Podcasts about andalucian

Ian Rutter – Former TRE presenter who recently played host to Amanda Holden and Alan Carr in their beautiful Andalucian village of Moclin...with TRE's Hannah Murray

In this episode of the podcast, host and Universal Accounting Center president Roger Knecht engages in a dynamic conversation with Marie Speakman, a Chartered Accountant and Artificial Intelligence consultant known as the “AI Automation Lady.” Together, they dive deep into the world of automation as it relates to accounting, including how to use AI as a “trainee,” how to use it to help represent data, and how to prioritize the client experience. Your Host: Roger Knecht, president of Universal Accounting Center Guest Name: Marie Speakman, CA After selling her accounting practice in 2009, Marie focused on helping companies enhance their operations and finance procedures.  In 2020, she was introduced to an AI company. Marie's goal now is to provide insights, demystify AI, and support you every step of the way. When Marie is not working, she loves embracing the vibrant Andalucian lifestyle, hiking in the mountains, strolling along sandy beaches, and discovering new wonders around the world. Her next destination and adventure is Japan! Highlights: Roger and Marie discuss her decision to sell her accounting business in 2009 and focus on helping companies enhance their operations and financial procedures. Beginning in 2020, she took special interest in the impact AI could have on tax and bookkeeping businesses. Marie recounts her earlier career experience working as a financial controller at a software company, traveling across Europe and working with great colleagues. This furthered Marie's passion for tech, and was her first taste of remote working. Roger and Marie discuss a debt collection program Marie helped develop that has been implemented in governments in the United Kingdom. As it became clear bookkeeping was a great candidate for AI optimization, Marie saw the potential to train bots to reconcile and complete compliance tasks. Marie highlights Robotic Process Automation, the simplest form of AI, which is like training a trainee to complete certain tasks mapped out for them in their code. Marie emphasizes the importance of the client's security when using AI as a tool for analyzing data for advisors. Marie walks Roger through the typical way an artificial intelligence company would meet with an accounting business owner and present the uses AI could have at the firm. Roger and Marie discuss the impacts AI will have on the accounting industry, including help to fill the current hiring shortage that is a challenge for many accounting firms. Notable Quotes from this episode: “When I was in practice, I did struggle to be honest. I was forever trying to meet deadlines, you know, there's like peaks and troughs in the actual workload and I was thinking, ‘[AI] is great this could be really great for accountants to apply.” “Anything that you could train a trainee to do, then you can train a bot to do that and it can do the work for you.” “When I started off, I was like, ‘I want to be the advisor.' When I was a management accountant, and I've got all these skills, and I want to go out, and I want to advise these companies, but you get bogged down in the day to day and the compliance work and you are forever trying to meet deadlines. And now I think we've got a massive opportunity.” “Whether it be the AI or offshore accounting, it's basically a non -client facing interaction that we're talking about here. So I think that's a very good thing.” Join Roger and Marie in this thought-provoking discussion as they highlight the untapped potential accountants possess to use AI as a tool for their firm. Discover practical uses for AI at your company, how to work with companies to integrate bots, and which services (including ChatGPT) to avoid. If you're considering tools to make your firm more profitable, or develop more marketable skills , this episode is packed with valuable insights.   Sponsors: Universal Accounting Center Helping accounting professionals confidently and competently offer quality accounting services to get paid what they are worth.   Offers: Marie is offering a AI Insights Session: Uncover Custom Solutions for Your Business" https://calendly.com/mariespeakman/30-minute-discovery-call   Get a FREE copy of these books all accounting professionals should use to work on their business and become profitable.  These are a must-have addition to every accountant's library to provide quality CFO & Advisory services as a Profit & Growth Expert today: “Red to BLACK in 30 days – A small business accountant's guide to QUICK turnarounds” – the how-to-guide e-book for accounting professionals “in the BLACK, nine principles to make your business profitable” – e-book Learn what it is you can do to become an author, leveraging your expertise to market effectively your services and get the clients you deserve.  This is a webinar you don't want to miss.  Learn from Mike Capuzzi what a Shook is and how you can use it to position yourself as the Premier Accounting Firm in your area.  This is a must-see presentation so get ready to take some great notes.   In addition to becoming an author, see what you can do to follow the Turnkey Business plan for accounting professionals.  After more than 40 years we've identified the best practices of successful accountants and this is a presentation we are happy to share.  Check it out and see what you can do to be in business for yourself but not by yourself with Universal Accounting Center.   For Additional FREE Resources for accounting professionals check out this collection HERE!   Be sure to join us for GrowCon, the LIVE event for accounting professionals to work ON their business. This is a conference you don't want to miss.   Remember this, Accounting Success IS Universal. Listen to our next episode and be sure to subscribe.   Also, let us know what you think of the podcast and please share any suggestions you may have.  We look forward to your input: Podcast Feedback For more information on how you can apply these principles to start and build your accounting, bookkeeping & tax business please visit us at www.universalaccountingschool.com or call us at 8012653777

Manolo Sanlúcar transformed the flamenco guitar into an Andalucian symphony but always retained its roots. He came from a family of bakers but ended up being admired internationally. His fans include big names such as the Spanish Prime Minister Felipe González, the film star Omar Shariff and opera singer Montserrat Caballé. Marcos has more on his life, plus a memory of Manolo playing live in the Genovese gardens in Cádiz and what he consider to be his master work – Tauromagia.Follow us on Twitter ⁠@flamencopodYou can hear our musical choices spread across the podcast on Spotify.

Dave and Dash run this podcast with our very special guest in preparation for the Europa League Semi Final against Sevilla. Monchi's Men give their first hand perspective on their beloved Andalucian side. And as always, banter comes standard.

