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'We've shown his mark so much over the years that we've made a hole in the wall,' says Nicole Tapié de Celeyran, granddaughter of Toulouse-Lautrec's cousin Raoul.
The hyperactive Frevo by the Nadia Boulanger pupil and jazz musician Egberto Gismonti took us further into the realms of stylistic fusion that mark so much of Brazil's contemporary heritage.
As part of their effort this year to avoid drastic markdowns, retailers entered the holiday selling season leaner and meaner with less merchandise, analysts said, and they will not have to mark so much of it down.
It was a wonderful group of women in a bipartisan gathering who really thought that the mean-spiritedness and the negativity that had come to mark so much of our political life was very much counter to their beliefs and so they wanted to lift up Tipper and me and did so at this lunch.
It's the worst thing anybody ever did," C.K. said after explaining that he was a giant fan of "The West Wing" and much of Sorkin's other work, but that "Studio 60," a show that explored the world of comedy, missed the mark so much that the stand-up comedian couldn't help but enjoy every minute of it.
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Zoff's three central defenders - Fabio Cannavaro, Alessandro Nesta and Mark Iuliano - do not man-mark so much as get tight on opposing attackers and there is no bolt as such, just a collective awareness of the need to cover at the back.
Now it is starting to do battle with the "evangephobia" that marks so much of the rest of the world.
Muslims do not seem to have the race-consciousness that has marked so much of the history of Christianity since the Roman empire went Christian.
I hate marking so much that I've almost considered rejoining the Association of University Teachers (AUT), just so I can join in their assessment boycott.
Set during the Depression, "Jim the Boy" is a 21st-century novel that seems to reject the narrative and linguistic experimentation that have marked so much contemporary fiction.
Be sure to ask for the salsa chipotle seco, a dry, pasty salsa based on chipotles, the smoked jalapeño that marks so much of the food here.
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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