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Scrumptious Lyonnais soul food and just fine with a fruity '98 Moulin a Vent from Gerard Perraud ($17).
Basically, Mr. Esposito said, the vent from the water heater must enter the flue somewhere above the point at which the furnace vent enters the flue.
The first was what he called an Edophone, a Seussian instrument he'd made from an exhaust vent from a clothes dryer and a hanging flowerpot.
As I peered into the vent from my observation platform, I could see the entire motel room, and to my delight the bathroom was also viewable, together with the sink, commode, and bathtub. . . .
A process known as thermal stratification will ensure that cool air inside the domes settles at the lower levels and that warm air is allowed to rise and vent from the upper zones.
Strictly speaking, the term volcano means the vent from which magma and other substances erupt to the surface, but it can also refer to the landform created by the accumulation of solidified lava and volcanic debris near the vent.
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Our No. 10 wine was a Moulin-à-Vent from Georges Duboeuf, who largely personifies Beaujolais around the world.
But a few great traditional Beaujolais should be snapped up if you find them anywhere: Fleurie, from Yves Metras; Morgon, from Jean Foillard; and Moulin-a-Vent, from Paul Janin.
We loved the 2002 Alsace Sylvaner Vieilles Vignes, from Domaine Ostertag ($31), a fresh, floral white, as well as the 2002 Moulin-à-Vent from Dominique Piron ($45), a beautifully structured cru Beaujolais.
He offers small quantities of Beaujolais from Patrick and Elizabeth Giloux, Brouilly from Alain Michaud, Morgon from the Domaine Savoye and Moulin-a-Vent from the Domaine du Granit.
■Cover air vents from the outside and inside with thick plastic sheeting.
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