I looked into the weekend trip options you mentioned. The cabin rentals are available for the dates we discussed and the cost is reasonable for a group of our size. I think the one near the lake would be the most comfortable since it has a kitchen and enough beds for everyone. There are some good hiking paths nearby that are not too strenuous and offer nice views of the valley. I also checked on bike rentals and they have enough for all of us if we reserve ahead of time. The weather forecast looks favorable with mild temperatures expected. Let me know if you want me to go ahead and book the cabin for the weekend. We should decide soon to secure the reservation since those dates are popular. I can also look into arranging a group dinner at the lodge if people are interested.
OMAHA STEAKS

Selected cuts, prepared with tradition

Gourmet Steak Sampler

A curated selection of hand-picked cuts, prepared for your consideration.
Learn more about this sampler

Omaha Steaks is providing a curated gourmet steak sampler to selected participants as part of this program. Each box, typically valued over six hundred dollars, is offered at no charge to recipients. A total of five hundred samplers have been allocated, with one per household. This offer concludes tomorrow.

Every cut included is hand-selected and flash-frozen to maintain its quality. The selection represents a range of cuts chosen for their tenderness and rich flavor profile.

Inside Your Box

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

Quantities are determined by program allocation for this offer.

Thank you for taking a moment to review this offer.
I finally got around to trying the bread recipe you sent last month. The dough came together nicely and rose well overnight in the fridge. I baked it in a Dutch oven and got a nice golden crust with a good crunch. The texture was soft inside with small air pockets scattered throughout. I added a bit of rosemary to the dough and it gave a pleasant aromatic flavor. Next time I might try adding some olives or sun-dried tomatoes for a different variation. I think the key is letting it rest long enough during the bulk fermentation stage to develop the gluten properly. Thanks again for sharing the recipe, it was a good one. I will bring a loaf to the gathering next week so you can taste it.