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I realized it was the leftover cheese in my backpack.
To make it, take all your leftover cheese, crush it, add olive oil, cognac, bay leaves, thyme, and seal it in a jar for about a year.
Some are straight from the ministry of the blindingly obvious, such as freezing leftover cheese or using cooked sprouts to make bubble and squeak.
We once were lost, but with these gift ideas for the health nut, now we are found.
While the cheese and garlic is melting in the microwave, get out plate and the butter knife and put away the garlic crusher and leftover cheese.
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While the job of clearing away the empty champagne bottles and leftover cheese-and-pineapple-on-sticks begins in earnest in Newcastle today, the mess left by a season of havoc at Peterborough will take more than a couple of bin bags and a pair of marigolds to tidy up.
TwinnyDip made this with the leftover cheeses in their fridge (anari, ricotta and cheddar).
So I made it with the leftover cheeses I had in mine (an eye‑wateringly sharp Greek goat's milk, some feta and a hunk of comte).
Cervelles de canut, fresh cheese beaten with creme fraiche and seasoned with wine, vinegar, chives, shallots and parsley, comes with the cheese course, as do fromage fort -- a pungent blend of many leftover cheeses dosed with wine -- and St.-Marcellin, a cheese I had never tasted properly ripened until this trip to Lyon, where I never had a less than perfect version.
We all show up with leftovers, cheese and crackers, whatever else we can find in the fridge and of course a bottle of wine.
A package of leftover goat cheese, though, proved me wrong.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com