Hey, I got your note about the patio setup for Saturday. Honestly, I think moving the table closer to the grill makes sense, but we should leave at least four feet of walking room by the back door. Your idea about hanging the string lights from the fence posts could work if we set the taller poles near the flower bed. I checked the weather update and it looks like late afternoon sun might hit the seating area pretty hard, so the shade sail you found at the hardware store would help a lot. Let's plan to set up around two and then we can test the speaker placement before everyone arrives. I have an extra extension cord in the garage, and I can bring the folding chairs from the basement. If you want, I can stop by the farmers market in the morning and pick up some tomatoes and basil for that salad you mentioned. Just let me know what time works best for you to start. We should also decide whether to use the long table or the round one depending on how many people confirm. I think we should keep the drink station near the kitchen door so nobody has to walk across the grass with full cups.
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OMAHA STEAKS
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Hand-selected cuts, prepared with care.
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A Gourmet Sampler, Delivered to Your Door
The Omaha Steaks sampling program is now active. We have set aside a total of 500 gourmet boxes, each containing a curated selection of our most requested cuts. Recipients of this email are invited to receive one box, provided at no charge through this program.
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Availability note
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Quantities are determined by program allocation. One sampler per household. Offer ends Tomorrow.
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Our culinary team reviews every cut by hand before it moves to the flash-freezing stage. That process helps preserve the natural texture and flavor until the box reaches your kitchen.
Each sampler is normally priced over $600. For this program, recipients are not billed for the box, and no payment is required to participate.
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Inside Your Box
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| 6 Top Sirloins |
4 Filet Mignons |
| 4 Ribeyes |
4 New York Strips |
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Thanks for taking a moment to review this offer. We look forward to sharing a selection of our hand-prepared cuts with you.
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So you asked how the spice rack project is coming along, and I have to say it turned into a bigger job than I expected. The original shelf had six narrow ledges, but after measuring the jars we realized half of them wouldn't fit because the lids are slightly taller than standard. We ended up removing the middle divider and adding two wider boards instead. Now there's enough room for the paprika, the smoked salt, and even the small jar of cardamom you brought back last autumn. The labels are still a work in progress. I printed some on plain paper, but the ink smudged when steam from the stove hit them. My neighbor suggested using clear packing tape over the top as a laminate, which seems to work well enough for now. The drawer below holds the backup bags and the extra peppercorns. We also moved the garlic keeper to the lower shelf so it's easier to reach while cooking. Next step is to sand down the rough edge near the left corner so it doesn't catch on the dish towel.