February 2026 - Ginga-argentina - lists.ourproject.org

Daily Spam Report for '[email protected]' - 2026-02-21
by Proxmox Mail Gateway 21 Feb '26

21 Feb '26

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Regarding your 2026 plan modifications
by BIue Cross ShieId Blue 20 Feb '26

20 Feb '26

Hey, I was thinking about the hiking trip this weekend. The forecast looks good, so we should pack light but bring enough water. I've checked the trail maps, and there's a nice spot for lunch about halfway. Do you want to meet at the usual place at 8 AM? Also, don't forget to wear comfortable shoes. I'll bring some snacks to share. Let me know if you need a ride. Looking forward to it! By the way, have you seen the new café that opened downtown? I heard they have great pastries. We could stop there after the hike if you're interested. Just a thought. BlueCross BlueShield Medicare Kit Available in Your Area Residents in your area can receive a Medicare Kit provided at no charge. This is one per household, with 800 kits allocated through the program. This opportunity ends Tomorrow. BlueCross BlueShield is providing this kit to help with medical preparedness. You will not be billed for the kit. Along with the kit, we are offering optional plan coverage for 2026. Contents of Your Kit Sterile Gauze Pads Adhesive Bandage Strips Antiseptic Solution Spray Digital Thermometer Disposable Face Masks Medical Gloves First Aid Instruction Booklet Pain Reliever Packets Quantities are determined by program allocation. View Kit + Plan Details Thanks for being part of BlueCross BlueShield. Your engagement helps us serve you better. I just finished reading that novel you suggested. The character development was really engaging, and the plot twists kept me hooked. I especially liked how the author described the settings. Have you read any other books by the same author? I'm thinking of picking up another one. Let's discuss it over coffee sometime next week. Also, did you catch the latest episode of that documentary series? The cinematography was stunning. It reminded me of our trip to the mountains last year. We should plan another getaway soon.

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The tool set you might like is available
by HarborFreight Toolz 20 Feb '26

20 Feb '26

Hey, I'm glad you asked about the garden project. So, I was thinking we could start by clearing out the old bushes this weekend. The weather should be cooperative, with mild temperatures and no rain expected. We'll need some basic tools like pruners and gloves, which I already have. If you could bring a wheelbarrow, that would be great for hauling the debris. Also, I checked with the neighbor, and they're fine with us using their compost pile for the organic waste. We should aim to begin around 9 AM to make the most of the daylight. I've sketched a rough layout for the new flower beds, focusing on perennials that require less maintenance. Let me know if you have any preferences for colors or plant types. Oh, and don't forget to wear something comfortable because it might get messy. I'll provide snacks and drinks, so no need to worry about that. If we finish early, we might consider adding a small vegetable patch in the corner. What do you think? Just shoot me a message with your thoughts. Harbor Freight Get Your Pittsburgh 225 Piece Tool Set As a valued Harbor Freight shopper, you're invited to share your feedback. In return, receive a Pittsburgh 225 piece tool set plus a $100 store card. This comprehensive tool set includes sockets, wrenches, screwdrivers, and more, all built for durability and ready to tackle any project. It's an essential addition for any workspace. Your Harbor Freight Points Balance: 1,250 Points (Updated Today) The quick questionnaire takes less than a minute. Your input helps us enhance your shopping experience. Share Your Feedback Now This is a limited opportunity for select customers. Responses are appreciated while supplies last. Harbor Freight Tools. All rights reserved. About the team lunch next week, I've reserved a table at that new Italian place downtown for noon on Wednesday. Everyone from the department is invited, so please confirm your attendance by Monday. I'll handle the reservations, but let me know if anyone has dietary restrictions so I can inform the restaurant. Also, for the upcoming conference, we need to finalize travel arrangements. The flights look good for Thursday morning, returning Sunday evening. I've booked a block of rooms at the hotel near the venue. Could you check the agenda and see if there are any sessions we should prioritize? On a side note, the office printer is acting up again, so I've put in a service request. It might be down for a day or two, so plan accordingly for any printing needs. I'll keep everyone updated via the group chat. Back to the lunch, I thought it would be a good chance to discuss the quarterly goals informally. If anyone has topics to add, just send them over. Looking forward to it!

