Feature Friday—RitaBook Hunt

Rita is my daughter. The baby of my three children. While carrying her in my belly, it was one of the most difficult times in my life, and I’m pretty sure I cried every day. I was sure this baby was going to be depressed and fussy. But surprise, Rita was a bundle of smiles. She’s always been a bright spot in my most gloomy of days. There’s an experience I had with her when she was about three months old where our eyes locked and we spoke soul to soul. It changed my life.

My Rita is one of the sweetest, most loved people. I can’t tell you how many times adults who have worked with her or who have gotten to know her, who meet me for the first time, and the first words that come out of their mouth is, “Oh I just LOVE Rita!” And then it’s followed either by “I wish she were my daughter.” or “We’ve adopted her as part of our family.” or “You’re so lucky.” In deed I am.

This isn’t to say Rita’s perfect as there are folks who don’t care for her or who don’t get along with her—usually those her own age. Or slackers. I’m guessing because deep inside they’re jealous. And if you’ve rubbed Rita the wrong way, you’ll know it. (Just wanted to add that so you don’t think this mother is disillusioned about her children… I love all three and wouldn’t trade them for anything, but I also know their not-so-swell traits—that of which we all have, myself included.

But another one of Rita’s good traits is she’s creative. Out of the box creative. Beats to her own inner creative drum and beats well. She can turn anything into something. That has started her working on her own business called EGABRAG Crafts… I turn your garbage around. Even the name is creative. EGA-BRAG (that’s how you say it), but it is garbage spelled backwards by the way.

Okay so this is about food. Rita isn’t what I call a patient cook. She likes to get it done in a hurry. She’d never stir anything for hours on end. Her slogan would be BING-BAM it’s done MA’AM. Or something to that affect.

Rita brought over Strawberry Shortcake for Father’s Day.

She brought it in canning jars—a little one with cut up strawberries.

A bigger one with the strawberry sauce (recipe to follow) and then a package of shortcakes and whip cream of course.

Here’s some shots of the sauce in the making.


Recipe for Strawberry Sauce in Rita’s own words:
Cut strawberries, at least a cup, about a tablespoon or so of lemon juice, and 3-4 tablespoons agave nectar.
(Can use corn syrup, honey, sugar... depending on health and taste preferences)
Adjust by adding more of the following ingredients until desired taste.
I usually do not measure... ever.
Puree!
Bing Boom Bam! haha ;)
Take the rest of your strawberries and cut them up.
You then take you shortcakes, throw some strawberries on top, pour on the strawberry puree, add a dollop of Cool Whip and enjoy!

You could use this sauce over ice cream. I used the leftovers in a smoothie that I blended with blueberries, ½ banana, OJ, ice and a tad bit of water. It was yum.

Rita also makes a mean macaroon cookie—gluten free and it is delicious. You can check out that recipe in the book, BabyCakes: Vegan, (mostly) Gluten-free, and (mostly) Sugar-free Recipes from New York's Most Talked-About Bakery by Erin McKenna. Now that has to be one of the longest titles of a cookbook!

Rita works at Café Nura. I went in there one day and ordered the homemade poppyseed scone. Rita asked if I’d like lemon icing to go with it.

“No, I don’t think so.”

“I made it. It’s really good.”

“I don’t’ think I want icing on my scone.”

“Really, you should try it.”

“Okay, fine.” How does a mother refuse her child especially when it comes to food?

This wasn’t what I’d call icing. It was more of a sauce. I spooned some onto the scone and oh my. I was like a dog with a steak dinner. Or a cat with fresh tuna. I dunked the scone in the lemon sauce until it got nice and soggy. I was afraid I’d run out of the sauce before I finished the scone, so I planned to make sure. With a little bit of sauce left, I took the spoon and lapped it up. Had I been home, I’m sure I would’ve licked out the dish! I’m surprised I didn’t ask for more so that I could drink the stuff. I made sure I thanked Rita for talking me into it. That scone wouldn’t have been near as good without the sauce.

Here is her recipe, again in her words:
Lemon Glaze (How about glaze ?)
2 individual butter servings, sugar, and lemon juice
You can use powdered sugar in substitution for sugar.
This too is an adjust to taste, you want a sweet lemon taste. The more sugar you add the thicker it gets. This recipe only makes enough to cover 1 - 2 scones.

My note: It’s one of those sauces that you could probably pour over anything and it’d make whatever you’re eating taste better.

Well, check out Rita’s EGABRAG site, and if you’re in Webster Groves, stop in Café Nura and say hi. She makes a mean latte too. Or check out the Café Nura site, which Rita is helping put together.

And no, I’m not trading her for your child, but I’m willing to share. Oh and one more thing, her clever nickname is RitaBook. Sometimes people don’t get it. Read-A-Book. Did I mention Rita can write too? She’s my little stinker.