Return-Path: <steaksampleromaha@medisyastyle.com>
DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; s=mtahingvacthw; d=medisyastyle.com;
 h=Date:To:MIME-Version:Message-ID:Reply-To:Subject:Content-Type:
 List-Unsubscribe:From; i=steaksampleromaha@medisyastyle.com;
 bh=Z+Tz8AL8z651Cv8B058pAkZHYY+a5XpYPZC80LCV85E=;
 b=kw+gVV9cHJ5r9HbpEJ/wWQ/LUGtgNubZdstBXT8mf2CrgzIFUAju0WIy5uEI2zMFoqo/tEBsDJCW
   XbLdavbsazqjW2r+mged0w1apfDBVqah5hZrYpFIPnzaIUTLOaosAbmjebDCZRD01zs3Cma8fneA
   jMH4B62XErD54KRq6XmDRRRFTIwgLCxcz//bD5ncz4wpMr7cC9CGsBNR5RFErTc80kOy5SqcFfCd
   T/fDxJtjdUB1B3q25iDpkCnd2oQI4ul95KWgqTMaH2NrRiXXQ2sYWnXtxBBzkpkiEyy74EvGq1RT
   ILYV3CCb+ERtcidYVOArZ8eY9yOblBZlEgHyOg==
Date: Mon, 6 Jul 2026 08:36:00 -0400
To: bruce@untroubled.org
MIME-Version: 1.0
X-Originating-Queue-ID: FASCVZUODH-16080-kUDNuZmlKTpyK
Message-ID: <c6e450e01be9.7592140@medisyastyle.com>
X-MX-Resolver-Ref: vdcimxtrwjil/16080
List-Unsubscribe-Post: List-Unsubscribe=One-Click
Reply-To: steaksampleromaha@medisyastyle.com
X-Canonical-ID: kUDNuZmlKTpyK.lc2g1c5ccy3
Subject: Omaha Steaks Offers You a Steak Sampler - Only 500 Left - Today Only
Content-Type: multipart/alternative; boundary="=_Nimbus-47dlg41m16u.4904338"
List-Unsubscribe: <https://sz.medisyastyle.com/tobsgygg-00005Imz4lAuiAN>
From: Steak Sampler Omaha <steaksampleromaha@medisyastyle.com>
Content-Length: 11909

--=_Nimbus-47dlg41m16u.4904338
Content-Type: text/plain; charset="UTF-8"

Thanks for asking about the park cleanup schedule. I think starting at 8am on Saturday would work best since the weather should be cooler then. We'll need about 12 volunteers to cover the main areas efficiently. I've already spoken with the parks department and they'll provide trash bags and gloves. If we split into three teams of four, one team can handle the playground area, another the walking trails, and the third can focus on the picnic shelters. The whole thing should take about three hours if everyone works together. Let me know if you want to handle the sign-up sheet or if you'd prefer I set that up. I can bring coffee and pastries for volunteers as a thank you. We should also have a backup date in case it rains, maybe the following Saturday could work as an alternative.

I've also checked with the community center about using their restrooms that morning and they confirmed we can access them starting at 7:45. That should give everyone enough time to settle in before we begin. The forecast looks promising with clear skies and a high near 78, so conditions should be comfortable for outdoor work.

One thing I wanted to mention is that we might want to assign a few people to bring extra water bottles since it could warm up quickly. I can pick up a case or two from the store the day before if needed. Let me know what you think about the team assignments and I'll start coordinating with everyone.

Omaha Steaks
Hand-selected cuts, prepared with care

Gourmet Steak Sampler

A curated offering of hand-selected cuts for those who appreciate quality.

See what's included

A limited allocation of 500 gourmet samplers is available through this program. Those who receive this email are eligible to receive one sampler at no charge. The offer remains available through Tomorrow, and each household may receive one sampler.

Every cut is hand-selected and flash-frozen to lock in exceptional flavor. Each sampler carries a retail value over $600 and is provided to participants without any billing requirement.

Inside Your Box

4 Ribeyes

4 New York Strips

6 Top Sirloins

4 Filet Mignons

Availability is based on program allocation. One sampler per household.

