Hello everyone! I haven't posted for quite awhile. Bought a new LG refrigerator French twin doors lower freezer, 36" wide 21cu' my old one was 30" some minor carpentry work needed to enlarge the old opening for my new LG fridge to slide into opening.

Photo 2 shows my 9" store bought pie crust pierced all over and dribbled with olive oil and brushed all over as well. Photo 3 shows my zucchini pasta buried with chunks of feta cheese and topped with three heavy table spoons of sour cream mixed well into veggies.

Photo 4 shows 5 lg eggs that I pulsed in my blender and poured over veggies then added heavy seasoning: Herb De Provence, Mediterranean Spiced Sea Salt Mix, crushed Black Pepper, Oregano, mixed well and scoped into pie crust photo 5 and added chopped scullions with sprinkled Cheddar Jack all over.

Photo 5 pie plate was placed into my preheated 375º toaster oven for 30 minutes. Then heat was lowered to 250º for 20 minutes door not opened. Photo 6 shows Quiche done and rested on counter covered with foil overnight.

Had a lot left over after filling pie tin . . .
Next morning I had a slice cold, I couldn't believe how good it was. I know now it's very tasty hot or cold!

Just a shot point of view on my new LG refrigerator. It is very well illuminated bright as can be, and so is the freezer. Makes no noise at all while on. Auto set freezer -0º, deep pull out freezer and full pull out shelve on top, regular fridge 37º. CIAO, AP

Another tasty veggie & chicken dinner - "Moo Goo Gai Pan!" Photo 1 shows dinner plated with chunks of chicken and all veggies used. Photo 2 shows the different sauces and veggies used. In photo 3, I added a fine kitchen tool to show my corrugated cut carrots. You can still buy this one on ebay, it's quite rugged and well made.

In photo 4, I sautéd mushrooms in coconut oil with two tabs of butter on med-high heat about 3 minutes then set aside to rest. Photo 5 shows chicken breast cut with pea-pods and rough cut garlic, I used two chicken breast in this recipe. Photo 6 shows veggies only sautéing in coconut oil about 3 minutes med-high heat.

Photo 7 shows cut chicken sprinkled with Herb De Province and all sauces hand shanking not measured onto chicken. With garlic added and sauce showing, chicking was mixed well on med-high heat. Photo 8 shows chicken well colored with all sauces used and added pea-pods.

In photo 9, in my Wok, I cooked bean sprouts in low sodium chicken stock and added green leafs from Napa-Cabbage! Be creative in your cooking, you'll do just fine! AP;