On this day in 1837, Africans and Native Americans who had formed Florida's Seminole Nation decisively defeated an invading U.S. force more than twice their size, led by slaveowner and future U.S. president Zachary Taylor.
Since the founding of the U.S., escaped African slaves had settled in modern-day Florida. At the same time, Seminoles suffering under Creek rule in Alabama and Georgia were fleeing south to seek independence. There, the two groups formed an alliance, sharing cultivation techniques and putting up armed resistance against colonization and slaver forces.
The U.S. repeatedly invaded territory controlled by this alliance, and, on Christmas Day in 1837, 380 to 480 Seminole fighters gathered on the northeast corner of Florida's Lake Okeechobee ready to halt the armies of Colonel Zachary Taylor, a Louisiana slaveholder and future U.S. president.
Seminole riflemen waited for the soldiers in trees, firing on them from above. The battle was a decisive defeat for U.S. forces, however Taylor falsely claimed a victory when returning to Fort Gardner.
Dec. 26, 1835: Second Seminole War, Largest Uprising of the Enslaved 
Christmas day freedom fighters: hidden history of the Seminole anticolonial struggle - William Katz 
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Just wanted to post this in case anyone else wants to try my fucked up lasagna recipe:
"Classic long-simmered red sauce that i add vegan ground beef, italian sausage, and home roasted red peppers (and a chili or two). Bechamel, which i add white pepper and nutmeg to. Pesto, with fresh basil from my indoor plant and some nicely toasted pine nuts, with a parm-style seasoning. Two egg plants, cut into circles, salted, and roasted, to add a surprise layer in the middle. Blanche your lasagna sheets in salted water, and then toss in the pesto. Bottom layer sauce, sheet, sauce, sheet, eggplant, sauce, sheet, sauce, bechamel, and sprinkle with shredded mozz. Place salted tomato slices on top, and drizzle some olive oil and sprinkle some dried oregano over the tomatos. Bake at 375f until the bechamel bubble, the mozzeralla is bubbling and browned, and the tomatoes have caramelized. I like to broil it for an extra thirty seconds or so. Let rest for 20 minutes. Eat, and then nap immediately."