Yeah, I'd say just brew it. Every single recipe I've came up with myself (from scratch or modified another recipe) came out good - I completely pulled a hop schedule out of thin air with hops I had in my freezer for my first IPA and it was better than any IPA I've ever had, for example - and know that no matter what, even if it doesn't match a style or exactly what you had in mind, it'll still be beer, and probably a darn good one too.
As far as the yeast goes, for whatever reason I've only used dry yeast when I brew mead. I've used liquid yeast for all my beer (Wyeast or White Labs) or harvested and repitched it. Never used a starter, and it always attenuated just fine. It takes a little longer to get started without a starter, sure, but as long as you're under 1.080 or so I'd say you don't NEED a starter for the yeast to be totally healthy and I try to keep things as simple as I can. =]
Also, dry yeast is less likely to need a starter than liquid yeast, but I'd rehydrate it separately if you hadn't already planned on it per the package instructions. Some people pitch dry yeast straight into the wort, though, without problems.
I always use a blow off unless both of mine are already in use. If you have it laying around, why use an airlock? Having said that, I just did a CDA with a 1.084 OG and I didn't have my blow off available when I pitched the yeast, and I was lazy and never swapped out the airlock, and it was fine. It had a pretty vigorous initial fermentation that got up to the lid of my 6.5 gallon fermenter (5.5g batch) but didn't make it through the bung. I just use a regular #6.5 stopper and small tubing going into a prego jar I set on top of my bucket. Never had an issue with it overflowing.