Hey Carla, thanks for reaching out about the team potluck next Thursday. I wanted to give you a bit more detail on the setup. We reserved the community room at the library from 5:30 to 8:00, and the tables should already be arranged in a U shape when we arrive. Sarah mentioned she can bring her slow cooker for the pulled mushrooms, so that takes care of the warm dish. For sides, I think we should aim for a good mix of salads and breads. Marcus said he would handle a big batch of his roasted garlic focaccia, which should be plenty. On the beverage side, I'm planning to bring a couple of pitchers of sparkling water with lemon and cucumber. Could you coordinate with Jenna about who is bringing dessert? I know she was thinking about those oat bars she made last month. One thing we should double check is whether the room has enough outlets for warming trays. If not, I can pack a couple of extension cords from my garage. Also, we need to confirm the final headcount by Tuesday so we know how many chairs to pull out. Let me know if you need any help with the signup sheet or if the library needs a deposit for the room. I'm happy to swing by and drop that off if it makes things easier for you.
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Omaha Steaks
Carefully chosen cuts, thoughtfully prepared
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A Gourmet Sampler, Reserved for You
We are pleased to share that 500 gourmet boxes are being made available through this program. Each sampler is normally priced above $600 and is provided to recipients at no charge. One sampler is allocated per household, and the offer period closes Tomorrow.
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Every cut in this sampler is hand-selected by our butchers and flash-frozen to preserve the flavor and tenderness that define Omaha Steaks. We handle the preparation so that the sampler arrives ready for your own kitchen.
Recipients of this notice will not be billed for the sampler. The distribution is limited to one box per address, and the total allocation for this program is set at 500 boxes.
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Inside Your Box
| 6 Top Sirloins |
4 Filet Mignons |
| 4 New York Strips |
4 Ribeyes |
Availability is determined by program allocation, and quantities are prepared according to the 500-box total.
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Thank you for taking a moment to review this notice. We appreciate your interest in Omaha Steaks.
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Hey Pat, I got your message about the garden bed layout and I'm glad you asked about spacing. For the raised beds, I usually leave about eighteen inches between each tomato plant and closer to two feet for the squash and zucchini. The soil mix we used last year worked well, so I'd stick with that same blend of compost, topsoil, and a bit of perlite for drainage. When you're planting the basil, keep it near the tomatoes because they seem to do better together and it helps with the bugs. I also found that staking the peppers early prevents them from leaning over once they start fruiting. For watering, I like to do a deep soak every three days rather than a light sprinkle daily, especially when the weather stays hot. If you can add a layer of straw mulch around the base, that will help hold moisture in and keep the weeds down. I've got extra straw from last fall if you need some. Also, think about rotating where you put the beans next year since they fix nitrogen and that can shift the soil balance. Let me know when you want to tackle the planting, and I'll come over with my hand tools and some spare seedlings from my windowsill.