The guys are back in studio to talk some golf and there's lots of "Fairway Files" on this week's episode! JT starts things off with a recap from the "405 Classic," benefitting friends of the pod Betsy King and Kendall Dye's Golf Fore Africa as the YSO pod was serving as a sponsor! Next, the boys chop it up about Keeg's big win at the ZOZO in Japan, and make picks on whether Rickie Fowler or Vik Hovland win next on Tour. There's a little LIV talk (congrats, Brooksie), a Freddie Couples sighting, and a brief mention of the Masters (the Andalucian variety, not the Augustan).... We talk Big 12 Match Play down in Hockley, TX and try and figure out the pool play format but a big chunk of this pod is tootin' our own horns, as Scooter talks lifting the MGA Cup at the Greens, JT gets reinvigorated (yikes) for golf at Dornick with his new role on the Maxwell Society, and Keith says "aloha" to the studio as he's getting ready to board a plane and head to Hawaii to play golf for the next 10 days on the islands! And oh yeah, the CJ Cup at Congaree with a loaded field as well! All that and so much more on this week's YSO podcast!!! https://fantasysportsprose.com/ https://chalkokc.com/ https://golfforeafrica.org/ @ysogolf @sports_prose @ScottyG21 @DirtyBirdiesDFS @chalkokc

Synopsis London might seem an unlikely venue for the premiere of this quintessentially Spanish music—but it was a decidedly international affair when Manuel de Falla's ballet “The Three-Cornered Hat” received its premiere performance at the Alhambra Theatre in London on today's date in 1919. The ballet was choreographed by the Russian dancer Leonide Massine, who performed in the premiere with the Ballet Russe company headed by Serge Diaghilev, who had commissioned de Falla to write the work in the first place. The conductor for the premiere, Ernest Ansermet, was Swiss, but the scenery, costumes and curtain, at least, were designed by de Falla's countryman, the famous Spanish artist Pablo Piccasso. Andalucian by birth, but living in Paris, de Falla must have found it frustrating that during this time his music was sometimes snubbed in Spain as sounding too cosmopolitan, and then pigeon-holed abroad as sounding too Spanish! The career of Latino-American composer Roberto Sierra has also turned out to be similarly cosmopolitan. Born in Puerto Rico in 1953, Sierra studied in Europe—with the Hungarian composer György Ligeti among others—before returning to the United States where he now lives and works. His music has been performed by leading American ensembles and orchestras—including the Philadelphia Orchestra, where Sierra served as composer-in-residence. This chamber work by Sierra, titled “Eros,” was written for flutist Carol Wincenc. Music Played in Today's Program Manuel de Falla (1876-1946) – The Three-Cornered Hat (Ballet Suisse Romande Orchestra; Ernest Ansermet, cond.) London 414 039 Roberto Sierra (b. 1953) – Eros (Jeani Foster, flute; Stefanie Jacob, piano) Fleur de son Classics 57950

