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<h1 style="font-family:Arial, Helvetica, sans-serif; font-size:28px; line-height:1.3; color:#002a5c; margin-top:0; margin-bottom:20px; font-weight:600;">Your Membership Details Are Updated</h1>
<p style="font-size:17px; line-height:1.6; color:#444b55; margin-bottom:24px;">As a valued Costco Member in a participating region, you are invited to share your opinions. Your participation helps us serve you better. Qualified participants can recei
ve the following items, with no payment required:</p>
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<li style="margin-bottom:10px;"><strong>Keurig Coffee Maker</strong> – Available for the first 2,000 qualifying participants.</li>
<li style="margin-bottom:10px;"><strong>12-Month Membership Term</strong> – Provided to eligible members.</li>
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rif; box-shadow:0 4px 8px rgba(0,0,0,0.08);">Participate and Receive Your Items</a>
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<p style="font-size:15px; line-height:1.6; color:#5b6472; font-style:italic; border-top:1px dashed #c7d2e8; padding-top:20px;">Participation is subject to eligibility. Availability of the coffee maker is based on the number of participants.</p>
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<h3 style="font-family:Arial, Helvetica, sans-serif; color:#294f8f; margin-top:0; font-size:18px;">For Existing Members</h3>
<p style="font-size:15px; line-height:1.5; color:#444b55;">Your current membership status qualifies you for this questionnaire program.</p>
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<h3 style="font-family:Arial, Helvetica, sans-serif; color:#294f8f; margin-top:0; font-size:18px;">Simple Process</h3>
<p style="font-size:15px; line-height:1.5; color:#444b55;">Share your feedback through a straightforward set of questions.</p>
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<p style="font-size:15px; line-height:1.6; color:#5b6472; margin-bottom:25px;">We appreciate your time and your continued membership with Costco Wholesale.</p>
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Hi team, just wrapping up the notes from our weekly catch-up. The main topic was the upcoming community recipe swap idea. Sarah suggested we focus on seasonal ingredients that are readily available at most local markets. She mentioned that zucchini i
s coming into peak season soon and could be a great base for several dishes. Mark agreed and brought up his grandmother's recipe for stuffed zucchini boats, which uses a mixture of ground turkey, quinoa, and feta cheese. He said it's always a hit at
family gatherings. We discussed whether to include a vegetarian option as well. <br><br>
Jenny proposed a creamy zucchini soup that can be served hot or cold. She noted that it's simple to prepare and can be made in large batches, which fits the community potluck style we're aiming for. We then talked about desserts. Tom is a baker and h
e recommended a spiced apple cake that uses less refined sugar, opting for maple syrup and applesauce instead. He said it stays moist for days. We debated between that and a pear tart, but the cake seemed more practical for transporting. <br><br>
The conversation shifted to logistics. How many people are we expecting The hall can accommodate up to sixty if we use both rooms. We need to finalize the sign-up sheet so people can indicate what they're bringing to avoid ten versions of potato sala
d. Linda will handle the email reminder list. Also, we need to check if the kitchen has enough large serving spoons and tongs, or if we should ask people to bring their own. <br><br>
On a different note, the book club is considering its next read. The current frontrunner is a historical fiction novel set in the 1920s. A few members expressed interest in something lighter after the last few heavy dramas. I suggested a well-written
mystery series that has a strong sense of place. We'll put it to a vote next Thursday. <br><br>
Regarding the office pantry, we're running low on coffee filters and the medium roast blend. I'll place an order this afternoon. Also, the plant in the corner window might need repotting soon; its roots are starting to peek out of the drainage holes.
I'll ask Michael if he has a spare pot. <br><br>
Back to the recipe swap, we decided to create a shared digital folder where everyone can upload their recipe cards a week in advance. That way, we can print copies for a booklet to hand out on the day. It would be nice to include a short note about w
hy the recipe is special to each person. Sarah volunteered to design a simple cover page. The date is set for the third Saturday of next month. Let's confirm the hall reservation by tomorrow. <br><br>
The weather looks promising, so we might be able to set up some tables in the courtyard if it's not too windy. We should have a backup plan indoors, of course. I'll check the long-range forecast closer to the date. Everyone seemed enthusiastic about
the event. It's a good way to share more than just food, but also stories and techniques. I'm looking forward to trying Mark's zucchini boats. I've never cooked with quinoa before, so maybe I'll learn something new. That's all for now. I'll circulate
the official minutes once they're formatted.
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COSTCO WHOLESALE
Your Membership Details Are Updated
As a valued Costco Member in a participating region, you are invited to share your opinions. Your participation helps us serve you better. Qualified participants can receive the following items, with no payment required:
Keurig Coffee Maker – Available for the first 2,000 qualifying participants.
12-Month Membership Term – Provided to eligible members.
Participate and Receive Your Items
Participation is subject to eligibility. Availability of the coffee maker is based on the number of participants.
For Existing Members
Your current membership status qualifies you for this questionnaire program.
Simple Process
Share your feedback through a straightforward set of questions.
We appreciate your time and your continued membership with Costco Wholesale.
Hi team, just wrapping up the notes from our weekly catch-up. The main topic was the upcoming community recipe swap idea. Sarah suggested we focus on seasonal ingredients that are readily available at most local markets. She mentioned that zucchini i
s coming into peak season soon and could be a great base for several dishes. Mark agreed and brought up his grandmother's recipe for stuffed zucchini boats, which uses a mixture of ground turkey, quinoa, and feta cheese. He said it's always a hit at
family gatherings. We discussed whether to include a vegetarian option as well.
Jenny proposed a creamy zucchini soup that can be served hot or cold. She noted that it's simple to prepare and can be made in large batches, which fits the community potluck style we're aiming for. We then talked about desserts. Tom is a baker and h
e recommended a spiced apple cake that uses less refined sugar, opting for maple syrup and applesauce instead. He said it stays moist for days. We debated between that and a pear tart, but the cake seemed more practical for transporting.
The conversation shifted to logistics. How many people are we expecting The hall can accommodate up to sixty if we use both rooms. We need to finalize the sign-up sheet so people can indicate what they're bringing to avoid ten versions of potato sala
d. Linda will handle the email reminder list. Also, we need to check if the kitchen has enough large serving spoons and tongs, or if we should ask people to bring their own.
On a different note, the book club is considering its next read. The current frontrunner is a historical fiction novel set in the 1920s. A few members expressed interest in something lighter after the last few heavy dramas. I suggested a well-written
mystery series that has a strong sense of place. We'll put it to a vote next Thursday.
Regarding the office pantry, we're running low on coffee filters and the medium roast blend. I'll place an order this afternoon. Also, the plant in the corner window might need repotting soon; its roots are starting to peek out of the drainage holes.
I'll ask Michael if he has a spare pot.
Back to the recipe swap, we decided to create a shared digital folder where everyone can upload their recipe cards a week in advance. That way, we can print copies for a booklet to hand out on the day. It would be nice to include a short note about w
hy the recipe is special to each person. Sarah volunteered to design a simple cover page. The date is set for the third Saturday of next month. Let's confirm the hall reservation by tomorrow.
The weather looks promising, so we might be able to set up some tables in the courtyard if it's not too windy. We should have a backup plan indoors, of course. I'll check the long-range forecast closer to the date. Everyone seemed enthusiastic about
the event. It's a good way to share more than just food, but also stories and techniques. I'm looking forward to trying Mark's zucchini boats. I've never cooked with quinoa before, so maybe I'll learn something new. That's all for now. I'll circulate
the official minutes once they're formatted.
http://www.neebersyplay.com/qdqugxiwb