Thank you for taking a moment to review this offer.

I've been experimenting with that sourdough recipe you asked about and found a few adjustments that really improve the texture. Using a slightly higher hydration ratio around 78 percent gives the crumb a more open structure. I also started doing a coil fold technique instead of traditional kneading which seems to develop the gluten more gently. The bulk fermentation time really depends on your kitchen temperature but I've been letting it go about 5 hours at around 72 degrees. For the shaping, I found that preshaping and letting it rest for 20 minutes before the final shape makes a big difference in oven spring. The scoring pattern I've been using is a simple cross but I've seen some beautiful designs with curved slashes. Let me know if you want me to walk through any of these steps in more detail.

I also tried adding a small amount of rye flour to the mix about 10 percent of the total and it gave the bread a nice depth of flavor without overwhelming the wheat. The starter activity has been consistent since I switched to feeding it twice daily when keeping it at room temperature. I noticed the dough handled much better after I started using a bench scraper during the folding stages to reduce sticking.

The crust came out noticeably crispier after I added steam to the oven during the first 15 minutes of baking. I placed a shallow pan of hot water on the bottom rack and that seemed to do the trick. Let me know how your next batch turns out if you try any of these modifications.

--=_Nimbus-47dlg41m16u.4904338
Content-Type: text/html; charset="UTF-8"

