CEA Sevilla

Hello students,
How was the week? Are you working hard to pass the finals? We wish you good luck with all of them!

Hola chicos:
¿Cómo va la semana? ¿Estáis estudiando mucho para aprobar los exámenes? ¡Os deseamos mucha suerte con todos ellos!

Here are some important reminders to keep in mind!

Academics:

Examination at USS : Change of Date.

The School of Filología at the University of Seville, in foresight of the General Strike called for next Thursday, May 9, has unilaterally determined to reschedule their exams. As classes at Universidad de Sevilla end on that day, exams that were going to be held on Thursday, May 9, are now officially moved two days in advance to Tuesday, May 7. For the time being, the School of Geografía & Historia has not made any official announcements; however, similar measures are to be expected.  Please check your emails for any updates. Further information will be sent in the following hours.

•Please complete the GPI survey, by logging into your "my CEA account" ASAP.

•Finals weeks for USS is next week. Start studying now so you're prepared! They can sneak up on you.  

Student Services:

Activities sponsored by CEA

•Farewell reception: Next week, on Wednesday, May 8th we will meet at the Plaza del Triunfo 

(The fountain behind the Cathedral) at 8:45 p.m. for the Farewell Reception. Come celebrate the semester with the rest of your program and all of the CEA staff. There will be food and refreshments!

◦Where: The hotel "Los Seises" (calle Segovia, 6. Located close to the Cathedral)

◦When: Wednesday, May 8th starting at 9:00 PM (Meeting point at 8:45 at fountain behind Cathedral)

Activities not sponsored by CEA

Student Committee's activities: 

• Soup Kitchen: The tentative date to volunteer at the local soup kitchen will be Sunday, May 5th. Please let us know ASAP if you would like to participate.
• Food drive: please bring in a non-perishable food item CEA and the student committee will organize it and bring it to the soup kitchen or ONG organization. You have until Friday, May 3rd to turn in non-perishable food items so the student committee can donate it.
• Clothes drive: At the end of the semester when you're packing to go home, I bet you will notice that you have accumulated a lot of clothes you don't want anymore, books you won't bring back, etc. If you want to donate them instead of throwing them away, bring them to CEA and together with the student committee and ONG organazations we can donate them to people in need.

Painting: "Santas de Zurbarán: Devoción y Persuasión"

It is a great exhibition which will take place in the Espacio Santa Clara from the month of May in Seville. The exhibition will try to reconcile the sense and functional nature of Zurbaran's work of the 17th century with the current creation of the most important designers of Spain who were influenced by the artist or consider him the first spanish couturier.-

Where: Espacio Santa Clara C/ Becas s/n

When: Starting on May 3rd

Photography: "Around" Dionisio González exposes a deep reflection about contemporary life. visitors will be able to observe pictures from all around the world.
Where: Casino de la Exposición
When: Tues-Sundays 10-2 p.m 5.30-8.30 pm
Free entrance


Into the culture...

Tapas bar recommendation: DeÓ Tapas Bar    

 

• Location: Virgen del Valle, 10 (Los Remedios)

• Description: This is a new chic tapas bar and restaurant which offers a relaxing environment while you are enjoying a traditional Sevillian meal.

Spanish recipe of the day: Champiñones al ajillo ( Garlic fried Mushrooms)
                                                                                  
                                                                                     Ingredients:

5 tablespoons olive oil


2 tablespoons minced garlic

1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)

1/4 cup dry white wine (or dry sherry)

1/4 cup fresh parsley (preferably the flat leaf Italian style)

                                                                                     salt and pepper  
       Directions:

1. Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.  
2. Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
3. Add the wine (or sherry) and continue to cook until the liquid is absorbed.  

    4. Add the parsley, salt and pepper, and stir to combine.

    5. Serve while hot.

That's all folks!