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"I made a batch.
Last year I made a batch using dried mugwort and a very small quantity of wormwood (both Artemisia species).
I made a batch at 3.30am once, to sustain a group of us on an early drive to France.
I made a batch in December so it is not really ready yet, but nevertheless it tastes good, if still a little cloudy.
Recently, I made a batch of carob brownies from "Uprisings," a 1983 collection of hand-lettered whole-wheat recipes contributed by the collectively run bakeries of the time.
To console myself, I made a batch of jerk chicken on a cool drizzly day in New York, put on some reggae music, turned up the volume and called a few friends.
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I make a batch every year.
Each time I make a batch I try a little more or less flour, beaten vigorously or tenderly, left to rest or not.
I make a batch up, adding herbs and lemon zest as before to make the contest fair, and am surprised at how salty they are in comparison.
I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer.
(Eric taught me not to be put off by the failure of the first pancake, insisting that the resulting soggy mess was the best way to season your pan for the task ahead). Each time I make a batch I try a little more or less flour, beaten vigorously or tenderly, left to rest or not.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com