{"id":28813,"date":"2020-03-15T19:48:43","date_gmt":"2020-03-15T19:48:43","guid":{"rendered":"https:\/\/intouchrugby.com\/connacht\/?p=28813"},"modified":"2020-03-18T08:39:48","modified_gmt":"2020-03-18T08:39:48","slug":"st-patricks-day-celebrations-special-segment","status":"publish","type":"post","link":"https:\/\/intouchrugby.com\/connacht\/st-patricks-day-celebrations-special-segment\/","title":{"rendered":"St Patrick’s Day Celebrations Special Segment !"},"content":{"rendered":"

Paxton & Whitfield\u2019s Taste of Ireland Cheese Selection Perfect for St. Patrick\u2019s Day<\/h3>\n

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Let Paxton & Whitfield, the UK\u2019s oldest cheesemonger, help you celebrate St. Patrick\u2019s Day on Tuesday 17th March with its Taste of Ireland Cheese Selection (\u00a330.00).<\/p>\n

Featuring a selection of five delicious artisan cheeses made by dedicated cheesemakers from across the Emerald Isle, it\u2019s a readymade cheeseboard celebrating Irish cheese and Ireland\u2019s patron saint.<\/p>\n

The selection is available from Paxton & Whitfield\u2019s four shops: Jermyn Street, Piccadilly; Cale Street, Chelsea Green; Bath; and Stratford upon Avon, as well as online at www.paxtonandwhitfield.co.uk.<\/p>\n

Taste of Ireland Cheese Selection (\u00a330.00) DIRECT LINK: www.paxtonandwhitfield.co.uk\/shop\/cheese-board-selections\/taste-of-ireland?number=230<\/p>\n

Celtic Capra (80g) (Pasteurised, vegetarian rennet) Ireland is renowned for its lush green fields and clean air, and in County Tipperary where Celtic Capra is made, the pastures are rich. The grass is full of clover and the soil is peaty, making it the perfect environment to produce the top quality milk needed to make fantastic cheeses. Paxton & Whitfield’s Celtic Capra cheese is a great example of what the area can produce and is made on a farm which uses milk from a neighbouring goat herd. Cornish Capra has a crumbly texture which, with age, develops to a creamier consistency towards the rind. It has fresh, nutty taste from the rind, and a more citrus flavour coming from the paste.
\nCeltic Soft (200g) (Pasteurised, vegetarian rennet) Again, made in County Tipperary, Paxton & Whitfield’s Celtic Soft cheese is made on a farm which uses milk from its own herd of pedigree Friesian cows. Celtic Soft retains a slight chalkiness in its centre when younger, surrounded by a softer, buttery paste. As it ages, the centre also softens, allowing the entire cheese to reach a melting, creamy consistency. The cheese has distinct hints of mushroom coming from its white rind, and a full, buttery flavour which leaves a long aftertaste. The cheese is fantastic when baked in a cheese baker, or delicious wrapped in puff pastry and cooked in an oven.
\nCashel Blue (250g) (Pasteurised, vegetarian rennet) Made by Jane and Louis Grubb near Cashel in Country Tipperary, this semi-soft blue cheese was first produced in 1984. It is a unique cheese as it was Ireland\u2019s first farmhouse blue cheese. In order to make the cheese Jane and Louis researched the Irish cheese market and on finding that no one made a cheese of this style, produced a soft blue cheese \u2013 creating their own niche in the cheese market. Although some milk is purchased to make the cheese, the majority comes from the Friesian dairy herd on the farm. Once the curds have been made, they are then placed by hand into cheese moulds but are not pressed. Each of the cheeses is then pierced with stainless steel needles to let the blue mould grow. They are then stored on their sides on timber cradles at 10 degrees until they are two weeks old, which gives the blue mould time to develop inside the cheeses. They are then taken out of the moulds, washed by hand in brine, dried and then wrapped in foil and stored at four degrees until matured. The cheese has a firm texture that takes on a soft, almost spreadable texture as it ages. It has a mellow, subtle and creamy flavour.
\nGubbeen (250g) (Pasteurised, vegetarian rennet) A semi-hard, washed rind Irish cheese made from a mixture of pasteurised Friesian and Jersey cows\u2019 milk to produce a supple cheese with a lingering flavour of herbs and burnt caramel. The cheese is made by the Ferguson family at Gubbeen House, on the coast of Schull, West Cork, Ireland. They have been making the cheese since 1979 and use a traditional cheesemaking process. Over a three-week period, the cheese is cured by daily washing and turning which encourages the growth of surface bacteria, giving the cheese its characteristic pale, pinky-brown crust. It has a slightly sweet and soft lingering flavour that grows after the initial taste. It\u2019s not too strong and tastes of fresh milk with a springy texture in its body. With its mellow flavour and slight edge, it could almost be described as an Irish Reblochon.
\nMossfield (250g) (Pasteurised, vegetarian rennet) This gouda style cheese is made from organic cows\u2019 milk at Mossfield Farm, County Offaly, Southern Ireland. The milk used to make the cheese comes from a herd of 70 Friesian cows that graze on the herby, tangy pastures found on the farm\u2019s 240 acres. The cheese is rich in colour with a full, nutty flavour that you would expect from Gouda combined with the flavours of the Mossfield grass. As it ages the cheese becomes harder and crumblier with a more intense flavour.<\/p>\n

