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After stripping the English food today yesterday I had a culinary experience quite well here in Seville. He had visited the Real Alcazar at noon with a man whose guide Andalusian explanations for why the rooms we liked him a lot. It was interesting because the building houses three distinct parts: a part that was once the home of recruitment, a royal palace in Islamic style and a newer part in a Renaissance style. Then, at approximately 13:30 hrs, I had time to tour the garden of the castle, but I &No more fine motor skills back to the hotel.

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I spent the first few days in Seville reviewing the Archive General de Indias in the morning. On the website says it is open until 15 pm, but usually at 14:15 hrs and say "Please be ending!" So you have to re-order the bundle of the way in which one had it delivered and returned.

So far, unfortunately, I found only very few documents of the sixteenth and seventeenth centuries, or of the early colonial period, but above all the eighteenth century had not thought to consider in my thesis. But if after the archive is that I'll go checkp; iacute;. The other day I ate some meatballs in red sauce, rich, but greasy. Then I ate some spinach and cheese croquettes, rich, but half greasy. Yesterday, a catch of fish fried with a rich sauce not know it was with olives, rich but added more over coming fries that were not standard size, but the thickness of a spaghetti, so in relationship between frying and frying potato wins. My cholesterol level should be held high these days and this would normally not fixed a lot.

Walking through the streets until I realized that there are specialized places to fri

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Colonial windows protected with bars, some houses are tiled in pretty colors. Vestiges of the Moorish aesthetic in many parts such as a huge cathedral which is the old bell tower of a mosque which once was in the same place, and is the citadel, a huge fortress in the middle of I heart remains to be seen.

But tomorrow, the first thing I have to do is go to the General Archive of the Indies, and start working, because that is what I came (to be honest).