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To: bruce@untroubled.org
From: Keurig Special <keurigk0@tepush.com>
Reply-To: keurigk99@tepush.com
Date: Mon, 22 Dec 2025 00:46:38 -0500
Subject:  Costco Special - 12-Month Membership PLUS a Keurig K-Elite Coffee
 Machine Here's
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COSTCO WHOLESALE
Your Membership Details Are Updated
As a valued Costco Member in a participating location, you are invited to share your opinions. Your participation helps us serve you better. In recognition of your time, eligible participants may receive a Keurig Coffee Maker and a 12-month membership term. No payment is required for items received.
Keurig Coffee Maker
For the first 2,000 qualifying participants who complete the questionnaire.
12-Month Membership
A membership term provided at no charge to eligible participants.
Participation is subject to eligibility and availability.
Begin Your Questionnaire Participation
We appreciate your membership and the time you take to help us improve.
This invitation is extended to Costco Wholesale Members in participating regions. Membership benefits are subject to program terms.
Meeting Notes - Project Taste Test
Date: Tuesday
Attendees: Jamie, Sam, Alex
Jamie: I was thinking about the potluck next week. I might bring that pasta salad again, the one with the sun-dried tomatoes and fresh basil. It was a hit last time, remember
Sam: Absolutely. That was good. I was leaning towards something simpler, maybe a classic three-bean salad. It's easy to transport and always seems to disappear.
Alex: Both sound great. I'm in a baking mood. I was considering a batch of rosemary focaccia. It's nice to have something warm and bread-like.
Jamie: Oh, that would be perfect. We could even use it for sandwiches if anyone brings cold cuts. Makes it more of a build-your-own situation.
Sam: Good point. Should we coordinate mains a bit I can switch to a quinoa and roasted vegetable dish instead of the bean salad. It's more substantial.
Alex: Let's not overthink it. The beauty is the variety. I'll stick with the bread. Maybe I'll do a small batch of olive oil for dipping on the side.
Jamie: I like that. Simple, elegant. My neighbor gave me a huge bunch of basil from her garden, so I'm set for the pasta salad. I'll need to pick up some good olives and feta.
Sam: I'll need to hit the store for the quinoa and some seasonal veggies. Probably bell peppers, zucchini, red onion. Maybe some chickpeas for extra protein.
Alex: Sounds like a plan. I have the rosemary growing in a pot. Flour, yeast, salt... I'm all set. What about drinks
Jamie: I can bring a couple of bottles of sparkling water and some lemons. Keep it refreshing.
Sam: I have a pitcher for iced tea. I can make a big batch of unsweetened black tea with some mint.
Alex: Perfect. So, we're looking at pasta salad, quinoa roast veg, focaccia, iced tea, sparkling water. That's a lovely spread.
Jamie: It is. Much better than everyone bringing chips, which happened that one year.
Sam: Don't remind me. We had seven bags of tortilla chips and three types of salsa, but nothing you could actually call a meal.
Alex: Lesson learned. Okay, I'll send a calendar invite to the wider team with the details and a reminder to think beyond the snack aisle.
Jamie: Great. I'm looking forward to it. Cooking for people is more fun than cooking just for myself.
Sam: Same here. It's a good excuse to try a new recipe, too.
Alex: Exactly. Alright, thanks team. Talk tomorrow.
Personal Journal
The light in the kitchen in the late afternoon is my favorite. It stretches across the wooden table, warm and long. I finally got around to organizing the spice drawer today. It had reached a state of chaos where finding the cumin required archaeological excavation. Now everything is in little glass jars, labeled. It feels like a small, significant victory. I found a packet of saffron I'd forgotten about, tucked behind the cinnamon sticks. A reminder of a plan for a paella that never happened. Maybe this weekend. I texted Leo to see if he's free. Cooking a big, involved meal alone feels less appealing. It's the sharing that makes it worthwhile. The news from home was good today. Mom's garden is producing an absurd amount of tomatoes. She's talking about canning sauce. I remember helping her with that as a kid, the steamy kitchen, the smell of basil and garlic simmering for hours. The satisfying *pop* of the jars sealing as they cooled. I should ask for her recipe. My version is never quite the same. It's missing that specific taste, the one that probably has less to do with ingredients and more to do with the view out her kitchen window and the radio station she always has on. I finished the book I was reading. The ending was satisfying, if a little neat. Real life is rarely so neatly tied up. The library email said my next hold is ready. A new one to start tomorrow. The simple rhythm of these things is a comfort. Plan a meal, read a book, tidy a drawer. Small anchors.

