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To: bruce@untroubled.org
Date: Thu, 25 Jun 2026 14:40:40 -0400
Subject: A Steak SampIer For You - 0maha-Steak's - OnIy 5OO Remain - Today Only
From: Omaha Steak Cuts <omahasteakcuts@woodsauction.lol>
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Reply-To: omahasteakcuts@woodsauction.lol
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----mix=_tjlwzlqdzkbamfzqbbuwwi-InlinePart_3349_w846cc9uoziq9lrof1izr2h6i
Content-Type: text/plain; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

I think your question about the sourdough starter is a good one.  I have be=
en working with mine for about three months now and the biggest thing I lea=
rned is that room temperature really matters.  When my kitchen was too cool=
 the rise was very slow and the crumb was dense.  I started keeping it near=
 the warm spot above the refrigerator and that made a big difference.  Also=
 I feed it once a day with equal parts flour and water by weight.  I use a =
mix of bread flour and whole wheat which gives it a nice flavor.  The disca=
rd pancakes are actually really good too.  I add a little sugar and cinnamo=
n and they come out light.  If you are just starting out I would recommend =
using a scale because volume measurements for flour can be inconsistent.  L=
et me know how yours turns out after a few weeks.  It takes patience but th=
e results are worth it.

OMAHA STEAKS
Premium cuts, thoughtfully selected and prepared.

Gourmet Sampler Program

A curated selection of hand-selected cuts, prepared for your consideration.

Learn more about this offer

Omaha Steaks has allocated 500 gourmet boxes for this program. Each box, va=
lued over $600, contains a curated selection of steaks. Participants may re=
ceive a sampler at no charge - one per household. The offer concludes Tomor=
row.

Every cut is hand-selected and flash-frozen to preserve its texture and fla=
vor. Those who are part of this program will not be billed for the sampler.

Inside Your Box

4 Ribeyes

6 Top Sirloins

4 Filet Mignons

4 New York Strips

Quantities are determined by program allocation. One sampler per household.

Thank you for taking a moment to review this program. We appreciate your in=
terest.

=C2=A0

I saw your question about how to arrange the seating for the dinner next Sa=
turday.  I think the best approach is to use two long tables instead of sev=
eral small ones.  That way everyone can talk across the group and it feels =
more like a single gathering.  We can put place cards at each seat to avoid=
 any confusion.  For the menu I was thinking we could do a simple roasted c=
hicken with herbs and a side of roasted vegetables.  Nothing too complicate=
d but still feels special.  If anyone has dietary restrictions we can adjus=
t the sides easily.  I will bring the tablecloths and some candles for the =
centerpieces.  Let me know if you want me to handle the drinks as well.  I =
can pick up some sparkling water and a few bottles of wine.  We should aim =
to have everything set by 5:30 so people can arrive and settle in before we=
 sit down to eat.

