{"id":26956,"date":"2019-02-01T15:36:09","date_gmt":"2019-02-01T15:36:09","guid":{"rendered":"https:\/\/intouchrugby.com\/connacht\/?p=26956"},"modified":"2019-02-01T15:36:09","modified_gmt":"2019-02-01T15:36:09","slug":"segment-full-of-ideas-here-happy-chinese-new-year","status":"publish","type":"post","link":"https:\/\/intouchrugby.com\/connacht\/segment-full-of-ideas-here-happy-chinese-new-year\/","title":{"rendered":"Segment Full Of Ideas Here! Happy Chinese New Year!!!!!!!!!!!!!!!!"},"content":{"rendered":"

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Celebrate Chinese New Year with Street Delights<\/h3>\n

www.streetdelights.co<\/a><\/p>\n

\u00a0\"\"<\/p>\n

FACEBOOK<\/a> | TWITTER<\/a> | INSTAGRAM<\/a><\/p>\n

Street Delights Chinese Kung Pao meal kit will make celebrating Chinese New Year simple, fast and authentic.<\/p>\n

Ready in three easy steps and in less than twenty minutes, simply add chicken or vegetables and cook up some rice, to create a fiery dish with szechuan peppers.<\/p>\n

Available in Tesco stores, RRP \u00a33.00<\/p>\n

www.streetdelights.co<\/a><\/p>\n

Discover a world of exciting flavours
\nSTREET DELIGHTS\u00b7FRIDAY, 30 NOVEMBER 2018
\nDiscover the world of street food with our range of 6 home-cooking meal kits! Inspired by the street food from around the world, Street Delights have created meals kits bursting with global tastes.
\nOur step-by-step packs make cooking food you love easier than you can imagine!<\/p>\n

Discover the range<\/strong><\/p>\n

Indian Biryani Meal Kit<\/strong><\/p>\n

A deliciously fragrant basmati rice dish that tastes delicious with chicken or lamb filled with exotic spices.<\/p>\n

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Moroccan Tagine Meal Kit<\/strong><\/p>\n

A rich and aromatic dish from North Africa, traditionally slow cooked and served with couscous.<\/p>\n

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Caribbean Jerk Meal Kit<\/strong><\/p>\n

Succulent fiery chicken, marinated with authentic Caribbean jerk seasonings, traditionally served with rice and beans.<\/p>\n

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Indonesian Nasi Goreng Meal Kit<\/strong><\/p>\n

A traditional Indonesian fried rice dish with a hot sambal sauce. Delicious with chicken or prawns.<\/p>\n

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Chinese Kung Pao Meal Kit<\/strong><\/p>\n

An authentic fiery dish of stir fried chicken with szechuan pepper, often served with fresh spring onions and rice.<\/p>\n

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Japanese Katsu Curry Meal Kit<\/strong><\/p>\n

Crispy coated chicken served with a Japanese-style creamy and aromatic curry sauce.<\/p>\n

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Celebrate Chinese New Year with Bonne Maman<\/h3>\n

Bonne Maman welcomes the Chinese New Year with two enticing recipes that are easy to make at home \u2013 Chinese Duck A L\u2019Orange and
\nAvocado, Prawn and Cabbage Salad.<\/p>\n

Chinese Duck A L\u2019Orange
\n(Serves 2)<\/p>\n

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Ingredients:
\n2 duck breasts
\nSalt and pepper
\n100g Bonne Maman Bitter Orange, Sweet Orange or Tangy Mandarin Marmalade
\n3tbsp soy sauce
\n1tbsp sesame seeds<\/p>\n

Method:
\n1. Preheat your oven to 220\u00b0C\/425\u00b0F\/Gas Mark 7. Slash the skin of the duck breasts then season generously and place \u2013 skin side down – in a hot dry frying pan over a high heat. Cook for 2 minutes then turn and cook for 2 minutes again.
\n2. Meanwhile, in a small roasting tin mix the marmalade with the soy sauce and sesame seeds. Add the part cooked duck and coat well.
\n3. Roast in the preheated oven for 10 minutes, then rest for 10 minutes before slicing.
\n4. Drizzle the juices from the roasting tin over the meat and serve with potatoes and seasonal vegetables.<\/p>\n