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An opportunity to try our steak sampler
by 0maha Beef Sampler 20 Feb '26

20 Feb '26

When considering the preparation of a fine steak, one often reflects on the cut itself. Filet mignon, known for its tenderness, comes from the tenderloin area of the beast. This muscle does little work, resulting in a texture that is soft and buttery. However, it lacks the intense flavor of cuts with more marbling. Ribeye, on the other hand, is celebrated for its rich, beefy taste due to the generous fat cap and intermuscular fat that melts during cooking. The marbling in a ribeye is key, as it baste the meat from within, creating a juicy and flavorful experience. New York strip offers a balance between tenderness and robust flavor, with a firmer texture and a bold, meaty character. Top sirloin is a versatile cut, leaner than ribeye but still packing a good beefy punch, often appreciated for its value and suitability for various recipes. Cooking these cuts requires attention to method. A high-heat sear is essential for developing a crust, which locks in juices and adds complex flavor s through the Maillard reaction. Seasoning is simple: a generous amount of coarse salt and freshly ground pepper applied before cooking can elevate the natural taste. Allowing the steak to rest after cooking is crucial; this lets the juices redistribute, ensuring each bite is moist. The doneness level is a personal preference, but for premium cuts, medium-rare is often recommended to appreciate the texture and flavor fully. Different cooking tools can be used, from cast iron skillets to outdoor grills. Each imparts a slight variation in flavor, with grilling adding a smoky note. The thickness of the cut also affects cooking time; thicker steaks may require finishing in an oven to reach the desired internal temperature without burning the exterior. Choosing the right cut for the occasion can enhance a meal, whether for a simple weeknight dinner or a special gathering. Understanding these basics helps in appreciating the craft behind each piece of beef. Experimenting with different cu ts and methods can be a rewarding culinary journey. Always source meat from reputable providers to ensure quality and ethical standards. The conversation around steak is endless, with enthusiasts sharing tips on aging, trimming, and even slicing techniques for optimal presentation and enjoyment. Remember, the goal is to highlight the natural qualities of the beef, letting its inherent flavors shine through with minimal intervention. Proper handling from refrigerator to plate makes a significant difference. Bringing the steak to room temperature before cooking promotes even heating. Patting it dry ensures a better sear. These small steps contribute to a superior outcome. The art of steak cooking is a blend of science and tradition, passed down through generations and adapted with modern insights. It remains a cornerstone of many culinary cultures, symbolizing both simplicity and sophistication in dining. Omaha Steaks Premium beef, curated for your table Sampler Offer from Omaha Steaks We are providing a gourmet steak sampler at no charge to participants in this program. A total of 500 sampler boxes are available, each containing a selection of hand-selected cuts flash-frozen to preserve flavor. This offering is provided at no charge to recipients; you will not be billed for the sampler. One sampler per household. The opportunity concludes tomorrow. Inside Your Box Four Ribeye Steaks Six Top Sirloin Steaks Four New York Strip Steaks Four Filet Mignon Steaks Quantities are determined by program allocation; each sampler is valued at over six hundred dollars. See Sampler Details Each cut in the sampler is individually chosen and rapidly frozen to ensure peak quality upon arrival. This method helps maintain the natural juices and tenderness that define our products. Thank you for considering this sampler from Omaha Steaks. Discussing steak preparation often leads to topics like the ideal internal temperature. For instance, a medium-rare steak typically reaches around one hundred thirty-five degrees Fahrenheit. Using a reliable meat thermometer is advised to avoid guesswork. Different cuts respond uniquely to heat; thicker steaks may require a reverse sear method, where they are cooked slowly in an oven first, then seared briefly on high heat to form a crust. This technique ensures even cooking throughout. Another aspect is the aging process, which can be dry or wet. Dry aging involves hanging beef in controlled conditions for weeks, allowing enzymes to break down connective tissue and concentrate flavor. Wet aging, more common, involves vacuum-sealing the meat to tenderize it in its own juices. Both methods enhance tenderness but impart distinct taste profiles. When serving steak, slicing against the grain is crucial; this shortens muscle fibers, making each piece more tender to chew. Accompaniments sh ould complement, not overpower, the beef's flavor. Simple sides like roasted vegetables or a fresh salad often work best. Wine pairings can elevate the meal; full-bodied reds like Cabernet Sauvignon match well with rich cuts like ribeye. For leaner cuts such as filet mignon, a lighter red like Pinot Noir might be suitable. Cooking steak is as much about patience as technique. Preheating your cooking surface adequately prevents sticking and promotes a good sear. Avoiding frequent flipping allows a crust to develop. Basting with butter and herbs during cooking can add an extra layer of flavor, especially for cuts cooked in a pan. Resting time varies with size; a general rule is to rest for about half the cooking time. This ensures juices are reabsorbed, resulting in a moist steak. Sharing these practices with fellow enthusiasts fosters a community around culinary arts. Many find joy in mastering the details, from selecting the right cut to perfecting the cook. It's a timeless skill th at brings people together over a shared appreciation for quality ingredients and careful preparation. Exploring regional preferences, such as how different cultures season and cook beef, can also be enlightening. Ultimately, the journey of cooking steak is one of continuous learning and enjoyment, rooted in respect for the ingredient and the process.

