Regarding the team offsite next month, I think we should settle on the venue by Wednesday. The lakeside cabin has enough beds for twelve people, and the kitchen setup is ideal for group meals. Last time we waited too long and ended up with a cramped rental near the highway. I spoke with Maya about the grocery list, and she suggested assigning each person two meals to plan. That way nobody gets stuck doing all the cooking and cleanup. We also need to confirm the driving rotation, because it is nearly five hours and some folks are not comfortable with night driving. I can handle the first leg if you take the return trip. Let me know if you want me to draft a shared note with arrival times and packing suggestions. I think we can keep the itinerary loose, maybe a morning walk, then an afternoon by the water, and board games after dinner.
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Your Sam's points have a date attached.
We wanted to send a quick note before the week closes out. The $100 in Sam's points tied to your membership will no longer be available after tomorrow evening.
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As part of our Sam's Cash Bonus Offers program, members periodically receive additional points based on qualifying purchases. Those points are tied to a specific window, and yours closes soon. Taking a look at your available balance this evening only takes a couple of minutes.
We are including the details here so nothing slips between the cracks. Once the date passes, those points are removed from your member profile and cannot be restored.
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Redeem Your Sam's Points By Tomorrow
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Sam's Cash Bonus Offers are administered through the Sam's Club loyalty rewards program. Availability and expiration vary by member activity and region. This notice is sent to active members with points nearing their expiration date.
If you have questions about how points are applied, visit your local club or review the program terms available at the membership desk.
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You are receiving this message as a Sam's Club member. Member communications are sent periodically based on account activity.
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So I was reading about fermentation the other day and realized I have been doing a few things wrong. The brine ratio matters more than I thought, especially when the kitchen runs warm. My last batch of pickled carrots came out softer than I like, and I think it is because I used the coarse salt without measuring. Next time I am going to weigh everything and keep the jar in the pantry instead of near the stove. Also, the garlic cloves should be lightly crushed, not minced, or the liquid gets cloudy. I want to try a small batch of green beans with dill and mustard seed. If the texture stays crisp after a week, I will bring a jar to the potluck. You mentioned wanting to try making kimchi, so I can share my notes and a simple starter recipe. We can compare results once yours has sat for a few days. The key is not opening the jar too often, because that slows down the process.