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Good bread made handy sops for this and other sauces, like the sweet garlic that came with tender broiled octopus.
Spreads of house pate, potted pork (rillettes) and butter slathered on good bread made beguiling nibbling as we awaited the first course.
In a harmony of textures, thick slatherings of smooth chicken liver heaped with walnuts and served on that good bread made us want more, as did an appetizer portion of goat cheese ravioli.
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There were plenty of freshly baked loaves, hot out of an assortment of portable bread ovens, to persuade the uninitiated that nothing tastes as good as bread made from richly flavored varieties of grain.
There is a version of a prawn cocktail served in a pottery "sack" with mace powder and a massive dose of chutzpah; a cod and saffron "yolk" that comes with puffed rice and a miserable sense, once you've had the first mouthful, that it will be gone far too soon; and then, like a clean page, a plate of good, sweet bread made with local Cumbrian ale.
Bread made without salt does not taste as good as bread made with some salt.
As it turns out, Mr. Shirky became very good at bread eating at a young age, so his mother decided that he should also be good at bread making.
The HMW-GS encoded by Glu-B1 loci are highly polymorphic and the combinations 17+18 and 14+15 are good for bread making.
Good baked breads made in Connecticut can be found throughout the state in natural food and specialty food stores, farmer's markets, farm stands, even some supermarkets and restaurants.
Intense, sweet and savoury, all it needs is some good bread to make it a meal.
Pasta or bread made from wholewheat flour are also good options.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com