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.A gazpacho in Spain, besides the delicious and summery fresh tomato soup, is also used to describe a mish-mash of things but specifically a flamenco event where a group of artists performs, and to combat the heat, gazpacho is served as a refreshment. Gazpacho is also used to name any cold soup that is made with uncooked ingredients -and a bit of garlic- or cooked and then “dressed” with olive oil and sherry vinegar. Some new trendy additions to the classic gazpacho are beets, strawberries, watermelon, and cherries. (Red is the common thread here…) You can also make gazpachos using carrots, melon, romaine lettuce, or avocado. In essence, it is a soup that is pureed and finished with a drizzle of olive oil and sherry vinegar. At home in Sevilla, we have gazpacho every day for lunch during the summer. Served in wooden bowls as a nod to its rustic origins, and garnished with croutons, chopped boiled egg, and diced tomatoes. There are endless theories on the best: with or without bread (without for me!), strained or not (depending on the blender… you don't want to see the tomato seeds floating), pale in color (if the tomatoes are not totally ripe…and made with bread) or frothy (just leave the blender running for a few more minutes). The origins of gazpacho date to the 18th century when field workers would use day-old bread dipped in water and summer produce like tomatoes, peppers, cucumbers, and garlic to make this soup in a mortar & pestle. All I can say is thank goodness for the mighty blender. As a true Spaniard, I have very clear ideas about the real gazpacho. Gazpacho is not chunky and it does not have Tabasco sauce or Asian spices. Just a touch of sea salt, a splash of sherry vinegar, and a drizzle of olive oil. Do you want to get creative? Wonderful! You'll just have to call it something else. Here are my recipes for favorite cold gazpachos: SalmorejoServes 4 Originally from Cordoba, salmorejo is made with tomatoes, day-old bread, garlic, olive oil, and sherry vinegar. A bit thicker than gazpacho, salmorejo is typically served with diced boiled egg and slivers of jamón serrano. But, you can get creative here and can garnish it with all sorts of other ingredients. I love it with shrimp, lobster, or even really good quality tuna fish. Do strain the tomatoes to make a smooth soup, I do find this step better than peeling the tomatoes on a hot summer day…. And, if day-old bread is not your thing, just toast the slices of bread to a light golden color, it will give the salmorejo a wonderful depth of flavor. In some cases, when the moon is full or it's really hot, or the tide is out, the soup might become tooooo thick, so add a little bit of water to thin it out. 2 1/2 pounds of tomatoes 1/2 pound day-old rustic bread 2 garlic cloves1 teaspoon sherry vinegar1/4 cup extra virgin olive oil1/4 teaspoon sea salt (or more to taste)2 eggs, hard-boiled 1 cup slivers of jamón serrano In a blender puree the tomatoes, strain them through a medium sieve, and return them to the blender. Add the bread, garlic, and vinegar and puree until very smooth. In a thin stream pour in the olive oil until emulsified. Season with salt and adjust to your liking. Chill in the fridge until ready to serve very cold. To serve, garnish with diced boiled egg and slivers of jamón serrano. Carrot GazpachoA trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that. Blend cooked carrots with a touch of garlic and orange juice and "dress" it like you would a classic Andalucian gazpacho seasoning with olive oil and vinegar.Just a few ingredients that combine to make a refreshing, healthy, and so unique gazpacho perfect as the first course for a hot summer night's dinner.  This gazpacho keeps in the fridge, covered, for up to a week, so double or triple the recipe; it is well worth the effort. Serves 4-6 2 pounds carrots, peeled and sliced into 1-inch pieces2 large garlic cloves 1 1/2 cups fresh orange juice1/4 teaspoon sea salt (more to taste) 6 tablespoons extra virgin olive oil4 tablespoon champagne or white wine vinegarIn a stockpot filled with water, cook the carrots until very soft.In a blender and working in batches, puree the carrots with some of their liquid, garlic, and orange juice until very smooth and creamy. It should be the consistency of gazpacho or vichyssoise; you know, creamy but not thick like pea soup. Season with salt and transfer to the fridge until very cold.  To serve, stir in the salt, olive oil, and vinegar and taste to adjust the seasonings. Serve garnished with mango chutney, salmon caviar, or just a sprinkle of fine herbs for color. Or nothing.  Classic Andalucian GazpachoSpain's quintessential cold summer soup is best made when tomatoes are ripe and juicy. Elegant or rustic depending on how it is served, gazpacho is also sometimes served in a glass, to be sipped, as an accompaniment to tapas. In any which way, it is a healthy and refreshing soup as the perfect beginning for a summer lunch or dinner.In Spain, Andalucian gazpacho is served with “picadillo” which are croutons, diced boiled egg, diced peppers, onions, and cucumber. In essence, the other half of the vegetables used in making the gazpacho. Brilliant! Serves 6-84 pounds of ripe tomatoes2 cups diced cucumber (1/2 a large English cucumber) 1 cup diced onion (1/2 medium Spanish onion) 1/2 cup green pepper (1/2 green pepper) 2 garlic cloves4 tablespoons olive oil3 tablespoons sherry vinegar1/4 teaspoon salt, more to taste In a blender working in batches, puree the tomatoes, cucumber, onion, pepper, and garlic cloves. Strain each batch into a pitcher (for easy storage in the fridge). Chill. Just before serving, stir in the olive oil, and vinegar and season with salt. Taste to adjust seasonings and serve very cold. Garnish the gazpacho with diced boiled egg, croutons, diced tomatoes, cucumber, and green pepper. Thank You! I want to use this moment to thank you, dear readers, for subscribing to Diary of a Serial Hostess. During the last few months, the growth has been truly impressive, I am glad to say that this newsletter will keep developing and growing with more subjects, recipes, and high society scoop! I have never been great at monetizing my intellectual property. I prefer not to write behind paywalls and be able to share my musings with as many people interested in reading. And so, I encourage you to support my work, and yes, as much as I love to produce these newsletters, they are “work”. And I do believe we all need to be compensated for what we do. It takes time and effort. Time to produce and write the newsletters, trips to the supermarket, days in the kitchen developing recipes, hours behind the camera and flowers, lots of flowers. Luckily, Substack offers many ways to support us writers… you can subscribe, give a subscription, donate a subscription, and even become a founding member. It will also help me immensely if you share, like, and comment. Please do. Thank you, again for being part of Diary of a Serial Hostess. Sincerely,VictoriaDiary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber. Thank you! Archives:Spring Lunch in the GardenIt's Five O'Clock SomewhereIf You Don't Like it Don't Eat it! Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.A gazpacho in Spain, besides the delicious and summery fresh tomato soup, is also used to describe a mish-mash of things but specifically a flamenco event where a group of artists performs, and to combat the heat, gazpacho is served as a refreshment. Gazpacho is also used to name any cold soup that is made with uncooked ingredients -and a bit of garlic- or cooked and then “dressed” with olive oil and sherry vinegar. Some new trendy additions to the classic gazpacho are beets, strawberries, watermelon, and cherries. (Red is the common thread here…) You can also make gazpachos using carrots, melon, romaine lettuce, or avocado. In essence, it is a soup that is pureed and finished with a drizzle of olive oil and sherry vinegar. At home in Sevilla, we have gazpacho every day for lunch during the summer. Served in wooden bowls as a nod to its rustic origins, and garnished with croutons, chopped boiled egg, and diced tomatoes. There are endless theories on the best: with or without bread (without for me!), strained or not (depending on the blender… you don't want to see the tomato seeds floating), pale in color (if the tomatoes are not totally ripe…and made with bread) or frothy (just leave the blender running for a few more minutes). The origins of gazpacho date to the 18th century when field workers would use day-old bread dipped in water and summer produce like tomatoes, peppers, cucumbers, and garlic to make this soup in a mortar & pestle. All I can say is thank goodness for the mighty blender. As a true Spaniard, I have very clear ideas about the real gazpacho. Gazpacho is not chunky and it does not have Tabasco sauce or Asian spices. Just a touch of sea salt, a splash of sherry vinegar, and a drizzle of olive oil. Do you want to get creative? Wonderful! You'll just have to call it something else. Here are my recipes for favorite cold gazpachos: SalmorejoServes 4 Originally from Cordoba, salmorejo is made with tomatoes, day-old bread, garlic, olive oil, and sherry vinegar. A bit thicker than gazpacho, salmorejo is typically served with diced boiled egg and slivers of jamón serrano. But, you can get creative here and can garnish it with all sorts of other ingredients. I love it with shrimp, lobster, or even really good quality tuna fish. Do strain the tomatoes to make a smooth soup, I do find this step better than peeling the tomatoes on a hot summer day…. And, if day-old bread is not your thing, just toast the slices of bread to a light golden color, it will give the salmorejo a wonderful depth of flavor. In some cases, when the moon is full or it's really hot, or the tide is out, the soup might become tooooo thick, so add a little bit of water to thin it out. 2 1/2 pounds of tomatoes 1/2 pound day-old rustic bread 2 garlic cloves1 teaspoon sherry vinegar1/4 cup extra virgin olive oil1/4 teaspoon sea salt (or more to taste)2 eggs, hard-boiled 1 cup slivers of jamón serrano In a blender puree the tomatoes, strain them through a medium sieve, and return them to the blender. Add the bread, garlic, and vinegar and puree until very smooth. In a thin stream pour in the olive oil until emulsified. Season with salt and adjust to your liking. Chill in the fridge until ready to serve very cold. To serve, garnish with diced boiled egg and slivers of jamón serrano. Carrot GazpachoA trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that. Blend cooked carrots with a touch of garlic and orange juice and "dress" it like you would a classic Andalucian gazpacho seasoning with olive oil and vinegar.Just a few ingredients that combine to make a refreshing, healthy, and so unique gazpacho perfect as the first course for a hot summer night's dinner.  