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Date: Fri, 1 May 2026 20:36:26 -0400
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Subject: Oh No, today is the last day to apply your Walmart points
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Walmart Points Expiring

I saw your question about the trail conditions on Mount Rainier. We went up last weekend and the snowpack is still pretty deep above 5,000 feet, so microspikes are a must. The wildflowers at Paradise are starting to bloom though, absolutely gorgeous. A buddy of mine brought his dog along and there were plenty of water stations. I would recommend starting before 7 AM because the parking lot fills up fast. We packed sandwiches and ate near Myrtle Falls. The whole loop took us about six hours with breaks. Definitely worth the early start. The weather was clear but brought layers because it got windy in the afternoon. Watching the sunset from the car on the way down was a nice end to the day.

Let me know if you end up going, I can share the exact route we took on AllTrails. There is a waterfall about halfway through that is easy to miss if you are not paying attention to the signs. A few people in our group slipped on some ice near the top, so trekking poles helped a lot. Overall it was a great experience and I would do it again.

Points Expire Today — Redeem Now

Walmart+

EXPIRING TODAY

MEMBER REWARDS UPDATE

Your points
expire today.

Don't lose the value you have earned. Convert your expiring points into a $100 eGift Card and use it toward anything you want.

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Member ID

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Status

Expiring Today

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I tried that sourdough recipe you sent me. The starter took a full ten days to become active enough. I used a mix of whole wheat and all-purpose flour and it turned out really tangy. The crumb was pretty open but maybe a bit denser than I wanted. I think my oven temperature was off, so next time I will try 450 instead of 425. My kids devoured it with butter and honey. I also added some rosemary and sea salt on top for a savory version which was fantastic. Your tip about using distilled water made a big difference in the rise.

I shaped the loaves in a banneton basket and let them cold-proof in the fridge for about fourteen hours. The scoring was easier than I expected. I used a razor blade and got a nice ear on one of them. Cleaning the Dutch oven between bakes was the hardest part. I will definitely be making this again next weekend. Thanks again for sharing the recipe.

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I saw your question about the trail conditions on Mount Rainier. We went up last weekend and the snowpack is still pretty deep above 5,000 feet, so microspikes are a must. The wildflowers at Paradise are starting to bloom though, absolutely gorgeous. A buddy of mine brought his dog along and there were plenty of water stations. I would recommend starting before 7 AM because the parking lot fills up fast. We packed sandwiches and ate near Myrtle Falls. The whole loop took us about six hours with breaks. Definitely worth the early start. The weather was clear but brought layers because it got windy in the afternoon. Watching the sunset from the car on the way down was a nice end to the day.<br>
<br>
Let me know if you end up going, I can share the exact route we took on AllTrails. There is a waterfall about halfway through that is easy to miss if you are not paying attention to the signs. A few people in our group slipped on some ice near the top, so trekking poles helped a lot. Overall it was a great experience and I would do it again.
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I tried that sourdough recipe you sent me. The starter took a full ten days to become active enough. I used a mix of whole wheat and all-purpose flour and it turned out really tangy. The crumb was pretty open but maybe a bit denser than I wanted. I think my oven temperature was off, so next time I will try 450 instead of 425. My kids devoured it with butter and honey. I also added some rosemary and sea salt on top for a savory version which was fantastic. Your tip about using distilled water made a big difference in the rise.<br>
<br>
I shaped the loaves in a banneton basket and let them cold-proof in the fridge for about fourteen hours. The scoring was easier than I expected. I used a razor blade and got a nice ear on one of them. Cleaning the Dutch oven between bakes was the hardest part. I will definitely be making this again next weekend. Thanks again for sharing the recipe.
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