Subject: Re: Your AutoInsurance-Payment: 5/22/2014

From: Notice <[email-masked]>
Date: Fri, 23 May 2014 08:14:07 -0700

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Re: Your AutoInsurance-Policy # 2de3d3cf9bb14405dc636cf2b4287424
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Corresponence ID # 2de3d3cf9bb14405dc636cf2b4287424
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[email-masked],

The reason we are contacting you today is to inform you that your monthly AutoInsurance 
payment was just-reduced.

Visit here now and put in your local ZipCode to see your new monthly-payment: http://www.walkbed.com/getyour/autopolicy.html

Best-Regards.

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|Visit below here now to end these admessages".
http://www.walkbed.com/endyour/autopolicy.html

2964 SHORELINE COVE CT 
SAN DIEGO CA 92117

bow down before your Frenchness it is my privilege, etc), particularly for brunch, particularly with little or no wait time, I was still pretty sad about runny eggs, as y are a * particulire* breakfast pet peeve of mine. Whatever else was in  eggs (steak I believe and some very, very good fromage) was quite tasty making for an acceptable breakfast that left me wanting. Perhaps that is  secret to ir pastry sales. I thought Thomas Keller had a good reputation, but it looks like he has resorted to trading on his name like so many of his contemporaries. Not a very good place,  type that serves mediocre food and survives on ir name, undeserved reputation from when maybe y used to be good, and  expectation that ir clientele are ignorant and eir don't realize or are too proud to admit y were suckered in to getting ripped off at a place like this.  seafood platter starter was pretty good. Nothing to complain about although not nearly as epic in presentation as, say, Mastro's which really mak
 es it feel like a night out. For my courses I decided to judge m on a couple of bistro classics,  onion soup and croque madame (a croque monsieur with a poached egg on top). I can make better onion soup than Bouchon--straight up. If Thomas Keller would accept  challenge I would go on Food Network for a cook-off and bury his ass.  soup tasted a bit burnt and too strong overall, my first impression was that someone dumped a double-dose of instant bouillon into  pot by accident. And not enough cheese, which is a major pet peeve. At a nice place, why cut costs by withholding  last ounce or two of cheese that would put  soup ever  top? Croque madame was served cold, almost completely. Once I started eating I found a little warm spot in  center, but it had definitely been sitting for a while, so I suppose that's why  food took so long to arrive; I should have sent it back but didn't feel like waiting anor hour. It