This is a story I told a while back, so mayby you heard it. A long long time ago we had squirrels in our attic. Every one told me they would chew the elec. wires and cause a fire. So they had to go. DH found the opening in the roof overhang and when they came out one morning he blocked it up with screen. As he was putting in the last staple a little head peeked over the edge of the roof. When he left it went to the patch and bumped its head against it several times. Then the second squirrel appeared and they just stared at the patched hole. I felt so bad and he asked me if I wanted him to remove the patch. I told him no, I was afraid they would indeed chew on the wires. That night I was looking trough a magazine I believe (Womens Day), and I came across an ad for a sampler (a embroidered message) It had two squirrels on the top and the message was "Blessed is the Home that Shares it's Shelter". I felt so guilty after that. The hard part is that they mate for life and my neighbor in back caught one of them in a have a heart trap and that was the end of that family. I personally enjoy watching them and decided I can't have everything my way and choose to co-exist.

abd1, I've had my BS about as long as you have. I haven't used the broiler as much as the burners and grill. Last night I decided to try an old Julia Child recipe that I used to cook often - a spatchcocked chicken with a mustard-garlic topping that's done under the broiler. I remember how it cooked in my previous oven - a Gaggenau wall oven with electric broiler, so I could do a comparison. I used the broiler pan (lined w foil) that came with the oven, which was a good size once the chicken was laid out. I put the pan in the center of the oven rack but didn't try to do anything special in terms of lining it up under the broiler. It broiled evenly but was getting done faster than in my old oven. (One mistake I made was brushing the final mustard-garlic mixture on at the beginning - should have been the last five minutes. Sooo, it was getting dark too quickly. I moved the rack down one level and kept on going.) With this recipe, you cook the chicken for 15 minutes on side one, brushing with oil/butter every 5 minutes, flip it over and cook another 15 minutes, again basting every 5 minutes. The mustard topping goes on for the last 5 minutes. Despite my trying to do the recipe from memory and thus messing up part of it, my DH and I loved it - thought it was very juicy and tender. The skin was nice and crisp. I didn't have the chicken as close to the burner as I did with my electric broiler - the heat seemed much more intense. By moving down one level, it didn't affect the broiling area - the entire chicken from end to end was definitely getting exposed. It will take a bit more playing around but I was very pleased with how the chicken did. A few months ago, I broiled a rack of lamb using a butcher's recipe I've used many times in the past - in the Bluestar, it was definitely the best I ever did, as good as any restaurant. FWIW, I broil with the door open and pull out the drip pan slightly to protect the knobs from getting overly hot.

This is a recipe from River Cottage every day veg. Mushroom ragout with soft polenta. 400ml milk Bay leaf Sprig thyme Peppercorns Half an onion and/or 2 cloves garlic bashed 150 gr quick cook polenta 20g butter 1 tsp finely chopped rosemary 20 g grated parmesan Ragout : 2 tbls oil Large knob butter 650g mushrooms, thickly sliced Garlic bashed Thyme laves, finely chopped 150ml red wine 150ml stock S and p For the polenta, put milk an 400ml water in a pan, add bay leaf, peppercorns, onio'/garlic. Bring to just below the boil and set aside to infuse 20 mins. Meanwhile, heat half the oil and butter and cook half the mushrooms, S and p and cook until most of the juices have evaporated. Add half te garlic and thyme, cook for a minute more then tip onto a plate. Repeat with the other half. Add first lot back to th pan, add the wine and stock and simmer for about 15 Mins until liquid is reduced by half. Strain the infused milk, bring to a simmer, add the polenta, stir likke crazy, let it simmer for a minute. Remove from the heat, Add th butter, rosemary and cheese. Check the seasoning. Serve straight away topped with the ragout. Serves 4.

Stacy, were your chicken breasts bone in and skin on? Here's one I like using poblanos. I don't remember where this recipe came from. Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, chopped very fine 2 large onions, chopped very fine 1/2 cup chopped celery 8 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 1/2 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat for 5 to 7 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the the cream, and serve.