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From: Louis Vuitton <peubbruce@k-bishop.com>
To: bruce <bruce@untroubled.org>
Subject: LV Bags $100. Limited Time For Best Prices.
Date: Wed, 5 Apr 2023 17:13:13 -0330
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<!-- Saucy, noodle-y, and full of umami, yakisoba is a hearty, all-in-=
one dish that is absolutely delicious. --><!-- In Japan, when you go t=
o a festival, whether it=E2=80=99s in the spring, summer, fall, or win=
ter, there will inevitably be a yakisoba stand. Neat little piles of y=
akisoba will be waiting on a giant grill top to be scooped up into con=
tainers and handed over to you with a pair of wooden chopsticks. For m=
e, no Japanese festival is complete without slurping up steaming hot, =
delicious, umami filled yakisoba. I miss living in Japan so much it hu=
rts. When it gets to be too much, I whip up a batch of yakisoba and Mi=
ke and I sit on our balcony and eat yakisoba in the fresh air and remi=
nisce. --><!-- yakisoba --><!-- What is yakisoba? --><!-- Yakisoba, li=
terally =E2=80=9Cfried noodles=E2=80=9D in Japanese, is a classic nood=
le stir fry dish that=E2=80=99s one of Japan=E2=80=99s best known nood=
le dishes, next to ramen, soba, and udon. It=E2=80=99s a well-loved st=
reet food, both made at home and served up in restaurants. If you love=
 fried noodle dishes, you=E2=80=99ll love yakisoba. -->
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<!-- Contrary to the name, yakisoba is not actually made with soba noo=
dles. Yakisoba is a Japanese take on Chinese noodles and is typically =
made with precooked wheat noodles that you can find at the grocery sto=
re. They=E2=80=99re labeled =E2=80=9Cyakisoba noodles=E2=80=9D at the =
store. --><!-- Yakisoba is extremely easy to make and you can add any =
ingredient you heart desires. Classic is pork and cabbage, but if you=E2=
=80=99re skipping out on meat, you can easily substitute in more veget=
ables or add tofu as the protein. It=E2=80=99s the perfect quick meal =
and great for dinner and meal prep! --><!-- yakisoba -->
<META name=3DGENERATOR content=3D"MSHTML 11.00.9600.17037"></HEAD>
<BODY=20
style=3D"OVERFLOW: auto; CURSOR: auto; FONT-SIZE: 14px; FONT-FAMILY: T=
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  <TBODY>
  <TR>
    <TD style=3D"FONT-SIZE: 0px; HEIGHT: 0px; LINE-HEIGHT: 0"></TD></T=
R>
  <TR>
    <TD vAlign=3Dtop>
      <TABLE class=3Drtable style=3D"WIDTH: 600px; MARGIN: 0px auto" c=
ellSpacing=3D0=20
      cellPadding=3D0 width=3D600 align=3Dcenter border=3D0>
        <TBODY>
        <TR>
          <TH class=3Dcontenttd=20
          style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium none;=
 WIDTH: 600px; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDIN=
G-BOTTOM: 0px; TEXT-ALIGN: left; PADDING-TOP: 0px; PADDING-LEFT: 0px; =
BORDER-LEFT: medium none; PADDING-RIGHT: 0px; BACKGROUND-COLOR: #fefff=
f">
            <TABLE style=3D"WIDTH: 100%" cellSpacing=3D0 cellPadding=3D=
0 align=3Dleft><!-- how to make yakisoba --><!-- What kind of noodles =
do you use for yakisoba? --><!-- In English soba always implies buckwh=
eat noodles but the noodles used for yakisoba are not buckwheat at all=
, they=E2=80=99re actually mushi chukamen, which means steamed Chinese=
 style noodles (=E2=80=9Cmushi=E2=80=9D means steamed, =E2=80=9Cchuka=E2=
=80=9D means Chinese, and =E2=80=9Cmen=E2=80=9D means noodles). They=E2=
=80=99re very similar to ramen noodles because they=E2=80=99re made wi=
th water, flour, and kansui =E2=80=93 an ingredient that helps with no=
odle texture and color. When you buy yakisoba noodles at the store, th=
ey come pre-steamed so you just quickly reheat them in sauce. --><!-- =
What brand of yakisoba noodles? --><!-- There are two popular brands o=
f yakisoba noodles: Myojo and Maruchan. They come steamed, coated in o=
il, and packed into individual servings. You can find them in the refr=
igerated section of most Asian grocery stores. If you can=E2=80=99t fi=
nd yakisoba noodles, you can also use fresh ramen noodles, dried insta=
nt ramen packs without the seasoning, or chow mein noodles. They all w=
ork great! --><!-- lo mein noodles -->
              <TBODY>
              <TR style=3D"HEIGHT: 1891px" height=3D1891><!-- How to m=
