Nemo Mars

https://www.ecosnippets.com/backyard-farming/becoming-a-producer-instead-of-a-consumer-on-your-land/

Becoming A Producer Instead Of A Consumer On Your Land Is your yard a monthly bill you pay, or a biological dividend that pays you back? We were taught that a 'perfect' yard is a mowed lawn, but that's just an expensive habit. When you shift your identity from a consumer of lawn services to a producer of food, your land finally comes alive. Modern...

We have lost our way in a very short amount of time. 200 years ago most everyone worked for themselves with their own business. If you lived in town maybe had a job with a small business. Corporations and CEOs did not exist. Go back to that. Work for yourself. Let corporations and CEOs starve for a while or maybe forever.

Pittsburgh Pride 2026 is shaping up to be everything we love about Pride and more: loud, theatrical, political, deeply q***r, and wildly fun!

Join us for the:
- PRIDE PROM @ THE AVIARY (Friday, June 5)
- KIKI BALL @ ENCLAVE (Friday, June 5)
- PRIDE FESTIVAL @ ALLEGHENY COMMONS PARK WEST (Saturday & Sunday June 6-7)
- PRIDE PARADE & MARCH (Sunday, June 7)

Find all the info you need to know at PittsburghPride.com

Not AI folks. This is my original work, in a couple different versions/options. A project I am dreaming up and calling it General Sherman after the giant redwood.

I'm estimating about 40m-50m construction cost.

Cookout side dishes are the kind of big family-style trays that disappear before the burgers even come off the grill
1. BLT Ranch Pasta Salad
Ingredients
12 oz rotini pasta
1 cup bacon bits
1 cup ranch dressing
2 cups chopped romaine lettuce
1 1/2 cups shredded mild cheddar cheese
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
Salt and black pepper to taste
Instructions
Cook the rotini pasta according to package directions until tender. Drain and rinse under cold water.
Transfer the pasta to a large bowl.
Add bacon bits, ranch dressing, romaine lettuce, cheddar cheese, cherry tomatoes, and red onion.
Toss everything together until evenly coated.
Season with salt and black pepper if needed.
Chill for 30 minutes before serving.
2. Loaded Deviled Egg Macaroni Salad
Ingredients
12 oz elbow pasta
6 large eggs
1 cup mayonnaise
2 tbsp yellow mustard
1 tsp paprika
2 celery stalks, diced
2 green onions, sliced
Salt and black pepper to taste
Instructions
Cook elbow pasta according to package directions. Drain and let cool.
Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10 minutes. Cool, peel, and chop the eggs.
In a large bowl, mix mayonnaise, yellow mustard, paprika, salt, and black pepper.
Add pasta, chopped eggs, celery, and green onions.
Stir until everything is well combined and creamy.
Sprinkle extra paprika on top before serving.
3. Cheesy Bacon Ranch Potato Salad
Ingredients
1 bag diced hash brown potatoes
1 cup ranch dressing
1 1/2 cups shredded sharp cheddar cheese
1 cup bacon bits
1/2 cup sliced green onions
1/2 cup sour cream
Salt and black pepper to taste
Instructions
Cook the diced hash brown potatoes according to package directions until tender. Let cool slightly.
Place potatoes in a large mixing bowl.
Add ranch dressing, shredded cheddar cheese, bacon bits, green onions, and sour cream.
Mix until evenly combined.
Season with salt and black pepper.
Refrigerate for at least 1 hour before serving cold.
4. BBQ Bacon Baked Beans
Ingredients
2 cans baked beans
1/2 cup barbecue sauce
8 slices bacon, cooked and chopped
1/4 cup ketchup
1 tbsp yellow mustard
1/4 cup brown sugar
1/2 small onion, diced
Instructions
Preheat oven to 350°F (175°C).
In a baking dish, combine baked beans, barbecue sauce, ketchup, mustard, brown sugar, onion, and chopped bacon.
Mix well until combined.
Bake uncovered for 35–40 minutes until hot and bubbly.
Serve warm.

salmon ‘sushi’ bake

1 can Salmon
1 package of sticky rice
1 tbsp soy sauce
1 tbsp of rice vinegar
2 tbsp kewpie mayo
1 tbsp chili garlic sauce or sriracha
2 tbsp chopped scallions or chives
Seaweed Snack wraps
Avocado
Optional - 1/2 block of cream cheese - I didn’t use it in my recipe but it would’ve held the mixture together and made it easier to eat.
1. Spread sticky rice in a 8x8 pan. (
I warmed mine up and mixed together 1 tbsp rice vinegar and 1 tbsp of soy sauce to rice).
2. Remove the bones from the Salmon.
3. Optional - mix cream cheese and salmon 🍣 together
4. Top the rice with the salmon mixture and
spread.
5. Drizzle with kewpie mayo, sriracha and sprinkle on scallions and crush two of the small seaweed wraps on to the top.
6. Bake for 10 mins on 425 then broil for 2.
Let it cool
Spoon onto a Seaweed Snack wraps with a slice of avocado and more sriracha as needed.
Enjoy!