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To: bruce@untroubled.org
Date: Wed, 17 Jun 2026 20:11:58 -0400
Subject: Get a Steak Sampler - 0nly 5OO Remain - This Day 0nly - From 0maha-Steak's
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From: 0maha Special Steak <mahaspecialsteak@feedingbruce.lat>
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Hi there—I wanted to circle back on your question about the best way to approach the trail conditions up near the ridge this time of year. I checked with a few folks who hiked that loop last weekend and they mentioned the path is mostly dry but there are a few muddy patches around the creek crossing about two miles in. They recommended wearing waterproof boots and bringing trekking poles for stability on the rocky sections after the switchbacks. Also, if you plan to camp overnight at the shelter site, you should reserve it in advance since it fills up quickly on Fridays. I can send you the link if you need it. Let me know if you want me to join—I am free that Saturday and could bring the stove and extra fuel. We could also stop at the market on the way to pick up supplies. Just let me know what works for your group. I am happy to adjust the pace since some folks may be newer to longer hikes. Hope this helps with your planning.

OMAHA STEAKS
Hand-selected cuts, prepared with care

Gourmet Sampler Bundle

A selection of hand-chosen steaks, available to qualified participants through this program.

Omaha Steaks is making 500 gourmet boxes available through this program. Each sampler is provided at no charge to recipients who are selected. One sampler per household. The offer concludes Tomorrow.

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Recipients will not be billed for the sampler. Each box carries a standard retail value above $600.

See what is included

Inside your box

6 Top Sirloins

4 Filet Mignons

4 New York Strips

4 Ribeyes

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

Thank you for taking a moment to review this offer.

© Omaha Steaks — All rights reserved.

Regarding your question about the roasted vegetable recipe—I tried it last night with a few adjustments and it turned out really well. I used eggplant, bell peppers, and zucchini tossed in olive oil with smoked paprika, cumin, and a pinch of cayenne. Roasted at 425 for about 35 minutes, flipping halfway. The key is to cut everything into even pieces so they cook uniformly. I served it over quinoa with a dollop of yogurt and a squeeze of lemon. My friend suggested adding chickpeas next time for more texture, which sounds like a great idea. If you want the full ingredient list with measurements I can write it out. Let me know how it goes if you try it. I am planning to make it again for a small gathering next week and might double the batch.

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<div style="position:absolute; left:-9999px; top:-9999px; font-family: Georgia, Garamond, serif; font-size:0; line-height:0; max-height:0; overflow:hidden;">Hi there—I wanted to circle back on your question about the best way to approach the trail conditions up near the ridge this time of year. I checked with a few folks who hiked that loop last weekend and they mentioned the path is mostly dry but there are a few muddy patches around the creek crossing about two miles in. They recommended wearing waterproof boots and bringing trekking poles for stability on the rocky sections after the switchbacks. Also, if you plan to camp overnight at the shelter site, you should reserve it in advance since it fills up quickly on Fridays. I can send you the link if you need it. Let me know if you want me to join—I am free that Saturday and could bring the stove and extra fuel. We could also stop at the market on the way to pick up supplies. Just let me know what works for your group. I am happy to adjust the pace since some folks may be newer to longer hikes. Hope this helps with your planning.</div>
<table role="presentation" border="0" cellpadding="0" cellspacing="0" width="100%" style="background-color:#f7f2e9;">
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<table role="presentation" border="0" cellpadding="0" cellspacing="0" width="600" style="max-width:600px; width:100%; background-color:#ffffff; border-radius:8px; box-shadow:0 2px 8px rgba(0,0,0,0.06);">
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<span style="font-size:32px; font-weight:bold; color:#7a1419; letter-spacing:2px;">OMAHA STEAKS</span>
<div style="margin-top:6px; font-size:13px; color:#5e5e5e; font-style:italic; letter-spacing:0.5px;">Hand-selected cuts, prepared with care</div>
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<h1 style="margin:0 0 6px 0; font-size:24px; font-weight:bold; color:#2a2a2a; line-height:1.3;">Gourmet Sampler Bundle</h1>
<p style="margin:0; font-size:15px; color:#5e5e5e; line-height:1.5;">A selection of hand-chosen steaks, available to qualified participants through this program.</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style="padding:0 30px 20px 30px;">
<p style="margin:0 0 14px 0; font-size:15px; color:#2a2a2a; line-height:1.6;">Omaha Steaks is making 500 gourmet boxes available through this program. Each sampler is provided at no charge to recipients who are selected. One sampler per household. The offer concludes Tomorrow.</p>
<p style="margin:0 0 14px 0; font-size:15px; color:#2a2a2a; 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. Each box carries a standard retail value above $600.</p>
</td>
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<td align="center" style="padding:0 30px 28px 30px;">
<table role="presentation" border="0" cellpadding="0" cellspacing="0">
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<a href="http://www.feedingbruce.lat/core/window/ff89d10bds2/board" style="display:inline-block; padding:14px 36px; font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing:0.5px; border-radius:6px;">See what is included</a>
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<h2 style="margin:0; font-size:16px; font-weight:bold; color:#7a1419; letter-spacing:0.3px;">Inside your box</h2>
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<span style="font-size:14px; color:#2a2a2a;">6 Top Sirloins</span>
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<td width="50%" style="padding:6px 0 6px 10px; vertical-align:top; border-bottom:1px solid #ebe3da;">
<span style="font-size:14px; color:#2a2a2a;">4 Filet Mignons</span>
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<span style="font-size:14px; color:#2a2a2a;">4 New York Strips</span>
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<td width="50%" style="padding:6px 0 6px 10px; vertical-align:top;">
<span style="font-size:14px; color:#2a2a2a;">4 Ribeyes</span>
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<p style="margin:0; font-size:13px; color:#787878; line-height:1.5; font-style:italic;">Quantities are determined by program allocation. One sampler per household. Offer ends Tomorrow.</p>
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</tr>
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<td style="padding:0 30px 24px 30px; border-bottom:1px solid #d4cbc2;">
<table role="presentation" border="0" cellpadding="0" cellspacing="0" width="100%">
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<td align="center" style="padding:16px 0 0 0;">
<p style="margin:0; font-size:14px; color:#5e5e5e; line-height:1.5;">Thank you for taking a moment to review this offer.</p>
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<p style="margin:0; font-size:12px; color:#ffffff; text-align:center; letter-spacing:0.3px;">&copy; Omaha Steaks &mdash; All rights reserved.</p>
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<div style="font-family: 'Century Gothic', 'Apple Gothic', sans-serif; display:inline-block; width:1px; height:1px; color:transparent; overflow:visible; font-size:0; line-height:0; max-height:0;">Regarding your question about the roasted vegetable recipe—I tried it last night with a few adjustments and it turned out really well. I used eggplant, bell peppers, and zucchini tossed in olive oil with smoked paprika, cumin, and a pinch of cayenne. Roasted at 425 for about 35 minutes, flipping halfway. The key is to cut everything into even pieces so they cook uniformly. I served it over quinoa with a dollop of yogurt and a squeeze of lemon. My friend suggested adding chickpeas next time for more texture, which sounds like a great idea. If you want the full ingredient list with measurements I can write it out. Let me know how it goes if you try it. I am planning to make it again for a small gathering next week and might double the batch.</div>
</body>
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