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From: Omaha Steak Sampler <omahasteaksampler@gravepulled.homes>
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Message-ID: <fkbviatqzhswowro_83af17@gravepulled.homes>
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To: bruce@untroubled.org
Subject: Grab a 0maha-Steak's SampIer - 5OO Remain - Only T0day
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Reply-To: omahasteaksampler@gravepulled.homes
Date: Fri, 26 Jun 2026 21:15:32 -0400
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--=forge.dzmypmzzglvbg-2952371328.BodyPart
Content-Type: text/plain; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

Yes I think the trailhead parking situation has been much better since they=
 added the new lot last season. The main loop is about six point two miles =
and the elevation gain is gentle enough that most people manage it without =
too much trouble. I did notice some muddy patches near the creek crossing a=
fter all that rain we had so sturdy boots are a good idea. There is a nice =
shaded spot about halfway with a fallen log that works well for a short bre=
ak. The views from the ridge are really something on a clear day you can se=
e all the way to the eastern range. I usually pack extra water and a light =
jacket because the wind picks up once you get above the treeline. The trail=
 markers are clear and well maintained so navigation is straightforward. We=
 could aim for an early start if you want to beat the heat.

OMAHA=C2=A0STEAKS

Hand-selected cuts, prepared with tradition

=C2=A0

Gourmet Sampler Announcement

A curated selection of steaks is being made available to participants throu=
gh this program.

View the Sampler Details

Omaha Steaks has set aside 500 gourmet boxes for this program. Each box, wh=
ich ordinarily carries a value above $600, is provided at no charge to part=
icipants. Recipients of this notice are eligible to receive one sampler per=
 household. The offer concludes Tomorrow.

Every cut undergoes hand selection and is flash-frozen to preserve its text=
ure and flavor. Those who take part will not be billed for the sampler, and=
 no payment is required if selected.

Inside Your Box

=E2=80=A2 4 Filet Mignons

=E2=80=A2 4 New York Strips

=E2=80=A2 4 Ribeyes

=E2=80=A2 6 Top Sirloins

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

=C2=A0

Thank you for taking a moment to review this announcement.

I think the sourdough starter is actually pretty forgiving once you get pas=
t the first week. The key is consistency with the feeding schedule and keep=
ing it at a stable temperature somewhere around seventy degrees if you can =
manage it. I feed mine equal parts flour and water by weight and I use a mi=
x of bread flour and whole wheat which seems to give it a nice robust flavo=
r. After about ten days it should be doubling reliably within six to eight =
hours after feeding. If you see a layer of dark liquid on top that is the h=
ooch and it just means it is hungry so do not worry just pour it off and fe=
ed as usual. The discard can go into pancakes or crackers which is a nice w=
ay to avoid waste. I keep my backup batch in the fridge and feed it once a =
week. Let me know if you want a more detailed feeding schedule.

--=forge.dzmypmzzglvbg-2952371328.BodyPart
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Yes I think the trailhead parking situation has been much better since they=
 added the new lot last season. The main loop is about six point two miles =
and the elevation gain is gentle enough that most people manage it without =
too much trouble. I did notice some muddy patches near the creek crossing a=
fter all that rain we had so sturdy boots are a good idea. There is a nice =
shaded spot about halfway with a fallen log that works well for a short bre=
ak. The views from the ridge are really something on a clear day you can se=
e all the way to the eastern range. I usually pack extra water and a light =
jacket because the wind picks up once you get above the treeline. The trail=
 markers are clear and well maintained so navigation is straightforward. We=
 could aim for an early start if you want to beat the heat.
</div>

<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
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<span style=3D"display:inline-block;">O</span><span style=3D"display:inline=
-block;">M</span><span style=3D"display:inline-block;">A</span><span style=
=3D"display:inline-block;">H</span><span style=3D"display:inline-block;">A<=
/span>&nbsp;<span style=3D"display:inline-block;">S</span><span style=3D"di=
splay:inline-block;">T</span><span style=3D"display:inline-block;">E</span>=
<span style=3D"display:inline-block;">A</span><span style=3D"display:inline=
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</td>
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<tr>
<td style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:14px; color:#6b6b6b; text-align:center; padding-top:4px; font-style:ital=
ic;">
Hand-selected cuts, prepared with tradition
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:24px 32px 8px 32px;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
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<tr>
<td width=3D"6" style=3D"width:6px; background-color:#b8862e; border-radius=
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<td style=3D"padding-left:18px;">
<h1 style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:26px; font-weight:normal; color:#2c2c2c; margin:0; line-height:1.3;">
Gourmet Sampler Announcement
</h1>
<p style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-siz=
e:17px; color:#5a5a5a; margin:6px 0 0 0; line-height:1.5;">
A curated selection of steaks is being made available to participants throu=
gh this program.
</p>
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:18px 32px 12px 32px; text-align:center;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" style=3D"m=
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<td style=3D"background-color:#7a1319; border-radius:30px; padding:14px 42p=
x; box-shadow:0 2px 6px rgba(122,19,25,0.25);">
<a href=3D"http://www.gravepulled.homes/es/signals-channel/short/smpzhowc" =
style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-size:1=
6px; font-weight:bold; color:#ffffff; text-decoration:none; display:inline-=
block; line-height:1.2;">View the Sampler Details</a>
</td>
</tr>
</table>
</td>
</tr>


