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Garry asks what sort of sweetness.
Now, that makes it sound like Craig was all sort of sweetness and light, but he actually wasn't.
There is something about that show — it's such a great mix of something completely subversive and this sort of sweetness.
"He knew how raw my work was and then many times, he would, after the day was over, he would, as my darling, would send some sort of sweetness, as Mary and Abe," Ms. Field said.
I adjusted my natural temperament which tends to be slightly bossy, a little opinionated, loud, a little loud, full of pronouncements and high spirits, and I willfully cultivated softness, agreeableness, a breezy, natural sort of sweetness, even shyness if you will, which was very, very, very effective on the boys.
Similar(54)
(Might this character be autobiographical? And, if so, would that have made Libby the assistant headman or the assistant headman's assistant?) When it comes to depicting scenes of romance, however, Libby can evoke a sort of musty sweetness; while one critic deemed "The Apprentice" "reminiscent of Rembrandt," certain passages can better be described as reminiscent of Penthouse Forum.
In humans miraculin adds sweetness to all acids and GA blocks all kind of sweetness.
What's important to know is that this wine offers exactly the sort of tension between sweetness and acidity that gives German rieslings their taut precision and focus.
There is, as a gentle compatriot recently reminded me, a certain naive sweetness, a sort of infantile charm, to Texas Gov. Rick Perry recently issuing an official document asking everyone in his giant, dusty hunk of Godlandia to please drop to your knees right now and pray for some good, old-fashioned rain.
It's often an austere sort of allure, but the kaleidoscopic sweetness underpinning songs like the Tink and Aaliyah-sampling "Your Love" is part of what makes The Sound so addictive outside of dancefloor contexts a little saccharine to accompany the sweat. Colin Joyce.
People instinctively desire the pleasure of sweetness, which resulted in preference for sweet foods and beverages.
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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