Re: phonology of borrowed words
| From: | Padraic Brown <elemtilas@...> |
|---|
| Date: | Wednesday, November 20, 2002, 21:50 |
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--- Christophe Grandsire
<christophe.grandsire@...> wrote:
> - take old hard bread, cut in big slices (1.5-2cm),
I.e., "Texas toast".
> In my experience, it works well only
> for real French bread. Other kinds of bread seem not
> to age in the proper way...
What is it with the French and aged foods!? Aged wine,
aged cheese, aged bread... ;)
Padraic.
=====
beuyont alch geont la ciay la cina
mangeiont alch geont y faues la lima;
pe' ne m' molestyont
que faciont
doazque y facyont in rima.
.
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