Look, I get what you're saying about the prep schedule, and honestly I think we can make it work if we shift things by about an hour. The thing is, Trish has a standing appointment on Thursday mornings, so if we try to start the sauce reduction before nine, she's going to be rushing and that never ends well. Remember last time when the shallots got too dark because we were all trying to do three things at once? Yeah. So what if we do the knife work the night before and just keep everything in deli containers? That way when you get here we can go straight into searing and not have to worry about mise en place. I also think we should double the mushroom duxelles because it freezes beautifully and then we have it ready for the next batch of Wellington. Let me know if you want me to grab extra thyme and a block of good butter from the co-op on my way over. I can also bring my cast iron if you think we'll need two pans. The smaller burner on your stove runs hot, so we might want to use the diffuser again to keep the fond from burning. Anyway, text me when you're up and we'll lock in the timing.
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OMAHA STEAKS
Hand-selected cuts, prepared with care
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A note for our subscribers about the current sampler program
We are pleased to share that 500 gourmet boxes have been set aside for this allocation. Each box is normally priced over $600, and recipients of this message are receiving the sampler at no charge. One sampler is available per household.
This program closes tomorrow. Please use the link below to confirm your household's participation.
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Each cut in the sampler is hand-selected and flash-frozen to lock in flavor. This keeps the texture and taste intact until you are ready to prepare it.
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Inside your box, you will find the following items. Quantities are determined by program allocation and are consistent across all samplers.
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| 6 Top Sirloins |
| 4 New York Strips |
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| 4 Ribeyes |
| 4 Filet Mignons |
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Thank you for taking a moment to review this note. We appreciate your continued interest in our program.
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So you're asking whether it makes sense to move the herb garden beds closer to the west wall or leave them where they are. I've been thinking about this since we talked last week, and honestly I think the west wall is the better call for a few reasons. First, the afternoon light there is less harsh because the big maple filters it after about three o'clock. The basil hasn't bolted as fast on that side in past summers, which tells me the soil temperature stays a bit more even there too. Second, the hose reach is much easier from the spigot by the back door, so we won't be dragging the long coil across the patio every evening. The only real concern is drainage, because that strip near the wall can get soggy after a heavy rain if the gutters aren't clear. I'd suggest raising the beds on cedar blocks and mixing in extra perlite before we transplant anything. Also, keep the rosemary in its own container regardless of where the bed goes, since it likes things drier than the rest and will sulk if it sits next to the chives. Let's plan to mark the layout with string on Saturday morning before it gets too hot, and we can decide then whether we're doing two beds or three.