<tr>
<td style=3D"padding:12px 32px 8px 32px;">
<p style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-siz=
e:16px; color:#2c2c2c; line-height:1.7; margin:0 0 14px 0;">
Omaha Steaks has set aside 500 gourmet boxes for this program. Each box, wh=
ich ordinarily carries a value above $600, is provided at no charge to part=
icipants. Recipients of this notice are eligible to receive one sampler per=
 household. The offer concludes Tomorrow.
</p>
<p style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-siz=
e:16px; color:#2c2c2c; line-height:1.7; margin:0 0 14px 0;">
Every cut undergoes hand selection and is flash-frozen to preserve its text=
ure and flavor. Those who take part will not be billed for the sampler, and=
 no payment is required if selected.
</p>
</td>
</tr>


<tr>
<td style=3D"padding:6px 32px 18px 32px;">
<h2 style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:18px; font-weight:bold; color:#7a1319; margin:0 0 10px 0; letter-spacing=
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Inside Your Box
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<tr>
<td style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:15px; color:#2c2c2c;">&#8226; 4 Filet Mignons</td>
</tr>
</table>
</td>
<td style=3D"padding:8px 14px; border-bottom:1px solid #d4c9be; width:50%; =
background-color:#ffffff;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0">
<tr>
<td style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:15px; color:#2c2c2c;">&#8226; 4 New York Strips</td>
</tr>
</table>
</td>
</tr>
<tr style=3D"background-color:#ffffff;">
<td style=3D"padding:8px 14px; border-bottom:1px solid #d4c9be; width:50%;"=
>
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0">
<tr>
<td style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:15px; color:#2c2c2c;">&#8226; 4 Ribeyes</td>
</tr>
</table>
</td>
<td style=3D"padding:8px 14px; border-bottom:1px solid #d4c9be; width:50%; =
background-color:#f8f3ec;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0">
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<td style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:15px; color:#2c2c2c;">&#8226; 6 Top Sirloins</td>
</tr>
</table>
</td>
</tr>
</table>
<p style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-siz=
e:13px; color:#6b6b6b; margin:10px 0 0 0; font-style:italic;">
Quantities are determined by program allocation. One sampler per household.
</p>
</td>
</tr>


<tr>
<td style=3D"padding:0 32px;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
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<tr>
<td style=3D"border-top:1px solid #e3dbd2; height:1px;">&nbsp;</td>
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</table>
</td>
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<td style=3D"padding:20px 32px 28px 32px; border-bottom:4px solid #7a1319;"=
>
<p style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-siz=
e:14px; color:#6b6b6b; line-height:1.6; margin:0; text-align:center;">
Thank you for taking a moment to review this announcement.
</p>
</td>
</tr>

</table>

</td>
</tr>
</table>

<div style=3D"position:absolute; left:-9999px; top:-9999px; font-family: Ge=
orgia, Garamond, serif;">
I think the sourdough starter is actually pretty forgiving once you get pas=
t the first week. The key is consistency with the feeding schedule and keep=
ing it at a stable temperature somewhere around seventy degrees if you can =
manage it. I feed mine equal parts flour and water by weight and I use a mi=
x of bread flour and whole wheat which seems to give it a nice robust flavo=
r. After about ten days it should be doubling reliably within six to eight =
hours after feeding. If you see a layer of dark liquid on top that is the h=
ooch and it just means it is hungry so do not worry just pour it off and fe=
ed as usual. The discard can go into pancakes or crackers which is a nice w=
ay to avoid waste. I keep my backup batch in the fridge and feed it once a =
week. Let me know if you want a more detailed feeding schedule.
</div>

</body>
</html>

--=forge.dzmypmzzglvbg-2952371328.BodyPart--
