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Page A-26 Shelton-Mason Journal — Thursday, Sept. 24, 2020
ABOVEzgermzy Sweets coéowner Brissa Ruiz pours a blended base into. a c_up
as she makes a chamoyadas, similar to a fruit smoothie, but with a variety
of
fruits, gummies and a choice of chili powder.
RIGHT; A finished chamoyadas is dislplayed in a. window.
_ Journal photos Lloyd Mullen-
Sweets: Chamoyadas among shop’s most popular
continued from page
“Since he’s from a different country
than me, he’d never seen these snacks
before,” Ruiz said. “When he saw the
flourishes I added, he said I needed to
show the world what I can do.”
Ruiz has been saving her money
and teaching herself the basics of a
food service business, and even now,
more than three months after she be-
gan preparing to open Crazy Sweets,
she admitted that her waking hours
still revolve around the fledgling
business to which she and co-owner
Angela Rivas are giving their lives.
“I spend all my time here,” Ruiz
said. “I have no life outside. But I
want to make something that no one
else has in their stores, especially
here in Shelton. I want them to have
food that looks attractive and has so
many different ingredients that it’s
crazy.” I
So far, one of Crazy.Sweets’ most
popular sweets has been the Chamoy-
adas, which Ruiz described as similar
to a fruit smoothie, only with a broad
variety of fruits to choose from, plus
gummies and even your choice of chili
powder.
“I know Americans aren’t too hot
on spicy foods,” Ruiz said. “That’s why
the chili powder I offer comes in spicy,
nonspicy, sweet and nonsweet. And if
you don’t want any chili powder, you
Serving Shelton since 1932!
Family Owned and Operated for 32 years!
Alex LeCault. Owner
Besides prescriptions, vitamins. diabetic supplies, and
borne healthcare, we are also known for our gift shop!
Monday through Friday 9 - 6 I Saturday 10am — 2pm I Closed Sunday
5’22 ‘W. Fronkiin Si. in Sheiion 360-426-3327
can have it just sweet.”
Ruiz’s favorite menu item from her
own shop isn’t even sweet at all. The
Chicharron con Cueritos, which con-
sists of pork and pig skins, cabbage,
avocados and tomatoes.
“We also have crazy cups, with cu-
cumbers, mangos, peanuts, tamarind
gummies, chili powder and pork skin,”
Ruiz said. “It’s a balanceof sweet and
savory, made to fit people’s tastes.”
Ruiz looks forward to continually
adding to her menus, but she doesn’t
plan to renounce her advocacy for the
distinctive blend of sweet and heat af-
forded by her birth culture’s cuisine.
“That mix of flavors is so delicious,”
Ruiz said. “‘The way the salt and tart
to excelle
Dedicated
to yo."
and more just all melts together'in
your mount is amazing.” .
Ruiz also touted the health ben-
efits of her snacks, which lean heavily
on fresh fruits and other ingredients
that are rarely held over for a second
day, actual candy notwithstanding.
“It’s a challenge to open during
COVID, when so many people are
so scared to go out to eat,” Ruiz said.
“But we’re here in support of our
families, which is the most important
thing. I barely knew English before 'I
came to Washington, so it’s been hard
learning to communicate, but I love
being able to say, ‘Thank you,’ ‘Please’
and ‘Welcome.’ It’s such a beautiful
experience.” ' '
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