Everybody Panic...

...because it's almost Thanksgiving.

I had a lot of interesting and fabulous food this weekend, and I am surely remiss for not blogging about it right this minute. However, Thanksgiving is this week, and every food blogger on the planet is having all kinds of ridiculous freakouts over it. So I would be more remiss in not blogging some random thoughts about said notable cooking holiday.

My best advice is not to panic. And don't get all food-fetish Martha Stewart-y if that's not your thing. I always think it's an excuse to have fun, even the year I committed to cooking everything. It worked out great. Keep your sense of humor, play around, and everything will be ok.

This year, we're lucky enough to be invited over for the holiday. I will be making the salmon rilettes and the cauliflower gratin from Thomas Keller's Bouchon cookbook, and everything else is someone else's problem.

Still panicked?

If you need something easy to take somewhere, try Cooking for Engineers' garlic potatoes or cheesecake cupcakes. I've made them both multiple times, and they're foolproof and delicious. Or go for the garlic mashed potatoes. They're awesome, too.

If you want something a little more complicated or posh, check out Serious Eats' Thanksgiving guide. They have a lot of delicious-looking sides. Until I decided to tone things down for the possibly-less-crazy palates at our potluck Thanksgiving, I was going to make the Momofoku Brussels sprouts.

If you're looking for cooking inspiration, or just some crazy aspirational food porn, Gilt Taste has been doing a great job of that lately. They also have a holiday cooking hotline going at 877-445-9228 during limited hours through Wednesday. I almost want to call it, just to chat up the no doubt awesome food people on the other end.

And that pumpkin milkshake? I WILL make you. Preferably after I start training for a marathon or something.

So, you're not panicked. Maybe you're more worried about the booze?

I believe in beer with Thanksgiving dinner. Or non-traditional wine. Whatever floats your boat.

For beer, try going local first. Here in DC, I'd grab some of DC Brau's limited edition Imperial Pumpkin Porter. It's substantial, but not too heavy, and not sickeningly sweet or overly flavored like a lot of pumpkin beers. I'd also get some of Port City's porter, which is lighter than most porters, but really well-balanced.

If you prefer lighter, Schlafly's Kolsch is a winner. It's an excellent session beer, goes well with a variety of foods, and is subtle but a lot more interesting than most light beers. New Belgium's Abbey, Boulevard's Tank 7, or Abita's Harvest Ale are all nice choices.

Apologies for the lack of California beers- I'm trying for geographic diversity, but can't think of a great West Coast beer I really love. Bear Republic might have something good, or Anchor Steam, if you're into it. I think I like Firestone Walker, but haven't had enough experience with their beers to recommend anything in particular.

What about wines?

The traditional choice is Beaujolais. If you go this route, please go Villages and not Nouveau. Speaking very generally, the nouveau tends to be candy-like, treacly, thin, and awful. And it sells at a premium, because it's what *everyone* wants for Thanksgiving.

Honestly, I think something from the Languedoc is more interesting. Their wines are also relatively light, but tend to be simple, dry, and lower-alcohol, with more offbeat flavor notes- leather, graphite, violet, and the like- and gorgeous deep purple color. Or, if you're into white wine, go for a rousanne, viognier, verdejo, or similar. I'm a huge fan of mineral and marine flavors. Trader Joe's has a kosher white still that's pretty nice. Even a vinjo verde could be interesting, or a cava. And if you see Spanish or French cider, just grab it- it's bound to be perfect.

Pho in St. Louis

For dinner, I had pho and spring rolls.

We went to Pho Long, having heard they make better pho than Pho Grand (they have a website, but it's annoying flash). I need to try them both again to be certain, but I think Grand might be better than Long.

The spring rolls were tasty, but the wrappers were a little dried out. No big deal, but not perfect. The pho was likewise decent. For me, the most important pho component is the broth- it should have very deep flavor, and a clear, non-oily appearance. I prefer a ton of star anise, along with complex, warming spices. Theirs was not as deeply-flavored as Grand's, although their noodles and meat were equally delicious.

In other news, I am excited for Thanksgiving. I'm pretty casual and non-OCD about it, so I just figured out what I'll be making today. Actually, I figured out the sides and dessert. I still have no idea what kind of turkey product I'll be preparing. Jon suggested turducken, and Schnuck's even sells them, but the price tag is not cool- $75. If anyone has a great idea, let me know (also, if anyone in St. Louis wants to come over, please do...we are lonely). Right now, I'm leaning toward a roulade or some kind of modified DIY turducken configuration. Or maybe I'll spatchcock it. Tomorrow, I'll go check out the posh grocery stores and make a decision, then go wine shopping.

The sides? Sweet potato leek gratin with candied bacon topping, assorted cooked greens with bacon, sausage/apple/sage/dried cherry stuffing, and pumpkin gooey butter cake for dessert. The dessert alone requires two sticks of butter. Like I said, exciting.