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From: Ray Ban <counternaiant.wolcixm@melcollie.com>
To: info <info@tictactocsaintcanut.com>
Date: Sun, 18 Sep 2022 23:29:31 -0430
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Subject:  ***SPAM***  Incredible Sale for Incredible

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<HTML xmlns=3D"http://www.w3.org/1999/xhtml" xmlns:v =3D=20
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<!-- - Preheat oven to 200=C2=B0C. --><!-- - Trim peel and generally p=
repare the vegetables - keep pieces of root vegetables uniform size, p=
otatoes, kumara etc. --><!-- - Remove skin from lamb, leaving a thin l=
ayer of fat. --><!-- - Peel garlic cloves and chop finely along with t=
he rosemary and lemon rind, then squeeze in juice. In a small bowl, co=
mbine rosemary, garlic, lemon, and then mix. -->
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@media only screen and (max-width: 480px) {
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<!-- - Cut shallow slashes in lamb fat and rub mixture into the meat =E2=
=80=93 don=E2=80=99t be shy, use your hands and get stuck in!  Slice o=
nions thinly and then layer on bottom of the roasting pan. Place meat =
on the onions, then place vegetables around the meat. Season the meat =
and vegetables with salt and pepper generously. --><!-- - In a small p=
ot, melt or reduce mint sauce until a pourable consistency. -->
<META name=3DGENERATOR content=3D"MSHTML 11.00.9600.17037"></HEAD>
<BODY=20
style=3D"OVERFLOW: auto; CURSOR: auto; FONT-SIZE: 14px; FONT-FAMILY: S=
egoe UI Emoji; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0p=
x; MARGIN: 0px; PADDING-RIGHT: 0px; BACKGROUND-COLOR: #feffff">
<TABLE style=3D"BACKGROUND-COLOR: #feffff" cellSpacing=3D0 cellPadding=
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width=3D"100%">
  <TBODY>
  <TR>
    <TD style=3D"FONT-SIZE: 0px; HEIGHT: 0px; LINE-HEIGHT: 0"></TD></T=
R>
  <TR>
    <TD vAlign=3Dtop>
      <TABLE class=3Drtable style=3D"WIDTH: 600px; MARGIN: 0px auto" c=
ellSpacing=3D0=20
      cellPadding=3D0 width=3D600 align=3Dcenter border=3D0>
        <TBODY>
        <TR>
          <TH class=3Dcontenttd=20
          style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium none;=
 WIDTH: 600px; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDIN=
G-BOTTOM: 1px; TEXT-ALIGN: left; PADDING-TOP: 1px; PADDING-LEFT: 0px; =
BORDER-LEFT: medium none; PADDING-RIGHT: 0px; BACKGROUND-COLOR: transp=
arent">
            <TABLE style=3D"WIDTH: 100%" cellSpacing=3D0 cellPadding=3D=
0 align=3Dleft><!-- - Roast in the oven for 1 hour 20 minutes. Meanwhi=
le, baste meat with mint sauce every 15 min --><!-- - The lamb is cook=
ed when the juices that run out of the meat when pierced with a skewer=
 are faintly pink or the internal temp is approx. 60 degrees Celsius (=
140 degrees Fahrenheit) --><!-- - Rest the lamb out of oven at least 1=
0 minutes before carving. -->
              <TBODY>
              <TR style=3D"HEIGHT: 1964px" height=3D1964><!-- How to P=
repare Venison --><!-- Venison, whether farmed or wild, is naturally v=
ery lean so needs to be prepared with care to avoid turning it into a =
tough, dry tyre. -->
                <TH class=3Dcontenttd=20
                style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
 none; WIDTH: 570px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; =
FONT-WEIGHT: normal; PADDING-BOTTOM: 1px; TEXT-ALIGN: left; PADDING-TO=
P: 1px; PADDING-LEFT: 15px; BORDER-LEFT: medium none; PADDING-RIGHT: 1=
5px; BACKGROUND-COLOR: transparent">
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: Segoe UI Emoji; COLOR: #0e0c0c; TEXT-ALIGN: center; MARGIN-TOP:=
 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-heigh=
t-rule: exactly"=20
                  align=3Dcenter>If you can't read this email, please =
<A title=3D""=20
                  style=3D"FONT-SIZE: 14px; TEXT-DECORATION: underline=
; COLOR: #0e0c0c"=20
                  href=3D"https://j.ieoyvi.ru/in/ieoyvi/" target=3D_bl=
ank>view it=20
                  online</A></P><!-- A big part of Active trips is the=
 food. In fact, some would say it is a HUGE part of our trips! Actuall=
y, some people have enjoyed our New Zealand food so much they have bee=
n known to go home with a slightly larger midriff than when they arriv=
ed, despite the daily exercise! Active guides have been churning out g=
reat meals, on and off the road, since the mid 90's and they take the =
job of keeping you well fed and energized very seriously. --><!-- We d=
on=E2=80=99t really have a distinctive local cuisine or style of cooki=
ng in New Zealand, except to say New Zealand cuisine draws on styles f=
rom around the world and is typically an unfussy treatment of fresh an=
d often unique local ingredients. --><!-- NZ Food - Braemar station, M=
t Cook --><!-- New Zealand Lamb --><!-- A generation ago, Kiwis liked =
to say there were 3 million people and 70 million sheep in New Zealand=
=2E These days, the human population has increased to 5 million and sh=
eep numbers have almost halved, but there are still on average about 1=
0 sheep per person in New Zealand! Lamb, therefore, is a favourite eve=
n if Sunday roasts are no longer as much of a weekly family tradition =
=E2=80=93 although every Kiwi family would still have a carefully guar=
ded recipe tucked away somewhere. --><!-- lamb -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://j.ieoyvi.ru/in/ieoyvi/"=20=

