Return-Path: <omahastealsa@provincehero.living>
Delivered-To: untroubl8492-bruce@untroubled.org
Received: (qmail 2387025 invoked from network); 9 Sep 2026 21:14:10 -0000
Received: from mx1.provincehero.living (mail.meilleurdirect.com [116.251.216.201])
  by vx0.untroubled.org ([45.63.65.23])
  with ESMTP via TCP; 09 Sep 2026 21:14:06 -0000
DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; s=prod5; d=provincehero.living;
 h=From:Content-Type:Reply-To:MIME-Version:List-Unsubscribe:Subject:To:Date:
 Message-ID; i=omahastealsa@provincehero.living;
 bh=P6V5qzCVL9DQtJEjWieMgg6EP7t9dCOVEGYHRPDF1DI=;
 b=EdOgeiNgLnxGfnPtehTW8LSSMQz8oP+C8p8wA3I1WJTfui/mw5243klt5U34si7ap2AK1ht0Jiun
   a/GcrMi9fzlllcgGz5awSBjnG3cty1crnU7Th5af9URiiB0UOkk9Z0prZbPNRIl1MVvU53HNPLl2
   FXoR+HMik2c3qHGqmP7GvzFcNvDzOABS02On8hg8KVwUdvuGvvcG10SU3iefNHgYGKz9FsUTxTJQ
   Ztx2LUP5iyxSWy6hsqYJU4cpQgHaV4Ndi/qMSqyf1bhYI0JlQUT4N31pRUodVDHZorD44ivbSIY5
   43W6ibrk/bzJuAFRngBhbxWiZWuPPq+Fqjf4xQ==
From: Omaha Steal Sampiing <omahastealsa@provincehero.living>
Content-Type: multipart/alternative; boundary="==rail-tuowqraodufsbfpqrlnhvp.AttachmentBoundary_47890-drf1gu8zggapp"
Reply-To: omahastealsa@provincehero.living
MIME-Version: 1.0
List-Unsubscribe: <https://dp.provincehero.living/pvA1ZM-SWe5wukttpaup/OxpJ9KnOS>
Subject: 0maha Steak Offers You A Steak SampIer - Just 5OO Left - Today 0nly
X-Envelope-Trace: MfsEY.ynaczvqyrah.105038
To: bruce@untroubled.org
Date: Wed, 9 Sep 2026 17:13:47 -0400
Message-ID: <d689ded0d16a1b14306118aff.20260327091415@provincehero.living>
List-Unsubscribe-Post: List-Unsubscribe=One-Click
Content-Length: 12251

--==rail-tuowqraodufsbfpqrlnhvp.AttachmentBoundary_47890-drf1gu8zggapp
Content-Type: text/plain; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

Okay so you asked about the sourdough starter situation and I have some tho=
ughts. The jar on the counter has been going for maybe six days now and hon=
estly it smells kind of like overripe fruit mixed with yogurt, which I thin=
k is normal but also slightly questionable at this stage. You want to feed =
it equal parts flour and water by weight, not volume, because a cup of flou=
r can weigh wildly different depending on how you scoop it. I have been doi=
ng fifty grams of each and discarding about half before feeding so it does =
not take over the whole kitchen. If you keep it on the counter you need to =
feed it every twelve hours or so, but if you put it in the fridge you can s=
tretch that to once a week. The bubbles should start to look like a sponge =
and you might see some liquid on top which people call hooch and that is fi=
ne, just stir it back in or pour it off. When it doubles within four to six=
 hours of feeding that is when you can actually bake with it. I tried a loa=
f last weekend and it came out denser than I wanted but the crust was beaut=
iful and the flavor had that tang you only get from a long ferment. Let me =
know how yours looks in the morning and we can compare notes on hydration l=
evels. I am still dialing in the difference between a seventy percent and a=
n eighty percent dough.

OMAHA STEAKS
Selected cuts, packed with purpose

A Sampler Box, Reserved for This Address

Five hundred gourmet boxes have been set aside for this program. Each recip=
ient on this list is designated to receive one sampler, provided at no char=
ge. The selection window closes tomorrow.

This sampler is part of a limited allocation of 500 boxes. Each household m=
ay request exactly one. The contents are selected by hand, then flash-froze=
n to hold texture and taste until they reach your kitchen.

The standard retail list price on this collection exceeds $600. Under the c=
urrent program allocation, the sampler is covered entirely on your behalf. =
No billing will follow for the box itself.

Reserve the Sampler

Inside Your Box

4 Filet Mignons

4 Ribeyes

4 New York Strips

6 Top Sirloins

Availability follows the predetermined program allocation. Household limits=
 are applied at the address level.

Thank you for reviewing this request. If the sampler is right for your hous=
ehold, the link above will begin the reservation.