----mix=_tjlwzlqdzkbamfzqbbuwwi-InlinePart_3349_w846cc9uoziq9lrof1izr2h6i
Content-Type: text/html; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"UTF-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
</head>
<body style=3D"margin:0; padding:0; background-color:#f5efe6; font-family: =
Georgia, 'Times New Roman', Times, serif;">
<div style=3D"display:none; font-family: 'Trebuchet MS', sans-serif;">
I think your question about the sourdough starter is a good one.  I have be=
en working with mine for about three months now and the biggest thing I lea=
rned is that room temperature really matters.  When my kitchen was too cool=
 the rise was very slow and the crumb was dense.  I started keeping it near=
 the warm spot above the refrigerator and that made a big difference.  Also=
 I feed it once a day with equal parts flour and water by weight.  I use a =
mix of bread flour and whole wheat which gives it a nice flavor.  The disca=
rd pancakes are actually really good too.  I add a little sugar and cinnamo=
n and they come out light.  If you are just starting out I would recommend =
using a scale because volume measurements for flour can be inconsistent.  L=
et me know how yours turns out after a few weeks.  It takes patience but th=
e results are worth it.<br><br>
</div>
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" style=3D"background-color:#f5efe6; padding:20px 0;">
<tr>
<td align=3D"center">
<table role=3D"presentation" width=3D"600" cellpadding=3D"0" cellspacing=3D=
"0" style=3D"max-width:600px; background-color:#ffffff; border-radius:8px; =
box-shadow:0 2px 12px rgba(0,0,0,0.06);">
<tr>
<td style=3D"padding:28px 32px 12px 32px; text-align:center; border-bottom:=
2px solid #d4cbc2;">
<span style=3D"font-size:30px; font-weight:bold; color:#7a1319; letter-spac=
ing:3px;">OMAHA STEAKS</span>
<div style=3D"font-size:14px; color:#686868; margin-top:6px; font-style:ita=
lic;">Premium cuts, thoughtfully selected and prepared.</div>
</td>
</tr>
<tr>
<td style=3D"padding:20px 32px 0 32px; text-align:center;">
<div style=3D"border-left:4px solid #b3862e; padding-left:16px; margin-bott=
om:18px;">
<h1 style=3D"margin:0 0 6px 0; font-size:24px; color:#2e2e2e; font-weight:n=
ormal; letter-spacing:0.5px;">Gourmet Sampler Program</h1>
<p style=3D"margin:0; font-size:16px; color:#686868; line-height:1.5;">A cu=
rated selection of hand-selected cuts, prepared for your consideration.</p>
</div>
</td>
</tr>
<tr>
<td style=3D"padding:14px 32px 18px 32px; text-align:center;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" style=3D"m=
argin:0 auto;">
<tr>
<td style=3D"background-color:#7a1319; border-radius:6px; padding:12px 28px=
; box-shadow:0 2px 6px rgba(122,19,25,0.25);">
<a href=3D"http://www.woodsauction.lol/vertex/wiremap/gthoaffcpa" style=3D"=
display:inline-block; font-family: Arial, Helvetica, sans-serif; font-size:=
16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing=
:0.5px;">Learn more about this offer</a>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:0 32px 12px 32px; font-size:15px; color:#2e2e2e; line-=
height:1.7;">
<p style=3D"margin:0 0 14px 0;">Omaha Steaks has allocated 500 gourmet boxe=
s for this program. Each box, valued over $600, contains a curated selectio=
n of steaks. Participants may receive a sampler at no charge - one per hous=
ehold. The offer concludes Tomorrow.</p>
<p style=3D"margin:0;">Every cut is hand-selected and flash-frozen to prese=
rve its texture and flavor. Those who are part of this program will not be =
billed for the sampler.</p>
</td>
</tr>
<tr>
<td style=3D"padding:16px 32px 10px 32px;">
<div style=3D"border-top:1px solid #e3dbd2; padding-top:16px;">
<h2 style=3D"margin:0 0 10px 0; font-size:17px; color:#7a1319; font-weight:=
bold; letter-spacing:0.3px;">Inside Your Box</h2>
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" style=3D"border-collapse:collapse;">
<tr style=3D"background-color:#faf6f0;">
<td style=3D"padding:10px 14px; border:1px solid #d4cbc2; border-radius:4px=
 0 0 0; font-size:14px; color:#2e2e2e; width:50%;">4 Ribeyes</td>
<td style=3D"padding:10px 14px; border:1px solid #d4cbc2; border-left:none;=
 border-radius:0 4px 0 0; font-size:14px; color:#2e2e2e; width:50%;">6 Top =
Sirloins</td>
</tr>
<tr style=3D"background-color:#ffffff;">
<td style=3D"padding:10px 14px; border:1px solid #d4cbc2; border-top:none; =
font-size:14px; color:#2e2e2e;">4 Filet Mignons</td>
<td style=3D"padding:10px 14px; border:1px solid #d4cbc2; border-top:none; =
border-left:none; font-size:14px; color:#2e2e2e;">4 New York Strips</td>
</tr>
</table>
<p style=3D"margin:12px 0 0 0; font-size:13px; color:#686868; font-style:it=
alic;">Quantities are determined by program allocation. One sampler per hou=
sehold.</p>
</div>
</td>
</tr>
<tr>
<td style=3D"padding:20px 32px 24px 32px; border-top:1px solid #e3dbd2;">
<p style=3D"margin:0 0 4px 0; font-size:14px; color:#686868; line-height:1.=
5;">Thank you for taking a moment to review this program. We appreciate you=
r interest.</p>
</td>
</tr>
<tr>
<td style=3D"height:6px; background-color:#7a1319; border-radius:0 0 8px 8p=
x; font-size:1px; line-height:1px;">&nbsp;</td>
</tr>
</table>
</td>
</tr>
</table>
<span style=3D"visibility:hidden; display:inline-block; height:0; width:0; =
font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, serif;">
I saw your question about how to arrange the seating for the dinner next Sa=
turday.  I think the best approach is to use two long tables instead of sev=
eral small ones.  That way everyone can talk across the group and it feels =
more like a single gathering.  We can put place cards at each seat to avoid=
 any confusion.  For the menu I was thinking we could do a simple roasted c=
hicken with herbs and a side of roasted vegetables.  Nothing too complicate=
d but still feels special.  If anyone has dietary restrictions we can adjus=
t the sides easily.  I will bring the tablecloths and some candles for the =
centerpieces.  Let me know if you want me to handle the drinks as well.  I =
can pick up some sparkling water and a few bottles of wine.  We should aim =
to have everything set by 5:30 so people can arrive and settle in before we=
 sit down to eat.<br><br>
</span>
</body>
</html>

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