{"id":5129,"date":"2013-09-21T13:29:51","date_gmt":"2013-09-21T18:29:51","guid":{"rendered":"http:\/\/blogs.luc.edu\/goglobal\/?p=5129"},"modified":"2013-09-21T13:29:51","modified_gmt":"2013-09-21T18:29:51","slug":"lets-create-a-semester-called-abroading-this-whole-study-thing-isnt-working-out","status":"publish","type":"post","link":"https:\/\/blogs.luc.edu\/goglobal\/?p=5129","title":{"rendered":"Let’s create a semester called “Abroading, this whole study thing isn’t working out…"},"content":{"rendered":"

The first two weeks of classes are over and there are just 11 more weeks to go! Wow, that’s kind of a lot. This is why I propose we create semesters where the only thing students do is travel, hence “Abroading.” It could work, it could be a thing, but it probably won’t and that is why I have to continue to go to class for 11 more weeks. *SIGH*<\/p>\n

In the past two weeks I have become more acclimated to Spain through food, travel, and some great friends. My first “night out” was Madrid’s Fashions Night Out. This event is a global fashion party in short. It takes place in major cities around the world including my very own Chicago. As an avid, self-proclaimed, lover of shoes, defender of bags fashionista, of course I jumped at the chance to be a part of Madrid’s Fashions Night Out. Dressed up with my make-up done, hair straightened, and some of my favorite pieces of jewlery I wandered my way around Madrid’s high end shopping district. \"\"<\/a>Every store was lit up like Christmas. Some of the most elegant women and classiest men were in attendance. Fashion designers, boutique owners, and Madrid’s socialites made their way around the numerous parties. Drinks and hors d’oeuvres\u00a0were passed like their was no tomorrow and I was a part of it all. I purchased a pair of black earrings while enjoying a mojito at a store called Rimini.\u00a0<\/em>I then made my way to a men’s tuxedo and fine apparel store where I enjoyed my own personal mini champagne bottle. By the end of the night I was enjoying what I do best-people watching. As I sat on a bench, I realized that I have a pretty awesome thing going here in Spain. At 1 AM when parties were still in full swing I headed home thinking of all the beautiful people and things I saw.<\/p>\n

The next day I was off to Segovia with the other students from my program. Segovia is about an hour and a half drive from Madrid, Nestled in hills and mountains, it truly is a beautiful site. Our first stop was El Alc\u00e1zar de Segovia. This castle or fort, like many in<\/p>\n

\"\"<\/a>Spain came from the Arabs but was built from Roman foundations.\u00a01120, around 32 years after the city of Segovia returned to Christian hands, during the time when Alfonso VI of Le\u00f3n and Catile\u00a0reconquered lands to the south of the Duero River\u00a0down to Toledo\u00a0and beyond, was the first time we see this fort referenced in history. Alfonso the VIII and his wife made this Alc\u00e1zar their home during which time most of the work was done to create the stone fortress that exists today. The inside of the castle is breathtaking with picturesque views of the country side and \"\"<\/a>amazingly detailed ceilings and art work. The last stop of the castle was the trek up the 152 stairs of the tallest tower in Alc\u00e1zar to the top of the castle; my favorite part of the visit.<\/p>\n

After the visit to Alc\u00e1zar we had free time in the town and I chose to visit the cathedral-Catedral de Nuestra Se\u00f1ora de la Asunci\u00f3n y de San Frutos. This cathedral was breathtaking, not only from the architecture on the outside but inside as well. The \"\"<\/a>cathedral was built between 1525-1577 in a late Gothic style. The inside is comprised of numerous chapels, meeting rooms, a courtyard, and one of the most beautiful organs I have every seen. The bell tower reaches 90 meters or about 295 feet!<\/p>\n

To end the day we enjoyed a very traditional meal of Segovia-Cochinillo. Cochinillo is basically baby pig, it means Suckling pig. It is a pig of about 2-6 weeks old, cooked whole by roasting. Cochinillo is so tender that it can be cut with just a simple plate! \u00a0The process of
\ncutting the cochinillo is actually quite funny because to finish the process you throw the \"\"<\/a>plate on the ground when you are done! My piece included one of the pig hoofs and the tail! Watch the video below to see how it is cut!<\/p>\n