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Teléfonos básicos sin acceso a redes sociales – Disponibilidad inmediata
by IT Phone 20 Feb '26

20 Feb '26

Liquidacin de ordenadores retirados de la administracin Buenos das: Disponemos de telfonos bsicos (no smartphone) que permiten estar conectados sin acceso a ningn tipo de red social, lgicamente. Son una opcin perfecta para menores, en caso de que llegue a buen fin el Proyecto de Ley Orgnica para la proteccin de las personas menores de edad en los entornos digitales. Asimismo, resultan muy tiles en el entorno laboral, para evitar el acceso a redes sociales durante el horario de trabajo, manteniendo al mismo tiempo un dispositivo operativo para llamadas y mensajes. Actualmente contamos con 400 unidades en liquidacin del modelo BMOBILE K391 DUAL SIM, por un importe de 18 EUR + IVA POR UNIDAD. Se trata de telfonos nuevos, en su caja original, que incluyen cargador y auriculares. El modelo K391 es un terminal bsico de la marca Bmobile, con las funciones esenciales para estar comunicado. Es ideal para personas que nicamente necesitan realizar llamadas y recibir mensajes de texto. Adems, incorpora radio FM y linterna. Caractersticas principales: Pantalla de 1,8" Cmara VGA Doble SIM Radio FM Linterna Si le interesa una o varias unidades, puede responder a este correo indicando los datos de facturacin, la direccin de entrega (si fuera distinta) y un telfono de contacto. Le enviaremos una propuesta detallada con toda la informacin del producto, precio y forma de pago, para que pueda valorar la compra sin compromiso. Desea que le enviemos una propuesta de alguna unidad? Quedo a la espera de sus noticias. Reciba un cordial saludo, Alberto Garrido LA CASA AZUL / PCRENTING https://proyectogranvia.com/ alberto(a)sv8020.es Tlf: 659 231 023 WhatsApp: 683 583 017

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Daily Spam Report for '[email protected]' - 2026-02-19
by Proxmox Mail Gateway 19 Feb '26

19 Feb '26

1 0

Omaha Steaks steak sampler, for your next dinner
by 0maha Steak Selection 19 Feb '26

