Cyclops Kitty

So a little while ago, I blogged about the company BANDEEZ, who makes custom silly bandz for people based on their own designs or ideas they submit, who is manufacturing bandz for our family.  Anyway, reading their blog, I saw they are working on some new ideas of other silicome products besides silly bandz.  I cannot wait to find out what they are.  If the new product is as cool as the people who are making them, then we can be sure something tight will be coming out.  You can read about their new product HERE, although it really does not give much information at all to be honest.

I have created a bunch of new categories for CyclopsKitty, reviews for movies, websites, books, and music, and will be writing a review of their website soon, so come back and check that out.

So, my daughter absolutely LOVES silly bandz, so we've looked into finding somewhere that can manufacture and design custom silly bandz for us, and found this wonderful company named BANDEEZ, who are doing everything they can for us in getting custom bandz designed and made for us. Here is a gallery of some images from them which I thought were pretty cool.  We've added their blog to our blog feed on the side of the site as well to help promote them, since they are hooking us up phat!

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69 New Images for your ass, niggaz!

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This is the shit y'all really come for, so here's another update of images...

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This Fried Rice recipe is my personal favorite. Great colorful side dish to other Oriental dishes, or can act as a main course as well if you are looking for a light, tasty meal. The key ingredient to the taste of this dish is the Black Sesame oil. It will not be the same with any other type of oil.

Serves: 4   Time: 15 minutes

Ingredients

4 Cups cooked rice, room temperature
1/2 Cup Chopped green onion
1/2 Cup Diced Cooked carrots
1/2 Teaspoon Peeled minced ginger
2 Pressed Medium garlic cloves
1/4 Cup Diced green bell pepper
1/4 Cup Diced red bell pepper
1 egg, beaten
3 Tablespoons Black sesame oil
soy sauce to taste
white pepper
1 Cup Diced cooked chicken or pork cut in 1/2" pieces *optional
How to make it

Heat 2 tablespoons of the black sesame oil in a wok or large skillet over medium to medium high heat.
Add green onions, ginger, red & green peppers and garlic and stir fry until fragrant (about 3 minutes).
Add optional meat and cook for a couple minutes until heated.
Add carrots and fold in rice, and stir fry for about 10 minutes, adding the extra tablespoon of sesame oil to taste until rice takes on a light tan coloring from the oil.
Add soy sauce to taste (no more than 1.5 Tablespoons unless you like it really salty) and mix well.
Push mixture to the side of the wok or pan and scramble the egg in the open area of the pan.
Fold egg into rice mixture, season with white pepper to taste, and serve.

This is a very flavorful sauce that can be used with crab meat or lobster, grilled duck, and goes very well with cucumber salad.

Serves: 2  Time: 10 minutes

Ingredients

2 tablespoons fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice or tangerine juice
2 tablespoons fresh squeezed lemon juice
2 tablespoons rice vinegar
1 tablespoon minced green onion
1/2 teaspoon minced garlic
2 teaspoons fresh minced ginger
1 tablespoon good soy sauce
1 tablespoon black sesame oil
5 tablespoons canola oil
salt and freshly ground pepper to taste
How to make it

Combine lime, lemon and orange juices in a saucepan and bring to a boil until approx. 2 tablespoons of liquid remains.
Place the citrus reduction in a mixing bowl and whisk in the rice vinegar, green onion, ginger, garlic and soy sauce.
Slowly whisk in the oils and follow up with salt and pepper to taste.
Correct seasonings adding more vinegar or salt if needed.

This twist on the classic Cuban "Media Noche" Sandwich is delicious. That's about the best way for me to describe it

Serves: 4     Time: 15 minutes

Ingredients

For the crab Cakes:
1 pound backfin lump blue crab meat, picked thru to remove bits of shell
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1/2 red bell pepper, cored, seeded and finely chopped
1/2 green bell pepper, cored, seeded and finely chopped
1 rib of celery finely chopped
1 clove of garlic minced
1/4 cup minced fresh herbs (cilantro, parsley and or basil)
3 to 4 tablespoons fine cracker crumbs
1 1/2 teaspoons Old Bay Seasoning
salt and fresh ground black pepper to taste
Pinch of cayenne pepper
1 egg beaten
1 to 2 tablespoons heavy whipping cream
3 tablespoons clarified butter
For the Sandwich:
4 bullet shaped slightly sweet rolls 6 to 7 inches in length or sections of French, Italian or cuban bread of the same length
8 teaspoons mayonaise
8 teaspoons Dijon mustard
4 ounces sliced swiss cheese (4 slices)
12 thin slices of ripe tomato
4 to 8 iceberg lettuce leaves
12 to 16 thin slices dill pickle
4 tablespoons of butter or margarine, room temperature
How to make it

Crab Cakes:
Fry the bacon in a frying pan over medium heat until lightly browned (about 2 minutes)
Add the shallots, bell pepper, celery and garlic and cook until soft but not browned (about 2 minutes)
Transfer the mixture to a mixing bowl and let cool.
Stir in the crab, herbs, cracker crumbs, Old Bay, salt ad pepper, and cayenne.
Fold in the egg and enough cream to get a moist but firm consistency. If too wet, add more cracker crumbs.
Wet hands with water and form the crab mixture into 8 small patties. Wrap in waxed paper and refrigerate for 30 minutes.
heat clarified butter in a non stick frying pan and Pan fry the crabcakes until crusty and golden brown - approx 3 minutes each side.
Drain on a paper towel and set aside.
Sandwich:
Slice open the rolls lengthwise and spread the bottom halves with the mayo and the top halveswith the mustard.
Layer the sandwich with 2 crab cakes on each bottom, swiss cheese, 3 tomato slices on each, lettuce and then the pickle slices.
Cover with top of the roll.
Lightly butter the entire outsides of the sandwiches and place in a skillet over medium heat.
Pleace a weight, like a bacon press on top or flatten the sandwich with a long spatula.
Cook the sandwiches until crusty and golden brown on both sides approx 2 to 3 minutes per side, adding butter to the pan as necessary.
Slice the sandwiches in half on the diagonal and serve at once!

Fruit and chocolate lovers are gonna find this dessert pretty satisfying. It goes great with a nice chocolate raspberry latte or cappuccino, to end a perfect meal.

Serves: 8    Time: 65 minutes

Ingredients

1 19oz package brownie mix
1 lb cream cheese softened
1/2 cup plus 1 tablespoon granulated sugar, divided
1 teaspoon pure vanilla extract
2 large eggs
1 cup dark chocolate chips
1/2 cup fresh or thawed frozen raspberries
whipped cream to top (preferably homemade, you can add a little of the juices from the frozen raspberries to add a little more flavor and color to the whipped cream.
How to make it

Preheat oven to 350F and grease or butter a 9" springform pan.
Prepare brownie mix using package directions. Spread in springform pan.
Bake until the edges pull from the side of the pan- about 28 to 30 min max. leave oven on at 350F
combine cream cheese, 1/2 cup sugar and vanilla extract in medium bowl and beat with electric mixer until blended and fluffy.
Add eggs one at a time beating well after each egg.
Spoon over baked layer of brownie.
Heat chocolate chips in double broiler until melted.
Drizzle melted chocolate over the prepared layers and swirl with a knife to marbelize.
Bake until set approx. 35 minutes.
Cool in pan on wire rack and then chill for 2 hours or longer.
Combine the raspberries and rest of sugar in a bowl and toss to mix.
Remove sides of pan and slice.
Top with whipped cream and sprinkle with raspberries.