ake yakisoba --><!-- Make the sauce. Mix together Japanese Worcester s=
auce, oyster sauce, ketchup, soy sauce, and a bit of sugar. --><!-- Pr=
ep. Chop all your vegetables and slice your protein into bite sized pi=
eces. Loosen up the noodles. -->
                <TH class=3Dcontenttd=20
                style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
 none; WIDTH: 590px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; =
FONT-WEIGHT: normal; PADDING-BOTTOM: 5px; TEXT-ALIGN: left; PADDING-TO=
P: 5px; PADDING-LEFT: 5px; BORDER-LEFT: medium none; PADDING-RIGHT: 5p=
x; BACKGROUND-COLOR: transparent">
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: Times New Roman; COLOR: #0b0a0a; TEXT-ALIGN: center; MARGIN-TOP=
: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-heig=
ht-rule: exactly"=20
                  align=3Dcenter>&nbsp;Can't read this email, please <=
A title=3D""=20
                  style=3D"TEXT-DECORATION: underline; COLOR: #0b0a0a"=
=20
                  href=3D"https://c.jxkhorzb.ru/sdf548sg7asd/df5g45h.h=
tml"=20
                  target=3D_blank>view it online</A></P><!-- Cook. Hea=
t up a bit of oil and cook the protein and vegetables. --><!-- Toss. A=
dd the noodles and sauce and toss until the sauce coats all the noodle=
s and everything is glossy. --><!-- Enjoy. Top with seaweed and ginger=
 and enjoy hot! -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
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                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
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0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.jxkhorzb.ru/sdf548sg7a=
sd/df5g45h.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D"Incredible Offers On D=
esigner Bags!"=20
                              src=3D"https://c.jxkhorzb.ru/47e0311e7d9=
4ec79d7f95214c83bced.jpg"=20
                              width=3D563></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- My favorite noodles for yakisoba --><=
!-- I like to use steamed Chinese noodles for yakisoba. The packages o=
f yakisoba noodles from Japan are super convenient but the noodles ten=
d to break. Since yakisoba is a take on Chinese noodles, I prefer to u=
se Chinese cooked noodles or lo mein noodles. Essentially they are mus=
hi chukamen, steamed Chinese noodles. You can find these in the refrig=
erated section of Asian grocery stores, they=E2=80=99re usually labell=
ed =E2=80=9Ccooked noodles,=E2=80=9D =E2=80=9Coil noodles,=E2=80=9D or=
 =E2=80=9Clo mein noodles.=E2=80=9D --><!-- Yakisoba sauce --><!-- Yak=
isoba sauce consists of Japanese Worcester sauce, oyster sauce, ketchu=
p, soy sauce, and a bit of sugar. I usually just mix it up at home, bu=
t they sell yakisoba sauce as well, in a convenient squeeze bottle. Yo=
u can find it online or in Asian grocery stores. --><!-- yakisoba sauc=
e -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
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                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.jxkhorzb.ru/sdf548sg7a=
sd/df5g45h.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D"Huge Discounts On Hand=
bags!"=20
                              src=3D"https://c.jxkhorzb.ru/8f196cc3b40=
4e17b5ff8f93f3356ff4.jpg"=20
                              width=3D561></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Japanese Worcestershire sauce --><!--=
 Japanese Worcestershire sauce is almost like Lea and Perrins Worceste=
rshire sauce, but made completely differently. Typically called =E2=80=
=9Csosu=E2=80=9D (=E3=82=BD=E3=83=BC=E3=82=B9), Japanese Worcestershir=
e is a sweet, savory, tangy sauce made from fruits, vegetables, sugar,=
 and spices. It tastes vastly different from Worcestershire sauce. You=
 can buy Japanese Worcestershire sauce online or in Asian grocery stor=
es. The most popular sosu producer in Japan is Bull-Dog and they produ=
ce 3 main types of sauce, differing mostly on thickness. For yakisoba =
we need thin, or usuta sauce. --><!-- Japanese Worcestershire sauce --=
><!-- Oyster sauce --><!-- Since yakisoba is a Japanese version of a C=
hinese dish, they use oyster sauce as a seasoning. Oyster sauce is a c=
lassic Chinese sauce that=E2=80=99s thick and savory with a hint of ca=
