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Bunches (also called pigtails, bunchies, twintails or angel wings) are a hairstyle in which the hair is parted down the middle and gathered into two symmetrical bundles, like ponytails, secured near the scalp. Sometimes this hairstyle is referred to as "pigtails", but in other cases the term "pigtails" applies only if the hair is braided. [1]
Pigtail, tightly braided hair, usually in one or two braids Bunches , another hair style sometimes called pigtails Queue (hairstyle) , sometimes called “pigtails”
Pointed cabbage (Brassica oleracea var. capitata f. acuta ), also known as cone , sweetheart , hispi or sugarloaf cabbage is a form of cabbage ( Brassica oleracea ) with a tapering shape and large delicate leaves varying in colour from yellowish to blue-green.
The cognates in the table below share meanings in English and Spanish, but have different pronunciation. Some words entered Middle English and Early Modern Spanish indirectly and at different times. For example, a Latinate word might enter English by way of Old French, but enter Spanish directly from Latin. Such differences can introduce ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Napa cabbage is widely used in China, Japan, and Korea. [21] Napa cabbage is used as a sign of prosperity in China, [22] and often appears as a symbol in glass and porcelain figures. The Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a napa cabbage variety. It is also found in North American and Australian cities ...
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
The tortillas cost 8 per half a real, but they are enormous, a foot in diameter and true laborer's pistons: they are almost never called tortillas, except for their accidents: one filled, that is, a pupusa from San Salvador; a stir, ground the dough together with the cheese; an empty one, which is what I prefer, is the one that has nothing extra.