Irish Stew
\nFrom the Regional Recipes series by printmaker Kate Guy…<\/h3>\n

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\nCelebrate St Patrick’s Day on Tuesday 17th March…<\/p>\n

From the Regional Recipes series, printmaker Kate Guy has conveniently assembled and illustrated all the ingredients you need to make a traditional, tasty Irish Stew and captured them in her lino print recipe kitchen textiles range.<\/p>\n

The large print on this illustrated tea towel is made of individual ‘ingredient’ linocut prints which, combined together, make this complete easy-to-follow recipe – the perfect way to mark St Patrick’s Day!
\nThe ingredients of lamb, onions, carrots, potatoes, stock, bay leaves, thyme, bouquet garni, olive oil and spring onions to garnish are pictured with the iconic Dunluce Castle on the Antrim coast of Northern Ireland.
\nChopped and combined together, the ingredients make this complete easy-to-follow recipe \u2013 cooking instructions are also included on the back of the packaging if you need any help!<\/p>\n

The tea towels are made from organic cotton, very absorbent, hard-wearing and fully machine washable at 40 degrees, you’ll be able to breeze through the drying up once you’ve created and enjoyed your culinary creation!<\/p>\n

The tea towels (\u00a312.00 each) are presented with a paper \u2018belly band\u2019 which has the cooking instructions for the recipe on the back…..<\/p>\n

Irish Stew lino cut illustrated recipe greeting card by Kate Guy<\/p>\n

The Irish Stew design is also available as a Greeting Card which, as with the tea towel, features the cooking instructions making them the perfect pressie for food lovers!<\/p>\n

Available from www.kateguy.co.uk<\/p>\n

Illustrated recipe te towels from Kate Guy
\nOther designs in the Regional Recipes series include Welsh Cawl and Scotch Broth<\/p>\n

About Kate Guy…
\nArtist and designer Kate Guy has combined her love of printmaking with a love of food and cooking to create a range of signature homewares featuring the strong graphic qualities of lino-cut and screen printing.
\nTaking as her ethos for the business the quote by William Morris \u201cHave nothing in your house that you do not know to be useful, or believe to be beautiful\u201d, Kate has created her ‘Regional Recipes’ and ‘Simple Soups’ series of illustrated recipes which are then transferred to textile and graphic designs on a range of items for the kitchen and home.<\/p>\n

Drawing on influences from her home in North West London and the Languedoc region of South West France which she visits regularly, Kate\u2019s key inspiration is from food and the kitchen;
\n\u201cI feel that the kitchen is the true heart of the home and the smells and tastes that can be found in this social hub are prominent in my work.\u201d<\/p>\n

\u201cEach design begins as a drawing inspired by my surroundings, I work in a sketchbook, keeping it as a visual diary and I also take lots of photographs. I use these as inspiration for my prints; I create linocut blocks which I hand-print, and sometimes paint with watercolour. These prints are then further developed into a range of themed kitchenware, prints and stationery.\u201d<\/p>\n

See the full range at www.kateguy.co.uk<\/p>\n

Instagram @kate_guy_
\nTwitter @kate_guy_<\/p>\n

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CELEBRATE ONE OF THE MOST DELiCIOUS DAYS OF THE YEAR WITH ROBERTS\u2019 Flippin\u2019 Good Bread Pancakes<\/h3>\n