This gazpacho keeps in the fridge, covered, for up to a week, so double or triple the recipe; it is well worth the effort. Serves 4-6 2 pounds carrots, peeled and sliced into 1-inch pieces2 large garlic cloves 1 1/2 cups fresh orange juice1/4 teaspoon sea salt (more to taste) 6 tablespoons extra virgin olive oil4 tablespoon champagne or white wine vinegarIn a stockpot filled with water, cook the carrots until very soft.In a blender and working in batches, puree the carrots with some of their liquid, garlic, and orange juice until very smooth and creamy. It should be the consistency of gazpacho or vichyssoise; you know, creamy but not thick like pea soup. Season with salt and transfer to the fridge until very cold.  To serve, stir in the salt, olive oil, and vinegar and taste to adjust the seasonings. Serve garnished with mango chutney, salmon caviar, or just a sprinkle of fine herbs for color. Or nothing.  Classic Andalucian GazpachoSpain's quintessential cold summer soup is best made when tomatoes are ripe and juicy. Elegant or rustic depending on how it is served, gazpacho is also sometimes served in a glass, to be sipped, as an accompaniment to tapas. In any which way, it is a healthy and refreshing soup as the perfect beginning for a summer lunch or dinner.In Spain, Andalucian gazpacho is served with “picadillo” which are croutons, diced boiled egg, diced peppers, onions, and cucumber. In essence, the other half of the vegetables used in making the gazpacho. Brilliant! Serves 6-84 pounds of ripe tomatoes2 cups diced cucumber (1/2 a large English cucumber) 1 cup diced onion (1/2 medium Spanish onion) 1/2 cup green pepper (1/2 green pepper) 2 garlic cloves4 tablespoons olive oil3 tablespoons sherry vinegar1/4 teaspoon salt, more to taste In a blender working in batches, puree the tomatoes, cucumber, onion, pepper, and garlic cloves. Strain each batch into a pitcher (for easy storage in the fridge). Chill. Just before serving, stir in the olive oil, and vinegar and season with salt. Taste to adjust seasonings and serve very cold. Garnish the gazpacho with diced boiled egg, croutons, diced tomatoes, cucumber, and green pepper. Thank You! I want to use this moment to thank you, dear readers, for subscribing to Diary of a Serial Hostess. During the last few months, the growth has been truly impressive, I am glad to say that this newsletter will keep developing and growing with more subjects, recipes, and high society scoop! I have never been great at monetizing my intellectual property. I prefer not to write behind paywalls and be able to share my musings with as many people interested in reading. And so, I encourage you to support my work, and yes, as much as I love to produce these newsletters, they are “work”. And I do believe we all need to be compensated for what we do. It takes time and effort. Time to produce and write the newsletters, trips to the supermarket, days in the kitchen developing recipes, hours behind the camera and flowers, lots of flowers. Luckily, Substack offers many ways to support us writers… you can subscribe, give a subscription, donate a subscription, and even become a founding member. It will also help me immensely if you share, like, and comment. Please do. Thank you, again for being part of Diary of a Serial Hostess. Sincerely,VictoriaDiary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber. Thank you! Archives:Spring Lunch in the GardenIt's Five O'Clock SomewhereIf You Don't Like it Don't Eat it! Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.A gazpacho in Spain, besides the delicious and summery fresh tomato soup, is also used to describe a mish-mash of things but specifically a flamenco event where a group of artists performs, and to combat the heat, gazpacho is served as a refreshment. Gazpacho is also used to name any cold soup that is made with uncooked ingredients -and a bit of garlic- or cooked and then “dressed” with olive oil and sherry vinegar. Some new trendy additions to the classic gazpacho are beets, strawberries, watermelon, and cherries. (Red is the common thread here…) You can also make gazpachos using carrots, melon, romaine lettuce, or avocado. In essence, it is a soup that is pureed and finished with a drizzle of olive oil and sherry vinegar. At home in Sevilla, we have gazpacho every day for lunch during the summer. Served in wooden bowls as a nod to its rustic origins, and garnished with croutons, chopped boiled egg, and diced tomatoes. There are endless theories on the best: with or without bread (without for me!), strained or not (depending on the blender… you don't want to see the tomato seeds floating), pale in color (if the tomatoes are not totally ripe…and made with bread) or frothy (just leave the blender running for a few more minutes). The origins of gazpacho date to the 18th century when field workers would use day-old bread dipped in water and summer produce like tomatoes, peppers, cucumbers, and garlic to make this soup in a mortar & pestle. All I can say is thank goodness for the mighty blender. As a true Spaniard, I have very clear ideas about the real gazpacho. Gazpacho is not chunky and it does not have Tabasco sauce or Asian spices. Just a touch of sea salt, a splash of sherry vinegar, and a drizzle of olive oil. Do you want to get creative? Wonderful! You'll just have to call it something else. Here are my recipes for favorite cold gazpachos: SalmorejoServes 4 Originally from Cordoba, salmorejo is made with tomatoes, day-old bread, garlic, olive oil, and sherry vinegar. A bit thicker than gazpacho, salmorejo is typically served with diced boiled egg and slivers of jamón serrano. But, you can get creative here and can garnish it with all sorts of other ingredients. I love it with shrimp, lobster, or even really good quality tuna fish. Do strain the tomatoes to make a smooth soup, I do find this step better than peeling the tomatoes on a hot summer day…. And, if day-old bread is not your thing, just toast the slices of bread to a light golden color, it will give the salmorejo a wonderful depth of flavor. In some cases, when the moon is full or it's really hot, or the tide is out, the soup might become tooooo thick, so add a little bit of water to thin it out. 2 1/2 pounds of tomatoes 1/2 pound day-old rustic bread 2 garlic cloves1 teaspoon sherry vinegar1/4 cup extra virgin olive oil1/4 teaspoon sea salt (or more to taste)2 eggs, hard-boiled 1 cup slivers of jamón serrano In a blender puree the tomatoes, strain them through a medium sieve, and return them to the blender. Add the bread, garlic, and vinegar and puree until very smooth. In a thin stream pour in the olive oil until emulsified. Season with salt and adjust to your liking. Chill in the fridge until ready to serve very cold. To serve, garnish with diced boiled egg and slivers of jamón serrano. Carrot GazpachoA trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that. Blend cooked carrots with a touch of garlic and orange juice and "dress" it like you would a classic Andalucian gazpacho seasoning with olive oil and vinegar.Just a few ingredients that combine to make a refreshing, healthy, and so unique gazpacho perfect as the first course for a hot summer night's dinner.  This gazpacho keeps in the fridge, covered, for up to a week, so double or triple the recipe; it is well worth the effort. Serves 4-6 2 pounds carrots, peeled and sliced into 1-inch pieces2 large garlic cloves 1 1/2 cups fresh orange juice1/4 teaspoon sea salt (more to taste) 6 tablespoons extra virgin olive oil4 tablespoon champagne or white wine vinegarIn a stockpot filled with water, cook the carrots until very soft.In a blender and working in batches, puree the carrots with some of their liquid, garlic, and orange juice until very smooth and creamy. It should be the consistency of gazpacho or vichyssoise; you know, creamy but not thick like pea soup. Season with salt and transfer to the fridge until very cold.  To serve, stir in the salt, olive oil, and vinegar and taste to adjust the seasonings. Serve garnished with mango chutney, salmon caviar, or just a sprinkle of fine herbs for color. Or nothing.  Classic Andalucian GazpachoSpain's quintessential cold summer soup is best made when tomatoes are ripe and juicy. Elegant or rustic depending on how it is served, gazpacho is also sometimes served in a glass, to be sipped, as an accompaniment to tapas. In any which way, it is a healthy and refreshing soup as the perfect beginning for a summer lunch or dinner.In Spain, Andalucian gazpacho is served with “picadillo” which are croutons, diced boiled egg, diced peppers, onions, and cucumber. In essence, the other half of the vegetables used in making the gazpacho. Brilliant! Serves 6-84 pounds of ripe tomatoes2 cups diced cucumber (1/2 a large English cucumber) 1 cup diced onion (1/2 medium Spanish onion) 1/2 cup green pepper (1/2 green pepper) 2 garlic cloves4 tablespoons olive oil3 tablespoons sherry vinegar1/4 teaspoon salt, more to taste In a blender working in batches, puree the tomatoes, cucumber, onion, pepper, and garlic cloves. Strain each batch into a pitcher (for easy storage in the fridge). Chill. Just before serving, stir in the olive oil, and vinegar and season with salt. Taste to adjust seasonings and serve very cold. Garnish the gazpacho with diced boiled egg, croutons, diced tomatoes, cucumber, and green pepper. Thank You! I want to use this moment to thank you, dear readers, for subscribing to Diary of a Serial Hostess. During the last few months, the growth has been truly impressive, I am glad to say that this newsletter will keep developing and growing with more subjects, recipes, and high society scoop! I have never been great at monetizing my intellectual property. I prefer not to write behind paywalls and be able to share my musings with as many people interested in reading. And so, I encourage you to support my work, and yes, as much as I love to produce these newsletters, they are “work”. And I do believe we all need to be compensated for what we do. It takes time and effort. Time to produce and write the newsletters, trips to the supermarket, days in the kitchen developing recipes, hours behind the camera and flowers, lots of flowers. Luckily, Substack offers many ways to support us writers… you can subscribe, give a subscription, donate a subscription, and even become a founding member. It will also help me immensely if you share, like, and comment. Please do. Thank you, again for being part of Diary of a Serial Hostess. Sincerely,VictoriaDiary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber. Thank you! Archives:Spring Lunch in the GardenIt's Five O'Clock SomewhereIf You Don't Like it Don't Eat it! Thank you for subscribing. Leave a comment or share this episode.

