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Envelope-to: glopez@gigiscleaning.net
Delivery-date: Thu, 11 Jun 2026 17:21:03 -0600
From: Steak Special Omaha <steakspecialomaha@trixxband.com>
Reply-To: steakspecialomaha@trixxband.com
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To: glopez@gigiscleaning.net
Date: Thu, 11 Jun 2026 19:20:14 -0400
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Subject: Only 500 Left: 0maha-Steak's Steak Sampler - This Day Only
Message-ID: <627e4033a.20250902075707@trixxband.com>

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Thanks for asking about the trail conditions up near the ridge. I checked with the ranger station yesterday and they said the upper loop is still pretty muddy from last week's rain but the lower sections are drying out nicely. We should plan for sturdy boots and maybe gaiters if you have them. The forecast for Saturday shows partly cloudy and around 58 degrees which should be perfect for a solid half-day hike. I was thinking we could start at the old fire road access point around 8 AM and take the eastern route up past the granite outcroppings. There's a nice flat spot about halfway where we can stop for a break and some snacks. The wildflowers are apparently still blooming in patches along the meadow section which should be lovely. Let me know if you want to adjust the timing at all. I will bring the trail map and make sure I have extra water for both of us.

OMAHA STEAKS

Crafted cuts, prepared with care

 

Gourmet Steak Sampler Arrangement

A selection of hand-chosen cuts is being made available to participants as part of this program.

See what is included

 

Omaha Steaks has allocated 500 gourmet sampler boxes for this program. Each box, with a retail value above $600, is being provided at no charge to participants. One sampler per household. This offer concludes Tomorrow.

Every cut is hand-selected and flash-frozen to preserve its texture and taste. Recipients will not be billed for the sampler.

Inside your box

4 Filet Mignons

4 Ribeye Steaks

6 Top Sirloin Steaks

4 New York Strip Steaks

Quantities are determined by program allocation. One sampler per household while supplies last.

 

Thank you for reviewing this offering from Omaha Steaks.

 

Regarding your question about the sourdough starter, I have been maintaining mine for about eight months now and it is really settled into a nice rhythm. I feed it once a day with equal parts whole wheat flour and filtered water and keep it on the counter during the week. If I need to slow it down I pop it in the fridge and feed it every five days or so. The key is to watch for the bubbles and that pleasant tangy smell which tells you it is active and ready. I have been experimenting with adding a small amount of rye flour to the feed which gives the bread a deeper flavor and darker crumb. The hydration level around 80 percent works well for my schedule. Let me know if you want me to share a bit of my starter culture with you, I would be happy to pass some along.

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Thanks for asking about the trail conditions up near the ridge. I checked with the ranger station yesterday and they said the upper loop is still pretty muddy from last week's rain but the lower sections are drying out nicely. We should plan for sturdy boots and maybe gaiters if you have them. The forecast for Saturday shows partly cloudy and around 58 degrees which should be perfect for a solid half-day hike. I was thinking we could start at the old fire road access point around 8 AM and take the eastern route up past the granite outcroppings. There's a nice flat spot about halfway where we can stop for a break and some snacks. The wildflowers are apparently still blooming in patches along the meadow section which should be lovely. Let me know if you want to adjust the timing at all. I will bring the trail map and make sure I have extra water for both of us.
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<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:30px; font-weight:bold; color:#9b1c22;">OMAHA STEAKS</span>
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Crafted cuts, prepared with care
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Gourmet Steak Sampler Arrangement
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A selection of hand-chosen cuts is being made available to participants as part of this program.
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<a href="http://www.trixxband.com/central/message_feed/checkin/yp8wzg26" target="_blank" style="display:inline-block; padding:14px 40px; font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; letter-spacing:0.5px; border-radius:6px; background-color:#9b1c22;">See what is included</a>
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Omaha Steaks has allocated 500 gourmet sampler boxes for this program. Each box, with a retail value above $600, is being provided at no charge to participants. One sampler per household. This offer concludes Tomorrow.
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Every cut is hand-selected and flash-frozen to preserve its texture and taste. Recipients will not be billed for the sampler.
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Inside your box
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<td style="padding:10px 16px; font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-right:1px solid #cfc6bd; width:50%;">4 Filet Mignons</td>
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<td style="padding:10px 16px; font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-right:1px solid #cfc6bd; width:50%;">6 Top Sirloin Steaks</td>
<td style="padding:10px 16px; font-family: Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; width:50%;">4 New York Strip Steaks</td>
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Quantities are determined by program allocation. One sampler per household while supplies last.
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Thank you for reviewing this offering from Omaha Steaks.
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Regarding your question about the sourdough starter, I have been maintaining mine for about eight months now and it is really settled into a nice rhythm. I feed it once a day with equal parts whole wheat flour and filtered water and keep it on the counter during the week. If I need to slow it down I pop it in the fridge and feed it every five days or so. The key is to watch for the bubbles and that pleasant tangy smell which tells you it is active and ready. I have been experimenting with adding a small amount of rye flour to the feed which gives the bread a deeper flavor and darker crumb. The hydration level around 80 percent works well for my schedule. Let me know if you want me to share a bit of my starter culture with you, I would be happy to pass some along.
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