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Some years on, after a long, chilly swim off Long Island, we sat on the beach and discussed life.
Or the circuitous route, involving misread hospital ID bracelets, wrong room numbers and long, chilly waits in the wrong corridors?
The Christmas tree -- ablaze in the big picture window -- seems more cheerful, the string of blue lights along the path from the driveway to the doorway more serene, the long, chilly winter nights more hopeful.
"What next?" I wondered, recalling long, chilly, childhood twilights standing on jetties with my dad, waiting for bored fish to come along and nab the chunks of herring we'd caught and cut up ourselves.
With a few vital strokes — a long, chilly walk and a tired trudge up some stairs — Mr. Farina and Mr. Maggio bring you close to a character whose vanity, evident in Joe's flashy clothes and hard talk, and in the way he straightens up before he enters a room, has become his final defense against failure.
In the long, chilly nights, create space for cozy get-togethers of friends and family, for an intimate cuddle with your lover or spouse, for immersing yourself in a good book.
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Stir in the pickled garlic, long red chillies is using, Asian celery and spring onions.
Nip off the stalks of the dried long red chillies, then cut along their length and scrape out the seeds.
Don't be alarmed by how long the chillies are on the grill: the skin needs to be totally black and blistered to get the required smoky flavour; your kitchen will also be pretty smoky, even with the extractor on.
To make the sauce, you will need: 1-3 long red chillies, deseeded and chopped; a good pinch of salt; ½ 1 garlic clove, peeled; 125ml white vinegar; 100g white sugar; and 2 tablespoons roasted and ground peanuts.
Opinions on what makes the best green curry paste mostly align: a mix of ripe long green chillies and tiny fiery scuds, and coriander seed and roots, lemongrass, galangal and kaffir lime zest are essential, cut with a blend of red shallots and garlic.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com