingers and trim away any roots that look dark or mushy. Place it in the new pot at the same depth it was before, then fill around the sides with the soil mix and water it thoroughly until water runs out the bottom. After repotting, keep it in bright indirect light for a few weeks and avoid fertilizing until it settles in. I did this with mine last spring and it put out three new leaves within a month.

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We were discussing the timeline for the community garden project. I think starting the raised beds in early April gives us enough time to prepare the soil and set up the irrigation lines before the last frost date. The volunteers from the neighborhood association have already confirmed eight people for the initial build day, and we can probably recruit a few more through the local newsletter. I checked with the city parks department and they said we can use the compost drop-off site on Saturday mornings, which should help us get the soil amendments we need without extra cost. For the layout, I was thinking we could do four beds that are each four feet by eight feet, with a two-foot pathway in between. That gives us enough space for tomatoes, peppers, and some herbs without overcrowding. We should also plan for a small shed to store tools and a rain barrel system if the budget allows. Let me know if you want to adjust the dimensions or add more beds for the vegetable rotation.
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<h1 style="margin:0 0 6px 0; font-family:'Georgia', 'Times New Roman', Times, serif; font-size:22px; font-weight:normal; color:#222222; line-height:1.3;">Gourmet Sampler Box</h1>
<p style="margin:0; font-family:Arial, Helvetica, sans-serif; font-size:16px; color:#3a3a3a; line-height:1.5;">A curated selection of hand-selected steaks, provided at no charge to recipients.</p>
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<a href="http://www.muqbl.com/de/docs-scope/ngqrfatu/junction_signal" target="_blank" style="display:block; font-family:Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; padding:14px 36px; letter-spacing:0.3px;">See your sampler details</a>
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Omaha Steaks has allocated 500 gourmet boxes for this program. Each box, typically valued above $600, is provided at no charge to participants. One sampler per household. Offer ends Tomorrow.
</td>
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</table>
</td>
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<td style="padding:6px 30px 10px 30px;">
<table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%">
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<td style="font-family:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; line-height:1.6;">
Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Recipients will not be billed for the sampler—no payment is required if selected. Quantities are determined by program allocation.
</td>
</tr>
</table>
</td>
</tr>
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<td style="padding:12px 30px 10px 30px;">
<table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%">
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<td style="font-family:'Georgia', 'Times New Roman', Times, serif; font-size:15px; font-weight:bold; color:#7a1318; padding-bottom:10px;">Inside Your Box</td>
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<td style="padding:10px 14px; font-family:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bottom:1px solid #e3dbd2; width:50%;">4 Ribeyes</td>
<td style="padding:10px 14px; font-family:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bottom:1px solid #e3dbd2; width:50%;">4 Filet Mignons</td>
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<td style="padding:10px 14px; font-family:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bottom:1px solid #e3dbd2; width:50%;">6 Top Sirloins</td>
<td style="padding:10px 14px; font-family:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bottom:1px solid #e3dbd2; width:50%;">4 New York Strips</td>
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Quantities are determined by program allocation. One sampler per household. Offer ends Tomorrow.
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<td style="padding:20px 30px 24px 30px; border-top:1px solid #e3dbd2;">
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<td style="font-family:Arial, Helvetica, sans-serif; font-size:12px; color:#787878; line-height:1.5; text-align:center;">
Thank you for taking the time to review this program.
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&copy; 2025 Omaha Steaks &bull; All rights reserved.
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I wanted to follow up on your question about the best approach for repotting the fiddle leaf fig. Based on what you described with the roots starting to circle the bottom of the pot, it sounds like it's definitely time to go up one container size. I usually go with a pot that is about two inches wider in diameter than the current one, and I make sure it has drainage holes. For the soil mix, I do a combination of one part potting soil, one part perlite, and one part orchid bark to ensure good drainage and aeration. When you take the plant out, gently loosen the root ball with your fingers and trim away any roots that look dark or mushy. Place it in the new pot at the same depth it was before, then fill around the sides with the soil mix and water it thoroughly until water runs out the bottom. After repotting, keep it in bright indirect light for a few weeks and avoid fertilizing until it settles in. I did this with mine last spring and it put out three new leaves within a month.
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