19 Feb '26

Hey, I have been thinking about how much easier steak nights get when you pick a simple method and stick with it. You know how I used to overthink seasonings, then end up masking the flavor? Lately I keep it basic: salt earlier than I think I need to, then a quick rest before cooking. If you are working with a thicker cut, I like starting in a hot pan to build a crust, then finishing a little gentler so the center stays even. Do you still do the finger test for doneness, or have you switched to a thermometer? I finally stopped guessing and it made everything calmer, especially with ribeyes where the fat needs time to render. I also learned not to rush the rest period. Five to ten minutes feels long, but it keeps the juices from running out when you slice. For sides, I have been keeping it steady: roasted potatoes or a simple salad with something bright like lemon, so the steak stays the main point. What about you, are you more of a grill person or cast iron indoors? I like both, but cast iron is reliable when the weather is not cooperating. Next time, remind me to tell you about my quick pan sauce trick with butter and herbs after the steak comes out. It is not complicated, just a nice finish when you want the plate to feel a bit more complete. Omaha Steaks Hand-selected cuts, prepared with care and consistency Ends Tomorrow One per household Your Omaha Steaks gourmet sampler notification Omaha Steaks has set aside 500 gourmet boxes (normally priced over $600) to be provided at no charge to recipients. This message indicates you are set to receive the sampler box, with one sampler per household. Offer ends Tomorrow. See what’s included Each cut is hand-selected and flash-frozen to help lock in exceptional flavor from the moment it’s packed through cooking. You will not be billed for the sampler under this program allocation. Inside Your Box 6 Top Sirloins 4 New York Strips 4 Filet Mignons 4 Ribeyes Availability is determined by program allocation, and distribution is limited to one sampler per household. Thanks for taking a moment to review this announcement. So I tried a new approach with steaks the other day, and it made the whole process feel smoother. I told you I was struggling to get an even cook on thicker pieces, right? What helped was letting the steak sit out briefly so it was not ice-cold going into the pan. Then I focused on consistent heat rather than blasting it the entire time. A steady sizzle is easier to manage than smoke and splatter. Do you remember when we argued about flipping once versus flipping often? I started flipping a bit more frequently, and the browning still happened while the center stayed more even. For filet, I keep it simple because it is already tender. For ribeye, I pay attention to the edges and give the fat cap time to soften so it tastes rich instead of chewy. New York strips seem to like a good sear, but they also benefit from a calm finish so the texture stays pleasant. Sirloins are great when you slice across the grain and keep the portions modest. Another small thing that changed my results was salting earlier and then patting the surface dry. The crust forms better when the outside is not damp. After cooking, I always rest the steak and use that time to set the table and finish vegetables. It keeps everything from feeling rushed. If you are grilling, I like having a cooler zone so you can move pieces around instead of forcing everything over the hottest spot. Also, I have been using a simple rule for slicing: find the direction of the muscle fibers and cut across them. It makes even a leaner cut feel more tender. Next time we cook together, we should do a side-by-side test with the same seasoning but different finishing methods, one in the pan and one in the oven, just to compare textures. I think you would notice the difference immediately, especially in how the juices stay put when you slice. Anyway, let me know what your go-to doneness is these days. I used to aim higher, but I have come to appreciate a slightly lower finish with a proper rest so it lands where I want it.

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An offer on a steak sampler from Omaha Steaks
by 0maha Steak Sampler 18 Feb '26