Welcome to Season 4 of the She Hit Refresh podcast. A podcast for women age 30 and up who want to break free from routine and start a life of travel. Specifically women who want to move abroad or travel the world long-term. I sit down with women who have made their refresh dreams come true and discuss how and why they moved abroad or hit the road to travel. In this episode I speak Jacinda Fuller and American living in Spain. Jacinda moved the move abroad just about 6 months after the pandemic hit the world. Listen in to see why she left the U.S., what it was like to move during unprecedented times, and how life in Spain has been! What we discuss Her former life in the U.S. Facing burnout as a teacher Coming to Spain to teach English in the language assistant program Moving to Spain during a pandemic Life in Fuengirola, Spain Changing careers from teaching to instructional design or virtual assistant Learning Spanish Challenges of living in Spain The best parts of living in southern Spain What her family and friends thought about her move abroad and more! About Jacinda Jacinda was born and raised in Oklahoma, home of tornado alley. She's an educator and virtual assistant. She have a love for learning and new experiences. You can likely catch her taking in the sun while strolling the paseo. It's her go-to place. She's currently living in Spain and loving the cañas, vino, and Andalucian lifestyle! Follow Jacinda and connect with her on Instagram. Looking to move to Europe? Get your copy of I'm Outta Here! An American's Ultimate Visa Guide to Living in Europe. Join our She Hit Refresh Facebook Group, get more tips and advice on how to hit refresh on our blog and follow us on on Instagram and Twitter. Check out our Forbes feature: How Americans Can Move To Europe (It's Easier Than You Think)!

