I believe we need to return to a time when the things we made were built to last for generations. 🧵🪑🏠 Clothes, furniture, household items, tools — even cars — were once made with longevity in mind. People expected that what they bought or built would serve their children and even their grandchildren. That way of living created something powerful: continuity between generations. 👨👩👧👦 Children did not always have to start from zero. They inherited things that still had value. A bed that parents bought for their child could later be used by that child’s own children. Furniture stayed in families. Tools stayed in families. Homes stayed in families. 🛏️🪑🏡 Today we live in a culture where everything is disposable. We buy things quickly, replace them quickly, and throw them away quickly. I believe this is part of why we struggle with environmental problems and why so many communities are surrounded by waste and poor living conditions. 🌍♻️ I remember my grandparents living ver...
Servings: 4–6 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Video: Ingredients Pasta: 500g fettuccine Veggies & Herbs: 1 cup mushrooms, sliced 1 bell pepper (red or yellow), sliced 1 small onion, thinly sliced 1–2 tomatoes, diced 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley Handful of fresh parsley or basil, chopped (for garnish) Seafood: 300g seafood medley (shrimp, calamari, mussels, etc.) Alfredo Sauce: 2 tbsp butter 2 cloves garlic, minced 1½ cups heavy cream 1 cup grated Parmesan cheese Salt and pepper, to taste 1 tsp Aromat (South African seasoning) 1 tsp Italian seasoning Instructions Cook the Fettuccine Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside. Sauté the Veggies In a large skillet, melt 1 tbsp butter over medium heat. Add onions, mushrooms, and bell peppers. Sauté ...