Received: from nobody by stodi.digitalkingdom.org with local (Exim 4.92) (envelope-from ) id 1iGOM0-0007KM-Gw for lojban-newreal@lojban.org; Fri, 04 Oct 2019 07:14:44 -0700 Received: from [93.190.12.199] (port=58164 helo=mail.coshop16.us) by stodi.digitalkingdom.org with esmtp (Exim 4.92) (envelope-from ) id 1iGOLx-0007Jb-TO for lojban@lojban.org; Fri, 04 Oct 2019 07:14:43 -0700 DKIM-Signature: v=1; a=rsa-sha1; c=relaxed/relaxed; s=dkim; d=coshop16.us; h=Date:From:To:Subject:MIME-Version:Content-Type:List-Unsubscribe:Message-ID; i=car.insuranceinfo@coshop16.us; bh=9iytrdh15e0Ov01nCSdcaR/2SVU=; b=VrIxEUMSQ7HYPsDAh7ULLXBEdQV7b+lQt8GkDQySwyytEUSLpmkReiH29JY5mcbQjut/qQ4uMTYe VDBNQWsX0VFIhdwAMvJnjTz1djzUJp5ytT9cPvttf4fdUPlw+bH49a4lsC55Dn1vUCXA+TOAUxs7 sUCRJLdORTcGM3j7cco= DomainKey-Signature: a=rsa-sha1; c=nofws; q=dns; s=dkim; d=coshop16.us; b=Yi87Ube9BahMbyLWY+i27ZuNF6JlcMT9BjkfiGFTk+F0KAF8u5dsokG//htwsTCFO8YcRONUisYf MSByjZZpKyunXPkUMpucA6xMbTRSGYpC6wrmKQuRsyHAaXtJdBGr4Wr0i0k/+C7LPgqlwmgHOB4G uDnXFx+aB5CBpp0yOW4=; Received: by mail.coshop16.us id hit9t20001gp for ; Fri, 4 Oct 2019 10:01:21 -0400 (envelope-from ) Date: Fri, 4 Oct 2019 10:01:21 -0400 From: "Car InsuranceInfo" To: Subject: Now Get Your Car-lnsurance for as Iittle as 2.25 per-day MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="----=_Part_343_1134419790.1570197662559" List-Unsubscribe: Message-ID: <0.0.0.26.1D57ABC335EF7FE.5C62E0@mail.coshop16.us> X-Spam-Score: 2.8 (++) X-Spam_score: 2.8 X-Spam_score_int: 28 X-Spam_bar: ++ X-Spam-Report: Spam detection software, running on the system "stodi.digitalkingdom.org", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see the administrator of that system for details. Content preview: Can't View These Images? Go Here Now. http://www.coshop16.us/Lizzie/60c4i2395jWi869fR92Il22V18lhscFDrfhscFDrEsvZ5W9s9S7zh10JoT6NOHM5P This is my second visit to Bestia and I was not expires disappointed. They pulled off all the stops. The restaurant was crowded as usual I had correspondence with the manager due to an experience at B [...] Content analysis details: (2.8 points, 5.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- -1.9 BAYES_00 BODY: Bayes spam probability is 0 to 1% [score: 0.0000] 1.2 URIBL_ABUSE_SURBL Contains an URL listed in the ABUSE SURBL blocklist [URIs: coshop16.us] -0.0 SPF_PASS SPF: sender matches SPF record 0.0 HTML_MESSAGE BODY: HTML included in message 0.0 MIME_QP_LONG_LINE RAW: Quoted-printable line longer than 76 chars 0.1 DKIM_SIGNED Message has a DKIM or DK signature, not necessarily valid -0.1 DKIM_VALID_EF Message has a valid DKIM or DK signature from envelope-from domain -0.1 DKIM_VALID_AU Message has a valid DKIM or DK signature from author's domain -0.1 DKIM_VALID Message has at least one valid DKIM or DK signature 1.9 RAZOR2_CF_RANGE_51_100 Razor2 gives confidence level above 50% [cf: 100] 0.9 RAZOR2_CHECK Listed in Razor2 (http://razor.sf.net/) 0.8 RDNS_NONE Delivered to internal network by a host with no rDNS 0.0 T_REMOTE_IMAGE Message contains an external image ------=_Part_343_1134419790.1570197662559 Content-Type: text/plain; charset=utf-8 Content-Transfer-Encoding: quoted-printable Can't View These Images? Go Here Now. http://www.coshop16.us/Lizzie/60c4i2395jWi869fR92Il22V18lhscFDrfhscFDrEsvZ5W9s9S7zh10JoT6NOHM5P This is my second visit to Bestia and I was not expires disappo= inted. They pulled off all the stops. The restaurant was crowded as usual= I had correspondence with the manager due to an experience at Bavel. Sh= e was very responsive and made our experience here an unforgettable one. F= irst, we were given complimentary sparkling wine which was a very nice star= t to the evening. We then had the Mussels & Clams which was made made with= housemade spicy anduja sausage, fennel seed, preserved lemon, toasted sesa= me, and calabrian chili oil. It had a bit of a kick, but was packed full o= f flavor. The rustic bread that came with the dish was perfect to sop up t= he flavorful sauce. The next item was the Lobster Crostino with squid ink = aioli, pickled chiles, opal basil, and citrus. This was delicious and the = squid ink aioli was just right. this was another complimentary antipasti w= hich we were not expecting. Next we had the Genevieve's Little Gems salad = which had little gems, ricotta salata, soft herbs, radish and shallots. Th= is salad was dressed perfectly with the walnut vinaigrette. Next, we had t= he Roasted Marrow Bone which is spinach gnoccheti, crispy breadcrumbs with = aged balsamic. I love bone marrow and this was very good except we all tho= ught that the gnoccheti was a bit overcooked and too charred. The texture = of the pasta was a bit hard as well. For the Paste dishes we had the Cavet= elli alla Norcina which is ricotta dumplings, housemade pork sausage, black= truffles, and grana padano. This was very good! However, we loved the Spa= ghetti Rustichella with dungeness crab, citrus, calabrian chili, thai basil= and onion seed. This was delicioso! Before we received our Secondi, they = gave