18 Feb '26

So I was talking with a friend about what makes a great steak dinner, and the conversation naturally turned to the cuts themselves. We started comparing notes on the texture and flavor profiles you get from different parts of the animal. He’s a firm believer that the marbling is the single most important factor, arguing that it bastes the meat from the inside as it cooks. I tend to agree, but I also think the aging process plays a huge role that often gets overlooked. Dry-aging versus wet-aging brings out such distinct characteristics. Dry-aging concentrates the flavor and creates that nutty, almost funky note that steak enthusiasts seek out, while wet-aging is more about tenderness without significant moisture loss. It’s fascinating how two methods applied to the same initial cut can yield such different results on the plate. We then debated the merits of different cooking surfaces. Cast iron is a classic for a reason—it retains heat so well and gives a fantastic sear. But I� �ve been experimenting with a thick carbon steel pan lately, and it’s incredibly responsive. My friend swears by grilling over real hardwood charcoal, saying the subtle smoke infusion is something you can’t replicate in a kitchen. He might be right. The type of wood matters too; hickory gives a stronger flavor, while oak is a bit more mellow. It’s all about matching the intensity of the smoke to the richness of the cut. A powerful ribeye can stand up to hickory, whereas a delicate filet might be better with a fruitwood like cherry. The conversation drifted to resting meat. Everyone knows you should let it rest, but for how long? The old rule of thumb is about as many minutes as the steak is thick, but it really depends on the cooking method and the final internal temperature. The goal is to let the juices, which have been driven to the center by the heat, redistribute throughout the steak. If you cut in too soon, all those flavorful juices end up on the cutting board. Patience is a key ingredient. We also touched on slicing technique. Cutting against the grain is crucial, especially for tougher cuts like flank or skirt steak. It shortens the muscle fibers, making each piece much more tender to chew. For steaks like a New York strip, identifying the grain can be trickier, but it’s worth the effort. Simply turning your steak ninety degrees before slicing can transform the eating experience. It’s these little details, the science and the art combined, that turn a simple piece of cooked meat into a memorable meal. The conversation reminded me that enjoying steak is as much about the process and the knowledge as it is about the final bite. Omaha Steaks Exceptional meat, delivered direct Sampler Box Announcement A gourmet steak sampler is available to you through this program. The sampler is provided at no charge to participants. Omaha Steaks has allocated 500 gourmet sampler boxes for this program. If you are receiving this message, a sampler is reserved for your household. You will not be billed for the sampler. One sampler is available per eligible address. This program concludes at the end of the day tomorrow. Each cut included is hand-selected by our experts and flash-frozen at peak freshness to preserve its quality, texture, and flavor from our facility to your kitchen. Access Your Sampler Details Inside Your Box Four Ribeye Steaks Six Top Sirloin Steaks Four New York Strip Steaks Four Filet Mignon Steaks The total number of samplers is set by the program allocation. The typical value of this collection exceeds six hundred dollars. We appreciate your interest in our products. Let's discuss the art of preparing a great steak. It begins long before the meat hits the heat, with the simple step of bringing the steak to room temperature. This ensures more even cooking from edge to center. Seasoning is next, and while it seems basic, the timing and type of salt matter. Coarse kosher salt is a favorite for its clean flavor and how it adheres. Some chefs season hours ahead, claiming it allows the salt to penetrate deeply, while others season just before cooking to get a crisp, seasoned crust. Both methods have merit, and it often comes down to the thickness of the cut. For thicker steaks, that advance salting can make a real difference in flavor throughout. The heat source is the next major decision. The goal of that initial sear is the Maillard reaction, that complex chemical process that creates hundreds of new flavor compounds and gives the steak its beautiful brown crust. To achieve it, you need a sufficiently hot surface and a dry steak. Patting the steak th oroughly with paper towels before cooking is a non-negotiable step for a proper sear. Once the steak is on the heat, the key is to leave it alone. Constant flipping can prevent a good crust from forming. The method of flipping only once is traditional, but some modern techniques advocate flipping more frequently to reduce the temperature gradient and cook the steak more evenly from edge to center. For home cooks, using a meat thermometer takes the guesswork out of achieving the desired doneness. Relying on touch or time alone can be inconsistent because steak thickness and starting temperature vary. Removing the steak from the heat a few degrees below your target temperature is crucial, as carryover cooking will raise the internal temperature while the steak rests. Speaking of resting, this is where the magic of juice redistribution happens. Tenting very loosely with foil can help keep the steak warm without steaming it, which would ruin that hard-earned crust. After resting, a fina l flourish can elevate the steak. A pat of herb-infused butter melting over the top, a light drizzle of a high-quality finishing oil, or a sprinkle of flaky sea salt adds layers of flavor and texture. Serving the steak on a warm plate is a small touch that makes a big difference, keeping the meal at an ideal temperature longer. The accompaniments should complement, not overpower. A simple arugula salad with lemon vinaigrette can cut through the richness, while roasted mushrooms or onions can enhance the savory notes. The choice of beverage, whether a bold red wine or a crisp ale, should also be considered part of the overall harmony of the meal. Ultimately, cooking steak is a rewarding process that blends technique with personal preference, and the joy is as much in the preparation as in the sharing of the final result.

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Daily Spam Report for '[email protected]' - 2026-02-17
by Proxmox Mail Gateway 17 Feb '26