Big, small, close to the cities or hidden in the mountains, sin or con flamenco - the Andalucian pueblos have hidden gems that we're keen to talk about. Marcos has numerous adventures and friends in villages far and wide so season 8 will be our love letter to these incredible places and people. In part one - hear about concerts in train stations and Marcos features in a local radio programme!You can email us at culturepodcasts@gmail.com or tweet us @flamencopod. We welcome questions and comments in English and Spanish.You can hear our musical choices spread across the podcast on Spotify.

Spain is a country near and dear to my heart, as I lived there for a year on our family sabbatical with my teens. Join Nigel and me as we talk about traveling to Spain and share active, culinary, and cultural highlights.   We'll share our favorite hotels, including Puente Romano, Belmond La Residencia, and the new Four Seasons Madrid. And we'll tell you about some of our favorite local experiences like relaxing in El Retiro Park and on Marbella's beaches, tasting tapas on terrazas and cocktails on rooftops, and hiking in the Sierra Nevada. Spain is also known for its world-class art and architecture, which you can see in the museums of Madrid, the Guggenheim in Bilbao, and the famous work of Gaudi in Barcelona. We'll take you to the white Andalucian villages of the south and the impressive Alhambra.   Visit truvaytravel.com/25 for a video of today's show and additional resources.

We review what happened last week and preview this weeks tournaments from the PGA and European tour . #golf #podcast #golfer #pga #europeantour

It was déjà-vu – or should that be Dane ja vu? – at the Vuelta a España as the race reached Valdepeñas de Jaén and a very steep climb past the Andalucian whitewashed buildings to the finish. Lionel Birnie dials up Daniel Friebe in Spain and they initially ponder the Buffalo, Richard Moore's whereabouts. Don't worry, Richard joins us midway through. We recap a second stage win for Primoz Roglic, who won on a climb that was tailor-made for him. But there was heartbreak for the Dane Magnus Cort, who nearly pulled off the impossible for the second time in the space of a week. He managed to evade capture to win the stage at Cullera but lightning didn't strike twice for him. We also hear from Tom Pidcock about how his debut grand tour has been going. The Cycling Podcast is supported by Supersapiens and Science in Sport Supersapiens is a continuous glucose monitoring system that helps you make the right fuelling choices. See supersapiens.com For 25% off all your SiS products, go to scienceinsport.com and enter the code SISCP25 at the checkout.

Luis Miguel Echegaray is joined by Jimmy Conrad to preview a busy Wednesday including Copa del Rey action as Barcelona host Sevilla. Barça enter this game two goals down to the Andalucian club but are currently in fine form. Who will make it through to the final? There are games in England including Crystal Palace against Man United plus Serie A, Ligue 1 and German Cup action. The show ends with some love for the best league in North America: Liga MX. Qué Golazo' is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts, Castbox and wherever else you listen to podcasts.  Follow the Qué Golazo team on Twitter: @quegolazopod, @lmechegaray, @JimmyConrad, @Jon_LeGossip, @jamesbenge, @heathpearce Watch Qué Golazo on YouTube: https://www.youtube.com/channel/UC7hm6TorI7BMD1-IxTqyhUg For more soccer coverage from CBS Sports, visit https://www.cbssports.com/soccer/ To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Luis Miguel Echegaray is joined by Jimmy Conrad and James Benge to recap Wednesday's action in the Champions League. First, Cristiano Ronaldo and Juventus gave away two goals against a resilient Porto, but Federico Chiesa's excellent away goal might have saved them for the second leg. Meanwhile, Erling Haaland scored a fantastic brace as Borussia Dortmund put three past Sevilla, but the Andalucian side managed two of their own. All to play for in the return fixture. Join us for all the analysis and reaction. Qué Golazo' is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts, Castbox and wherever else you listen to podcasts.  Follow the Qué Golazo team on Twitter: @quegolazopod, @lmechegaray, @JimmyConrad, @Jon_LeGossip, @jamesbenge, @heathpearce Watch Qué Golazo on YouTube: https: //www.youtube.com/quegolazo For more soccer coverage from CBS Sports, visit https://www.cbssports.com/soccer/ To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/ Learn more about your ad choices. Visit megaphone.fm/adchoices

After Tuesday's podcast first, Alex is joined by another opposition fan, Matt Harrison, host of the Guiricast, the English language Malaga podcast, to review Mallorca's 3-1 victory over the Andalucian side.

On the latest episode of the 100% United Pod, we preview the Europa League semi-final match against Sevilla. We take a look at the Andalucian's strengths and weaknesses and try to second guess which line up Ole Gunnar Solskjaer may put out in Cologne. As usual we round up all the latest Manchester United transfer rumours, with Jadon Sancho still grabbing daily headlines despite Borussia Dortmund's official stance on his proposed move to Old Trafford.    

MotoGP's second race in as many weeks at Jerez gave us plenty to talk about. Toby Moody and Simon Patterson look back on how wise it was for Marc Marquez to try to ride just days after surgery on his arm, Fabio Quartararo's position as runaway championship leader, Valentino Rossi's Yamaha 'politics' comment and the manufacturer's engine worries, and if Ducati is in trouble.

I doubt anyone would have guessed that the (first) Andalucian GP at Jerez would be MORE action packed than last weekend's shocking result. There was no race for the lead, but the rest of the pack more than made up for it. There were tons of passes, lots of mistakes, mechanicals, and so many crashes that we had to cringe. There's lots to talk about. Let's do this!#fabiowinsagain #valentinorossipodium #motogpVisit https://www.brotogp.com for BGP SwagVisit https://www.riderzlaw.com to contact Sy and Lawyer Rob for all your legal needs

