Happy Accidents in Roasted Veg Lasagna.

Way back in July, when I first began this blog, in my first post even, I promised to post missteps, in addition to posting my successes - knowing eventually I would have a misstep. Guess what? 

I am in that contingent of folk who are gluten-sensitive, meaning I can eat gluten, but sparingly. I'm always experimenting with ways to cut the gluten out, but without making me feel like I'm missing something. 

With an over-abundance of squash and zucchini in this summer's market bag, I began to experiment with using the squash in recipes and one that has worked well, in a few iterations, is Roasted Veg Lasagna. 

Roasting veggies is basically the easiest thing on the planet. And the right combo of veg leads to a great pasta substitute. 

Summertime crack.

Summertime crack, thy name is The Barefoot Contessa's Fresh Corn Salad.

Being from the middle west, I have an obsession affinity for fresh corn-on-the-cob. Growing up, every summer, we had it at least twice a week and if we were at my Granny & Gramps' house, I think we had it for every freaking meal. Seemed like it anyway.

The best part, of course, is shucking it. Second best was driving to the local farm market my grandparents frequented, Fulton Fruit Farm,  and helping pick it out. At the peak of the summer, they would just load up the trailer to the tractor and you would literally pick cobs out of the back of it. I cannot explain what it was about the whole endeavor but I just loved going to the barn on the farm to get fruit and veggies.  

My favorite is the bi-color corn, which are just a wonderful patchwork of goldrenrod and fresh butter colored kernels. Just in from the field, the corn is still cool from picking and the shuck itself an amazing emerald green color. Also fresh from the field, the silk is still free-flowing and not all gunked up into a brown clump (or at least not as much). You just cannot beat it.