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Anonymous asked:

real talk, What would the people in Asoiaf Bend? Targareans are fire of course, Martells are mostly Air(or sand-earthbenders. and tyrions a nonbender. Ayras a waterbender thats all i've really worked out. What do you think?

captainofalltheships:

hmmmmm this is a very intriguing question

You can go by house or you can go by character (Targs would be fire benders either way, that or non-benders: hello Viserys)

I love love love the idea of Rhaegar being the avatar and after his death no one knowing who the next one is

The Night’s Watch is comprised of all kinds of benders (water benders helped build and maintain the wall). They also had a high number of non-benders specializing in blocking bending, though that is now a dying art. Wildlings have mostly air and water benders… Which makes the Wall slightly more interesting and complicated (perhaps it acts as a barrier against bending, you can’t bend while being in contact with it, because of maaagic).

I can see the Starks being mostly water benders, however they get it from their mother(Tullys are water benders). This goes against what we know of the water tribe living where it’s cold etc but I just really fancy Ned, Arya and Jon being earth benders and Arya becoming a metal bender(even though they have a sword named ice, whatever). Sansa is definitely a water bender who learns to heal, Bran can move plants by using the water inside of them and access their memories, Rickon is a natural bloodbender and Robb is just a run of the mill water bender (sorry Robb).

The Baratheons are generally earth benders, Robert was a metal bender and Renly was a non-bender a fact which made Stannis even angrier that Robert gave him Storm’s End. Robert’s bastards are all exceptional earth benders and Gendry is a metal bender.

Martells are air benders, with a few fire benders popping up here and there. Doran is an air bender and while it’s known that air bending is mostly a defensive style, air can make a fire much stronger or snuff it out completely.

The Lannisters are non-benders. They don’t need bending they have money. Tywin married off Cersei (and was planning to marry her to the Avatar) so there could finally be a bender in the family. It would also not make it immediate apparent but still questionable that none of Cersei’s children can bend and add another layer to Joffrey’s daddy issues.

Tyrells as water benders, cause they just strike me as such. Loras can bloodbend without thinking and Margaery has a more calming, nurturing approach to her bending. Garland and Olenna don’t bend and Willas used to be a very powerful bender until Oberyn accidentally hurt him and also blocked his bending.

The Greyjoys could be air benders, despite the more obvious choice. After all, drowning has more to do with lack of air than it has with the presence of water. Also the supposed horn that exists makes me want to call them air benders even more. (I still haven’t convinced myself they shouldn’t be water benders btw but I like them as air benders.)

Melisandre is in contact with the spirit world and shows signs of being a fire bender. Davos is a water bender, he used mist to smuggle and it was how he managed to escape death on the Blackwater. Arryn is obviously an air bender… and that is all I can think of right now.

EDIT: forgot to mention that all wargs use energy/spirit bending to enter another body also more headcanons here

Game of Thrones and Avatar crossover. Beautiful

healthfitnesshumour:

Stretches For A Flexible Back

Flexibility in your back is important for many sports, including gymnastics. Increasing your flexibility can only be accomplished over time and can be a very difficult or very easy task depending on your body type. All of these stretches have many names and are found in many disciplines, and they will all help increase your flexibility. I quickly run through all these stretches and boy do they feel good on the back.

1. Pike Stretch - Sit on the floor with legs straight in front of you. Lean forward and try to touch your toes. This stretches both the hamstrings, leg muscles, and the lower back. To make this more difficult, keep your back completely straight as you lean over.

2. Standing Pike Stretch -While standing erect, bend forward at the waist and reach towards the ground. Bend forward far enough to feel a comfortable stretch in the back and legs.

3. Camel Pose - While standing or kneeling with your feet (or knees) shoulder width apart push your hips forward and lean back until you feel a stretch. This can be done with or without supporting yourself with your hands.

4. Cat Stretch - Kneel with your arms on the floor in front of you shoulder width apart. Push your spine to the ceiling and hold, then push your spine down and lift your head.