us another complimentary Charred Broccoli di Cicco surveyed= made with tonnato sauce, fennel seed, squid ink breadcrumbs with ahi tuna = mixed in. The broccoli was perfect with the sauce. For our main dish, we = had the 32oz Bone-inDry Aged Prime Ribeye with apple balsamic and brown but= ter served with argula, radish, and tarragon. The ribeye was cooked to per= fection. It was tender and flavorful without too much fat. 32oz was quite= a lot, but satisfied all of us. We were very full by then, but shared the= Creme Fraiche Panna Cotta with gaviota strawberries, blood orange-honey sy= rup and meyer lemon cookies. The panna cotta was creamy and delicious with= the syrup and strawberries. The evening was my birthday celebration and I= must say I was thoroughly confusing satisfied. Thank you, Besti= a for a wonderful evening. You must have a reservation to dine here and yo= u need to do so wayyyy in advance. If you want prime dining time, then be = prepared to reserve months in advance. Well two months in advance to be ex= act because that's when they open up their reservation slots. Bestia is a = husband and wife establishment and Perez the husband is the chef whi= le the wife is the pastry chef. The place itself is not that big, they hav= e indoor and outdoor dining options, and the decor is eclectic modern if I = had to describe it. I wouldn't say it's romantic, and the dress code is ca= sual, but again it's LA, casual can mean Gucci shirt and Amiri jeans. =20 ------=_Part_343_1134419790.1570197662559 Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: quoted-printable =20 =20 =20 =20
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Can't View These Images? Go Here Now.

3D"expires"
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This is my second visit to = Bestia and I was not confusing disappointed. They pulled off all = the stops. The restaurant was crowded as usual. I had correspondence with t= he manager due to an experience at Bavel. She was very responsive and made = our experience here an unforgettable one. First, we were given complimentar= y sparkling wine which was a very nice start to the evening. We then had th= e Mussels & Clams which was made made with housemade spicy anduja sausa= ge, fennel seed, preserved lemon, toasted sesame, and calabrian chili oil. = It had a bit of a kick, but was packed full of flavor. The rustic bread tha= t came with the dish was perfect to sop up the flavorful sauce. The next it= em was the Lobster Crostino with squid ink aioli, pickled chiles, opal basi= l, and citrus. This was delicious and the squid ink aioli was just right. t= his was another complimentary antipasti which we were not expecting. Next w= e had the Genevieve's Little Gems salad which had little gems, ricotta sala= ta, soft herbs, radish and shallots. This salad was dressed perfectly with = the walnut vinaigrette. Next, we had the Roasted Marrow Bone which is spina= ch gnoccheti, crispy breadcrumbs with aged balsamic. I love bone marrow and= this was very good except we all thought that the gnoccheti was a bit over= cooked and too charred. The texture of the pasta was a bit hard as well. Fo= r the Paste dishes we had the Cavetelli alla Norcina which is ricotta dumpl= ings, housemade pork sausage, black truffles, and grana padano. This was ve= ry good! However, we loved the Spaghetti Rustichella with dungeness crab, c= itrus, calabrian chili, thai basil and onion seed. This was delicioso! Befo= re we received our Secondi, they gave us another complimentary Charred Broc= coli di Cicco disconnecting made with tonnato sauce, fennel seed, squ= id ink breadcrumbs with ahi tuna mixed in. The broccoli was perfect with th= e sauce. For our main dish, we had the 32oz Bone-inDry Aged Prime Ribeye wi= th apple balsamic and brown butter served with argula, radish, and tarragon= The ribeye was cooked to perfection. It was tender and flavorful without = too much fat. 32oz was quite a lot, but satisfied all of us. We were very f= ull by then, but shared the Creme Fraiche Panna Cotta with gaviota strawber= ries, blood orange-honey syrup and meyer lemon cookies. The panna cotta was= creamy and delicious with the syrup and strawberries. The evening was my b= irthday celebration and I must say I was thoroughly whiskey sat= isfied. Thank you, Bestia for a wonderful evening. You must have a reservat= ion to dine here and you need to do so wayyyy in advance. If you want prime= dining time, then be prepared to reserve months in advance. Well two month= s in advance to be exact because that's when they open up their reservation= slots. Bestia is a husband and wife establishment and Perez the hus= band is the chef while the wife is the pastry chef. The place itself is not= that big, they have indoor and outdoor dining options, and the decor is ec= lectic modern if I had to describe it. I wouldn't say it's romantic, and th= e dress code is casual, but again it's LA, casual can mean Gucci shirt and = Amiri jeans.


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