Potato watercress burdock spinach quandong jícama chard pea sprouts garlic celery turnip daikon kale lotus root sorrel coriander rock melon cabbage. Epazote salsify lentil rock melon eggplant cauliflower zucchini caulie catsear broccoli rabe pumpkin lettuce okra green bean squash seakale onion water chestnut. Sweet pepper peanut corn soko celery winter purslane.

Daikon artichoke gumbo azuki bean bok choy avocado winter purslane gram earthnut pea broccoli salsify squash plantain wattle seed wakame broccoli rabe bamboo shoot. Zucchini lotus root azuki bean epazote dulse pumpkin rutabaga spinach. Endive mung bean gumbo maize plantain rock melon.

Nachos, Lemonheads, MY DAD'S BOAT!

A toaster a.k.a. a toast maker, is a small electric appliance designed to brown or "sing[e]" sliced bread by exposing it to radiant heat, thus converting it into toast. Toasters can toast multiple types of sliced bread products. Invented in Scotland in 1893, it was developed over the years, with the introduction of an automatic mechanism to stop the toasting and pop the slices up–the "pop up toaster" in 1919 being a significant development. The most common household toasting appliances in the 2010s are the pop-up toaster and the toaster oven. Bread slices are inserted into slots in the top of a pop-up toaster, which make toast from bread in one to three minutes by using electric heating elements. Toasters have a control to adjust how much the appliance toasts the bread. Since the 2000s, pop-up toasters with wider slots have been manufactured, enabling them to toast bagels cut in half or thick-sliced "Texas toast". Another trend of the 2000s is the increasing availability of four-slice toasters.

Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread

In history, surgery was mostly associated with barber-surgeons who also used their hair-cutting tools to undertake surgical procedures, often at the battlefield and also for their royal paymasters. With advances in medicine and physiology, the professions of barbers and surgeons diverged; by the 19th century barber-surgeons had virtually disappeared, and surgeons were almost invariably qualified doctors who had specialised in surgery. Surgeon continued, however, to be used as the title for military medical officers until the end of the 19th century, and the title of Surgeon General continues to exist for both senior military medical officers and senior government public health officers.