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Choco Weetabix Winter is the only season during which I eat breakfast.
Then, much later, after a family barbecue at which I eat multiple sausages and burgers, we have the rest of the brownies, with ice-cream.
"Denmark is the land of dairy and pork and potatoes – none of which I eat," explains Britton, 32, who was born in Toronto.
Once I'm upstairs, she offers me a snack — cookies, kimbap, a bowl of hot watery rice, which I eat with tiny squares of ham or leftover bulgogi, one spoon at a time.
THURSDAY'S PUZZLE — It's time for another episode of True Stories, in which I eat up your bandwidth by telling potentially embarrassing stories about my life based on an entry in the puzzle.
On the way to my office I stop at a deli and buy some soup – either minestrone, gazpacho or courgette – which I eat at 12 and two to avoid energy lack.
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Oh, and I had steamed some cauliflower, which I ate cold with olive oil and lemon.
Speaking of which, I ate breakfast up there every day, dinner every night.
But most of the restaurants in which I ate were trying too hard, or not hard enough.
It started badly with a savoury course – a beetroot cracker with a scoop of spiced yogurt, which I ate obligingly.
The students were nice, the admissions officer was entertaining, and the food (which I ate at an off-campus hot spot) was superb.
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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