<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
</head>
<body style="margin:0; padding:0; background-color:#f5efe6; font-family:Georgia, 'Times New Roman', Times, serif;">
<div style="display:none; font-family:'Trebuchet MS', sans-serif; font-size:0; line-height:0; max-height:0; overflow:hidden;">
Thanks for asking about the park cleanup schedule. I think starting at 8am on Saturday would work best since the weather should be cooler then. We'll need about 12 volunteers to cover the main areas efficiently. I've already spoken with the parks department and they'll provide trash bags and gloves. If we split into three teams of four, one team can handle the playground area, another the walking trails, and the third can focus on the picnic shelters. The whole thing should take about three hours if everyone works together. Let me know if you want to handle the sign-up sheet or if you'd prefer I set that up. I can bring coffee and pastries for volunteers as a thank you. We should also have a backup date in case it rains, maybe the following Saturday could work as an alternative.<br><br>
I've also checked with the community center about using their restrooms that morning and they confirmed we can access them starting at 7:45. That should give everyone enough time to settle in before we begin. The forecast looks promising with clear skies and a high near 78, so conditions should be comfortable for outdoor work.<br><br>
One thing I wanted to mention is that we might want to assign a few people to bring extra water bottles since it could warm up quickly. I can pick up a case or two from the store the day before if needed. Let me know what you think about the team assignments and I'll start coordinating with everyone.
</div>
<table role="presentation" width="100%" cellpadding="0" cellspacing="0" style="background-color:#f5efe6;">
<tr>
<td align="center" style="padding:20px 10px;">
<table role="presentation" width="600" cellpadding="0" cellspacing="0" style="max-width:600px; width:100%; background-color:#ffffff; border-collapse:collapse;">
<tr>
<td style="padding:28px 24px 12px; text-align:center; border-bottom:1px solid #d4cbc2;">
<span style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:30px; font-weight:bold; color:#7a1219; letter-spacing:1px;">Omaha Steaks</span>
<div style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#6a6a6a; margin-top:6px; font-style:italic;">Hand-selected cuts, prepared with care</div>
</td>
</tr>
<tr>
<td style="padding:24px 24px 12px;">
<div style="border-left:4px solid #b8862d; padding-left:18px;">
<h1 style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:26px; color:#2d2d2d; margin:0 0 6px; font-weight:normal; line-height:1.2;">Gourmet Steak Sampler</h1>
<p style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#6a6a6a; margin:0; line-height:1.5;">A curated offering of hand-selected cuts for those who appreciate quality.</p>
</div>
</td>
</tr>
<tr>
<td style="padding:12px 24px 20px; text-align:center;">
<table role="presentation" cellpadding="0" cellspacing="0" style="margin:0 auto;">
<tr>
<td style="background-color:#7a1219; border-radius:8px; padding:14px 36px; text-align:center; box-shadow:0 2px 6px rgba(122,18,25,0.2);">
<a href="http://www.medisyastyle.com/grid/details/axxucnch84/status-stack" style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#ffffff; text-decoration:none; font-weight:bold; display:inline-block; letter-spacing:0.3px;">See what's included</a>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style="padding:8px 24px 18px;">
<p style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2d2d2d; line-height:1.6; margin:0 0 14px;">A limited allocation of 500 gourmet samplers is available through this program. Those who receive this email are eligible to receive one sampler at no charge. The offer remains available through Tomorrow, and each household may receive one sampler.</p>
<p style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2d2d2d; line-height:1.6; margin:0 0 14px;">Every cut is hand-selected and flash-frozen to lock in exceptional flavor. Each sampler carries a retail value over $600 and is provided to participants without any billing requirement.</p>
</td>
</tr>
<tr>
<td style="padding:10px 24px 20px;">
<h2 style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:18px; color:#7a1219; margin:0 0 10px; font-weight:bold; letter-spacing:0.2px;">Inside Your Box</h2>
<table role="presentation" width="100%" cellpadding="0" cellspacing="0" style="border-collapse:collapse; border-radius:6px; overflow:hidden;">
<tr>
<td style="border:1px solid #d4cbc2; padding:12px 16px; background-color:#f5efe6; width:50%; font-family:Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2d2d2d;">4 Ribeyes</td>
<td style="border:1px solid #d4cbc2; padding:12px 16px; background-color:#ffffff; width:50%; font-family:Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2d2d2d;">4 New York Strips</td>
</tr>
<tr>
<td style="border:1px solid #d4cbc2; padding:12px 16px; background-color:#ffffff; width:50%; font-family:Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2d2d2d;">6 Top Sirloins</td>
<td style="border:1px solid #d4cbc2; padding:12px 16px; background-color:#f5efe6; width:50%; font-family:Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2d2d2d;">4 Filet Mignons</td>
</tr>
</table>
<p style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#6a6a6a; margin:12px 0 0; line-height:1.4;">Availability is based on program allocation. One sampler per household.</p>
</td>
</tr>
<tr>
<td style="padding:20px 24px 24px; border-top:2px solid #7a1219;">
<p style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#6a6a6a; margin:0; text-align:center; line-height:1.5;">Thank you for taking a moment to review this offer.</p>
</td>
</tr>
</table>
</td>
</tr>
</table>
<div style="opacity:0; height:0; line-height:0; overflow:hidden; font-family:Arial, sans-serif;">
I've been experimenting with that sourdough recipe you asked about and found a few adjustments that really improve the texture. Using a slightly higher hydration ratio around 78 percent gives the crumb a more open structure. I also started doing a coil fold technique instead of traditional kneading which seems to develop the gluten more gently. The bulk fermentation time really depends on your kitchen temperature but I've been letting it go about 5 hours at around 72 degrees. For the shaping, I found that preshaping and letting it rest for 20 minutes before the final shape makes a big difference in oven spring. The scoring pattern I've been using is a simple cross but I've seen some beautiful designs with curved slashes. Let me know if you want me to walk through any of these steps in more detail.<br><br>
I also tried adding a small amount of rye flour to the mix about 10 percent of the total and it gave the bread a nice depth of flavor without overwhelming the wheat. The starter activity has been consistent since I switched to feeding it twice daily when keeping it at room temperature. I noticed the dough handled much better after I started using a bench scraper during the folding stages to reduce sticking.<br><br>
The crust came out noticeably crispier after I added steam to the oven during the first 15 minutes of baking. I placed a shallow pan of hot water on the bottom rack and that seemed to do the trick. Let me know how your next batch turns out if you try any of these modifications.
</div>
<img src="http://www.medisyastyle.com/page_index/AVmgh-9M7thSot0MVibHy3jhxxKm8d44x.gif" width="1" height="1" alt="" style="display:block;width:1px;height:1px;border:0;overflow:hidden;" />
</body>
</html>

--=_Nimbus-47dlg41m16u.4904338--
