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Carrajina has a number of recipes for local foods written out in la limba. One, for Christmas cuscus, is on the Carraxa blog. There are four more available at The Carrajina Project. I have quite a few others, and back when I had access to a kitchen cooked them frequently. Carraxan food is quite tasty IMHO. Adam On Mon, May 9, 2011 at 12:15 PM, thomasruhm <thomas@hidden.email> wrote: > > > Hello to all > > if based on passerculus and malliolus my Retic Latin might use pasirclus > and magliuolus. I just made this up now. It would need further comparison to > be sure. The single 's' in pasirclus is due to my extended use of the > mamilla law. Retic Latin documents often have 'i' for 'e' if there follows > an 'r'. I did not find signs for that in Retoromance but it occurre in > german dialects and in inscriptional Latin. Maybe I could use pasirglus. > > I just saw that the 'l' should have become single in malliolus and the > stress would have come later on the 'o'. Do you happen to know, if a change > from 'li' to 'gli' is common in romlangs before a stressed vowel? > > I am getting hungry and would like some kes tostus. Retoromance got > chaschöl and the like for cheese. Maybe the 'i' was lost early in this word > based on casiolus. > > Yours > /Thomas > > > [Non-text portions of this message have been removed]