I think the timing for Saturday works well for everyone we have about eight people total so I was planning to make that roasted chicken dish with the herb marinade you mentioned last week the key is letting it rest properly after cooking so the juices redistribute throughout the meat I found that using a simple pan sauce with some white wine and fresh thyme really elevates the final result without making the preparation too complex for sides I was thinking of doing roasted potatoes with rosemary and a simple green salad with a vinaigrette let me know if anyone has dietary restrictions I should account for I can adjust the menu to accommodate also would you mind bringing that dessert you made for the holiday gathering last year everyone really enjoyed it and I think it would round out the meal nicely I will take care of the main course and sides and we can figure out beverages separately the weather forecast looks pleasant so we might be able to eat on the patio if it stays nice let me know if you need directions or parking information for the house I can send a detailed note with everything you need ahead of time
Omaha Steaks
Selected cuts, prepared with care

A Gourmet Steak Selection, Prepared for You

Five hundred premium boxes have been made available at no charge to eligible participants. One sampler per household.
View Your Sampler Details

Omaha Steaks is pleased to offer this gourmet steak sampler as part of the current program. Recipients will not be billed for the selection, and one box is allocated per household. Each box contains a thoughtful assortment of hand-selected, flash-frozen cuts typically valued above $600. The offer concludes Tomorrow.

Every cut is hand-selected and flash-frozen at peak freshness to lock in natural flavor and tenderness. From the ranch to your table, each steak reflects the care and standards that have defined Omaha Steaks for decades.

Inside Your Box

6 Top Sirloins
4 New York Strips
4 Filet Mignons
4 Ribeyes

Boxes are allocated according to program availability. Offer concludes Tomorrow.

Thank you for taking a moment to review this offering from Omaha Steaks.
Regarding the bookshelf project I finally settled on using a medium-density fiberboard core with a walnut veneer rather than solid wood the cost difference is substantial and for painted or stained applications the veneer approach offers better dimensional stability across seasonal humidity changes I have measured the alcove three times and the dimensions are consistent within an eighth of an inch which is reassuring the plan is to build three separate modules that stack together with dowel alignment pins which will make moving them easier down the road I am planning to use a matte polyurethane finish for durability since the shelf will hold heavy cookbooks and ceramic pieces the total material cost should come in under three hundred dollars which is much more reasonable than the custom built-in quotes I received I will need to borrow your router for the edge banding if that is still available I can pick it up this weekend if you are around the project timeline is about two weekends from start to completion with drying time between coats