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Available from their site, and Ocado. 2 On the "poptail" front, look out for the creations from the aunt-and-nephew team behind Ice Kitchen.
Artisan ice-lolly operation Ice Kitchen keeps the alcohol content in its lollies fairly low, but co-owner Cesar Roden has a nifty tip for helping to spike the end result: "We recommend dipping our Mojito ice lollies in some rum as you go... or try lemon lollies with a dipping cup of tequila".
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During the long winter months, when the sun only breaks the horizon line for an hour or two each day and the land is sheathed in snow and ice, the kitchen serves mostly foods they have harvested and foraged in the warm months and then preserved.
Click on the gallery to see the IndyBest buys Verdict: Lakeland My Kitchen Ice Cream Maker churns good ice cream quietly and quickly and is a bargain for under £40.
Lakeland's My Kitchen Ice Cream Maker makes 750ml of ice cream and ingredients can be added during churning.
Rotkohl is not only German for red cabbage but is also the name of a sweet-and-sour dish of cabbage and apple as old as the hills and most often eaten when there's ice on the kitchen windows.
There were three cake layers and a bowl of chocolate icing on the kitchen table.
He had left a half gallon of ice cream on the kitchen counter and I wanted him to see the softening result and return it to the freezer.
After a few more lines, Isa- belle walks to a cart, offers Russell a drink, and says, "The ice is in the kitchen".
Brian Fridge's black and white video "Vault Sequence" is memorable in a different way: seven minutes of steam turning into ice crystals in his kitchen freezer, the video running backward (I think) so that the crystals, like sparklers, yield to swirling vapor, a kind of mini-galaxy, very Zen and wry.
Also known as the Tree Shade restaurant, because a huge tree has been left growing in the middle of the entrance, this looks at first like a fishmongers, with trays of exotic fish, live crabs and prawns displayed on mounds of dripping ice, alongside an open kitchen lined with blazing woks.
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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