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Adding a tasty new twist on the traditional pancake, check out this flippin\u2019 good bread-inspired recipe for a totally tremendous Shrove Tuesday.<\/p>\n

Made using milk-soaked breadcrumbs \u2013 and sweetened with honey and melted butter \u2013 they\u2019re delicious served sugary or savoury with your favourite toppings.<\/p>\n

Time to make \u2013 preparation 10 minutes and cooking time 3 to 5 minutes each<\/p>\n

Serves 6 pancakes<\/p>\n

Suitable for vegetarians<\/p>\n

We recommend using sliced white bread<\/p>\n

You\u2019ll need<\/p>\n

1 \u00bd cups of milk<\/p>\n

1 \u00bd cups of white breadcrumbs<\/p>\n

\u00bd cup of flour<\/p>\n

2 tsp baking powder<\/p>\n

1 egg<\/p>\n

2 tbsp of honey<\/p>\n

1 tbsp of melted butter<\/p>\n

How to make them<\/p>\n

Place the breadcrumbs in a mixing bowl. Then pour hot, steaming milk over the top and give it 15 minutes to soak in properly.
\nSieve the flour and baking powder into your crumby mixture. Smash an egg into the middle, along with your honey and melted butter. Then blitz \u2018til smooth \u2013 nobody likes a lumpy pancake.
\nSpoon some of the batter into a well-buttered frying pan. Leave to sizzle \u2018til golden brown, then flip.
\nServe with lemon and sugar, or banana and chocolate spread, or cheese and ham, or all of the above! Whatever takes your fancy.<\/p>\n

Full details of this dish \u2013 along with lots more recipe inspiration \u2013 can be found at www.robertsbakery.co.uk\/recipe-inspiration.<\/p>\n

For St Patrick\u2019s Day ideas check pout these baking recipes from AO Life to give a go for the occasion.<\/h3>\n

www.ao.com\/life<\/p>\n

Guinness Chocolate Pudding<\/p>\n

<\/p>\n

Chocolate Orange & Irish Cream Tiramisu<\/p>\n

<\/p>\n

Irish Cream Cookies for St Patrick\u2019s Day<\/p>\n

<\/p>\n

St Patrick\u2019s Day Traditions from Around The World<\/strong><\/p>\n

Here are a few places from around the world, where they do things a little differently on St Patrick\u2019s Day.<\/strong><\/p>\n

