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After the frenzy of last month's clickalong I found myself misspelling more than usual and it was only after hockling out a red lentil from under the G and H keys I was able to return to my usual lapidary prose.
And here we come to the crux of the issue, because, like the Grimms' wicked stepmother, who tells Cinderella that she can go to the ball at the palace only if she can pick up every last lentil from a bowl of them scattered into the hearth, there was a catch: a separate, lowlier entrance for the renters around the corner, labeled 40 Riverside Boulevard — a separate, lowlier address.
And here we come to the crux of the issue, because, like the Grimms' wicked stepmother, who tells Cinderella that she can go to the ball at the palace only if she can pick up every last lentil from a bowl of them scattered into the hearth, there was a catch: a separate, lowlier entrance for the renters around the corner, labeled 40 Riverside Boulevard a separate, lowlier address.
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(Like your lentils from Puy, etc).
And after this I have a bunch of lentils from Monday.
(Like your lentils from Puy, there is one place for cheese).
One recent e-mail message discussed aromatic lentils from Umbria, aged tallegio cheese from Lombardy and Tuscan fruitcake.
(A.O.C. status has been given to regional products like lavender essence from Provence, black olives from Nyons, green lentils from the Auvergne and oysters from Languedoc).
For instance, the homemade ravioli incorporates smoked buffalo mozzarella from Tenuta dei Guitti in Pontinia and lentils from Paolo De Feo, a purveyor in Ventotene.
The designation already exists for regional products like lavender essence from Provence, black olives from Nyons, green lentils from the Auvergne, potatoes from Île de Ré, oysters from Languedoc and an array of wine and cheeses.
The dish is a worthy addition to the flavors of the Upper West Side and may yet take its place alongside the lentils from Bar Boulud and the pork chops in black bean sauce from La Caridad.
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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