Wasp Uncensored

home ⋅ message ⋅ Archive · Instagram · Twitter ·

Wasp Uncensored

Dont take yourself too seriously. You magnificent beast.

Books & Games > Life

POSTED WITH 148899 NOTES

strong-and-stronger:

misterjoobear:

rocketfists:

landofloveandlies:

thetinkertoyboy:

raetherandom:

BIkers Against Child Abuse Helps Make Abused Children Feel Safe Again

“A biker’s power and intimidating image can even the playing field for a little kid who has been hurt. If the man who hurt this little girl calls or drives by, or even if she is just scared, another nightmare, the bikers will ride over and stand guard all night.
If she is afraid to go to school, they will take her and watch until she’s safely inside.
And if she has to testify against her abuser in court, they will go, too, walking with her to the witness stand and taking over the first row of seats.”

During one such testimony, a little boy sat on the stand, testifying against his abusive father, who sat less than 10 feet away.
“Why didn’t you say anything before now?” Asked the prosecutor.
“I was scared.” The little boy replied, honestly.
“Why aren’t you scared now, what changed?” The prosecutor watched the little boy closely as he pointed to the front row of seats in the court room.
“Because my friends are scarier than he is.”

shit like this makes me have faith in humanity again.

This is my favorite thing.

Fuck. Yes.

This is not fitness… but it is beautiful.

POSTED WITH 12034 NOTES

POSTED WITH 1649 NOTES

socialismartnature:

This is Martin, 8. He died in the Boston bombing yesterday. He was at the finish line with his family, waiting for his dad to cross. His mother and little sister were catastrophically injured. He was the student of our dear friend, Rachel Moo. His message resonates powerfully today. My prayer is that we all live by Martin’s words, paying tribute to his too-brief, but immeasurably valuable life by following his example.

POSTED WITH 31992 NOTES

POSTED WITH 811 NOTES

POSTED WITH 1075 NOTES

POSTED WITH 2905 NOTES

POSTED WITH 6859 NOTES

POSTED WITH 23364 NOTES

queennubian:

commanderbishoujo:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

just adding my soup tips, especially for novice cooks: if you puree soup using a blender, do so in small batches, and pulse it a few times before you turn it on all the way. this will prevent the hot soup from blowing the lid off the blender and making a huge mess. you’re gonna want to do it this way even if you let it cool off some first.
also I can’t stress tasting the soup as you go enough. most of the time when soup is bland it’s because people dump all the seasonings in one go and then leave it alone. soup is more of an art than an exact science, take measurements of seasonings/spices as general guidelines instead of holy writ. don’t be afraid to add more.
as tomato paste goes, you want to fry the shit out of it to get the deepest flavor out of it and also to kill the acidity and grainy texture. this is a good rule of thumb when making marinara sauces too.
and don’t forget to keep vegetable and herb trimmings for stock. making stock is quick and easy and will make a better soup than just using water. even if you don’t have the time/inclination to do so, save em anyway—store-bought vegetable stocks tend to be weak on flavor and trimmings can be used to fortify them. whenever buying any kind of stock though, always buy low-sodium so that you can control the amount of salt. regular stocks tend to be pretty salty.

bless this post

POSTED WITH 4915 NOTES

…creepy as fuck…

POSTED WITH 29362 NOTES

POSTED WITH 4396 NOTES

keep-pushing-harder:

1. Just do it. Don’t wait until tomorrow or next week, or next month. Do it today. Run to the mailbox to get your mail, run to the end of the block, run with your dog until he goes to the bathroom and then run home. Start today and never look back.
2. Don’t start out too fast. This is a common mistake that new runners make. You start out too fast, then feel exhausted, out of breath, and defeated. We don’t want that, so start slow. No, I mean really slow. Slower than you think you need to. If, after a while, you feel like you can pick up the pace, then great, go for it. But, for now, pace yourself, you are in it for the long haul.
3. Get fitted for some good running shoes. Find a running store and get fitted. A good pair of running shoes will cost from $85-$120 but they are so worth it. Take the time to get the right pair. It will save you time, blisters, and injuries in the long run. Here is a great resource for finding the right shoe.
4. Try not to get frustrated. Even the most seasoned runners have a bad run. If one day you have a terrible run, don’t give up, it happens to the best of us. The next one will be better, I promise.
5. If you are running on the road, run against traffic, that way you see the cars and can get out of the way if they don’t see you.
6. Don’t compare yourself to others. So what if tiny shorts lady can run a 7 minute pace. You run at your pace and that’s that. If you want to do speedwork when you have this running thing down, then by all means do it. But do not compare yourself to others. Running is individual. Run for yourself, not for anyone else.
7. Listen to your body!Don’t push yourself….stop if you need to stop, slow down if you need to slow down, and eventually it will all come together and you too will feel that “Runner’s High” ;-)
8. Find what motivates you- whether it is getting faster or losing weight or going to new distances, set a goal and work towards it in small increments.”
http://www.mommyrunfast.com/8-tips-for-new-runners/

POSTED WITH 190678 NOTES

organic-avenue:

Reblogging cause this stuff is important to me.

POSTED WITH 38540 NOTES

POSTED WITH 650 NOTES

→