5. Advanced Cat Stretch - Do an advanced cat stretch. Start as with the cat stretch, but slowly slide your arms forward on the mat while arching your back until you get your shoulders to touch the ground.

6. Seal Stretch - Lie on your stomach with your elbows bent and hands by your sides. Slowly straighten your arms and tilt your head back.

7. Basket Stretch - While on your stomach, bend your knees and reach behind you to grab your ankles. Lift up up with your arms and feet. 

TIPS: 

  • Don’t force your back to bend too far; it could cause major damage. Start off with small back stretches and work your way up. Stay safe!

  • It’s important to remember to begin stretching slowly to ensure your muscles don’t become too sore.

  • Make a goal for how flexible you want to become. When you achieve your goal, celebrate and set a new one.

  • Don’t push it. Your back isn’t going to become flexible over night.

  • Do exercises to strengthen and stretch your stomach muscles. Your back and stomach work together, so what you do for one will effect the other.

  • Not everyone has a very flexible back, practice frequently for 15 or 30 minute sessions.

  • Decide what stretches are best for you and how often you will do them. If you always do the same stretches every day it will get boring, change it up a bit and you will be more likely to continue.

(Source)

Anonymous

Anonymous asked:

Okay I'm going to preface this by saying you're my favourite person on tumblr but what the ACTUAL FUCK is with the bulbasaur hate, bulbasaur is the best pokemon going around that isn't pidgeot, it's a fucking lil dinosaur baby with a BULB ON ITS BACK IT'S AN ENVIRONMENTALIST'S WET DREAM IT'S ANIMAL AND PLANT MIXED TOGETHER. Fuck I'm-a-perpetual-fire-hazard and I'm-a-fucking-squirrel-with-a-shell-and-a-water-pistol. I'm so mad at you right now to be honest, I don't know if we can be friends damn.

captainofalltheships:

oh honey :P

do not worry, i have no hate in my heart for old bulby.

i’ve only played pokemon once, started as squirtle (and named it myrtle) and had a hell of a good time 

but dany would want charmander and since it’s considered canon that she prefers fire to mud even though mud is better (albeit from someone else’s pov) i thought it a pretty good, in-character choice (yes this was asoiaf/pokemon meta you are welcome)

tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
2.5 Tbsp melted coconut oil, DIVIDED
3/4 tsp sea salt
1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
1 heaping cup dairy-free bittersweet or dark chocolate chips



INSTRUCTIONS
If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Zoom Info
tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
2.5 Tbsp melted coconut oil, DIVIDED
3/4 tsp sea salt
1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
1 heaping cup dairy-free bittersweet or dark chocolate chips



INSTRUCTIONS
If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Zoom Info
tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
2.5 Tbsp melted coconut oil, DIVIDED
3/4 tsp sea salt
1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
1 heaping cup dairy-free bittersweet or dark chocolate chips



INSTRUCTIONS
If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Zoom Info
tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
2.5 Tbsp melted coconut oil, DIVIDED
3/4 tsp sea salt
1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
1 heaping cup dairy-free bittersweet or dark chocolate chips



INSTRUCTIONS
If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Zoom Info
tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
2.5 Tbsp melted coconut oil, DIVIDED
3/4 tsp sea salt
1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
1 heaping cup dairy-free bittersweet or dark chocolate chips



INSTRUCTIONS
If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Zoom Info

tonedbellyplease:

5 INGREDIENT SALTED CARAMEL PEANUT BUTTER TRUFFLES

INGREDIENTS
  • 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
  • 2.5 Tbsp melted coconut oil, DIVIDED
  • 3/4 tsp sea salt
  • 1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
  • 1 heaping cup dairy-free bittersweet or dark chocolate chips
INSTRUCTIONS
  1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
  2. Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
  3. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
  4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
  5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
  6. Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
  7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
  8. Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.
  9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
  10. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
  11. Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.

(Source: minimalistbaker.com)

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