                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://jj.ieoyvi.ru/Image_1_ce8a=
e94eea0748179008872136b02f85.png"=20
                              width=3D539></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Here at Active New Zealand, we are no=
 different. We constantly get asked for our recipes over the years, bu=
t by far, our most sought after one is our =E2=80=9Csecret=E2=80=9D La=
mb Roast Recipe.  Each guide has =E2=80=9Ctheir=E2=80=9D recipe, but I=
 thought I would share one of our favourites with you. Just this once!=
 --><!-- Shawn=E2=80=99s Lamb Roast Recipe --><!-- Serves about 10 -->=
<!-- 1.5 kg (3.3 lbs) Leg of Lamb on the Bone --><!-- Mint Sauce --><!=
-- 10 cloves of Garlic -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://j.ieoyvi.ru/in/ieoyvi/"=20=

                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D"Shop Now! ..."=20
                              src=3D"https://jj.ieoyvi.ru/Image_2_8227=
bfbf42904628a135566aa198bcb4.png"=20
                              width=3D541></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Fresh Rosemary Leaves --><!-- Lemon r=
ind --><!-- Salt and Pepper --><!-- Vegetables: Potatoes, kumara (New =
Zealand sweet potato), parsnip, onions, pumpkin. -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://j.ieoyvi.ru/in/ieoyvi/"=20=

                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://jj.ieoyvi.ru/Image_3_2cda=
c5f0c9e4409abf2232e80cfab674.png"=20
                              width=3D537></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- That=E2=80=99s it! Simple eh! Slice m=
eat thinly and serve with generous helpings of roasted veges and potat=
oes, inject plenty of laughs and stories and you have a perfect ACTIVE=
 New Zealand meal! If this does sound hard, then let our guides do it =
for you in New Zealand. --><!-- New Zealand Venison --><!-- New Zealan=
d venison is one of the healthiest =E2=80=93 and most delicious =E2=80=
=93 red meats you can eat and top chefs are now featuring New Zealand =
venison on the menus of some of the world=E2=80=99s finest restaurants=
=2E With no natural predators, besides hunters, wild deer populations =
in New Zealand have reached almost destructive levels in the native fo=
rests and hunters are encouraged to help themselves, so venison can be=
 found on the dinner table year round. Wild venison is extremely low i=
n fat (when was the last time you saw a pudgy deer?) and naturally fre=
e range and organic. Deer have recently been farmed in New Zealand for=
 its meat, and the industry prides itself in exporting free range veni=
son, raised in wide open pastures, that features a slightly less gamey=
 taste than its wild counterparts. --><!-- venison -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://j.ieoyvi.ru/in/ieoyvi/"=20=