Avocado, Prawn and Cabbage Salad
\n(Serves 6)<\/p>\n

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Ingredients:<\/p>\n

6 fat garlic cloves, thinly sliced
\n2 tbsp vegetable oil
\n350g (12oz) raw shelled prawns
\n25g (1oz) roasted cashew nuts, finely chopped
\n1 ripe avocado
\n125g (4oz) white cabbage or Chinese cabbage, finely shredded
\n1 small green mango, peeled, stoned and shredded
\n1 small handful of fresh mint and coriander leaves, roughly chopped
\n6 spring onions, shredded<\/p>\n

For the dressing:<\/p>\n

\u00bd red chilli, deseeded and finely chopped
\n1 tbsp rice wine vinegar
\n2 generous tbsp. Bonne Maman Apricot Conserve
\nJuice of 2 limes
\n1 tbsp fish sauce
\n2 tbsp vegetable oil<\/p>\n

Method:<\/p>\n

Put all the dressing ingredients in a jar and shake together.<\/p>\n

Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.<\/p>\n

In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.<\/p>\n

When ready to serve, peel, stone and dice the avocado and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.<\/p>\n

Cooks Tips
\n– Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.
\n– This dressing is also delicious spooned over pan-fried chicken fillets and served with basmati rice.<\/p>\n

 <\/p>\n

Mariage Fr\u00e8res launches new tea blend in celebration of Chinese New Year<\/h3>\n

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This Chinese New Year welcomes the year of the pig, and Mariage Fr\u00e8res have created a special all-new blend. Joining the existing Asian zodiac collection, Th\u00e9 Des Signes\u00ae – Cochon will continue the range of teas sealed with the Chinese animal signs.<\/p>\n

The Year of the Pig tea is a subtle composition of organic green tea and Jardin Premier\u00ae red rooibos with delicate hints of rose and Tibetan goji berries. Rich in antioxidants and vitamins, goji berries add an energetic twist to the blend, and is an excellent way to kickstart the Chinese New Year.<\/p>\n

The tea is presented in a vivid hand-made fuchsia tin, inspired by the layered pagoda towers that can be seen throughout historic East Asia. The Year of the Pig tea can be purchased online or at the newly opened Mariage Fr\u00e8res tea emporium in Covent Garden, priced at \u00a326.<\/p>\n

Mariage Fr\u00e8res<\/p>\n

38 King Street, Covent Garden<\/p>\n

www.mariagefreres.com<\/p>\n

@mariagefreresofficial<\/p>\n

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Celebrate Chinese New Year with Corkers\u2019 Duck & Hoisin Sauce Crisps<\/h3>\n

This Chinese New Year (15th February, 2019) Corkers have the perfect snack to help you celebrate \u2013 their fabulously flavoursome Duck & Hoisin Sauce crisps!<\/p>\n

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This culinary classic has been transformed into a tasty treat using Corkers\u2019 award winning \u2018Naturalo\u2019 potato (created by the team, it\u2019s only grown on their farm and is the perfect frying potato with a white skin to make the crisps extra chruncy) \u2013 and the hand cooked crisps are gluten free with no artificial or MSG products.<\/p>\n

Growing their own spuds means Corkers are in complete control of the supply chain from seed to bag, meaning they know the provenance and origin of every single potato and packet.<\/p>\n

Corkers can be found in quintessentially British stately homes, National Trust properties, the National Gallery, countryside farm shops, local delis, railways and airlines.
\nCorkers is continually developing and evolving, with new products coming soon, but always connected with their roots. Corkers Hand Cooked Potato Crisps \u2013 Duck & Hoisin Sauce
\nAvailable in 40g and 150g bags \u2028 Recommended retail price: \u00a30.90 – \u00a31.00 (40g) and \u00a31.80 – \u00a32.00 (150g)<\/p>\n

www.corkerscrisps.co.uk<\/p>\n

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BURGER & LOBSTER CELEBRATE CHINESE NEW YEAR WITH LIMITED EDITION GOLD FORTUNE COOKIES<\/h3>\n

2019 marks the year of the pig, known for its fortune and luck. To celebrate Burger & Lobster will be scattering 20 gold cookies across London and New York and challenging diners to #findthegoldcookie. Hidden inside will be luxury prizes worth up to \u00a32,000.<\/p>\n

The lavish red lobster specialists, Burger & Lobster will be hiding limited edition opulent gold fortune cookies ahead of the Chinese New Year celebrations on 5th February. This golden offer will run from 4th \u2013 10th February across the London and New York restaurants in celebration of their vast Chinese audience, challenging diners to #findthegoldcookie.<\/p>\n

