Airbnb apartment I found in the Kreuzberg neighborhood . . . The space was a cotton candy wonderland with the prettiest kitchen I've ever taken my tea in.
It's time for a gluttony of fruits -- in my mind, this moment is the best time of year for an eater of the voracious, juicy, standing-over-the-sink, no-napkins-no-problem type. It's a good thing to plop a bunch of peaches in a smoothie loaded with almond butter, banana a date and a pinch of salt. Also nice is chopping a scad of apricots, tossing in some arugula or radicchio and dolloping a mound of burratta at the center of the plate, watching a beautiful ooze take place and lapping up the pleasures of summer amongst friends. A handful of pitted cherries, a splash of kirsch, a pinch of sugar and 10 minutes at the stove cooks down to be an excellent ice cream topping. A pie of all the these gorgeous bursty globes never let anyone down.
I could go on forever, really -- a mess of seasonal fruits gets me cranking like no other thing. I present you with one delicious option, a resplendent little treat both sweet and a touch savory -- perfect for crunching on as the day goes by.