WA Delegate: None.
Founder: The Socialist Nordic States of Thoricia
Last WA Update:
Embassies: The Forgotten Lands, Pony Lands, The Commonwealth Of Furry Peoples, Haven, Concordat of Phoenix, Avadam Inn, Titan, The Vast, Raumreich Oversector, The TSAR, Paradoxia, Greater Dienstad, Teremara, Gholgoth, The Dark Lands, and The Expanse.
Tags: FT: FTL, Fantasy Tech, Future Tech, Large, Modern Tech, Outer Space, Password, Puppet Storage, and Role Player.
Regional Power: Moderate
Armagedox contains 70 nations, the 269th most in the world.
Today's World Census Report
The Most Influential in Armagedox
World Census experts spent many evenings loitering in the corridors of power in order to determine which nations were the greatest international diplomacy heavyweights.
As a region, Armagedox is ranked 7,157th in the world for Most Influential.
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1. | ![]() | Father Knows Best State | “Strength Through Efficiency” | |
2. | ![]() | Inoffensive Centrist Democracy | “Loyalty, Honor, Courage” | |
3. | ![]() | Corporate Police State | “Forever Supreme” | |
4. | ![]() | Iron Fist Consumerists | “All the World Under One Roof” | |
5. | ![]() | Capitalist Paradise | “A Merry Life But a Short One ” | |
6. | ![]() | Iron Fist Consumerists | “Hope, Praise, Serviance” | |
7. | ![]() | Iron Fist Consumerists | “Ever Onward” | |
8. | ![]() | Iron Fist Consumerists | “Statera” | |
9. | ![]() | Capitalist Paradise | “Formidable Strength” | |
10. | New York Times Democracy | “In Fide et in Bello Fortes” |
1234. . .67»
Regional Happenings
- :
The Republic of Breakfast at Milliways of the region Breakfast at Milliways proposed constructing embassies.
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The United States of Independence Hill of the region Independence Hill proposed constructing embassies.
- :
The Vampiric Monarchy of Vladma arrived from Balder.
- :
The Vampiric Monarchy of Vladma ceased to exist.
- : Embassy cancelled between The Local Cluster and Armagedox.
- :
The Socialist Nordic States of Thoricia ordered the closure of embassies between Armagedox and The Local Cluster.
- : The controller of planet x of the region The Planet X proposed constructing embassies.
- :
The Holy Democracy of The Universe World of the region The Great Universe proposed constructing embassies.
- :
The Royal Federation of The Supreme nation of matheo of the region Matheo proposed constructing embassies.
- :
The Kingdom of Photrisia of the region Create an embassy with us withdrew an invitation to construct embassies.
Armagedox Regional Message Board

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Remove popehats from premises |
Dammit |
https://www.youtube.com/watch?v=t7tA3NNKF0Q |
We at The Forgottenlands Wish Armagedox A Happy New Year! |
Hello from the Galactic Federacy! We're having a beauty contest: |
I'd like to denounce |
Greetings from The Illuminati. Strength through dedication and unity. Thixsus |
The citizens of The Forgotten Lands (TFL) region, pass on a wish for a happy holiday to those within Armagedox! |
Double post spaced by a year, but even so, we at TFL wish all here in Armagedox a happy holiday! |
🥶🌬️*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!!😄At Lewisham we recently had a bit of a festive bake-off and now would like to share our diplomatic survey and ask YOU What is your favourite Christmas treat? Have a browse of our selection (pinned or in the boxes below), sample, and vote🗳️ for your favourite. If want you usually fancy isn't there, drop by and tell us! (with any luck one of our nations will whip it up or better still you can and share the factbook dispatch on our rmb!)🎄🔔 ![]() 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. Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() ![]() 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 The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the ![]() ![]() The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the ![]() ![]() 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. Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() ![]() 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 The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the ![]() ![]() The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the ![]() ![]() Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional ![]() ![]() Variants are also served in Paperino, Brocklehurst, Monson, and Serme Oro. Made of sponge cake, to resemble a miniature actual ![]() 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 ![]() ![]() ![]() 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 ![]() The name bûche de Noël originally referred to the
Like this Factbook? Then please upvote it as it'll make it easier for others to see it too! Thanks! 🙇🍫 ![]() Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional ![]() ![]() Variants are also served in Paperino, Brocklehurst, Monson, and Serme Oro. Made of sponge cake, to resemble a miniature actual ![]() 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 ![]() ![]() ![]() 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 ![]() The name bûche de Noël originally referred to the
Like this Factbook? Then please upvote it as it'll make it easier for others to see it too! Thanks! 🙇🍫 ![]() 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. ![]() Dresden Stollen (originally ![]() 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 ![]() 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 ![]() . Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history. Dresden’s Christmas market, the 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 The largest Stollen was baked in 2010 by ![]() ![]() Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history. Dresden’s Christmas market, the 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 The largest Stollen was baked in 2010 by ![]() ![]() 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. ![]() Dresden Stollen (originally ![]() 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 ![]() 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 ![]() . Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history. Dresden’s Christmas market, the 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 The largest Stollen was baked in 2010 by ![]() ![]() Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history. Dresden’s Christmas market, the 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 The largest Stollen was baked in 2010 by ![]() ![]() 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 ![]() ![]() ![]() 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 Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() ![]() ![]() 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 ![]() ![]() ![]() ![]() ![]() 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 ![]() ![]() ![]() 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 Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages. 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 ![]() ![]() ![]() ![]() 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 ![]() ![]() ![]() ![]() 🥧🥧🥧🥧 Have a good week and stay safe out there wherever you are😷🎅! p.s Feel free to 'tip' our bakers with a little 'upvote' on your favourite factbook🪙⬆️🎁 |