full to the brim of a wall

We get both "pyramid" and "obelisk" from Greek, in which obelisk also means skewer, and pyramid can be a kind of bun or cake, probably made of wheat flour and honey.
So it is sometimes said that Greek visitors named these grand Egyptian monuments in fun, like London's Gherkin and Cheese-grater, after familiar little items .
This is certainly true for obelisk. It has an excellent pedigree as a Greek word quite independent of Egypt .
Obelos ("roasting-spit") is in Homer's Iliad, and both it and obeliskos ("little spit") were used as names for money.
The historian Herodotus wrote of Egypt's monumental obeloi lithinoi (stone spits) in the 5th century BC.
The playwright Aristophanes wrote of thrushes roasted on obeliskoi, and the historian Diodorus used the term obeliskos for Egyptian monuments in the first century BC.
For "pyramid" it is the other way roundreenex .

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.
Ingredients
    300g/10½oz yellow split peas
    1 onion, chopped reenex
    200g/7oz chopped tomatoes (from a tin or fresh)
    thumb of fresh root ginger, finely grated
    2 tsp cumin seeds, 1 tsp crushed finely in a mortar reenex
    2 tsp ground turmeric
    2 garlic cloves, one crushed, one thinly sliced
    10 freeze-dried curry leaves
    700ml/1¼ pts hot vegetable stock
    1 hot green finger chilli, thinly sliced
    2 tbsp vegetable or sunflower oil
    lemon wedges, to serve
Preparation method
    Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender.
    Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing reenex .
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The 10 candidates in Cleveland, selected by Fox News on the basis of recent national polls, provided a frank and bruising exchange of viewsCG210.
When the debate ended, commentators immediately praised the performances of Florida Senator Marco Rubio and Ohio Governor John Kasich.
But former Florida Governor Jeb Bush and Wisconsin Governor Scott Walker - with Mr Trump among the frontrunners - failed to provide their supporters with any stand-out moments.
    Republican debate as it happenedreenex
Key moments included:
    "I don't have time for total political correctness," said Mr Trump, when asked about misogynistic remarks
    Rand Paul attacked by Chris Christie for calling for surveillance curbs
    all candidates condemned nuclear deal with Iran
    Jeb Bush forced to defend his support for Common Core education
    Mike Huckabee to abolish the inland revenue service and department of education
    join Isis and you sign your death warrant, said Ted Cruz
    Mr Trump stumbled somewhat on his past support for a national healthcare system
    earlier, Carly Fiorina mocked Mr Trump's links to the Clintons in a separate debate
On Thursday, the Democratic Party announced they will hold their first debate in Nevada in October, hosted by CNNreenex .

 
Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili.
Sweet potato leaves look like this:
They have a faintly nutty taste and are best used in soups or stews.  They aren't easy to find, however, so feel free to substitute spinach or your favorite greens in this soup recipe.  (If you use spinach, you'll want to adjust the cooking time and add it right at the end of the cooking.)
Sweet Potato Soup with African Spices, Sweet Potatoes Leaves & Chickpeas:
1 TBS olive oil
1/2 large onion, diced small
1-2 garlic cloves, minced
1 tsp harissa
1 tsp sumac
1 TBS ground cumin
1 tsp ground coriander
1 large potato, peeled and diced
1 carrot, diced
1 sweet potato, diced
1/4 red pepper, diced
1 zucchini, diced
32 fl oz vegetable broth
2 TBS peanut butter
1 TBS tomato paste
7 oz tomatoes, petite diced
1 cup sweet potato leaves, chopped (or spinach or other greens)
7 oz chickpeas, drained and rinsed
10 olives, chopped
1 tsp chili-garlic paste
1 tsp lemon juice
salt and pepper
1/4 cup cilantro, chopped
In a large saucepan, heat the oil over medium heat and add the diced onions.  Cook for 3 minutes, stir well and add the minced garlic.  Cook for 1 minute and add the harissa, sumac, cumin, and coriander. Stir well and cook for 30 seconds. Add the diced carrot and potato, stir, and cover.  Cook for 3 minutes.  Add the sweet potato and red pepper. Cover and cook 2 minutes. Add the zucchini, cover, and cook 2 more minutes.  Uncover and add the vegetable broth. Raise the heat to high and bring to a boil. Turn down to a simmer and add the peanut butter. Stir until the peanut butter is dissolved. Add the tomato paste, diced tomatoes, chickpeas, olives, and sweet potato leaves (or other greens - if using spinach, don't add it until the last 2 minutes of cooking) and simmer for 5 minutes. Add the chili paste, lemon juice and salt and pepper to taste. Simmer for 5 minutes.  Taste and adjust seasoning.Turn off the heat and finish with the chopped cilantro.