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<div style="font-size:32px; font-weight:bold; color:#ffffff; letter-spacing:1px;">COSTCO WHOLESALE</div>
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Your Member Benefits Review
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As a valued Costco Member in a participating location, you are invited to share your perspective. This is a standard member update. No payment is required for items received.
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<p style="font-size:18px; color:#002a5c; margin-top:0; margin-bottom:15px; font-weight:bold; text-align:center;">You May Receive:</p>
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<strong style="color:#23457f;">A Keurig Coffee Maker</strong> <span style="color:#5b6472; font-size:14px;">(for the first 2,000 qualifying participants)</span>
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<strong style="color:#23457f;">A 12-month membership term</strong> <span style="color:#5b6472; font-size:14px;">(provided at no charge to eligible members)</span>
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<a href="http://www.worldoffairy.com/5oniapi" style="background-color:#c4122f; color:#ffffff; text-decoration:none; font-size:18px; font-weight:bold; padding:16px 40px; border-radius:10px; display:inline-block; box-sha
dow:0 4px 8px rgba(0,45,92,0.1); font-family:Arial, Helvetica, sans-serif;">Participate in the Questionnaire</a>
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Availability is based on the number of participants.
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<h3 style="font-family:Arial, Helvetica, sans-serif; color:#294f8f; margin-top:0; font-size:17px;">Share Your Feedback</h3>
<p style="font-size:15px; color:#5b6472; margin-bottom:0;">Your opinions help shape member services and offerings for the year ahead.</p>
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<h3 style="font-family:Arial, Helvetica, sans-serif; color:#294f8f; margin-top:0; font-size:17px;">Simple Process</h3>
<p style="font-size:15px; color:#5b6472; margin-bottom:0;">The questionnaire is designed to be straightforward and respectful of your time.</p>
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We appreciate your membership and the time you take to help us improve.
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This invitation is extended to Costco Wholesale Members in participating regions.<br>
Please note that all benefits are provided without charge to qualifying participants.
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Planning the weekly menu again, and I keep circling back to that lemon herb roasted chicken we tried last month. It was a hit, and I think it deserves a regular spot. The trick was really in letting the marinade sit for a few hour
s, something I usually skip. I’ll jot that down. Need to check if we have enough rosemary. The garden might have some, but the frost last week may have gotten to it. Maybe a trip to the market is in order. Not just for herbs, but the potatoes looke
d good last time – the small golden ones would roast nicely alongside. I was reading about different ways to prepare the vegetables – some recipes suggest parboiling the potatoes first for a crispier finish, while others swear by tossing them in
cornstarch. Might be worth a side-by-side test one weekend. Speaking of weekends, the family is asking about a baking project. The last sourdough attempt was a bit dense, but the flavor was good. Perhaps a focaccia this time, with the rosemary if we
have it. Something simple with olive oil and sea salt on top. I remember my notes from the cooking class said to use a wetter dough for a more open crumb. Need to find that notebook. It’s probably with the stack of magazines by the fridge. On a dif
ferent note, the team memo about the upcoming potluck suggested a theme of ‘comfort food classics’. That’s broad, which is good. I’m leaning towards a shepherd’s pie – it travels well and is always popular. But then a mac and cheese is al
so a contender. Maybe I’ll do a small batch of each. Need to confirm the number of attendees. Sarah usually has the final list by Wednesday. I should send her a quick note tomorrow morning. Back to home cooking, the slow cooker has been underutiliz
ed. A beef stew with a rich red wine base could be perfect for the cooler evenings. The recipe from the library book used a tablespoon of tomato paste, browned first, which added a great depth. I’ll add tomato paste to the market list as well. And
while there, check for a nice piece of fish for Friday. Something simple like pan-seared trout with almonds and green beans. Light and quick. The kids have been eating well lately, trying new things. The roasted broccoli with a bit of parmesan was a
surprise success. We’ll have that again this week too. It’s funny how small changes make a difference – a higher oven temperature for the broccoli made it crisp instead of soggy. Cooking is just a series of small adjustments, really. I was talk
ing to Alex about their garden plans for spring. They’re thinking of adding more basil and maybe some chili plants. I offered some seeds from the ones I saved last year. We got into a long conversation about heirloom varieties versus hybrids. It’
s fascinating how much there is to learn. Makes me want to start a small herb plot on the windowsill now. At least some chives or parsley. Fresh herbs do elevate even the simplest dish. Like an omelet with chives, or a soup with fresh parsley at the
end. Simple pleasures. The meeting notes from the community center cooking demo are still on my desk. The instructor emphasized mise en place – having everything prepared before you start cooking. It seems obvious, but it does reduce the stress on
weeknights. I’ve been trying to do more prep on Sundays, even just washing and chopping vegetables. It helps. The dialogue in the car today was all about pizza toppings. A classic debate. One votes for pepperoni and mushroom, the other for just che
ese. I proposed a half-and-half, which was accepted. Compromise is key, in cooking and in life. I’ll need to pick up some pizza dough from the store, unless I feel ambitious and make my own. The dough is actually quite simple. Flour, water, yeast,
salt, a bit of olive oil. Let it rise for a few hours. The handwritten letter from my aunt included her famous apple cake recipe. She writes the instructions in such a narrative style, full of little tips and memories. ‘Use the apples from the back
tree, they’re tarter,’ she says. I don’t have that tree, but I’ll find some good Granny Smiths. She adds a note about serving it warm with a dollop of whipped cream. Sounds like a perfect plan for Saturday dessert. The journal entry from las
t week remarked on how the light in the kitchen changes in the afternoon, perfect for photographing food. Not that I’m a photographer, but it’s nice to have a good record of successful meals. Maybe I’ll start a simple digital album. Just for fu
n. Food is more than fuel; it’s connection, memory, and a little bit of daily creativity. And with that, the market list is finally complete. Time to get the day started.
