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"There is always the same length of skirt.
Bien sûr, there is the blessing/curse of skirt wearing — and of conveying sexuality.
"I pulled out a big chunk of skirt steak and peeled off the charred crust.
* The flounced edge of skirt, recoiling like waves off a cliff.
The trend started with Valentino in haute couture, where the choice of skirt length is ultimately left to the client.
During most of the last century, fashion was preoccupied with the ups and downs of skirt hems.
The occasion is the publication of "Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen" by Charlotte Druckman.
Underneath this crusty, dark, fossil-looking piece of skirt steak was ill, tender, dark pink pieces of sweet, savory, aromatic skirt steak".
To me, there are few things better than a small piece of skirt steak, seared hard on both sides and sprinkled with loads of salt and pepper.
An excellent if rather small portion of skirt steak was cooked admirably rare beneath its fiery crust, with top-notch French fries.
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With a bit of skirt-lifting, and more than a hint of saucy revelations, Confessions of a Ghostwriter will be a timely publication.
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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