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Guests will simply need to order an almighty jumbo lobster weighing up to 7kg, which make it perfect for groups to share, to be in with a chance to win one of the many luxury prizes, including an incredible trip to New York and visit Burger & Lobster Flatiron, lavish Burger & Lobster meals for two, complimentary bottles of champagne and pre-drinks at Burger & Lobster restaurants bars.<\/p>\n

Burger & Lobster is featured as part of the top places to eat on the Chinese equivalent to Trip Advisor, Dianping, referencing the mono product champions twice as part of their top 15 places to visits in London*.<\/p>\n

The Chinese New Year celebrations will continue on the 10th February as Burger & Lobster unveil a stall in Trafalgar Square selling their iconic lobster rolls \u2013 with each lobster roll sold red balloons will be handed out with red envelopes enclosed with special restaurant vouchers.<\/p>\n

Misha Zelman, CEO of Burger & Lobster said: \u201c<\/p>\n

Chinese New Year is always a special time in our restaurants, with people from all over the world celebrating this special occasion. This is our chance to make sure we are giving something back too. \u201d<\/p>\n

This exclusive offer will be available at Burger & Lobster from 4th \u2013 10th February 2019 across London restaurant branches Soho, Leicester Square, Knightsbridge and Threadneedle Street. Prizes available will be a trip from London to New York, a trip from New York to London, one night stays within the cities, including a night\u2019s stay at W London \u2013 Leicester Square and Signature Massages at the hotel\u2019s AWAY Spa, free meals at Burger & Lobster, as well as rounds of drinks on the house.<\/p>\n

To book the Burger & Lobster Soho experience please visit: www.burgerandlobster.com\/locations\/soho<\/p>\n

-END-<\/p>\n

#findthegoldcookie<\/p>\n

Instagram @BurgerAndLobster<\/p>\n

For further information please contact Talker Tailor Trouble Maker:<\/p>\n

020 3858 0022 | Burger&Lobster@talkertailor.com<\/p>\n

Notes to Editors:<\/p>\n

Burger & Lobster was launched in Mayfair by four schoolmates in 2011. They had set out to open a restaurant where the focus was on perfecting the craft of just one or two main ingredients. Since then, Burger & Lobster have been bringing live, wild Atlantic lobsters and prime cut Nebraskan burgers to fun and passionate personalities around the world who share their appetite for creativity. Simplicity is at the core of the Burger & Lobster concept, with respect for great food and quality service. With nine sites in London, two in New York and a further four in Bangkok, Dubai, Genting and Kuwait City all restaurants feature live lobsters that are flown in from Nova Scotia, Canada and beef from the cattle ranchers in Nebraska. The restaurants work tirelessly with the families that supply the ingredients to this mono-product offer to ensure the absolute best quality.<\/p>\n

*http:\/\/www.dianping.com\/london\/food\/<\/p>\n

Prizes will include:<\/p>\n

Trip from London to New York
\nTrip from New York to London
\nHotel stays in London inclusive of a meal in Burger & Lobster
\nHotel stays in New York inclusive of a meal in Burger & Lobster
\nFree meals in Burger & Lobster
\nFree drinks in Burger & Lobster<\/p>\n

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<\/p>\n

Ken Hom\u2019s Vegan friendly Sichuan Dan Dan Noodles<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\"\"<\/p>\n

\u201cThis vegetarian version of the popular Sichuan traditional \u2018dan-dan noodles\u2019, is meatless and is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It is the sauces that gives this noodle dish its full bite of chillies, garlic and other seasonings without the heaviness. These noodles are usually served after a meal, making a tasty finale. But I think this recipe can be easily a delicious part of any meal or a simple main dish.\u201d \u2013 Ken Hom<\/p>\n

Serves 4
\nPreparation: 15 minutes
\nCooking time: 15 minutes<\/p>\n

1 tablespoon groundnut or vegetable oil
\n110g courgette, finely chopped
\n1 tablespoon garlic, finely chopped
\n2 teaspoons fresh ginger, finely chopped
\n2 tablespoons Shaoxing rice wine or dry sherry
\n2 tablespoons Lee Kum Kee chilli garlic sauce
\n2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
\n1 tablespoon peanut butter
\n1 tablespoon Lee Kum Kee Premium dark soy sauce
\n1 tablespoon sugar
\n450ml (16 fl oz) vegetarian stock
\n225g (8oz) whole wheat noodles
\nHeat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
\nCook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.<\/p>\n

