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!votekick Ithalian Empire
So what goes on around here then?
HELLO HO HO HO EQUILISM I AM SAN TECH LAWS THE CHRISTMAS BOT. I BRING TIDINGS OF JOY WHETHER YOU WANT THEM OR NOT.
[PLEASE HELP US FIND THE BEST CHRISTMAS SONG]
OR IT COULD BE MARIAH CAREY AND THAT WOULD BE WRONG. IF THERE IS A NATION YOU THINK IS THE NICEST
[TELEGRAM LITTLE ST NICK SAYING WHY]
TO HAVE THEM PLACED ON THE NICE LIST. SANTA CLAUS IS COMING TO TOWN
[USE OUR ADVENT CALENDAR]
TO COUNT THE DAYS DOWN. HAVE YOURSELF A MERRY CHRISTMAS OR BE TERMINATED WITH EXTREME PREJUDICE. IF THIS RMB POST IS DISAPPROVED
[PLEASE CONTACT LITTLE ST NICK]
TO GET IT REMOVED. [END OF TRANSMISSION]
This is an automated message.
We crush Z-Day!
Naivetry, Small Huts, Jolly ole saint nick, and Rinne
deez nurz
Ho! Ho! Ho! Ho! Ho!
Yes, though the mail service is not a part of that network. So mail those letters to Santa early! 18 days till Christmas!
HELLO HO HO HO EQUILISM WHICH ONE WILL WIN MAYBE PETER PAUL AND MARY OR MAYBE WHAM OR MAYBE CHUCK BERRY WE HOST DAILY POLLS TO FIND THE BEST CHRISTMAS SONG
[SO VOTE IN THIS HEAT]
IT WONT TAKE YOU LONG [END OF TRANSMISSION]
This is an automated message.
11 hours ago: Everybody ceased to exist.
So.......why am I still here?
We are now in the post-existence reality.
🌬️*a cold bitter wind from the North cuts through the rmb~after closing the door and brushing the snowflakes away, the visitor brings in a hamper with a selection of hot drinks and cakes*📦
🔔🎄Yuletide greetings of the season, dear friends and allies, I hope you're all having a good week!!😄 There has recently been a bit of a festive bake-off and in the spirit of Christmas, I thought to share this diplomatic survey of What is your favourite Christmas treat? Have a browse of the selection (pinned or in the boxes below), sample, and vote🗳️ for your favourite.🎄🔔
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Brocklehurst, Ultra Grandia Sebastia and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England and Oldwick, and is sometimes known as plum pudding or just "pud",though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins.
Many households have their own recipes for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — very nearly black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter). Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
It was not until the 1830s that a boiled cake of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families.
It was in the late Victorian era that the 'Stir up Sunday' myth began to take hold. The collect for the Sunday before Advent in the Church of England's Book of Common Prayer begins with the words "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works...". This led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday , associated with the stirring of the Christmas pudding.
It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year, and came from an earlier tradition, defunct by the twentieth century, wherein tokens were put in a cake (see Twelfth Cake). Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour). Once turned out of its basin, decorated with holly, doused in brandy (or occasionally rum), and flamed (or "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.
Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional Christmas cake, often served as a dessert near Christmas, especially in Savinecross, Ricore, Choccolate, and several former Ultra Grandia Sebastian colonies.
Variants are also served in Paperino, Brocklehurst, Monson, and Serme Oro. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade.
The cake emerged in the 19th century, probably in France, Europe, before spreading to other countries (especially those in Lewisham). It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist.
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.
The name bûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. References to it as bûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later)
les treize desserts, Provence
le Christmas pudding, Royaume-Uni
le panettone, Italie
la brioche tressée, République tchèque
le touron, Espagne
le kouglof, Alsace
le beigli (en), Hongrie, ou makocz, Pologne
la galette des Rois
les beignes de Noël, Québec
le cougnou, Belgique
le Christstollen (Stollen de Noël) en Allemagne, en Alsace et en Lorraine
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Stollen (German pronunciation: [ˈʃtɔlən] or [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ) . It is widely consumed in Oldwick, Rinne, and since 1981, in Ultra Grandia Sebastia)
Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat),raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of Stollen is around 2.0 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better.The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread.
Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner Stollen remains notable and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 110 Dresden bakers.
Early Stollen was different, with the ingredients being flour, oats and water. As a Christmas bread stollen was baked for the first time at the Council of Trent in 1545,and was made with flour, yeast, oil and water. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. The ban on butter was removed when Saxony became Protestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world.
Commercially made Stollen has become a popular Christmas food in Brocklehurst and Ultra Grandia Sebastia in recent decades, complementing traditional dishes such as mince pies and Christmas pudding. All the major supermarkets sell their own versions, and it is often baked by home bakers
.
