Thanks for the note about the spice blend. I’ve been working on that smoked paprika version for a while. The key is to toast the cumin seeds first until they just start to pop then grind them. I found that adding a little coriander really rounds out the flavor but you have to be careful not to overpower the other spices. Let me know if you want the exact ratios I used last weekend. I also tried a pinch of dried lime powder which gave it a nice subtle tang without being too forward. The roast chicken came out with a nice deep color and the skin was perfectly crisp. I’m planning to test a version with chipotle next week. Let me know if you want to come over and help taste test. I’ll send you the full list of ingredients later.
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OMAHA STEAKS
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Hand-selected cuts, prepared with care
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A Gourmet Sampler, Provided at No Charge
We are pleased to make 500 hand-selected steak boxes available to participants. Each sampler is valued over $600 and is covered by the program for this offer — one per household. This opportunity ends Tomorrow.
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Each cut is hand-selected and flash-frozen to lock in exceptional flavor. Recipients will not be billed for this sample box. Quantities are based on program allocation; once the 500 boxes have been reserved, the offer will close.
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| Inside Your Box |
| • 4 New York Strips |
• 6 Top Sirloins |
| • 4 Filet Mignons |
• 4 Ribeyes |
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| Offer ends Tomorrow. One sampler per household. Each box normally valued over $600. |
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Appreciate you considering this offer.
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The hike this weekend should be great if the weather holds. I was thinking we could start early around 7 so we have time to reach the ridge before lunch. The trailhead at the old ranger station is usually quiet on Saturday mornings. I’ll bring sandwiches and we can stop at the overlook near the pine grove. Let me know if you want to bring anything else — I have extra water bottles and sunscreen. We should be back by midafternoon. Also I found a nice spot to set up a hammock if we have time.