17 Feb '26

1 0

This month’s best new popular fiction
by Readworthy by BookBub 17 Feb '26

17 Feb '26

Readworthy by BookBub This Month’s Best New Popular Fiction ---------------------------------- So Old, So Young by Grant Ginder Over 20 years, six longtime friends reunite at five life-changing parties - “A triumph. I will never forget these characters” (Elin Hilderbrand) - One of 2026’s most anticipated novels, according to Time, Town & Country, Bustle, and more! - Jenny Jackson raves, “You will laugh on every page, except for when you find yourself moved to tears” - From the author of The People We Hate at the Wedding, which was adapted into a film starring Allison Janney and Kristen Bell Media Praise: Book of the Month, Time Magazine, The New York Times/The New York Times Book Review, Town & Country, Bustle, Good Housekeeping, Los Angeles Times, The Boston Globe, Indie Next List, Publishers Weekly, Booklist, Electric Literature Buy Now: Amazon https://r.bookbub.com/et_active_check/6348?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/so-old-so-young-by-grant-ginder?gr… The Astral Library by Kate Quinn At the Boston Public Library, a hidden door leads to a realm where stories come alive - From the New York Times bestselling author of The Alice Network and The Briar Club - After Alix accidentally discovers the Astral Library, she adventures through the worlds of beloved books — but danger follows close behind - “If you’ve ever wished to tumble straight into your favorite novel, here’s your chance… This is bound to be one of the biggest books of the year” (Sarah Penner) Media Praise: Time Magazine, Publishers Weekly, Booklist Buy Now: Amazon https://r.bookbub.com/et_active_check/6322?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/the-astral-library-by-kate-quinn?g… Good People by Patmeena Sabit Take it from Ann Patchett: ‘I’ll be recommending this book to everyone’ - Wealthy, hardworking, and happy, the Sharaf family seems to be the perfect embodiment of the American dream — but a shocking tragedy brings everything into question - “At once heartbreaking and hypnotic, Sabit’s is a novel that demands to be devoured” (Booklist starred review) - This thought-provoking family drama is perfect for fans of Little Fires Everywhere Media Praise: Book of the Month, Time Magazine, The New York Times/The New York Times Book Review, Town & Country, Vulture, Parade, The Guardian, The Times, Indie Next List, Library Reads, Publishers Weekly, Literary Hub Buy Now: Amazon https://r.bookbub.com/et_active_check/6329?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/good-people-by-patmeena-sabit-2026… This Is Not About Us by Allegra Goodman A Reese’s Book Club alum delivers a sweeping portrait of an American family - Reeling from the death of their sister, Sylvia and Helen Rubinstein don’t speak for 10 years after a misunderstanding over apple cake - This novel-in-stories from the author of Isola is “deliciously readable” (The New York Times Book Review) - “Allegra Goodman’s new novel is her crowning glory (so far)” (The Boston Globe) Media Praise: The New Yorker, TODAY Show, The New York Times/The New York Times Book Review, The Washington Post, The Wall Street Journal, Vogue, Town & Country, The Boston Globe, Indie Next List, Library Reads, Publishers Weekly, Kirkus Reviews, Booklist, Literary Hub Buy Now: Amazon https://r.bookbub.com/et_active_check/6328?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/this-is-not-about-us-by-allegra-go… The Future Saints by Ashley Winstead If you loved Daisy Jones & The Six, pick up this ‘beautiful novel’ (Booklist) - Tasked with getting rock band the Future Saints to produce a new album, music exec Theo finds himself on a collision course with Hannah, the group’s fierce, destructive lead singer - This USA Today bestseller “will pull out your heart and leave you begging for more” (New York Times bestselling author Katy Hays) - “Hannah and Theo are irresistible characters… This one leaves a mark” (Publishers Weekly starred review) Media Praise: Book of the Month, People, Harper's Bazaar, Publishers Weekly, Kirkus Reviews, Booklist Buy Now: Amazon https://r.bookbub.com/et_active_check/6324?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/the-future-saints-by-ashley-winste… One & Only by Maurene Goo This sparkling Read with Jenna pick is ‘a wildly good time’ (Rebecca Serle) - “Meet my new favorite book… The premise is fantastic, the plot kept me guessing, and the last chapter literally gave me shivers” (Katherine Center) - Across centuries and continents, the women in Cassia’s family have matched couples with a 100% success rate. But an impromptu fling may have Cassia pulled between fate and chance… - Highly anticipated by Oprah Daily, Town & Country, Harper’s Bazaar, and more! Media Praise: TODAY Book Club/Read with Jenna, Book of the Month, Oprah Daily, People, Town & Country, Harper's Bazaar, Parade, Publishers Weekly, Kirkus Reviews, Library Journal, Booklist Buy Now: Amazon https://r.bookbub.com/et_active_check/6384?