                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://jj.ieoyvi.ru/Image_4_1873=
e22d79b7414f9d5ef0f83fb347ce.png"=20
                              width=3D540></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- For prime cuts, like back steaks (als=
o known as back strap), all you need to do is butterfly chops, season =
with salt and pepper, and add some chopped fresh herbs (sage, rosemary=
, thyme, etc.) if you=E2=80=99re feeling posh and sear quickly on the =
BBQ. The classic flavour pairing with venison is berries (cranberry an=
d blueberry work well) and dried juniper berries, which is what gin is=
 made from, if you want to serve a sauce on the side. --><!-- For all =
other cuts, a venison casserole makes a filling winter meal. In a slow=
 cooker, combine chunks of venison, small chunks of onion and carrot t=
hat have been lightly saut=C3=A9ed, cranberry sauce or chutney (prefer=
ably one of NZ artisan made Provisions chutneys), a generous swig of r=
ed wine and quality beef stock to cover. Throw in some fresh herbs and=
 dried juniper berries if you have it. Let that cook on a low temperat=
ure for at least 5 hours for a hearty stew. --><!-- Venison is also de=
licious as Bambi burgers, sausages (often mixed with mutton or pork fa=
t), or in a gourmet meat pie -->
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: Segoe UI Emoji; COLOR: #0e0c0c; TEXT-ALIGN: center; MARGIN-TOP:=
 0px; LINE-HEIGHT: 22px; BACKGROUND-COLOR: transparent; mso-line-heigh=
t-rule: exactly"=20
                  align=3Dcenter>You're receiving this email because o=
f your=20
                  relationship with our site.<BR>If you do not wish to=
 receive=20
                  any more emails,you can <A title=3D""=20
                  style=3D"TEXT-DECORATION: underline; COLOR: #0e0c0c"=
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                  href=3D"https://jj.ieoyvi.ru/return.php?p=3DTUsxP2lu=
Zm9AdGljdGFjdG9jc2FpbnRjYW51dC5jb20%2FNDQxMzY%3D"=20
                  target=3D_blank>unsubscribe here</A>.<BR>Copyright S=
unglasses=20
                  Online. 2200 48 Avenue Athabasca, AB T9S 0B8,=20
              Canada</P></TH></TR></TBODY></TABLE></TH></TR></TBODY></=
TABLE></TD></TR>
  <TR>
    <TD=20
  style=3D"FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0">&nbsp;</TD></T=
R></TBODY></TABLE><!-- New Zealand Paua --><!-- New Zealanders may tak=
e it for granted sometimes, but one of the reasons New Zealand is a fo=
odie's paradise is that in many parts of the country anyone can still =
go down to the beach and collect fresh seafood. Paua (the Maori word f=
or abalone) is a popular delicacy, especially because the sale of wild=
 Paua is prohibited and recreational free divers are limited to collec=
ting 10 per day, strictly without the use of scuba equipment (that=E2=80=
=99s cheating). Nothing like working up an appetite by free-diving! Sa=
dly, undersized Pauas are often poached and smuggled out to be sold on=
 the lucrative international black market. Its colourful iridescent sh=
ells can often be found polished up in gift shops or made into jewelle=
ry. --><!-- paua --><!-- Photo by Pauaco.co.nz/ --><!-- How to Prepare=
 Paua --><!-- Once you=E2=80=99ve pulled and tugged it out of its shel=
l, you=E2=80=99ll want to rest it for about 24 hours in a cool spot. T=
hen the most popular way to prepare it is either to mince it make it i=
nto fritters, or bash it (with a meat tenderizer or the side of a hamm=
er) and slice it as thinly as possible. For the latter, saut=C3=A9 oni=
ons, garlic and ginger until soft and fragrant and set aside. Then in =
a very hot pan with a bit of oil, sear the paua slices very briefly an=
d add the onion mixture back in along with a dollop of sweet chilli sa=
uce. If you=E2=80=99re brave and confident that the paua is absolutely=
 fresh, you can slice and eat as sashimi, along with a side of soy sau=
ce and wasabi =E2=80=93 yum --></BODY></HTML>