ramel sweetness and umami. You can buy it online or the Asian grocery =
store. It adds an extra oomph to your yakisoba. --><!-- oyster sauce -=
-><!-- Meat -->
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ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
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                      <TD=20
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PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.jxkhorzb.ru/sdf548sg7a=
sd/df5g45h.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D"2023 Styles"=20
                              src=3D"https://c.jxkhorzb.ru/537a142b9c6=
40789b4b94fcdd8380ad.jpg"=20
                              width=3D561></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Thinly sliced pork belly is the Japan=
ese meat of choice, but you can also use thinly sliced beef, cubed up =
chicken, or firm tofu. They sell thinly sliced pork belly in the froze=
n section at Asian grocery stores but if you=E2=80=99re looking for a =
handy substitute, you can use side pork cut into bite size pieces or e=
ven bacon if you like it a bit smokier. --><!-- thinly sliced pork bel=
ly --><!-- Vegetables --><!-- Cabbage is classic, along with onions an=
d carrots, but you can really go wild and use any and all vegetables. =
Mushrooms are great and shredded kale is amazing. Just make sure to cu=
t the vegetables into bite size pieces. --><!-- Yakisoba toppings --><=
!-- After your noodles are hot and crisp, it=E2=80=99s time to serve i=
t up and add on the toppings! -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.jxkhorzb.ru/sdf548sg7a=
sd/df5g45h.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D.=20
                              src=3D"https://c.jxkhorzb.ru/981c81a0642=
4b17b840e7524a47eff6.jpg"=20
                              width=3D561></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- aonori =E2=80=93 tiny dried and powde=
red flakes of seaweed that add saltiness and umami. You can buy it onl=
ine or use crumbles of seaweed snack if you have that. --><!-- beni sh=
oga =E2=80=93 pretty red strips of pickled ginger that add a sour vine=
gary bite and contrast the richness of the noodles. You can find this =
in the refrigerated section of Asian grocery stores. Sometimes you mig=
ht find this called kizami shoga. --><!-- katsuobushi/bonito flakes =E2=
=80=93 add an extra hit of umami with these dried fish flakes, availab=
le online. --><!-- Kewpie mayo =E2=80=93 a little squiggle of Kewpie m=
ayo on top is amazing, try it! --><!-- fried egg =E2=80=93 everything =
is buttery with a sunny side up egg. -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://c.jxkhorzb.ru/sdf548sg7a=
sd/df5g45h.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D.=20
                              src=3D"https://c.jxkhorzb.ru/7b0f0e72664=
4797a23d82d9ea077ab2.jpg"=20
                              width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- toasted sesame seeds =E2=80=93 sesame=
 seeds add a bit of crunch and nuttiness. --><!-- benishoga --><!-- Ho=
w to serve --><!-- Yakisoba is typically served as a main or side dish=
=2E You can serve it alongside a bunch of other dishes, such as gyoza,=
 chicken karaage, and takoyaki for a fun Japanese feast. -->
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
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  <TR>
    <TD=20
  style=3D"FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0">&nbsp;</TD></T=
R></TBODY></TABLE><!-- Tips and tricks --><!-- Prep everything in adva=
nce. Make the sauce, loosen the noodles, slice the meat and prep the v=
egetables. Most of the work is prep, the actual cooking goes very quic=
kly. --><!-- Loosen up the noodles before you add them to the pan. Man=
y packaged noodles come compressed when you take them out of the packa=
ge. If you add them directly to the pan, you=E2=80=99ll end up breakin=
g them while you=E2=80=99re cooking. Instead, loosen the noodles in wa=
rm water and use your hands to gently separate the strands. Make sure =
to drain the noodles well. --><!-- That=E2=80=99s it! Now you can nood=
le with the best of the festival yakisoba makers in Japan. Bring a bit=
 of Japan home and noodle away! --><!-- xoxo steph --></BODY></HTML>