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By Steph Koyfman, senior content producer at Babbel.
\nFor such a nominally Irish holiday, St. Patrick\u2019s Day is one of the most international occasions of the year. On March 17 each year, rivers and landmarks turn green across the US, UK, China, Australia, Cairo, Prague, Italy, France, Brazil, Vilnius, and Dubai. Though it\u2019s touted as a celebration of Irish national pride, St. Patrick\u2019s Day traditions are for anyone who feels like sporting a little green.
\nSaint Patrick himself wasn\u2019t Irish, but perhaps that\u2019s fitting for the most widely celebrated national holiday \u2014 even in places where there aren\u2019t big Irish populations. Saint Patrick is believed to actually be British, but he became a priest after he was kidnapped and brought to Ireland as a slave. Today, he is revered as the Patron Saint of Ireland for bringing Christianity to the country. Supposedly, he also drove all the snakes out of Ireland, which is awfully convenient for him considering Ireland never had snakes to begin with. (It\u2019s more than likely that the \u201csnakes\u201d were a metaphor for pagans and non-believers.)
\nInitially, St. Patrick\u2019s Day was a religious feast that didn\u2019t involve consuming copious amounts of booze, but it\u2019s evolved into a generalized celebration of all things \u201cIrish,\u201d especially if debauchery counts in your book. It was actually Irish emigrants (especially those who settled in the United States) who made it into the secular holiday we know today. The first St. Patrick\u2019s Day parade in Boston was held in 1737, and in 1762, New York City followed suit.
\nAnd by the way, if you want to stay true to the legacy of this holiday, \u201cSt. Paddy\u2019s Day\u201d is the correct abbreviation \u2014 not \u201cSt. Patty\u2019s Day.\u201d \u201cPatrick\u201d comes from the Gaelic name P\u00e1draig.
\nStrange St. Patrick\u2019s Day Traditions In The United States
\n1. New London, Wisconsin
\nIn New London, leprechauns crawl around the city and change all the signs to \u201cNew Dublin\u201d for the day \u2014 even on the highway. Apparently, this tradition stems from the wave of Irish immigration that fundamentally altered New London\u2019s previously German cultural profile in the 19th century. The leprechauns (members of the local Shamrock Club) go on to visit hospitals and schools. The parade also includes a staged adaptation of Finnegan\u2019s Wake.
\n2. Portland, Maine
\nTalk about a rude awakening: the Paddy\u2019s Day Plunge of Portland, Maine, involves jumping into the freezing Atlantic Ocean at 5:30 a.m. Those who braved the early alarm and the frigid waters then enjoy a free Irish breakfast, a live auction and a raffle at a nearby restaurant. It\u2019s also for a good cause (and not just adrenaline): The event donates proceeds to charity.
\n3. New Orleans, Louisiana
\nNo one throws a parade like New Orleans. And on St. Patrick\u2019s Day, the city flocks down to the Irish Channel neighbourhood for a veritable street party. New Orleans might be the only place where you can take part in a vegetable food fight too. Think: all the ingredients that go in Irish stew (especially cabbages), minus the beef. This ceremonial throwing of the cabbages (using an underhanded technique, so no one gets hurt) is meant to memorialize how cabbage replaced potatoes during the potato famine, thus becoming a staple of Irish cuisine.
\n4. Chicago, Illinois
\nOf all the cities that dye their waterways or landmarks green for St. Paddy\u2019s Day (and there are many), Chicago\u2019s green river is the most famous. Every year, the Chicago River turns green in time for a parade held on the closest Saturday to the holiday. This tradition has been guarded by the Butler and Rowan families for more than 50 years. A six-person boat crew (family only) distributes a top-secret recipe that contains eco-friendly, vegetable-based dye into the river, casting a spell on the waterway that can last for a few days.
\n5. Hot Springs, Arkansas
\nHot Springs is the home of the world\u2019s shortest St. Patrick\u2019s Day Parade, which takes place on \u201cThe Shortest Street in Everyday Use in the World,\u201d as it was named by Ripley\u2019s Believe It Or Not in the 1940s. Bridge Street, which is only 98 feet long, hosts the hour-long parade, which includes Elvis impersonators, a Blarney Stone kissing contest and various other performances.
\nUnusual St. Patrick\u2019s Day Traditions In The Rest Of The World
\n6. Montserrat
\nThis Caribbean island, home to a sizeable Irish Catholic population since the 17th century, is the only place in the world outside of Ireland where St. Patrick\u2019s Day is a public holiday. Montserrat\u2019s celebration isn\u2019t just generously proportioned \u2014 it lasts for 10 days! In addition to celebrating the saint, the day also commemorates a slave rebellion and includes a calypso competition and Creole food, blending the island\u2019s Irish and African heritage.
\n7. Brussels, Belgium
\nAlong with a traditional parade, Brussels residents play Irish sports such as Gaelic football, hurling and camogie on March 17. And if you feel like dusting off your sports attire later and cleaning up, head to the black-tie St. Patrick\u2019s Day Ball, where you can toast during a champagne reception. It\u2019s unclear whether the champagne is green or not, however.
\n8. Banwen, Wales
\nThis Welsh city has laid claim to being St. Patrick\u2019s birthplace, and they ritualize it annually. According to members of the Banwen & District History Club in Wales, St. Patrick was born in Banwen in the year 385 AD as Maewyn Succat. Their parade culminates at a stone commemorating the saint\u2019s alleged birthplace.
\n9. International Space Station
\nHow \u201cinternational\u201d are we talking here? Because apparently, St. Patrick\u2019s Day isn\u2019t only earthbound. In 2013, a Canadian astronaut wore green, took a photo of Ireland from space and posted a video of him singing \u201cDanny Boy.\u201d This builds on the precedent of another astronaut who performed an Irish flute song in space to commemorate St. Patrick\u2019s Day.
\n10. Ise, Japan
\nOne of Japan\u2019s St. Patrick\u2019s Day parades kicks off at the Ise Shrine, which is dedicated to a Shinto sun goddess. With the Japanese and Irish flags flying together, residents dress like leprechauns, play bagpipes and do jigs. The day culminates with an oyster festival.<\/p>\n

