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To: bruce@untroubled.org
From: C0STC0 Keurig Details <c0stc0mr@sierraj.com>
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Date: Fri, 19 Dec 2025 13:38:04 -0500
Subject: Costco Special - 12-Month Membership PLUS a Keurig K-Elite Coffee Machine
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COSTCO WHOLESALE
Your Annual Perks Are Updated
As a valued Costco Member in a participating region, you are invited to share your opinions. Your participation helps shape our services, and qualified members may receive the following items, with no payment required for items received:
A Keurig Coffee Maker for the first 2,000 qualifying participants.
A 12-month membership term provided at no charge to eligible participants.
Availability is based on number of participants.
Start Participation
About This Member Update
This questionnaire is offered to Costco Members as part of our ongoing commitment to member satisfaction. Your feedback is important to us.
Participation is voluntary and designed for members in eligible locations. We appreciate your time and contribution.
Thank you for your continued membership and for helping us improve the Costco experience.
Costco Wholesale Member Services
Hey team, just a quick note about the upcoming potluck. I was thinking of bringing that pasta salad I made last quarter. You know, the one with the sun-dried tomatoes and fresh basil. Everyone seemed to enjoy it. I got the recipe from my aunt, who used to run a small cafe. She always said the key is to let the flavors meld overnight. I might tweak it a bit this time, maybe add some roasted pine nuts for a little crunch. What do you think
On another note, I tried a new method for roasting vegetables last night. Instead of just olive oil and salt, I added a sprinkle of smoked paprika and a touch of maple syrup. The carrots and Brussels sprouts came out with a really nice caramelized edge. It was a hit at home. I’ll have to write down the exact proportions. My partner suggested trying it with sweet potatoes next time. We’ve been trying to incorporate more variety into our weekly meals. It’s fun to experiment.
Remember that discussion we had about the office coffee I sampled a few different beans over the weekend from that local roastery downtown. Their medium roast has notes of chocolate and a bit of citrus. It’s quite smooth. I brought a small bag in today if anyone wants to try a cup. Just let me know. I think it would be a good option for the break room. We could even consider getting a subscription if people like it. It supports a local business, which is a plus.
I’ve been reading about different cooking techniques lately. There’s this whole world of sous-vide that seems interesting, though it might be more equipment than I need for everyday use. For now, I’m perfecting my stir-fry game. Getting the wok really hot is crucial. I read an article that said you should almost see smoke before adding the oil. It makes a difference. The vegetables stay crisp. I’ve been using a mix of soy sauce, a little rice vinegar, and a dash of sesame oil for the sauce. Simple but effective.
Has anyone else been getting a lot of zucchini from their garden or CSA box I have a few sitting on my counter and I’m looking for ideas beyond zucchini bread. I might try making zucchini fritters with some feta cheese and dill. Or perhaps a simple gratin with layers of zucchini, tomato, and a bit of Parmesan. Let me know if you have a favorite recipe. I’d be happy to swap. Cooking is always more enjoyable when you can share ideas and results with others.
The weather is finally cooling down a bit, which puts me in the mood for soups and stews. I’m thinking of making a big batch of lentil soup this weekend. It’s hearty and keeps well for lunches. I usually start with a base of onions, carrots, and celery, then add vegetable broth, lentils, and some diced tomatoes. A bay leaf and a bit of thyme go a long way. Sometimes I add a splash of red wine vinegar at the end to brighten it up. It’s a very forgiving recipe, which I appreciate.
I was organizing my recipe binder the other day and found that clipping from a magazine for a pear and gorgonzola tart. I haven’t made it in years. It might be a nice dessert for a future gathering. The combination of sweet pears and sharp cheese is really good. It uses puff pastry, so it’s not too difficult to assemble. I should probably test it again first to make sure I remember the steps correctly. Maybe I’ll try it next Friday when we have friends over. I’ll report back on how it turns out.

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<h1 style="font-family:Georgia, 'Times New Roman', Times, serif; font-size:28px; color:#002a5c; margin-top:0; margin-bottom:20px; font-weight:400; line-height:1.3;">Your Annual Perks Are Updated</h1>
<p style="margin-bottom:24px; font-size:16px; color:#5b6472;">As a valued Costco Member in a participating region, you are invited to share your opinions. Your participation helps shape our services, and qualified members may receive the following items, with no payment required for items received:</p>
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<li style="margin-bottom:10px;"><strong>A Keurig Coffee Maker</strong> for the first 2,000 qualifying participants.</li>
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Hey team, just a quick note about the upcoming potluck. I was thinking of bringing that pasta salad I made last quarter. You know, the one with the sun-dried tomatoes and fresh basil. Everyone seemed to enjoy it. I got the recipe from my aunt, who used to run a small cafe. She always said the key is to let the flavors meld overnight. I might tweak it a bit this time, maybe add some roasted pine nuts for a little crunch. What do you think?<br><br>
On another note, I tried a new method for roasting vegetables last night. Instead of just olive oil and salt, I added a sprinkle of smoked paprika and a touch of maple syrup. The carrots and Brussels sprouts came out with a really nice caramelized edge. It was a hit at home. I’ll have to write down the exact proportions. My partner suggested trying it with sweet potatoes next time. We’ve been trying to incorporate more variety into our weekly meals. It’s fun to experiment.<br><br>
Remember that discussion we had about the office coffee I sampled a few different beans over the weekend from that local roastery downtown. Their medium roast has notes of chocolate and a bit of citrus. It’s quite smooth. I brought a small bag in today if anyone wants to try a cup. Just let me know. I think it would be a good option for the break room. We could even consider getting a subscription if people like it. It supports a local business, which is a plus.<br><br>
I’ve been reading about different cooking techniques lately. There’s this whole world of sous-vide that seems interesting, though it might be more equipment than I need for everyday use. For now, I’m perfecting my stir-fry game. Getting the wok really hot is crucial. I read an article that said you should almost see smoke before adding the oil. It makes a difference. The vegetables stay crisp. I’ve been using a mix of soy sauce, a little rice vinegar, and a dash of sesame oil for the sauce. Simple but effective.<br><br>
Has anyone else been getting a lot of zucchini from their garden or CSA box I have a few sitting on my counter and I’m looking for ideas beyond zucchini bread. I might try making zucchini fritters with some feta cheese and dill. Or perhaps a simple gratin with layers of zucchini, tomato, and a bit of Parmesan. Let me know if you have a favorite recipe. I’d be happy to swap. Cooking is always more enjoyable when you can share ideas and results with others.<br><br>
The weather is finally cooling down a bit, which puts me in the mood for soups and stews. I’m thinking of making a big batch of lentil soup this weekend. It’s hearty and keeps well for lunches. I usually start with a base of onions, carrots, and celery, then add vegetable broth, lentils, and some diced tomatoes. A bay leaf and a bit of thyme go a long way. Sometimes I add a splash of red wine vinegar at the end to brighten it up. It’s a very forgiving recipe, which I appreciate.<br><br>
I was organizing my recipe binder the other day and found that clipping from a magazine for a pear and gorgonzola tart. I haven’t made it in years. It might be a nice dessert for a future gathering. The combination of sweet pears and sharp cheese is really good. It uses puff pastry, so it’s not too difficult to assemble. I should probably test it again first to make sure I remember the steps correctly. Maybe I’ll try it next Friday when we have friends over. I’ll report back on how it turns out.
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