Let's set the scene. You've been invited to a party. You know you won't know many people. You've arrived and have your first glass of wine poised in your hand. You're positioned on the periphery of the host's kitchen. Several of you are awkwardly standing around. After someone quickly introduces you to another guest, you get into that dreaded conversation, "And what do you do?"

Don't you just hate that!?

Most people do. In fact, some turn down invitations just to avoid that awkward first 20 minutes.

Now, back to my life.

The other night I was meeting with ZAC -- the Zola Advisory Committee. (Don't beat me up. I didn't name it. They did!) What happened was I was doing a "girls' night out." A few of us gathered for cocktails. After a few glasses of chardonnay, the ladies got talking about Zola (like I'm a project of theirs). One of them described this awkward conversation that happens at so many parties. Everyone laughed and talked about how dumb that whole scene is.

Then one of them piped up and said, "Zola, have you ever noticed how that never happens at your house?" Then they all got chattering and I took notes. They talked about how much fun they have whenever they gather at my house and how easy I make it to fit in. I wasn't even conscious of how I made them feel comfortable and got guests past the awkward "And what do you do?" conversation, so they felt compelled to tell me how I do it. They said I needed to teach it to the world, when in fact they were teaching me!

They said when new people gather around my kitchen, I introduce two strangers to each other and then, instead of letting them "fend for themselves," I solicit their help. I give the pair a job. I ask them to chop this, or watch this broil, or clean veggies. You get it. Then I leave the two of them to do it.

Well, the girls tell me that they end up laughing about the "job" I've given them. They talk about their cooking experience or lack of it. They team up to complete the job and then ask me if I have another job. By the time appetizers are served, they've had all kinds of things to talk about, they find out what they have in common, and many times they are enjoying dessert before they think to ask, "Oh, yeah, by the way, what do you do for a living?"

My bet is we can all do this if we are conscious of it. In fact, you can be REALLY conniving like me and save little jobs for the guests to help with. Many times I've run out of time by the time guests arrive and I have to get some help from somewhere. I'm sure this happens to you too.

So take advantage of the help. Make entertaining less stressful this way. And help your friends make new friends - the easy way.

P.S. This also works with the guys. Not to be gender-biased , but I've teamed up two guys on the grill several times. This leaves me with a "free" husband who can run to get ice, etc. Works like magic!

Today I'm giving you some options for corn. Here is a really simple way to roast corn off the cob. Roasting it gives the corn a whole new flavor twist. It also looks very "gourmet" on the plate. Just mash some potatoes, grill your favorite meat and stack those. Then surround the two with the corn. http://www.apexperformancesystems.com/recipes/recipeImages/56_large.jpg to see a picture.

Check out Zola's web site for more corn recipes and even some variations on mashed potatoes. And by the way, if you have a suggestion for a column topic or a question you'd like answered, email Zola by clicking on the link found below today's column.

Roasted Corn Off the Cob

4 ears of fresh corn
3 Tbl of olive oil
Sea salt and pepper to taste

Peel the corn. Stand an ear on your cutting board pointy side up and hold firmly at the top. Take a sharp knife (preferably chef's knife but even a bread knife will work) and shave the corn next to the cob to release the kernels. They'll spill down onto your cutting board. It will take about 5 strokes to peel each cob. Repeat with the other cobs.

Put the kernels in a Pyrex pan (9 inches) or even a bread pan. Drizzle the olive oil on top and season to taste. Then swirl the corn to distribute the olive oil.

Roast the corn in a very hot oven -- 425 degrees for 15 minutes. Let stand for a few minutes before you serve it or you'll scorch your mouth.

For variations, you can add oregano or Italian herbs to give it an Italian twist. You can even experiment with a little cumin, chili powder, or cayenne to zip it up. It just depends on what you're serving the corn with. You decide. I haven't ruined it yet! I'm sure you won't either.

Enjoy! Zola