Learn how to say “top of the mornin'” in a new language.<\/p>\n

Un-luck of the Irish: The cities paying 65% more for a pint of Guinness<\/h3>\n

\u00b7 Pub-goers could be paying up to 65% more for a pint of Guinness this St. Patrick\u2019s Day depending on where they socialise<\/p>\n

\u00b7 The average price of a pint of Guinness in the UK is \u00a33.79<\/p>\n

\u00b7 Londoners pay the highest prices at \u00a35.02\u202fon average, while those in Dundee are charged the cheapest average price at \u00a33.05<\/p>\n

Pub-goers celebrating St. Patrick\u2019s Day (17th March) are at risk of paying 65% more for a pint of Guinness depending on where they socialise, according to new research.<\/p>\n

The study from leading savings site, VoucherCodes.co.uk looked at the cost of a pint of Guinness within major chains (J D Wetherspoon\u2019s and Greene King, which owns Hungry Horse, Belhaven and Flaming Grill) and across independent Irish pubs in major UK and European cities. Analysing a number of venues across the UK, the findings show a steep 65% price difference between the London average (\u00a35.02) \u2013 unsurprisingly the highest in the country \u2013 and the cheapest average pint found in Dundee (\u00a33.05).<\/p>\n

JD Wetherspoon has an 87% price difference across venues analysed, when comparing the cheapest and most expensive pint. Drinkers looking for a cheap Guinness at a \u2018Spoons should head to The Wheatsheaf in Stoke, where a pint costs just \u00a32.49 – almost half the price of the same pint found in The Lord Moon of the Mall (\u00a34.65) situated in London\u2019s West End \u2013 the most expensive venue of those in the study.<\/p>\n

Those looking to celebrate in a traditional Irish bar this Tuesday could be paying up to 10% more for their pint of Guinness, against the UK average. The cheapest drink of those analysed can be found at Kelly\u2019s Bar in Dundee at \u00a33.10, unfortunately those in London will be paying 68% more in The Tipperary (\u00a35.10).<\/p>\n

When looking at the average cost across each UK city, Dundee (\u00a33.05) comes out as the cheapest city to celebrate, followed closely by Coventry (\u00a33.18) and Glasgow (\u00a33.26). While London is predictably the most expensive city on average (\u00a35.02), the research reveals the other cities also charging a premium this St Patrick\u2019s Day are Edinburgh (\u00a34.25) and Norwich (\u00a34.10). The UK average price is \u00a33.79.<\/p>\n

<\/p>\n

For those celebrating further afield, the study also analysed Guinness prices across Irish pubs in Europe. Prague (\u00a33.35), Budapest (\u00a33.84) and Berlin (\u00a34.16) offer the best value pints on average. At the other end of the spectrum, those in Paris can expect to pay up to \u00a36.76 per pint, \u00a31.74 more than the highest average price in the UK (\u00a35.02). Paris, Stockholm, Rome and Amsterdam have the highest average prices, London however, comes in fifth place, therefore Londoners can finally rejoice that they are getting a good deal.<\/p>\n

<\/p>\n

Anita Naik, Lifestyle Editor at\u202fVoucherCodes.co.uk,\u202fcommented:<\/p>\n

\u201cWhether you have Irish connections or not, St. Patrick\u2019s Day is one of the most popular excuses to visit your local and enjoy a cold Guinness or two with friends. However, it\u2019s alarming to see that you could be paying almost double the price for your pint in the UK depending on where you choose to go out.<\/p>\n

\u201cIt\u2019s easy for a big day like Paddy\u2019s Day to end up costing much more than anticipated. With prices varying so drastically across the country, it\u2019s worth pre-planning and looking into the options in your local area before you head out to make sure you\u2019re not spending more than necessary.<\/p>\n

\u201cVoucherCodes has lots of great deals at Wetherspoons and Greene King to help you save a bit of cash this Paddy\u2019s Day, including a free \u00a31 Amazon voucher. Visit https:\/\/www.vouchercodes.co.uk\/guinness.com for our special Paddy\u2019s Day code\u201d<\/p>\n

St Patrick\u2019s Day in Nottingham!<\/strong><\/p>\n

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Tuesday 17 March 2020<\/p>\n

Old Market Square<\/p>\n

FREE event<\/p>\n

The 21st annual Nottingham St Patrick\u2019s Day event returns to the city centre.<\/p>\n

Celebrating the city and region\u2019s vibrant Irish community and descendants, which this year is presented in conjunction with Cork city and county.<\/p>\n

