Photo by Chelsea Raschke

jueves, 7 de febrero de 2013

Hi everyone!
How are you doing? Are you excited about the first trip? We are almost there!

¡Hola a todos!
¿Cómo estáis? ¿Tenéis ganas de la primera excursión? ¡Ya casi estamos allí!

Important reminders:

Academics:
  • For the university of Seville students: please bring your final registration forms for the University of Seville to the Campus before 2:00 PM on Friday, February 8th.
Student Services:
  • We would love to organize a soccer/ basketball game every two weeks starting next Thursday so if you are interested please stop by the student services office and sign up for this activity! 
  • Please remember that the due date to sign up for the optional trip to Lisbon and Sintra, Portugal is February 12th, so if you are interested stop by the student services office or fill out the survey that we sent to you a few weeks ago. 
  • The cooking class survey will be sent out soon, keep your eyes peeled!  
  • Next week, February 12th and 13th we have the Flamenco show! The meeting point for that will be at the CEA center at 8:00 PM.
    • The Flamenco show will take place at la Casa de la Memoria, located on Calle Cuna, 6.
What to do during the weekend?

Activities sponsored by CEA

  • Córdoba and Granada overnight excursion: Tomorrow, Friday, February 8th we will meet at 8.00 AM at the corner of the restaurant Oriza, just in front of the University of Seville. Please do not forget to bring your cameras with you, some funds and warm clothes and jackets as Granada gets really cold during this time!
  • Here is an itinerary for the excursion
Friday

8.00 Meet at the corner of the University of Seville and the Restaurant Oriza.
8.15 We leave Seville
10.45 Arrival in Cordoba. Guided tour of the Mosque- Cathedral.
12.00 Free time
14.30 We leave Córdoba
17.00 Arrival in Granada. Check in at hotel Meliá Granada. Free time
19.30 Optional walk with CEA staff of the Arab Quarter to the city center. Free time


Saturday

7-10 Complimentary hotel Breakfast
11.30 Deadline to check out of the hotel and leave your luggage in the hotel locker. Free time
13.00 Pick up luggage from locker and put it on bus.
13.15 Leave hotel to go to the Alhambra
14.00 Enter the Alhambra
17.00 Leave Granada
20.30 Arrival in Sevilla














The meeting point for this excursion is Friday at 8:00 AM at the corner of the University of Seville and the Restuarant Oriza. Here is a map if you are unsure of where that is:


Activities not sponsored by CEA 

  • This weekend you won't be in Seville too  long since we will spend two days between Cordoba and Granada so why don't you go to the cinema on Sunday afternoon, there is no better way  to spend a Sunday than watching a new movie in a nice cinema that plays the films in original version!
Located near Plaza de Armas bus station, named Avenida 5 cines, you only have to pick the film and decide wheter you like candies or popcorn!! Enjoy!!

Into the culture...

Tapas bar recommendation: Viejo Tito
Location: Calle Virgen de la Victoria, in Los Remedios











Spanish Recipe  

Paella valenciana

Ingredients
  • 1 tablespoon olive oil
  • 1/2 (4 pound) whole chicken, cut into 6 pieces
  • 1/2 (2 pound) rabbit, cleaned and cut into pieces
  • 1 head garlic, cloves separated and peeled
  • 1 tomato, finely chopped
  • 1 (15.5 ounce) can butter beans
  • 1/2 (10 ounce) package frozen green peas
  • 1/2 (10 ounce) package frozen green beans
  • salt to taste 
  • 1 teaspoon mild paprika, or to taste
  • 1 pinch saffron threads
  • dried thyme to taste (optional)
  • dried rosemary to taste (optional)
Directions


  1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  2. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  3. Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
 Well this is all folks,

Enjoy the weekend!  
 


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