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Click here to buy a copy for £17.50 from Guardian Bookshop For four people, butter, not too thickly, 4 to 6 small slices of bread – depending on the size of the loaf – and cut off the crusts.
Or maybe you can even cut your franks into quarters and put them between two small slices of bread with lettuce and tomato and have little hot dog sandwiches.
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Dessert was a return to restraint: a small slice of bread pudding, made with tangy rye and studded with miniscule kernels of popped amaranth, followed by slightly grainy bee-pollen ice cream served with a spoonful of Meyer-lemon ice and a cloud of chamomile cream.
For many years they served Ballpark Franks, but in 2009 they switched to skinless beef franks made by Kayem, and they are typically dirty water dogs served on a goofy bun that looks like two small slices of white bread glued together at the bottom (which, as their saving grace, can be toasted on the griddle), and topped with pickle relish, mustard, and ketchup with guacamole as an option?
Accompany with small slices of spiced bread.
Cut small slices of baguette or similar bread and place different types of olive oil in small bowls.
Cut the slices of bread into small cubes to be oven-dried.
2. Top two slices of bread with chicken slices.
1. Lay the slices of bread on a bread board.
Six slices of bread per pile.
Add slices of bread, turning to coat.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com