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It was Mr. Strazzullo's 40th birthday and his mother, Nancy, and his Aunt Patricia, mother of Mr. Lamboglia, the Locanda Verde chef, had put together a small repast of his favorite dishes: calf's liver, tripe, sausage and peppers, eggplant parmigiana, fried zucchini, bruschetta, salad, roast beef, pasta with a Genovese sauce, and baked ziti, which everyone called "baked zeet".
Look for a small container.
Sing for a small group.
Look for a small table.
Go for a smaller size.
Freelance Cafe and Wine Bar takes no reservations, so there could be a wait, but its menu of delicious small dishes is just right for a light repast.
The latter group complained of feeling less satisfied after the smaller repasts.
They averaged three-quarters of a pound, and we soon had enough for a substantial repast for both households.
The menu is a pleasing list of Brit-French comfort food, full of the sorts of things one instructs cook to prepare for a simple repast.
For a lighter repast, you might try the lobster roll: knuckle and claw meat with clarified butter served on a grilled roll.
And it didn't worry her that they had cooked what she has long said she would want for a final repast?
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com