My son will be going away to college next year (if he gets his wish), so in bittersweet honor of his “last year at home,” I gave him the choice of “what kind of Thanksgiving should we have?” Did he want Napa-style? New England-style? Southern? Tex-Mex? Vegetarian? (That last suggestion was a kind-of joke; he’s a decided meat-eater.) Southern, he said. Really? Did he really know what Southern-style Thanksgiving meant? Turns out, he did, no, really. It’s all about the cornbread dressing, he said. And the biscuits. Needless to say, I was completely dumb-founded and impressed – and I will take his comments as compliments.He was right about the cornbread dressing, and the biscuits. But I have a few other Southern tricks in my apron pocket, thanks to Lee Bailey and my longtime partner-in-party-planning. Lee Bailey was a designer-writer-photographer-stylist, Louisiana-born and –bred, who wrote almost 20 fantastic cookbooks. Based on his recipes and comments, Mr. Bailey must have been a bonafide Southern gentleman, the epitome of Southern graciousness. Which reminds me of my party-planning-partner of arts-and-crafts fame – she is also Louisiana-born- and –bred, also knows her way around a Southern kitchen, and is bonafide Southern graciousness personified. So, planning a Southern-style Thanksgiving will make me bring out my favorite cookbooks and recipes for a gracious holiday that will hopefully inspire my teenage son to return home for holidays! (Phew!)