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"I lived there, I slept there, I ate there".
There I ate my first pizza (still called ah-BEETS, then my only word in the Neopolitan dialect).
Jackson has upped its game in recent years, especially when it comes to food and throughout my week there I ate like a king.
There, I ate unusual tapas like higado de bacalao -- a pate made from codfish liver -- and I sampled the rich jamon iberico, which is cured for more than two years.
I went here, I went there, I ate this, I ate that.
In there, I ate some of the finest foods to have ever touched my peasant tongue: cured meats, chorizo, white truffle brie, kobe beef patties, slices of steak that were inexplicably alabaster in colour, a lovely Rioja.
Similar(53)
Literally whatever is there, I eat it.
In a concentrated burst of carnivorous consumption there recently, I ate great as well as not-so-great beef.
(I've never eaten at Chez Panisse. I hear they serve small portions there!) I like eating.
But through it all, where there was doubt, I ate it up and spit it out.
So what I do is, I get there, and I eat something.
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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