¡Hola a todos!
¿Cómo
os ha ido el segundo fin de semana aquí en Sevilla? ¿Habéis podido disfrutar del sol?
Por favor, leed atentamente el blog para informaros todas las novedades.
Hello everybody!
How was
your weekend? Were you able to get out and enjoy the sunshine? We hope you´re starting to feel more at home
here in Sevilla. Please read through the
blog thoroughly as there are many important updates and pieces of
information.
Student Services:
·
Bike
Tour Sign Up: Today we sent an e-mail with another link to a survey. This survey is to sign up for the Bike Tour
which we had to reschedule due to bad weather conditions. You have 3 different times you can take the
bike tour: Thursday, January 31st
at 11:00 am, Friday February 1st at 10:00 AM, and Friday February 1st
at 12:00 PM. Please let us know Wednesday, January 30th if
and when you will be attending this activity.
·
Lisbon
and Sintra Optional Excursion Sign Up: You should have received an e-mail with
a survey link to sign up for this optional excursion. The two-night trip will take place on March 15-17
and the travel agents request a minimum of 40 students in order to go on the trip. Please
let us know if you are coming ASAP!
·
Flamenco
Show, Granada and Córdoba Sign-Up:
Please remember that you have until
Tomorrow, January 29th
to sign up for these two activities! You can do so by filling out the survey,
telling us in person, or sending us an e-mail.
If you have not responded by tomorrow, we will assume you are not coming
on the trip.
·
On
Wednesday, January 30th
there will be an Information Session on Volunteering. If you are interested in doing volunteer work
during your semester in Seville, please attend this meeting. It will be really helpful in getting you set
up. It takes place at 10:50 AM in the room Abderramán
III at the CEA Global Campus.
·
If
you are interested in being on the Student Committee, please let me know ASAP. The first student committee meeting will be on Tuesday, February 5th. We will send an e-mail to all of you who have already signed up with more specifics. If you have not signed up and are interested, please let us know ASAP.
Academics:
ISL&C and SL&SS Students:
·
We
will be meeting at 9:00 AM on Friday, February
1st at the CEA Global Campus to go to the University of Seville
for the Mandatory
Orientation. For those students who have already informed us that they cannot attend the mandatory orientation, please check your e-mails this weekend as you will be receiving some emails from the Academic Department.
LA&S Students:
·
The
last day to Add/Drop Classes at UPO is Friday, February 1st.
LA&S, SL&SS, and H&SL students:
·
The
Add/Drop period for your CEA Global Campus Courses ends Tuesday, January 29th. The form must be filled out in person by 6:30
PM at the office -OR- online until
midnight tomorrow.
·
Please
stop by reception to pick up your Student ID Card
Housing:
·
Check in-out forms:
These must be turned in today, Monday January 28th. If you do not turn in a form today, we
understand that everything in your apartment is in good condition and there are
no issues of which to take note.
·
Please
give us a day that works for you for the cleaning service to come and check
your e-mails for any information regarding these services.
Tapas Bar Recommendation: BAR COLONIALES
Acogedor establecimiento que dispone de varias mesas en el interior y una agradable terraza en verano. Cuenta con variedad de tapas pero las estrellas de la carta son sin duda las carnes. Servidas en sabrosos cortes, sobre una cama de patatas panaderas y con diferentes salsas. Buena relación calidad precio.
Dirección: Calle Fernández y González, 36 & 38, Sevilla, 41001
Teléfono: +34 954 229 381
Spanish Recipe of the Week: Gazpacho
Gazpacho is
a cold Spanish tomato-based raw vegetable soup, originating in the southern region of
Andalusia. Gazpacho is widely consumed throughout Spain, Neighboring
Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho
is mostly
consumed during the summer months, due to its cold temperature and acidic bite. Gazpacho
has ancient roots. There are a number of theories of its origin, including as an Arab
soup of bread, olive oil, water and garlic that arrived in Spain with theMoors,
or via the Romans
with the addition of vinegar. Once in Spain it became a part of Andalusian
cuisine, particularly
Seville, using stale bread, garlic, olive oil,salt, and vinegar, similar to
ajoblanco.
Gazpacho
remained popular with field hands as a way to cool off during the summer and to
use available ingredients such as fresh vegetables and stale bread.
INGREDIENTS AND PREPARATION
In
Andalusia, most gazpacho recipes typically include stale bread, tomato,
cucumber, bell pepper,
garlic, olive oil, wine vinegar, and salt. Some may also include onion.
The following is a typical method of preparing
gazpacho:
1. The
vegetables are washed and the tomatoes, garlic and onions are peeled.
2. All the
vegetables and herbs are chopped and put into a large container(alternately,
the tomatoes may be puréed in a blender or food processor, pounded with a mortar or
strained and de-seeded with a food mill)
3. The
soaked bread is then added (optionally)
4. Some of
the contents of the container are then blended until liquid, depending on the desired
consistency.
5. Chilled
water, olive oil, vinegar and salt are then added to taste.
6. The
remaining contents of the container are added to the liquid, then briefly puréed
until there is some texture remaining for garnish. (optional)
7.
Garnishes may be made with fresh bell pepper slices, diced tomatoes, or other fresh
ingredients.
Traditionally,
gazpacho is made by pounding the vegetables using a mortar and pestle. This method is
still sometimes favoured as it helps keep the gazpacho cool and avoids the
completely smooth
consistency, and foam, created by blenders and food processors.