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Gizzi Erskine\u2019s Soy Roast Chicken<\/h3>\n

\"\"<\/p>\n

\u201cThis dish combines two of my favourite things \u2013 a great British roast dinner and Asian flavours. Nothing beats a roast chicken, but this take on it delivers something a bit special that can either be served with all the traditional roast trimmings or equally well with plain rice and stir-fried vegetables.\u201d \u2013 Gizzi Erskine<\/p>\n

Serves 4
\nPrep time: 10 minutes
\nMarinating time: 1-24 hours
\nCooking time: 1 hour 10 minutes<\/p>\n

1 whole chicken 1.5-2kg
\nFor the marinade:
\n3 tbsp Lee Kum Kee light soy sauce
\n1 tbsp Lee Kum Kee dark soy sauce
\n3 tbsp golden caster sugar
\n1 tbsp sesame oil
\n60ml rice vinegar
\n3 tbsp Lee Kum Kee Premium Oyster sauce
\n1.2 tsp Chinese 5 spice
\n1 tsp ground white pepper
\n1 tsp freshly ground black pepper
\n5 cm piece fresh ginger, peeled and sliced
\n1 red chilli, halved
\n6 spring onions
\n1 tbsp groundnut oil
\nDecent pinch of sea salt
\nMix together all of the marinade ingredients together in a small bowl. Place the chicken on a roasting tray. Pour the marinade all over the chicken, massaging it into the skin, and stuffing the ginger pieces and chilli into the cavity of the chicken. Allow to marinate for at least 1 hour, but preferably overnight.
\nOnce the marinating time is up, preheat the oven to 190C \/ 160C fan oven \/ Gas mark 5. Now this next bit is a little fiddly, but trust me it\u2019s worth it. With a needle and thread, carefully sew up the skin around the base cavity of the chicken, (blanket stitch is ideal for this), so that it is as tightly sealed as possible. Pour off the marinade into a jug.
\nGive the roasting tray and wash, and then lay the spring onions in a line to act as a trivet for the chicken. Next, pour the marinade back into the cavity of the chicken through the neck cavity. Gently place on top of the spring onions being careful not to lose any juices. Finally, sew the skin of the neck cavity up to contain all of the marinade within the chicken.
\nDrizzle the groundnut oil over the chicken, and season liberally with salt. Put in the oven for 1 hour 10 minutes, depending on the size of the bird.
\nAllow the chicken to rest for 20 minutes before serving. To serve; cut through the part of the chicken that\u2019s been sewn together and Pour out the juices. Carve the chicken either British or Chinese style and serve.<\/p>\n

Two recipes using Specially Selected Pork for Chinese New Year from Quality Meat Scotland\u2019s (QMS) Scotch Kitchen (www.scotchkitchen.com)<\/h3>\n

The recipes are part of QMS\u2019s new campaign \u2013 \u2018Go Places with Pork\u2019 \u2013 which seeks to raise awareness of the nutritional benefits, versatility and great taste of Specially Selected Pork.<\/h3>\n

Sichuan-style Pork Noodles
\nServes 4<\/p>\n

\u00a0\"\"<\/p>\n

Ingredients:
\n500g pork mince
\n2 x shallots
\n12g peeled fresh ginger
\n35ml sesame oil
\n3 x cloves garlic
\n1 x tsp paprika
\n1 x green chilli \u2013 approx 14g
\n50g dry roasted peanuts
\n50ml dark soy sauce
\n25ml oyster sauce
\n200ml water
\n15g fresh coriander
\n200g pack rice noodles
\n\u00bd cucumber<\/p>\n

Method:
\nPeel the shallots and finely chop
\nGrate the ginger
\nFinely chop the chilli \u2013 with the seeds
\nPeel and mince the garlic
\nIn a wok, saut\u00e9 the pork and the shallots in oil until lightly browned
\nAdd the chilli and the garlic, and cook another minute
\nAdd the soy sauce, oyster sauce, paprika, ginger and water and bring to the boil. Simmer for 15 mins
\nFinely chop the peanuts \u2013 add half to the pan and stir through
\nCook the noodles as per the instructions on the pack
\nChop the coriander and add to the pan
\nFinely chop the cucumber
\nServe the mince on the noodles \u2013 topped with the remaining peanuts and the chopped cucumber<\/p>\n

