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Meat is done when it feels done.
Dinner is done when you eat it.
The fish is done when it's opaque.
The aubergine is done when it has browned and softened.
It is done when a skewer comes out clean.
It is done when it is creamy, but al dente.
The meat is done when a fork pierces it easily.
"The harm is done when 'the ask' is made," she said.
It hardly matters how well something is done when it doesn't seem worth doing.
Pudding is done when bread in center rises up and is bouncy to touch.
Most of my calling is done when it's free, anyway.
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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