I collect platters from all the places I've traveled to, and these are stored around the house, in the laundry room and in old cupboards and sideboards in the dining room and parlor. As for spices and seasonings, do not even ask. My husband and I cook every day, and we cook foods from all over the world, so our cabinets have to hold more than the usual supply of spices, seasonings, and dry goods. I try to keep them organized and separated. Indian spices fill one whole revolving corner cabinet: coriander, cumin, turmeric, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, asafetida, varieties of black pepper, ground chiles of various sorts. I pile jar upon jar, always afraid that when I open the cabinet, the tiered spices will come tumbling down—which has happened often enough. Now, I open the door with one hand and protectively shield my head with the other in case the avalanche starts.