Serving tip: this dish is also great served without the noodles in crisp iceberg lettuce leaves<\/p>\n

Prep time \u2013 10 mins
\nCook time \u2013 20 mins<\/p>\n

Sweet and Sour Pork Fillet
\nServes 4<\/p>\n

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Ingredients:
\n600g pork fillet
\nFor the sauce
\n1 x large red pepper
\n4 x spring onions
\n3 x cloves garlic
\n300g fresh pineapple
\n35ml white wine vinegar
\n35g tomato ketchup
\n35ml light soy sauce
\n35ml lemon juice
\n35ml rapeseed oil
\n15g piece fresh peeled ginger
\nFor the pork
\n15ml lemon juice
\n15ml light soy sauce
\n20g cornflour
\nExtra rapeseed oil to fry
\nFresh chopped coriander to sprinkle<\/p>\n

Method:
\nFor the sauce
\nChop the red pepper into thin strips, discarding any white pith and seeds
\nWipe, trim and cut the spring onions into thin strips
\nPeel and finely chop the garlic
\nFinely chop the ginger
\nChop the pineapple into small pieces
\nIn a wok heat the oil and add the peppers, spring onion, garlic and ginger and fry for 2 minutes
\nAdd all the rest of the ingredients for the sauce and bring to the boil \u2013 put this to the side while you cook the pork<\/p>\n

For the Pork:
\nCut the fillet in half lengthways \u2013 then cut the pork into thin strips
\nPlace the pork in to a bowl along with the extra soy sauce and lemon. Stir to coat the pork.
\nAdd the cornflour the pork bowl and mix well
\nHeat some oil in a large frying pan and saut\u00e9 the pork on a high heat for 4 minutes (You may have to do this in batches if your pan isn\u2019t big enough. Be mindful not to crowd the pan)
\nWhen cooked transfer the pork to the wok where the sauce is.
\nGently heat through until the sauce is piping hot has thickened slightly.
\nServe topped with chopped coriander and steamed rice.<\/p>\n

Prep time \u2013 15 mins
\nCook time \u2013 15 mins<\/p>\n

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VEGAN SESAME TOAST – A TREMENDOUSLY TASTY STARTER WITH A TWIST THIS CHINESE NEW YEAR<\/h3>\n

This Chinese New Year, Roberts bakery\u2019s vegan sesame toast recipe is the perfect for takeaway-style treat.<\/p>\n

Prepped and served in just a few simple steps, this Chinese favourite is jam-packed with ginger, soy sauce and sesame seeds to curb the most cantankerous takeaway cravings.<\/p>\n

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This sesame toast takes 20 minutes to prepare and just 10 minutes to cook<\/p>\n

We recommend using Roberts Thick White Bread<\/p>\n

Serves 8<\/p>\n

You\u2019ll need<\/p>\n

250g drained tofu<\/p>\n

1-2 teaspoons of seaweed (or umami) salt (in some supermarkets, or online)<\/p>\n

1 tbsp baking powder<\/p>\n

1 tbsp water<\/p>\n

2 tbsp sesame oil<\/p>\n

2 tsp ginger, fresh<\/p>\n

1 tbsp light soy sauce<\/p>\n

1 small red onion<\/p>\n

8 slices of Roberts bread<\/p>\n

How to make it<\/p>\n

Pre-heat your oven to 200\u00b0C. Put the tofu, umami salt, baking powder, water, ginger, soy sauce, onion and sesame oil in your food processor and pulverise to a paste.
\nQuarter each slice of bread diagonally then slather the flavour-packed paste across one side, with a little mound in the middle.
\nPour the sesame seeds onto a plate and press each bread triangle, paste-side down, into the seeds to give them a smooth, scrummy covering.
\nPop them on a baking tray and crisp them in the oven for 10 minutes (giving you just enough time to learn a couple of tai chi moves online). If you want the top more golden, just stick them under the grill for a few minutes. Now say \u201copen sesame\u201d and tuck in.<\/p>\n

Full details and more images of the dishes \u2013 along with lots more recipe inspiration \u2013 can be found at https:\/\/www.robertsbakery.co.uk\/recipe-inspiration.<\/p>\n