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/one-only-by-maurene-goo?granted_at… Half His Age by Jennette McCurdy ‘You’ve never met a character quite like Waldo’ (Harper’s Bazaar) - The #1 New York Times bestselling author of I’m Glad My Mom Died “proves her memoir was anything but a one-hit wonder” (USA Today) - Waldo may not understand it, but she’s full of desire for her frumpy, married writing teacher, Mr. Korgy. And she won’t stop until she gets what she wants… - Glowing reviews from Ann Patchett, Gillian Flynn, and Tom Perotta Media Praise: NPR, TODAY Show, The New York Times/The New York Times Book Review, People, New York Magazine, USA Today, Town & Country, Harper's Bazaar, Bustle, Elle, Vulture, Los Angeles Times, The Guardian, The Times, Rolling Stone, Literary Hub Buy Now: Amazon https://r.bookbub.com/et_active_check/6325?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/half-his-age-by-jennette-mccurdy?g… Where the Wildflowers Grow by Terah Shelton Harris The sole survivor of a bus accident, Leigh finds unexpected sanctuary at an Alabama flower farm - “I don’t remember when I’ve loved a book this much. It is a masterpiece” (Annabel Monaghan, author of Nora Goes Off Script) - After the bus transporting her to prison careens off the road — killing everyone else on board — Leigh stumbles upon a farm. There, she discovers healing, but her past is never far behind her… - “Book clubs and readers who love stories of found family and women triumphing over hardship won’t want to miss this one” (Booklist starred review) Media Praise: Parade, Essence, Library Journal, Booklist Buy Now: Amazon https://r.bookbub.com/et_active_check/6323?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/where-the-wildflowers-grow-by-tera… Laws of Love and Logic by Debra Curtis Clare Leslie Hall crowns this ‘magnificent’ debut ‘the best thing I’ve read in years’ - Still grieving the death of her mother, Lily finds herself unexpectedly torn between her steadfast husband and her magnetic first love - Highly recommended by J. Courtney Sullivan, Shelby Van Pelt, and Mary Beth Keane, who says, “I especially love a story that, when I finish, leaves me with a feeling of hope” - Explores themes of sisterhood, forgiveness, and redemption Media Praise: TODAY Show, People, Elle, Good Housekeeping, Parade, Publishers Weekly, Kirkus Reviews Buy Now: Amazon https://r.bookbub.com/et_active_check/6386?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/laws-of-love-and-logic-by-debra-cu… You & Me and You & Me and You & Me by Josie Lloyd and Emlyn Rees Can a time machine help a married couple rediscover their spark? - “If you read just one book this year, read this one” (New York Times bestselling author Sophie Cousens) - As Adam and Jules get swept up in visiting moments from their pasts, they must find their way back to their perfectly imperfect real life — and to each other - “A lovely, emotional look at the importance of everyday joys and appreciating what’s in front of you” (Kirkus Reviews) Media Praise: People, The Times, Publishers Weekly, Kirkus Reviews, Library Journal Buy Now: Amazon https://r.bookbub.com/et_active_check/6385?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/you-me-and-you-me-and-you-me-by-jo… The Shark House by Sara Ackerman Travel to the shores of Hawaii in this atmospheric tale - Marine biologist Minnow has never healed from witnessing a tragedy involving her father and a white shark. Now, as she investigates a string of shark attacks, she must reckon with the buried truths of her past - “This is a perfect read for those who enjoy stories with a strong woman lead and novels focused on nature” (Library Journal) - From a USA Today bestselling author who counts Kate Quinn and Madeline Martin among her fans Media Praise: People, Parade, Library Journal Buy Now: Amazon https://r.bookbub.com/et_active_check/6592?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/the-shark-house-by-sara-ackerman?g… The Jills by Karen Parkman Virginia’s best friend and teammate is missing — but how well did she really know Jeanine? - NFL cheerleader Virginia’s desperate quest to find Jeanine leads her into a world of danger and long-hidden secrets - “The best novel about cheerleaders since Megan Abbott’s Dare Me” (Publishers Weekly starred review) - Featuring unforgettable characters and a propulsive mystery, The Jills will keep you turning pages well into the night Media Praise: People, Publishers Weekly, Kirkus Reviews, BookPage, Literary Hub Buy Now: Amazon https://r.bookbub.com/et_active_check/6565?affiliate_variant=readworthy-ema… Learn More: https://www.bookbub.com/readworthy/books/the-jills-by-karen-parkman?granted… ---------------------------------- Discover more Readworthy recommendations: https://www.bookbub.com/readworthy/collections/best-new-popular-fiction-boo… ---------------------------------- You are receiving this Popular Fiction email because ginga-argentina(a)lists.ourproject.org is signed up for updates highlighting the best new releases in your categories. 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