So about the community garden plot question you sent over. The short answer=
 is that the sunflowers are indeed taking over the east fence and the tomat=
oes are not thrilled about it. I think the best move is to pull the volunte=
er sunflowers that sprouted in the lettuce row, but leave the ones along th=
e back edge because they are actually helping with afternoon shade for the =
spinach. You also asked about the drip line pressure, and yes the second be=
d has lower flow than the first, which usually means a kink in the quarter =
inch tubing near the corner or a clogged emitter. Run water through the lin=
e without the end cap and see if it pushes out any grit. For the cucumbers,=
 they need a trellis pronto because they are starting to grab the bean nett=
ing and it is getting tangled. The basil is finally coming back after that =
cold snap so maybe wait another week before you cut it back hard. I can com=
e by Thursday after four if you want help relocating the volunteer marigold=
s. Also the compost bin latch has been loose since the last wind storm, bri=
ng a small bungee cord if you have one.

--==rail-tuowqraodufsbfpqrlnhvp.AttachmentBoundary_47890-drf1gu8zggapp
Content-Type: text/html; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"utf-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
<meta http-equiv=3D"X-UA-Compatible" content=3D"IE=3Dedge">
</head>
<body style=3D"margin:0; padding:0; background-color:#f5efe6;">
<div style=3D"position:absolute; left:-9999px; top:-9999px; font-family: Ge=
orgia, Garamond, serif;">
Okay so you asked about the sourdough starter situation and I have some tho=
ughts. The jar on the counter has been going for maybe six days now and hon=
estly it smells kind of like overripe fruit mixed with yogurt, which I thin=
k is normal but also slightly questionable at this stage. You want to feed =
it equal parts flour and water by weight, not volume, because a cup of flou=
r can weigh wildly different depending on how you scoop it. I have been doi=
ng fifty grams of each and discarding about half before feeding so it does =
not take over the whole kitchen. If you keep it on the counter you need to =
feed it every twelve hours or so, but if you put it in the fridge you can s=
tretch that to once a week. The bubbles should start to look like a sponge =
and you might see some liquid on top which people call hooch and that is fi=
ne, just stir it back in or pour it off. When it doubles within four to six=
 hours of feeding that is when you can actually bake with it. I tried a loa=
f last weekend and it came out denser than I wanted but the crust was beaut=
iful and the flavor had that tang you only get from a long ferment. Let me =
know how yours looks in the morning and we can compare notes on hydration l=
evels. I am still dialing in the difference between a seventy percent and a=
n eighty percent dough.
</div>
<table role=3D"presentation" width=3D"100%" cellspacing=3D"0" cellpadding=
=3D"0" border=3D"0" style=3D"background-color:#f5efe6;">
<tr>
<td align=3D"center" style=3D"padding:28px 16px 32px;">
<table role=3D"presentation" width=3D"620" cellspacing=3D"0" cellpadding=3D=
"0" border=3D"0" style=3D"max-width:620px; width:100%; background-color:#fa=
f6f0; border:1px solid #cfc6bd; border-radius:14px; box-shadow:0 6px 18px r=
gba(107,90,70,0.08);">
<tr>
<td style=3D"padding:32px 40px 24px;">
<table role=3D"presentation" width=3D"100%" cellspacing=3D"0" cellpadding=
=3D"0" border=3D"0">
<tr>
<td align=3D"left" style=3D"border-bottom:3px solid #6e0f14; padding-bottom=
:18px;">
<span style=3D"font-family: Arial, Helvetica, sans-serif; font-size:34px; f=
ont-weight:bold; letter-spacing:2px; color:#6e0f14;">OMAHA STEAKS</span>
<div style=3D"font-family: Arial, Helvetica, sans-serif; font-size:14px; co=
lor:#5a5a5a; margin-top:8px; letter-spacing:0.4px;">Selected cuts, packed w=
ith purpose</div>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:0 40px 8px;">
<table role=3D"presentation" width=3D"100%" cellspacing=3D"0" cellpadding=
=3D"0" border=3D"0">
<tr>
<td style=3D"border-left:5px solid #a67c2e; padding-left:16px;">
<h1 style=3D"font-family: Georgia, 'Times New Roman', Times, serif; font-si=
ze:28px; line-height:34px; color:#222222; margin:0 0 10px 0;">A Sampler Box=
, Reserved for This Address</h1>
<p style=3D"font-family: Arial, Helvetica, sans-serif; font-size:16px; line=
-height:24px; color:#5a5a5a; margin:0;">Five hundred gourmet boxes have bee=
n set aside for this program. Each recipient on this list is designated to =
receive one sampler, provided at no charge. The selection window closes tom=
orrow.</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:24px 40px 20px;">
<table role=3D"presentation" width=3D"100%" cellspacing=3D"0" cellpadding=
=3D"0" border=3D"0">