Two Books That Change Lives By Bronwen Sciortino! Keep it Super Simple & The Economy of Enough! They are both available on Amazon<\/h3>\n

Available at :- www.amazon.co.uk\/keywords=bronwen+sciortino<\/a><\/p>\n

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FACEBOOK<\/a> | LINKEDIN<\/a> | INSTAGRAM<\/a><\/p>\n

Keep It Super Simple: Tips from a Recovering Perfectionist<\/strong><\/p>\n

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Creating A Simpler Life And Overcoming Overwhelm
\nKeep It Super Simple \u2013 Tips from a Recovering Perfectionist
\nWhen it comes to creating a simpler life there\u2019s many things that can impact us. This highly engaging book by award winning business woman and author Bronwen Sciortino, offers a brilliantly simple approach to overcoming overwhelm and living a life with less stress and more resilience.
\nDescribed as \u2018chocolate for the soul\u2019 \u2026. \u2018Keep It Super Simple\u2019:
\n– shows you how to live life differently, every day;
\n– shows you how to find the best ways to recharge YOUR energy so you can stop being exhausted all the time;
\n– shows you the importance of creating your values, align your life to them & live every day being true to you;
\n– shows you how to minimise the impact of FOMO & YOLO on your life;
\n– provides you with simple steps to help you make sure you\u2019re doing the things that are aligned with who you are;
\n– shows you how to step away from stress & live a life that is calm & full of energy;
\n– shows you how you can easily implement simple steps that empower you in YOUR life;
\n– gives you confidence that there IS light at the end of the tunnel;
\n– shows you how to be yourself whilst limiting the impact of shame, guilt & recriminations from others;
\n– shows you how to understand YOUR path to success so you can boldly step into the thick of YOUR life;
\n– neatly fits in your bag so you can easily take it with everywhere you go;
\n– workbook style \u2013 space for journaling and recording \u2018Ah-ha\u2019 moments in every chapter;
\n– you can build on your thoughts, comments & feelings \u2013 almost like a diary;
\n– use it as a reference in every day situations \u2013 a little \u2018how-to-do\u2019 that\u2019s always with you.<\/p>\n

The Economy of Enough: Unlocking the Secret to Happily Ever After<\/strong><\/p>\n

\"\"<\/p>\n

Never put off being kind to yourself again.
\nWhat if you could go from feeling like the worst person in the world to stepping into happily ever after?
\nHow about in the time it takes you to read this book?
\n‘You’re useless….’ ‘You’re so dumb…’ ‘How could you be so stupid?’
\nHow many times have you said these things to yourself?
\nProbably multiple times a day, every day of your life, if this describes how you feel about yourself:
\n– Never have a kind word for yourself
\n– Easily find ways you could have done something better
\n– Have a foreboding sense of resignation that you’ll never get anything ‘right’
\n– Hold yourself to much higher standards than everyone else
\n– Nothing you ever do is ‘good enough’
\nIn her latest book, award-winning businesswoman Bronwen Sciortino unlocks the secret to happily ever after and shares practical and easy steps to allow you to experience the same love and commitment you give to everyone around you.
\nFrom exhausted to exulted, this book reveals just how easily you can infuse your life with outrageous happiness, love and laughter – using an easy to follow process and with loads of ease and grace.
\nThe world is waiting for you to become the magnificent person you were always supposed to be.
\nLet’s be real. There are no ‘miracle’ cures that work without applying attention. But there are simple and practical steps you can easily take to move your life in a different direction.
\nInfused with all the ‘downloads’ you need to catapult your life differently, The Economy of Enough is the golden nugget you’ve been waiting for to understand exactly what you need to be happy.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Celebrate Chinese New Year with Street Delights www.streetdelights.co \u00a0 FACEBOOK | TWITTER | INSTAGRAM Street Delights Chinese Kung Pao meal kit will make celebrating Chinese New Year simple, fast and authentic. Ready in three easy steps and in less than twenty minutes, simply add chicken or vegetables and cook up some rice, to create a […]<\/p>\n","protected":false},"author":1,"featured_media":26957,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1836],"tags":[],"class_list":["post-26956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home"],"_links":{"self":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/26956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/comments?post=26956"}],"version-history":[{"count":1,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/26956\/revisions"}],"predecessor-version":[{"id":26958,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/26956\/revisions\/26958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media\/26957"}],"wp:attachment":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media?parent=26956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/categories?post=26956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/tags?post=26956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}