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I got something special for you guys. It doesn't exactly follow the lyrics below, but I got a big kick out of it anyway.

Mongolian Jingle Bells:


Dashing through the snow, in a one-horse open sleigh
Over the fields we go, laughing all the way;
Bells on bob-tail ring, making spirits bright
What fun it is to ride and sing a sleighing song tonight

(Chorus)
Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh
Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh

A day or two ago, I thought I'd take a ride
And soon Miss Fanny Bright, was seated by my side;
The horse was lean and lank, misfortune seemed his lot;
He got into a drifted bank and there we got upsot

Chorus

A day or two ago, the story I must tell
I went out on the snow, and on my back I fell;
A gent was riding by, in a one-horse open sleigh
He laughed as there I laid but quickly drove away

Chorus

Now the ground is white, go it while you're young
Take the girls tonight, and sing this sleighing song;
Just get a bob-tailed bay, two-forty as his speed
Hitch him to an open sleigh and crack! you'll take the lead
 
Dumbledore's Onlyfans said:
I got something special for you guys. It doesn't exactly follow the lyrics below, but I got a big kick out of it anyway.

Mongolian Jingle Bells:


Dashing through the snow, in a one-horse open sleigh
Over the fields we go, laughing all the way;
Bells on bob-tail ring, making spirits bright
What fun it is to ride and sing a sleighing song tonight

(Chorus)
Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh
Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh

A day or two ago, I thought I'd take a ride
And soon Miss Fanny Bright, was seated by my side;
The horse was lean and lank, misfortune seemed his lot;
He got into a drifted bank and there we got upsot

Chorus

A day or two ago, the story I must tell
I went out on the snow, and on my back I fell;
A gent was riding by, in a one-horse open sleigh
He laughed as there I laid but quickly drove away

Chorus

Now the ground is white, go it while you're young
Take the girls tonight, and sing this sleighing song;
Just get a bob-tailed bay, two-forty as his speed
Hitch him to an open sleigh and crack! you'll take the lead
Click to expand...

Real Mongolian throat-singing is fucking amazing: A great example is Eqqus: "Sixty White Horses" at the point time-stamped but the whole song is beautiful.
 
This is a wonderful variation of a plum pudding called hunter’s pudding that uses raisins for the plum. This dish was popular from the mid-18th century to the 20th century, found in British cookbooks and also popular in colonial America. Plum puddings were often associated with special occasions, served during certain holidays or when visitors came to visit. A hunter’s pudding was likely reserved for various special occasions such as a formal hunt, but that’s not to say ordinary people didn’t enjoy a hunter’s pudding on occasion. This recipe comes from “The Lady’s Assistant”, a 1775 cookbook published from Charlotte Mason’s manuscripts. This is a half batch, so if you want to make a full size batch, all you’ll need is double the ingredients and add an hour to the cooking time.


  • ½ lb. Flour
  • ½ lb. Suet (Kidney Fat)
  • ½ lb. Currants (dried, seedless, Corinthian Grapes)
  • 4 oz. Raisins
  • 2 tbsp. Candied Orange Peel
  • 2 tbsp. Candied Citron
  • 1 tsp. Nutmeg
  • 3-4 tbsp. Brandy
  • 4 Eggs
  • 1 cup Cream




Preparing this pudding’s going to be very easy. We’re just going to add all of our dry ingredients plus our sweetmeats and mix well. Next whisk your eggs together in a separate bowl then combine your cream and brandy with the eggs. Once those are completely mixed, add them to your dry ingredients. This should make a pretty thick paste.
Now when you’re going to boil a pudding, there are a few things you have to have ready to go. You need a couple of pots of water boiling.
A large one will be for boiling the pudding itself. The smaller pot will be used to refill the water as it boils away in the larger one. You’ll also need a clean piece of cloth for each of the puddings you’re going to boil.
Linen makes a really good pudding cloth, because the water makes the fibers swell up and the weave even tighter. You can also use cotton osnaburg. You’ll also need a stout cord to tie the cloth off with.
Put your cloth into your boiling water for a few minutes to scald, then dust the pudding side with flour and lay in a bowl. Place your pudding dough into the cloth then tie the bag tightly around the dough.
Place your pudding into the boiling water for 3 hours. Make sure to only replenish this water with boiling water. You want this water to not stop boiling at any time, because that will increase your cooking time.
Once your pudding has finished boiling, you will want to dip it in cold water for a few seconds to make it easier to remove the cloth without damaging the surface of your pudding.
If you don’t want to spend 4 or 5 hours boiling a pudding at your next event, you can cook these ahead of time. You can cook these the week before if you leave them in their pudding cloth, then you can take them to the event. When you’re ready to use them, you can either boil them for an hour right before you need them or you can slice them cold and then either fry them or broil them.
These puddings were usually served with a sauce. The most common type is equal parts of butter, sugar, and sac.
Authors Comment ; its real good with maple syrup not the fake shit
 
Tezcatlipoca said:
i think it was supposed to be suet unless your referring to the act of cooking the figgy pudding in a sac
Click to expand...
Since it's a sauce, I think it's supposed to sack, a popular fortified white wine of the era, like a white version of port. White port is probably as close as you can get to sack today.

I've used white port to make syllabub before, it's fucking delicious.
 
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