Call me a hoarder, a hoarder of beautiful things.

Today we’re running series of posts about (and/or hijacked from the book Fancy Desserts, written by) Brooks Headley. Do enjoy.
Fried fruit (fritelle) was on the menu a few years back in what used to be the enoteca section of Del Posto, beside the bar near the front window. One Christmas Eve, a night we are always very busy and the stress levels are in the red, I nearly came to blows with Daniel, then the manager of that section of the dining room. Fried fruit was involved.
Daniel and I had conducted a series of heated screaming matches in the kitchen from 11:30 p.m. to 12:20 a.m. (Merry Christmas!) At issue: I’m an adrenaline junkie asshole and Daniel is a stubborn Italian from Friuli. Eventually, I refused to let him serve a fried fruit I’d finished and went to serve it myself. He blocked me in the passageway of the kitchen as I left, creating a wedge with his chest and his shoulders. I pushed against him with one forearm, outraged that a waiter would dare take on a chef. in my other hand was a plate of warm, cinnamon-drenched fritelle accompanied by soon-to-melt gelato. Flying fists seemed inevitable. The rest of the staff looked on, some horrified, some laughing hysterically. I would have gotten my butt kicked and been disgraced. But I wouldn’t have surrendered that plate. Finally, I moved past him (or he let me pass, whatever). Today, Daniel and I are friends, the near-fisticuffs a smudged, if comical, Christmas memory.
Apple and pineapples work wonderfully. Peaches in the summer are the absolute best. It should be a firm fruit. Apple rings are the most forgiving and nonconfrontational. —Brooks Headley, Fancy Desserts
Bread Crumb-Fried Fruit
Makes 4 servings
2 Granny Smith apples, cored and sliced into 1/4-inch rounds2 C (250 g) all-purpose flour2 eggs, beaten2 C bread crumbs, untoasted1 quart peanut oil1/2 t (2 g) salt1/4 C (50 g) sugar1/2 t (1 g) ground cinnamon+ extra-virgin olive oil, for drizzling
1. In a medium deep-sided saucepan over high heat, bring the peanut oil to between 325° and 350°F. 
2. In three separate bowls, place the flour, eggs, and bread crumbs. Going one piece at a time, dredge the fruit in the flour, then the egg, then the bread crumbs and set on a plate until all the fruit is prepared.
3. Deep-fry the coated fruit pieces, turning occasionally. Don’t put too much stuff in at once. The fruit is done once it is golden and floating in the oil, about 3 minutes.
4. Remove the fruit from the oil and drain on a paper towel on top of a cooling rack.
5. In a bowl, combine the salt, sugar, and cinnamon.
6. To serve: Drop each piece of still-warm fruit into the cinnamon-sugar mixture, coat thoroughly, and serve immediately with a scoop of sorbet, gelato, or ice cream, and a drizzle of olive oil.
Photos by Jason Fulford & Tamara Shopsin

Freaky cat

Stephanie Van de Velde

Michele Brancati

Pina Bausch (1940-2009), German dancer and choreographer.Ink, markers and watercolours.

nelken—tanztheater wuppertal, pina bausch

Orpheus und Eurydike - Pina Bausch

Pina Bausch

julie shanahan in auf dem gebirge hat man ein geschrei gehört, a play by pina bausch, 1984

Pina Bausch - Blaubart, 1977