A plate of cheese, a Pip, and thou

On Thanksgiving, you have your traditionalists that must have a certain stuffing, must have mom's Pumpkin pie and you must make the gravy the way Grandma made it. Happily, with appetizers - you can play. I always had an Italian-American Thanksgiving (where pasta was served before the turkey; this terrified my husband in our early years - the ravioli was brought to the table and he thought there would be no turkey. He ate all and was full when the turkey arrived). This year one of my Italian touches will be the Italian Cheese Platter. It's no-cook (freeing up the stove) and easy to assemble plus - it's just plain Italiany, autumn-goodness, sweet, savory, splendiferous fun!

I treated my family to a "trial run." Gorgonzola, fresh mozzarella, asiago, boschetto with truffles, goat cheese, a piave, taleggio - what's not to like? I will be adding some provolone and buttery bel paese on Thanksgiving.

I scattered almonds, grapes, Sicilian olives, chocolate turkeys and pickled vegetables.

Raspberries, balsamic vinegar jelly and cranberry-fruit spread were the condiments.

The fresh mozzarella paired well with the sun-dried tomatoes on bread.

The asiago stood up to the salty Sicilian olives and pickled carrots.

Some balsamic vinegar jelly atop tangy, creamy goat cheese - brought together with some rosemary crackers from Panzanella.

The taleggio took all in stride: the berry fruit spread, the olives and the raspberries. Nutty, mellow as a cream-cloud, it was the first cheese to disappear.

I am looking at adding Celebrity's goat cheese with cranberries and cinnamon for Thanksgiving. Just the scent alone is worth the plating!

And our little mischievous feline Pip? He's back chasing the dog's tail, sliding cell phones under the stove and demanding snuggles and nuzzles. Cats with FIP have had decent success with holistic treatment. I am grateful for all.

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