<tr>
<td style=3D"background-color:#f5efe6; border:1px solid #e3dbd2; border-rad=
ius:10px; padding:22px 24px;">
<p style=3D"font-family: Arial, Helvetica, sans-serif; font-size:15px; line=
-height:23px; color:#3a3a3a; margin:0 0 14px 0;">This sampler is part of a =
limited allocation of 500 boxes. Each household may request exactly one. Th=
e contents are selected by hand, then flash-frozen to hold texture and tast=
e until they reach your kitchen.</p>
<p style=3D"font-family: Arial, Helvetica, sans-serif; font-size:15px; line=
-height:23px; color:#3a3a3a; margin:0;">The standard retail list price on t=
his collection exceeds $600. Under the current program allocation, the samp=
ler is covered entirely on your behalf. No billing will follow for the box =
itself.</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td align=3D"center" style=3D"padding:8px 40px 20px;">
<table role=3D"presentation" cellspacing=3D"0" cellpadding=3D"0" border=3D"=
0">
<tr>
<td align=3D"center" style=3D"background-color:#9b1c22; border-radius:10px;=
 box-shadow:0 3px 8px rgba(107,90,70,0.18);">
<a href=3D"http://www.provincehero.living/refresh/segment/77v6ra6t" style=
=3D"display:inline-block; font-family: Arial, Helvetica, sans-serif; font-s=
ize:17px; font-weight:bold; color:#ffffff; text-decoration:none; padding:15=
px 48px; border-radius:10px; letter-spacing:0.5px;">Reserve the Sampler</a>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:8px 40px 16px;">
<table role=3D"presentation" width=3D"100%" cellspacing=3D"0" cellpadding=
=3D"0" border=3D"0" style=3D"border:1px solid #d4a94a; border-radius:10px; =
background-color:#faf6f0; border-collapse:separate; border-spacing:0;">
<tr>
<td colspan=3D"2" style=3D"font-family: Arial, Helvetica, sans-serif; font-=
size:16px; font-weight:bold; color:#6e0f14; padding:16px 18px 10px; letter-=
spacing:0.5px;">Inside Your Box</td>
</tr>
<tr>
<td style=3D"width:50%; padding:6px 12px 10px 18px; font-family: Arial, Hel=
vetica, sans-serif; font-size:14px; color:#3a3a3a; background-color:#ffffff=
;">4 Filet Mignons</td>
<td style=3D"width:50%; padding:6px 18px 10px 12px; font-family: Arial, Hel=
vetica, sans-serif; font-size:14px; color:#3a3a3a; background-color:#ffffff=
;">4 Ribeyes</td>
</tr>
<tr>
<td style=3D"width:50%; padding:8px 12px 10px 18px; font-family: Arial, Hel=
vetica, sans-serif; font-size:14px; color:#3a3a3a; background-color:#f5efe6=
;">4 New York Strips</td>
<td style=3D"width:50%; padding:8px 18px 10px 12px; font-family: Arial, Hel=
vetica, sans-serif; font-size:14px; color:#3a3a3a; background-color:#f5efe6=
;">6 Top Sirloins</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:0 40px 20px;">
<p style=3D"font-family: Arial, Helvetica, sans-serif; font-size:13px; line=
-height:19px; color:#787878; margin:0;">Availability follows the predetermi=
ned program allocation. Household limits are applied at the address level.<=
/p>
</td>
</tr>
<tr>
<td align=3D"center" style=3D"padding:12px 40px 32px; border-top:2px solid =
#e3dbd2;">
<p style=3D"font-family: Arial, Helvetica, sans-serif; font-size:14px; colo=
r:#5a5a5a; margin:18px 0 0 0;">Thank you for reviewing this request. If the=
 sampler is right for your household, the link above will begin the reserva=
tion.</p>
</td>
</tr>
<tr>
<td align=3D"left" style=3D"background-color:#6e0f14; height:6px; border-ra=
dius:0 0 14px 14px; padding:0; margin:0;">
</td>
</tr>
</table>
</td>
</tr>
</table>
<span style=3D"visibility:hidden; display:inline-block; height:0; width:0; =
font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, serif;">
So about the community garden plot question you sent over. The short answer=
 is that the sunflowers are indeed taking over the east fence and the tomat=
oes are not thrilled about it. I think the best move is to pull the volunte=
er sunflowers that sprouted in the lettuce row, but leave the ones along th=
e back edge because they are actually helping with afternoon shade for the =
spinach. You also asked about the drip line pressure, and yes the second be=
d has lower flow than the first, which usually means a kink in the quarter =
inch tubing near the corner or a clogged emitter. Run water through the lin=
e without the end cap and see if it pushes out any grit. For the cucumbers,=
 they need a trellis pronto because they are starting to grab the bean nett=
ing and it is getting tangled. The basil is finally coming back after that =
cold snap so maybe wait another week before you cut it back hard. I can com=
e by Thursday after four if you want help relocating the volunteer marigold=
s. Also the compost bin latch has been loose since the last wind storm, bri=
ng a small bungee cord if you have one.
</span>
</body>
</html>

--==rail-tuowqraodufsbfpqrlnhvp.AttachmentBoundary_47890-drf1gu8zggapp--
