I can do the 2 step mash, so I will take that course of action. I have all the stuff I need for the ferment ( Oxygen, stir plate, temperature control chamber) so I think that the ferment should be "easy" enough to pull off. I don't have access to white labs yeast very easily. I could order it online, but it is still pretty hot out so I would rather get some Wyeast at the shop down the street (at least it appears that they keep things cold and reasonably fresh).
The lager method you describe is similar to one that I have done before, but I have to confess that I have used the faster lagering technique often referred to as "the Tasty method" (but really a modified Narziss fermentation) to get things done in a shorter time and the quality has been pretty good.
Thanks for all the feedback.