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I'd say stuffing, but that's the centerpiece, not a side. So squash, baked with apples and brown sugar.

@MFalk: Wow, lots of good suggestions--thanks! I actually remember seeing that Alton Brown project, but it kind of slipped my mind I guess. I think I'd rather go with a shelf+railing, to more easily promote/demote spices, but the idea of using the door as shelf space is perfect--the whole problem is that everything's packed three or four layers deep in there, so I have to pull everything out to find the fenugreek.

I have to say, I have no idea why anyone would get angry about this. Anyone who actually cares about saving money should be happy--you can opt out of the higher-profit-margin options. And it's hardly like this is some mysterious hidden cost: unless you're buying in bulk for your office, it's going to be pretty clear how much your bagel really costs.

My favorite is from DeeDee Stoval's Pumpkin book--say what you want about ingredient-focused books, but the "Traditional Pumpkin Pie" in there is pretty great. The secret? Saute the pumpkin (from a can, or steamed-and-mashed) before adding it. Really enhances the pumpkin flavor.

Oh, and here's a good survey of health studies regarding liquid smoke, for anyone wanting more of a mood kill:

http://www.inchem.org/documents/jecfa/jecmono/v22je07.htm

@Jerzee: Sorry, but for the second time this week, I have to question your safety advice. While there's every indication that liquid smoke has toxic and mutagenic effects, the fact that it's filtered makes it much safer than other ways of achieving smoke flavor. Basically, it's smoke flavoring withOut the tar--the opposite of what you're claiming.

Great article. Pumpkin beers are one of the big consolation prizes of the fact that winter's on its way.

Hmm, pumpkin beers must be pretty heavily regional: dogfish head is the only one of these I've tried, but I have tried the eight or so other varieties you can find in the Chicago area. The two that are really great are O' Fallon and Buffalo Bill--the pumpkin flavor in each is nice and strong, rather than tasting mostly like beer...

Gulab jamun, pretty much everywhere I've tried it, just drives me nuts with how good it is.

Well, Table 52's right there. That's not terribly casual though--she may need a reservation.

I'd say it depends whether she wants a relaxing meal, or she wants to experience Michigan Avenue. If it's the former, I'd say someplace in OldTown--Topo Gigio or Bistro Margot, maybe. The latter? None of the places along Michigan Avenue do much for me, I'm afraid. Pizza at Giordano's or Gino's East? Sarah's Candies is good for dessert or coffee, though.

...but obviously, I have no idea if that's how they flavor the shakes...

Wisconsin: definitely bratwurst. Pork; not the pale, smooth veal kind.

Haven't had too many bite-size desserts; I guess pfeffernusse?

There are a bunch on the savory side--I think tops would be fried okra.

Oh wait, Dale was on Anita's team? That's a relief: then Rick can still be my role model--I don't mind as much being disappointed with Lo...