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There has been a seismic shift in football power in Connacht in the last four years. After Mayo's 17 point drubbing of Galway in Salthill in 2013 it looked like it would take the Tribesmen light years to make up the ground. After slowly narrowing the gap in 2014 (seven point Mayo victory) and 2015 (four point Mayo victory) they have now caught and surpassed us, beating us twice on the spin in crucial Connacht championship semi-finals.
Well, I do not know where to begin this week with all the mayhem we have had in the UK, in the North, here at home, in France and, I am sure, elsewhere. Some of the mayhem was good, but some was bad.
The new Octavia Scout 4X4 prices and specifications have been revealed for Skoda’s off-road Octavia derivative. It is based on the Octavia Combi estate version which was launched in 2004. Skoda claims that with prices starting from €35,495, its Octavia off roader has very few direct competitors in this class.
Mayo take on Galway in the Connacht semi final on Sunday in Salthill in what promises to be a mouthwatering clash to see who will face off against either Roscommon or Leitrim in the provincial show piece on July 9.
Some 50 years ago, Jacques Courtin-Clarins founded Clarins to “take beauty seriously” and developed one unique philosophy — a dialogue with women to satisfy their desires for wellbeing and respect them by offering a range of the best plant-based skincare products distinguished by their innovation and effectiveness.
BITE CLUB was chock a block with eager punters on Monday evening for the programme launch of this year’s Galway Theatre Festival, and once again festival manager Máiréad Ní Chróinín and her team have put together a mouth-watering array of exciting, challenging, and entertaining shows.
Yeas can go by in a flash and so it has been — it is a decade this week since the Mayo Advertiser first arrived on your doorstep. Being a Mayo native myself and continuing the sterling work what the Galway Advertiser had achieved in Galway since its foundation in 1970, it was with great excitement that we commenced publishing the Mayo Advertiser in October 2006.
We are a nation of sandwich eaters. Every cafe, counter, and hatch does its own variation, with ingredients ranging from withered lettuce to flash fried steak, from slathered 'spread' to flavourful aioli. A lot of people consider a sandwich to be a simple construct of a sliver of processed meat or a square of processed cheese between two pieces of white sliced pan, but they are wrong. They think that a sandwich is just a sandwich. Sadly, this tragic, flaccid, excuse for a meal is a lunchtime staple for too many who do not know the magic of a lovingly made 'buttie'. Let's face it, no truly good sandwich is ever going to win any awards in the health stakes, but then if you are looking for a low carb, paleo option you can have a salad.