Head to Old Market Square to enjoy a range of Irish and Irish-inspired live music and culture on stage including the John McNicholl Band. Plus stalls and traditional food and drink in what is in what is now the largest St Paddy\u2019s celebration staged in the East Midlands. And of course, Riverdance is in town at The Royal Concert Hall between Monday 16 and Wednesday 18 March.<\/p>\n

The Council House will also be going green as part of worldwide ‘global greening’.<\/p>\n

CELEBRATE ST PATRICK\u2019S DAY WITH\u00a0 AUTHENTIC IRISH GUINNESS RAMEN AT BIA REBEL RAMEN, BELFAST<\/strong><\/p>\n

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Celebrate St Patrick\u2019s Day this year with a Guinness Ramen at\u00a0 Bia Rebel Ramen, the award winning authentic Irish ramen restaurant and take-away in Belfast. Bia Rebel\u2019s Guinness Ramen is chef Brian Donnelly\u2019s take on Irish stew – swapping noodles for spuds. This delicious bowl of savoury goodness has hand-made noodles, Irish beef, buttered carrots and parsley and finally, the jewel in the crown of Irish products: Guinness. Chef Brian Donnelly has recreated the delicious creamy head \u2014 everyone\u2019s favourite part of a pint of Guinness \u2014 by using a foam gun. (So \u201990\u2019s, we know.) \u201cThe resultant first bite tastes just like a pint, but then the foam melts into the broth giving it a light sweetness that coats the slurpy noodles. Perfect for setting you up for your big St Patrick\u2019s Day night out.\u201d says Bia Rebel co-owner Jenny Holland. Bia Rebel Guinness Ramen will be available until the end of March. Winners of the Observer Food Monthly Cheap Eats Award in 2018, Bia Rebel opened only a few months earlier in March 2018. With just 12 seats and take-away, locals, students and even Japanese families come in for fast, nourishing bowls of ramen.
\nBrian says: \u201cWe\u2019re not trying to be a Japanese restaurant. We\u2019re an Irish restaurant. It just so happens this wonderful, perfect dish we\u2019re making is Japanese. And it\u2019s a fantastic vehicle for great Irish ingredients.\u201d
\nPress Release February 2020<\/p>\n

ABOUT BRIAN DONNELLY Brian was born in 1974 in County Tyrone, known as the \u2018murder triangle\u2019 during the Troubles. The eldest of 7 children But he fell in love with the idea of being a chef after watching the Roux brothers on television in the 1980\u2019s. Demonstrating early his willingness to hustle, he blagged his way into his first kitchen job aged just 13. After leaving secondary school he did a stint at catering college before picking up the phone to the prestigious Ballymaloe House. The timing was perfect, they were recruiting and he moved down to County Cork. Myrtle Allen, the founder of modern Irish cooking, took him under her wing and taught him how to recognise quality produce. From there he moved to London to work at Gary Rhodes\u2019 Greenhouse, where he says he learned the confidence to cook English food. Hopping back and forth from London to Ireland he worked with Paul Rankin, Jean-Georges Vongerichten, Gordon Ramsey and Kevin Thornton. He thanks Vongerichten for teaching him technical perfection – \u2018neater, tidier, quicker\u2019. Brian and Jenny bought a food truck which they opened everyday at The Big Fish by Donegall Quay, before opening their permanent site on Ormeau Road in March 2018.k beyond white tablecloths and try to bridge the divide that keeps high-end products out of the mass market.<\/p>\n","protected":false},"excerpt":{"rendered":"

Paxton & Whitfield\u2019s Taste of Ireland Cheese Selection Perfect for St. Patrick\u2019s Day Let Paxton & Whitfield, the UK\u2019s oldest cheesemonger, help you celebrate St. Patrick\u2019s Day on Tuesday 17th March with its Taste of Ireland Cheese Selection (\u00a330.00). Featuring a selection of five delicious artisan cheeses made by dedicated cheesemakers from across the Emerald […]<\/p>\n","protected":false},"author":1,"featured_media":28814,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1836],"tags":[],"class_list":["post-28813","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\/28813","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=28813"}],"version-history":[{"count":2,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/28813\/revisions"}],"predecessor-version":[{"id":28816,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/28813\/revisions\/28816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media\/28814"}],"wp:attachment":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media?parent=28813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/categories?post=28813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/tags?post=28813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}