Heat, recoveries, unfortunate incidents! The Andalucian GP had it all. Who took home maximum points and who has work to be done when MotoGP heads to Brno? I, Varun Painter decode it all. Follow me on Instagram - @varunpainter. Follow me on Twitter - @thoughtscripter. #MotoGPBanterIndia #VarunPainter --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today a story of a TV set and an inconvenient death, and speaking of inconvenience, how dare you ask to transfer money at a Spanish bank without an appointment. find out more at https://www.thesecretspain.com Day 86 Inconvenient Death uncorrected transcript   Tuesday and the wind has dropped for the moment so we spent a jolly hour or so cleaning up the mess.  We have learned to take a completely different approach to cleaning here.   In the UK washing down, spraying paths with the garden hose and brushing with a broom was our normal procedure for a tidy up.  Here it starts with a broom and dustpan and brush, the secret is to keep everything as dry as possible.  Most of the dirt here is like sand, fine and if you wash a terrace down it turns into a brown slurry, the best thing is to remove as much as possible.   After a broom and dustpan, we have a vacuum cleaner that is now used for outside, it is a fairly knackered Dyson held together by Sellotape, but it does a good job of sucking up the remaining dust from outside.   Only then do we go in with a mop and bucket, or a Karcher. It can be a miserable job to do as the wind might return tomorrow and blow more mess around.  I am convinced it is why the Spanish have a fondness for the colour Brown, it hides all that dust, oh and the terracotta Andalucian tiles never show the mess either.   Tuesday and we very sadly hear of a death in our old village, a 52 year old man who had been dead for some ten days, it was his sister who discovered him according to the Seaside Gazette.   A few years ago when we were in the village there was a similar sad occurrence.  The husband of a couple who had bought one of the flats in the complex where we were living had decided to come out and buy a new TV set for the apartment.   It would seem he and his wife were not getting on particularly well, so it was also a little break from each other.  Our friends Jen and Dave met him in the street a few times, he seemed nice enough if a little distant.   The couple had the flat in the same block as Jen and Dave in fact the apartment was above theirs.   For some reason, I can’t remember why, I had to go and visit Jen, to collect a key or something. As I arrived at their block, I couldn’t help noticing the drains were smelling particularly bad that day.    I mentioned it to Dave, he said “I wonder where it is coming from?” We noticed the window open in the flat above theirs, and it seemed to be coming from there.   Dave said to me “I haven’t seen that bloke for a few days?” I said “You told me he seemed to be a bit down.”   “I know I will get the ladder and climb up and have a look, we tried knocking this morning and nobody answered.”   Later that afternoon he told me he climbed up to the window.  “The smell was terrible, he said and he peered into to see a swarm of flies around something purple, then he realised it was a human arm, nearly falling off the building he called the ambulance and police.   They arrived and broke the door down to discover the poor man had slashed his wrists, covered the whole flat in blood and died.  Dave said he seemed to have deliberately sprayed the walls up and down with his blood.   Some other locals had seen him staggering around drunk a couple of days before.  The Pharmacy said that he had come in and shown them a UK prescription for Valium which they agreed to dispense for him.  Later the pathology report showed that he had taken the lot.   The Police called his wife, “Oh my God she said, did he get any blood on the new TV?”  The policeman said “No”. “Thank god for that,” she said. They asked her if she would fly over to identify the body.  She told them “Fly over now, do you know how much short notice flights, cost, I will let you know when I can find a cheaper flight.”   In the end it was over a week before his wife found a flight cheap enough to take and come and identify his body. Jen and Dave in the meantime asked her what she wanted to do with the flat, she asked them to clean it up as she would be staying there when she came over.   Dave explained that there was a great deal of blood up the walls and on the floor the forensic team had left quite a mess, so he didn’t think they could do it but suggested that he contact a professional cleaning company.    He called a company that came in after scene of crimes to clear up and they quoted three thousand Euros to remove all the blood and evidence that someone had died in the flat.   The wife flatly refused to pay that amount, so Dave managed to negotiate a deal for two thousand Euro, which she reluctantly agreed to pay.  So, what a sad and tragic end to a life and an astonishing reaction from his wife to boot.    To be fair none of us no the back story of this guy, but I would hope that my nearest and dearest would care about me more than a new TV set.   Carmen is buying our car; she went to the bank to transfer the money.  “It is not possible,” what do you mean it is not possible, she said, you’re a bank, that’s what you do.  “only by appointment,” since when she asked, “since yesterday.”   The Banks here are mostly annoyed by the inconvenience of having to have customers, some only allow you to pay bills on certain days and times of the week, they all used to shut at 3pm, just like the banks did in the UK in the 1970s, but some are now changing.   It does seem a little odd that we are in the middle of Spain’s most serious financial crisis in modern history, following a pandemic that is not over yet and the Banks still cling on to their belligerent, obfuscated way of behaviour.

In this podcast I bring you the sounds of Cairo, when I visited the city in my search for the blue waterlily of the Nile, January this year. I then take you to Spain, where I talk about my current paintings and what life is like under lock down in my Andalucian studio, 1000m high on the edges of a National Park. I decided to place a couple of sounds beyond the 'play out tune' to take you back to life 'with people' at the end. A place where we gather for folk festivals in pubs and bars. Life has certainly been turned upside down for nearly every single person on this planet and it will inevitably be a tricky few months to navigate, but I feel it's important to keep our imaginations and connections alive and I hope that my audio helps you to do this.I hope you are all keeping well. This is a great time to go within and to look after yourselves. Try not to think too much, say grounded, breathe deeply.All my love,Jess x

Väliporinoissa on tällä kertaa haastattelussa paikallinen kukko Andalucian maastoista. Sen lisäksi keskustelemme ajankohtaisesta koronavirusepidemiasta ja jaamme vegaaniruokakokemuksia Espanjan ja Suomen näkökulmista. Väliporinat on tehty Espoossa 22.3.2020.

A Spanish proverb says that he whom the gods favour will eat in Seville. (‘A quien Dios quiere bien, en Sevilla le da a comer’) This episode offers an overview of Andalucian food, from staples like olives and fish, to the delicious and seemingly endless array of little treats known as tapas. Hear about Arabic influences, sherry production and much more and savour the experiences of a number of travel writers who enjoyed what they ate and drank in Seville and then wrote about it memorably. https://www.citybreakspodcast.co.uk

The 2nd part of Episode 12 has a soulful start, in more ways than one. Marv sings, and then shows his spiritual side by suggesting he and Tam set up a charity. Tam's Turkish escapades, Tripadvisor nonsense and the origin of Marv's surname are on the agenda, as are the dangers of being a young man in a junkyard or a work-based toilet surounded by male Indians.

There’s no such thing as a routine sprint stage on the Vuelta a España and stage three in the Andalucian countryside featured more climbing than the hilly stages of some races. Despite that the race concluded with a sprint showdown between two Italian riders. In this episode, Lionel Birnie is joined by Daniel Friebe and Fran Reyes in Alhaurín de la Torre to recap the stage and in the process prove there’s no such thing as a routine episode of The Cycling Podcast either. We hear from Giacomo Nizzolo, who came close to winning his first grand tour stage, and from Lukas Pöstlberger about his late attack. In part two with Daniel, we talk about Elia Viviani’s victory and clear up once and for all whether Ilnur Zakarin’s Tour de France was a hit or a miss with his Katusha team-mate Ian Boswell. And in part three we discuss the big transfer concerning the Izagirre brothers and find out why they are moving from Bahrain-Merida to Astana and we ask whether there’s any substance in the rumours that Mikel Landa might be joining them in pale blue sooner rather than later. The Cycling Podcast is supported by Rapha and Science In Sport.

