Republic of Ireland midfielder Denise O’Sullivan is less than a week away from making her World Cup debut in front of more than 80,000 people – but confesses it was perhaps the fanfare-filled Knocknaheeny farewell in front of far fewer that will ultimately prove the more intimidating atmosphere. O’Sullivan’s name will go down in history as one of the 23 women who were chosen to represent the Girls in Green at their maiden World Cup in Australia and New Zealand, where they will take on the Matildas in their July 20th tournament opener at Sydney’s sold-out Stadium Australia. When the North Carolina Courage captain steps onto the pitch in front of that cauldron of Aussie support she will particularly feel the absence of a few familiar faces in the crowd. Though her family was unable to make the trip, they did their best to compensate with a spectacular home send-off in front of the hundreds who descended on her mum’s house and decorated the neighbourhood to wish her luck. O’Sullivan said: “I was mortified, but it was class to be fair. A few weeks before that I got permission from (manager) Vera (Pauw) just to go home to see the family because unfortunately, they weren’t coming over here to the World Cup. “The minute I told them that, they were organising something and I knew it! But I didn’t know they were organising to that extent, to be quite honest – band and everything. “Rappers, bands, oh my goodness. It was mad. My family have always been a great support and you can see what football does. It just brought the whole community and everyone together that night to support me. It was a great send off.” O’Sullivan, 29, was speaking at Brisbane’s Meakin Park a few days before the Republic’s final friendly against Colombia. Group B encounters with Olympic champions Canada and Nigeria follow the opener against FIFA world no 10 Australia, with the top two from each group advancing to the last-16 knockout round. The long journey is now behind Vera Pauw’s squad, who have been adjusting to the nine-hour time difference through a strict training regimen of shifting start times. On Wednesday, they hosted an open session and invited local Irish fans to watch the team in action. Those kids in the crowd sporting tiny green kit – whether in Queensland or Cork – are what motivate O’Sullivan to keep going. She said: “In that field where I was that night with my family and everyone, that’s where I grew up playing football. That’s where I played street football with my brothers and all the boys. That night, I was there signing autographs for kids sitting in that same field, so just to look forward and look how far I’ve come and what I’m doing now. “Look, I have a platform to inspire people and I think that’s what this team is doing. I want to leave this green shirt in the best condition I can for when I’m about to retire – not anytime soon [laughs], but that’s definitely what it’s all about. It’s about inspiring the next generation.” O’Sullivan was just a young girl herself when father John brought her to a bar early in the morning to watch the Republic face Germany in the 2002 World Cup, when Robbie Keane scored his historic equaliser in the second minute of stoppage time. In 2016, O’Sullivan, who was preparing to move to America to play for Houston Dash, lost her beloved dad just five weeks after he was diagnosed with cancer. Her World Cup debut is the realisation of a long-held dream shared by them both. She added: “He was the biggest supporter for me in my journey to get to where I am. Obviously, to have him here would be a dream but I know he’s looking down. He’s proud anyway. He pushed me along the way to get to where I am today.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Rory McIlroy returns to Hoylake looking to end nine-year major drought at Open From Lauren James to Sam Kerr – Players set to light up Women’s World Cup 5 talking points ahead of the Women’s World Cup

At least 12 people died and 65 more were injured in an explosion in the Dominican Republic, the Dominican Red Cross said in a statement.

A new trailer for the upcoming sci-fi romance Fingernails has arrived, offering a peek at

When the Arizona Food Bank Network received a call that Taylor Swift wanted to make a hefty donation to the charity as she kicked off her Eras tour in the state, some staffers thought it was a prank.

Nearly 3.4 million Hyundai and Kia vehicles in the U.S. are under recall due to the risk of engine compartment fires

To mark The Walt Disney Company's 100th anniversary, the company have revealed 30 locations that have inspired some of their most famous stories over the year.

CLEVELAND--(BUSINESS WIRE)--Aug 1, 2023--

Here's what games are in store for December 2023.

'My father was very, very upset,' Maya revealed

There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

Virtual Dining Concepts claimed that MrBeast broke his agreement with them before trying to make a new deal 'to serve his own monetary interests'

RV Capital Management Pvt.’s India unit plans to raise 8 billion rupees ($96.1 million) through its first India