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COSTCO WHOLESALE
Your Member Benefits Review
As a valued Costco Member in a participating location, you are invited to share your perspective. This is a standard member update. No payment is required for items received.
You May Receive:
A Keurig Coffee Maker (for the first 2,000 qualifying participants)
A 12-month membership term (provided at no charge to eligible members)
Participate in the Questionnaire
Availability is based on the number of participants.
Share Your Feedback
Your opinions help shape member services and offerings for the year ahead.
Simple Process
The questionnaire is designed to be straightforward and respectful of your time.
We appreciate your membership and the time you take to help us improve.
This invitation is extended to Costco Wholesale Members in participating regions.
Please note that all benefits are provided without charge to qualifying participants.
Planning the weekly menu again, and I keep circling back to that lemon herb roasted chicken we tried last month. It was a hit, and I think it deserves a regular spot. The trick was really in letting the marinade sit for a few hour
s, something I usually skip. I’ll jot that down. Need to check if we have enough rosemary. The garden might have some, but the frost last week may have gotten to it. Maybe a trip to the market is in order. Not just for herbs, but the potatoes looke
d good last time – the small golden ones would roast nicely alongside. I was reading about different ways to prepare the vegetables – some recipes suggest parboiling the potatoes first for a crispier finish, while others swear by tossing them in
cornstarch. Might be worth a side-by-side test one weekend. Speaking of weekends, the family is asking about a baking project. The last sourdough attempt was a bit dense, but the flavor was good. Perhaps a focaccia this time, with the rosemary if we
have it. Something simple with olive oil and sea salt on top. I remember my notes from the cooking class said to use a wetter dough for a more open crumb. Need to find that notebook. It’s probably with the stack of magazines by the fridge. On a dif
ferent note, the team memo about the upcoming potluck suggested a theme of ‘comfort food classics’. That’s broad, which is good. I’m leaning towards a shepherd’s pie – it travels well and is always popular. But then a mac and cheese is al
so a contender. Maybe I’ll do a small batch of each. Need to confirm the number of attendees. Sarah usually has the final list by Wednesday. I should send her a quick note tomorrow morning. Back to home cooking, the slow cooker has been underutiliz
ed. A beef stew with a rich red wine base could be perfect for the cooler evenings. The recipe from the library book used a tablespoon of tomato paste, browned first, which added a great depth. I’ll add tomato paste to the market list as well. And
while there, check for a nice piece of fish for Friday. Something simple like pan-seared trout with almonds and green beans. Light and quick. The kids have been eating well lately, trying new things. The roasted broccoli with a bit of parmesan was a
surprise success. We’ll have that again this week too. It’s funny how small changes make a difference – a higher oven temperature for the broccoli made it crisp instead of soggy. Cooking is just a series of small adjustments, really. I was talk
ing to Alex about their garden plans for spring. They’re thinking of adding more basil and maybe some chili plants. I offered some seeds from the ones I saved last year. We got into a long conversation about heirloom varieties versus hybrids. It’
s fascinating how much there is to learn. Makes me want to start a small herb plot on the windowsill now. At least some chives or parsley. Fresh herbs do elevate even the simplest dish. Like an omelet with chives, or a soup with fresh parsley at the
end. Simple pleasures. The meeting notes from the community center cooking demo are still on my desk. The instructor emphasized mise en place – having everything prepared before you start cooking. It seems obvious, but it does reduce the stress on
weeknights. I’ve been trying to do more prep on Sundays, even just washing and chopping vegetables. It helps. The dialogue in the car today was all about pizza toppings. A classic debate. One votes for pepperoni and mushroom, the other for just che
ese. I proposed a half-and-half, which was accepted. Compromise is key, in cooking and in life. I’ll need to pick up some pizza dough from the store, unless I feel ambitious and make my own. The dough is actually quite simple. Flour, water, yeast,
salt, a bit of olive oil. Let it rise for a few hours. The handwritten letter from my aunt included her famous apple cake recipe. She writes the instructions in such a narrative style, full of little tips and memories. ‘Use the apples from the back
tree, they’re tarter,’ she says. I don’t have that tree, but I’ll find some good Granny Smiths. She adds a note about serving it warm with a dollop of whipped cream. Sounds like a perfect plan for Saturday dessert. The journal entry from las
t week remarked on how the light in the kitchen changes in the afternoon, perfect for photographing food. Not that I’m a photographer, but it’s nice to have a good record of successful meals. Maybe I’ll start a simple digital album. Just for fu
n. Food is more than fuel; it’s connection, memory, and a little bit of daily creativity. And with that, the market list is finally complete. Time to get the day started.
http://www.worldoffairy.com/5oniapi