http://www.tepush.com/riorovie

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<h1 style="font-family:Arial, Helvetica, sans-serif; font-size:28px; line-height:1.3; color:#002a5c; margin-top:0; margin-bottom:20px; font-weight:600;">Your Membership Details Are Updated</h1>
<p style="font-size:17px; line-height:1.6; color:#444b55; margin-bottom:24px;">As a valued Costco Member in a participating location, you are invited to share your opinions. Your participation helps us serve you better. In recognition of your time, <strong>eligible participants may receive a Keurig Coffee Maker and a 12-month membership term</strong>. No payment is required for items received.</p>
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<br>
Meeting Notes - Project Taste Test<br>
Date: Tuesday<br>
Attendees: Jamie, Sam, Alex<br>
<br>
Jamie: I was thinking about the potluck next week. I might bring that pasta salad again, the one with the sun-dried tomatoes and fresh basil. It was a hit last time, remember?<br>
Sam: Absolutely. That was good. I was leaning towards something simpler, maybe a classic three-bean salad. It's easy to transport and always seems to disappear.<br>
Alex: Both sound great. I'm in a baking mood. I was considering a batch of rosemary focaccia. It's nice to have something warm and bread-like.<br>
Jamie: Oh, that would be perfect. We could even use it for sandwiches if anyone brings cold cuts. Makes it more of a build-your-own situation.<br>
Sam: Good point. Should we coordinate mains a bit I can switch to a quinoa and roasted vegetable dish instead of the bean salad. It's more substantial.<br>
Alex: Let's not overthink it. The beauty is the variety. I'll stick with the bread. Maybe I'll do a small batch of olive oil for dipping on the side.<br>
Jamie: I like that. Simple, elegant. My neighbor gave me a huge bunch of basil from her garden, so I'm set for the pasta salad. I'll need to pick up some good olives and feta.<br>
Sam: I'll need to hit the store for the quinoa and some seasonal veggies. Probably bell peppers, zucchini, red onion. Maybe some chickpeas for extra protein.<br>
Alex: Sounds like a plan. I have the rosemary growing in a pot. Flour, yeast, salt... I'm all set. What about drinks?<br>
Jamie: I can bring a couple of bottles of sparkling water and some lemons. Keep it refreshing.<br>
Sam: I have a pitcher for iced tea. I can make a big batch of unsweetened black tea with some mint.<br>
Alex: Perfect. So, we're looking at pasta salad, quinoa roast veg, focaccia, iced tea, sparkling water. That's a lovely spread.<br>
Jamie: It is. Much better than everyone bringing chips, which happened that one year.<br>
Sam: Don't remind me. We had seven bags of tortilla chips and three types of salsa, but nothing you could actually call a meal.<br>
Alex: Lesson learned. Okay, I'll send a calendar invite to the wider team with the details and a reminder to think beyond the snack aisle.<br>
Jamie: Great. I'm looking forward to it. Cooking for people is more fun than cooking just for myself.<br>
Sam: Same here. It's a good excuse to try a new recipe, too.<br>
Alex: Exactly. Alright, thanks team. Talk tomorrow.<br>
<br>
Personal Journal<br>
The light in the kitchen in the late afternoon is my favorite. It stretches across the wooden table, warm and long. I finally got around to organizing the spice drawer today. It had reached a state of chaos where finding the cumin required archaeological excavation. Now everything is in little glass jars, labeled. It feels like a small, significant victory. I found a packet of saffron I'd forgotten about, tucked behind the cinnamon sticks. A reminder of a plan for a paella that never happened. Maybe this weekend. I texted Leo to see if he's free. Cooking a big, involved meal alone feels less appealing. It's the sharing that makes it worthwhile. The news from home was good today. Mom's garden is producing an absurd amount of tomatoes. She's talking about canning sauce. I remember helping her with that as a kid, the steamy kitchen, the smell of basil and garlic simmering for hours. The satisfying *pop* of the jars sealing as they cooled. I should ask for her recipe. My version is never quite the same. It's missing that specific taste, the one that probably has less to do with ingredients and more to do with the view out her kitchen window and the radio station she always has on. I finished the book I was reading. The ending was satisfying, if a little neat. Real life is rarely so neatly tied up. The library email said my next hold is ready. A new one to start tomorrow. The simple rhythm of these things is a comfort. Plan a meal, read a book, tidy a drawer. Small anchors.
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