Yes, it's already that time of year: Thanksgiving — or as I like to call it, 'the practice-run for Christmas'. That one day in October where you get all your disastrous cooking experiments out of the way, so by the time December 25th rolls around you may actually feel like you know what you're doing. And your family and friends might actually eat whatever it is you've charred so festively at the bottom of the pan.

 If you're like me and whole roasted birds and starchy root vegetables boiled to death are just not your thing and you'd rather chow down on succulent giblets soaked in watery gravy, then you probably need some help in the kitchen. (And possibly other life skills.)

Fear not. Canadian Living Magazine has put together a fool-proof, step-by-step, 'stress-free' turkey dinner menu for those of us who need to paint by numbers. Check out the full article here: http://www.canadianliving.com/food/entertaining/no_stress_classic_turkey_dinner.php

Another tip: always choose fresh, free-range and, where possible, locally-sourced products. The fresh taste of good, quality ingredients can make up for any minor kitchen mishaps. Roasted the squash for too long? Who cares, because the sweetness of that local, in-season vegetable will make up for that burnt outer layer. Right…..?

Want to know some great spots in Halifax to pick up the freshest ingredients? Here's some links:

http://www.localsourcemarket.com/

http://halifaxfarmersmarket.com/

http://www.petesfrootique.com/

And of course, keep an eye out for that fall Nova Scotia staple: the road-side squash and pumpkin stand. Now, go enjoy the booze, pie and tryptophan and for God's sake don't forget the BACON. It's amazing what a few slices (or half a pack) layered across your Butterball can do.