How is your week going? Are you ready for our third excursion together?
Queridos estudiantes,
¿Cómo va vuestra semana? ¿Estáis preparados para nuestra tercera excursión?
Academics:
- Alumni Ambassadors: Onsite information now available. Ask at front desk.
- Re-entry Workshop: This will be happening the week after Feria, the date will be confirmed for the next blog post. Most of you might have dealt with some culture shock coming to Seville, but what about going back home? While you may think that it will be easy to re-acclimate, you would be surprised. some of if not all of you will go through reverse culture shock, and many past study abroad students find it more difficult than actually going abroad. This workshop will express the process and tips on how to deal with academic and social/cultural culture shock.
Activities sponsored by CEA
- Trip to Jerez and Cádiz : Tomorrow Friday April 5th will meet at the corner of the restaurant "Oriza", in front of the university of Seville at 9:15 AM, we will be back around 8:00 PM, please do not forget to bring your cameras and some funds with you!
Here is the Itinerary:
09:15 am Meet at the corner of the university of Seville with the Jardines de Murillo, where the restaurant Oriza is located.
09:30 Leave Seville
11:30 Arrival in Jerez. Visit of Gonzalez Byass wine cellars
1:30 Leave Jerez
2:30 Arrival in Cadiz. Free time for lunch and exploring the city
4:30 Optional guided walking tour of Cádiz
5:30 Leave Cádiz.
7:30 Arrival in Seville
Activities not sponsored by CEA
The Student Committee has been organizing some events which they would like to invite you all to. Check them out:
- CEA Student Committee is holding a food drive! You will be able to bring in a non-perishable food item to CEA (pasta, canned goods, etc) so the committee can then donate it to a local soup kitchen for those in need. The dates of this food drive will be announced soon-- keep your eyes peeled.
- If you are interested in doing that and more, the student committee is also organizing a day to volunteer at the soup kitchen! where you can help prepare food and the serve it to those less fortuante than ourselves. This is a fantastic way to give back to your temporary seville community! If you are interested, you can contact CEA via email or in person or to the student committee.
- Have you seen all those people kayaking on the river? Interested in partaking yourself? The Student committee is organazing a day to go!
- Date: The week after Feria... To be announced next week.
- Price: 20 euros or 15 euros if the group is larger than 20 people.
- Time and meeting place will be confirmed and announced soon!
Theater night: Sala Cero Teatro'Distopic, se prohíbe el baile'
April 3rd and 4th
Se alquila Sofá-cama
April 5th, 6th, 7th and 12th Friday and Saturday at 8:30PM and 10:30 PM
One time event to see a cross-cultural Dance show!
What is it? An American Dance company, Dance Motion USA, will be performing a show called Hubbard Street Dance Chicago.
Where? Teatro TNT Atalaya, Calle Parque de Despeñaperros, 41015 Sevilla)
What time? 7:30 PM
Into the culture...
Tapas bar recommendation: La Piamontesa
Location: Calle de Alfonso XII, 13
Spanish Recipe of the Day: Empanada gallega
Ingredients:
•Crust:
•2-3 oz milk
•(20 gr) fresh yeast or 8 gr dry yeast
•3 1/2 oz (100 gr) butter
•2 eggs
•2-3 oz white wine
•2-3 oz olive oil
•1/4 tsp salt
•4 3/4 cups (640 gr) white flour
•1 egg for egg wash
•Filling:
•4 large eggs
•1 1/2 large onion, (8-9 oz)
•1 red bell pepper
•1 can (28 oz) crushed tomatoes
•3-4 Tbsp olive oil
•30 oz tuna or albacore in oil, drained
•salt to taste
Preparation:
This recipe makes an empanada or pie, in a 9-inch by 13-inch glass baking dish.
Tip: The filling for empanadas can be prepared ahead of time and refrigerated.
Make the Crust: Make sure all ingredients are room temperature (70F or 21C) before beginning. Warm the milk slightly and dissolve the yeast in the milk. Pour into a medium size mixing bowl. Add butter, eggs, wine, oil and salt. Mix using a hand mixer on low speed. Gradually add the flour to the bowl, mixing by hand until it forms a doughy consistency. Using your hands, kneed it briefly until it forms a ball. Cover the bowl with a towel and leave in a warm spot while you make the filling (about 30 minutes.)
Make the Filling: Place the eggs in boiling water and boil them until hard. Drain the water and immediately place in cold water to cool. When cooled, set aside for later.
Peel and finely chop the onion. De-stem and de-seed pepper. Slice into strips. Pour the olive oil into a large heavy-bottom frying pan and heat on medium. When the oil is hot, add the pepper and onion and sauté until onion is translucent. Be sure to continue stirring to cook the onions on all sides and ensure that they do not burn. Stir in the crushed tomatoes. Simmer this sofrito for 20 minutes or so.
While the sofrito cooks, open the tuna cans and drain tuna thoroughly, squeezing the liquid that the tuna is packed in. In a mixing bowl, flake tuna into pieces with a fork. Add to the sofrito and mix to make a moist filling. Salt to taste. Remove from the stove and allow to cool.
Pre-heat oven to 400F (200C) while assembling the empanada.
Assemble the Empanada: Divide the dough into two pieces. Cover cutting board with a small amount of flour to prevent dough from sticking. Roll out half of the dough onto a cutting board, slightly larger than the baking dish. Line the dish with the dough, pressing into the corners.
Pour tuna-tomato filling into the glass dish. Slice the hard-boiled eggs and lay the slices on top.
Roll out the other half of dough. Lay dough on top. Cut and crimp edges to seal. Using scraps, cut long strips and lay on top in a lattice pattern. Beat egg. Using a brush, paint the top of your crust with an egg wash.
Bake in oven on center rack for 30-45 minutes, or until crust is golden.