The Vuelta a España had its first uphill finish at Caminito del Rey, where a familiar face summoned all his experience to win the stage. The red jersey changed shoulders too. In this episode, Lionel Birnie and Fran Reyes enjoy the view of the Andalucian hills as they recap the day’s events. We also hear from Daniel Friebe on the early clues from an aggressive day’s racing. We hear from the Belgian Laurens De Plus, who almost sprung a surprise at the finish before being overtaken by Michal Kwiatkowski and stage winner Alejandro Valverde in sight of the line, and from Wilco Kelderman, who was fourth overall last year, about his fine start to the race. After a warm couple of days, the temperatures show no sign of dropping any time soon, so we asked EF Education First’s Nigel Mitchell how the teams help their riders cope with the heat. The Cycling Podcast is supported by Rapha and Science In Sport.

The Vuelta a España got underway with an eight-kilometre time trial in the Andalucian city of Malaga and Lionel Birnie met up with Daniel Friebe and Spanish cycling journalist Fran Reyes to capture a flavour of the opening stage of the final grand tour of the summer. Who would wear the first red jersey of the race? How would the rest of the overall contenders match up against each other? And what would be for dinner? All these questions and more are answered as The Cycling Podcast’s daily Vuelta coverage begins. The Cycling Podcast is supported by Rapha and Science In Sport. Become a Friend of the Podcast and access a library of over 50 episodes of feature-length special episodes from the heart of professional cycling. Sign up on thecyclingpodcast.com then add the feed to your podcast app.

On music. If music be the food of love... from Christian and Muslim contributions to Andalucian flamenco, to the secularism of modern jazz, religion and music are deeply intertwined. Is there really such a thing as Jewish, Muslim, or Christian music? Are songs the great uniter, or is context more important? Will Ed ever overcome his childhood trombone-based traumas? Featuring Matthew Machin-Autenrieth, Dunya Habash, and David Perry.

The years 1499 and 1500 saw three explorers set out to explore the South American coast. While European knowledge of the region would be be enhanced by these trips - laying the ground work for future conquest - all three of these expeditions would turn out to be expensive failures for the men who led them.

Celebrate Spain's National Day with us as we learn about recent improvements to the country's high-speed passenger trains and freeways, then listen in as tour guides from Madrid, Sevilla, and Navarre answer questions and recommend memorable side trips from the capital. And hear why, in the south of Spain, it always feels like there's a party breaking out just around the corner. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

In Spain... Is Spain an alcoholic society? Catalan officials deny November independence vote was criminal act. Education secretary and former deputy president testify before Barcelona judge two days before Artur Mas will answer same accusations of disobedience, abuse of office, misuse of public funds and usurping authority...... .Benidorm, which was once a place where families and young adults could go without feeling threatened has now turned into a place where there are many no-go areas................Paternity test on exhumed Spanish landowner brings maid's daughter millionaire inheritance. Spanish pensioner in Andalucian town of Morón de la Frontera to inherit £2.2m after judge ordered DNA test on corpse of wealthy landowner she had long suspected to be her father ....... Zeid Ra’ad Al Hussein, the UN high commissioner for human rights, said the rhetoric being used by politicians in the UK and Europe had echoes of the years leading up to the Second World War......... Lord Green of Deddington, chairman of think-tank MigrationWatch UK, said Britain's population could increase by a staggering 3million by 2020 – adding strain to the country’s creaking public services. BUT STILL....A dozen retired judges, including Lord Woolf and more than 300 lawyers and academics yesterday condemned the Government for taking too few refugees .A warning came from former Vice Admiral Sir Jeremy Blackham and the Royal Navy may now be forced to hire foreign troops from six countries including New Zealand, Canada and Australia. Labour's deputy leader Tom Watson sparked fury today after defiantly refusing to apologise to Parliament for the way he 'vilely traduced' Tory peer Leon Brittan over unfounded rape claims. Alison Sharland from Cheshire, and Varsha Gohil, from London, both said their ex-husbands misled judges about how much they were worth - and they wanted divorce claims re-analysed........

In Spain... Is Spain an alcoholic society? Catalan officials deny November independence vote was criminal act. Education secretary and former deputy president testify before Barcelona judge two days before Artur Mas will answer same accusations of disobedience, abuse of office, misuse of public funds and usurping authority...... .Benidorm, which was once a place where families and young adults could go without feeling threatened has now turned into a place where there are many no-go areas................Paternity test on exhumed Spanish landowner brings maid's daughter millionaire inheritance. Spanish pensioner in Andalucian town of Morón de la Frontera to inherit £2.2m after judge ordered DNA test on corpse of wealthy landowner she had long suspected to be her father ....... Zeid Ra’ad Al Hussein, the UN high commissioner for human rights, said the rhetoric being used by politicians in the UK and Europe had echoes of the years leading up to the Second World War......... Lord Green of Deddington, chairman of think-tank MigrationWatch UK, said Britain's population could increase by a staggering 3million by 2020 – adding strain to the country’s creaking public services. BUT STILL....A dozen retired judges, including Lord Woolf and more than 300 lawyers and academics yesterday condemned the Government for taking too few refugees .A warning came from former Vice Admiral Sir Jeremy Blackham and the Royal Navy may now be forced to hire foreign troops from six countries including New Zealand, Canada and Australia. Labour's deputy leader Tom Watson sparked fury today after defiantly refusing to apologise to Parliament for the way he 'vilely traduced' Tory peer Leon Brittan over unfounded rape claims. Alison Sharland from Cheshire, and Varsha Gohil, from London, both said their ex-husbands misled judges about how much they were worth - and they wanted divorce claims re-analysed........

In the last JNNP podcast of 2012, we look at what jelly beans and the Andalucian mountains have done for neurology and psychiatry.Alan Emery, emeritus professor, Green Temple College, University of Oxford, describes studying the family that led him to delineate Emery-Dreifuss muscular dystrophy.And Jason Warren and Rohani Omar, UCL Institute of Neurology, talk about what their study into flavour identification in frontotemporal lobar degeneration reveals.See also:Impact commentary: Unusual type of benign X linked muscular dystrophy http://tinyurl.com/aszzjtyOriginal paper: Unusual type of benign X linked muscular dystrophy http://tinyurl.com/bjadyodFlavour identification in frontotemporal lobar degeneration http://tinyurl.com/a8zh35u