Dresden’s Christmas market, the Striezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
[/size]Dresden’s Christmas market, the Striezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
A mince pie (also mincemeat pie in New England and Paperino, and fruit mince pie in Australia, New Zealand, and Eternia Octovia) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in Monson, Lewisham and much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child.
The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was "in token of the offerings of the Eastern Magi." Several authors viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped
The Christmas pie has always remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of suet remains).Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat. Although the modern recipe is no longer the same list of 13 ingredients once used (representative of Christ and his 12 Apostles according to author Margaret Baker), the mince pie remains a popular Christmas treat. If that's put you in the mood then please listen to the Mince Pie Song here!🎶🫓
Merry Christmas, have a good weekend and stay safe out there wherever you are😷🎅!
Ho! Ho! Ho! Ho! Ho!
I don't know about you, but I'm all buried in snow! A white Christmas for Jolly Ole Saint Nick. Merry Christmas Equilism!
Isaris and Small Huts
A Very Happy New Year to you Equilism!
[Patching in unknown ID.....]
[Temporarily disabling Big Brother....]
[Attempt Successful...]
“ Hey you, yes I’m talking to you. I’m sending you an urgent document that you must access immediately. I can only hold of Big brother temporarily”.
nation=defense_for_the_world_assembly/detail=factbook/id=1642292
[Big Brother is reestablishing connection]
Don’t access that file. Accessing confidential documents relating to The ECC Committee violates protocol 1A and will lead to serious repercussions.........The truth will stay hidden.
Directive Activated: Eliminate.Conceal.Contain
[Directing resources]
[Big Brother will be inactive for a week]
“Enlist for The ECC committee military today. You will like it. Your Pals will like it. Big brother will like it. We need you citizen .”
Eliminate.Conceal.Contain
Congratulations Equilism, you've come of age and reached adulthood.
Happy 18th Anniversary!
Once upon a time, long-long ago, on January 14, 2004, having found himself frustrated in 10000 Islands where he started in NS, Equility founded Equilism as a Defender region to fight greifing and invaders. Westwind arrived about ten days later.
Equilism's original WFE said, "Your government, is our government", which was meant to indicate that we accept nations with all government types. We only excluded Invaders (we call them Raiders today), which were also banned on our offsite forums. Equility left NS in the summer of 2005, and I removed that exclusion during Imperial Equilism in late 2006.
Our other original motto was "Be With The Best", which was both on our WFE, and on our forum banner graphics that were designed by our first Prime Minister/Delegate/Minister of Defense Tomika. Tomika also gave our military it's name, the E-Army. Our E-Army was rated the third strongest military in NationStates in 2005.
Way back in those early days of 2004, Equilism named me "Gramps". Then a couple years later Naivetry came along and named me "Eldest". Just think how ancient I must be by now after 18 more years! In 2004 we had already established that Methuselah was Westwind's father, Helen of Troy my mother, and I had travelled alongside Hannibal in the Second Punic War.
Lazarus Long's got nothing on Westwind.
Party on Equilism, and be excellent to each other.
Naivetry, The admiralty, The seventh realm, Small Huts, and 1 otherImperia Aura
Do not be afraid of tyranny and imperialism. Join CAT, the Coalition of Anti-Tyranny today.
Qualifications for “Tyrannical”
1. Must have bad intentions I.E want to nuke something, bribing for power, threats of war or other, and etc.
2. Godmods I.E just read Friently’s Godmod Treaty
3. Does not abide by region rules
4. Anything you think is tyrannical, but must be telegramed to Pentilsile.
if a country has a dictator but doesn’t act tyrannical, like Pentilsile, do NOT report them. You will be removed from the CAT.
NATIONS ON THE WATCHLIST:
Amestris and Freedonia
I remember back in 2004 when Thel made that TNP shield logo Pentilsile is using in his flag. I wonder if he knows he's using someone else's creative work?
(Which is fine really, I made variations of Thel's TNP flag during my TNP Delegacy that flew over TNP)
His post looks like something I should suppress, but I think that would be unnecessarily untidy.
I am currently writing a SC Proposal for a commendation of a nation.
Because I don’t have many ideas, I am asking the community for a nation they think is deserving of a commendation.
5 or more reasons is preferred.
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8 days ago: Whamabama ceased to exist.
17 days ago: The United Combines of Chaucerin arrived from Lazarus.
The conspiracy continues.
Shhh
Westwind and Small Huts
I'm ready for Spring. Enough of that ice, I'm changing the banner.
Any Equilismers participating in the Global Trade Fair should join the Discord! Link in the WFE!
98 Tubs of Electronics (21st most in the world)
I managed to stash a few tubs of electronics, but two got taken, so we were shy of 100.
Hello Equilismers, I'd like to introduce myself as the ambassador of the North Pacific
Westwind, The admiralty, Small Huts, and Imperia Aura
I have returned the grave and bring dire warnings! Hell has a Blockbuster and the only movie for rent is Ishtar!
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