{"id":84021,"date":"2025-12-19T09:00:35","date_gmt":"2025-12-19T14:00:35","guid":{"rendered":"https:\/\/lastwordonsports.com\/collegefootball\/?p=84021"},"modified":"2025-12-18T21:13:53","modified_gmt":"2025-12-19T02:13:53","slug":"football-friday-tasty-tailgate-treats-holidays-playoffs-and-bowl-games","status":"publish","type":"post","link":"https:\/\/lastwordonsports.com\/collegefootball\/2025\/12\/19\/football-friday-tasty-tailgate-treats-holidays-playoffs-and-bowl-games\/","title":{"rendered":"Football Friday Tasty Tailgate Treats: Holidays, Playoffs, and Bowl Games"},"content":{"rendered":"<p>Happy Football Friday, Y\u2019all. Or Merry Christmas Eve Eve Eve Eve Eve or something like that. Last year we did tasty tailgate treats Holiday Edition so why not tackle it again? \u00a0 We have bowl games and playoff games that deserve tailgate parties. So, let&#8217;s make this season of forced family fun a little extra FUN and tasty. \u00a0There are some great articles to revisit from previous posts. \u00a0Such as <a href=\"https:\/\/lastwordonsports.com\/collegefootball\/2025\/10\/17\/football-friday-tailgate-treats-bacon-me-crazy\/\" target=\"_self\">Bacon Me Crazy<\/a>, and <a href=\"https:\/\/lastwordonsports.com\/collegefootball\/2025\/10\/31\/football-friday-tasty-tailgate-treats-soup-season\/\" target=\"_self\">Soup Season<\/a>. Always great for the holiday just because it makes life easier and can feed a crowd.<\/p>\n<h2>Football Friday Tasty Tailgate Treats: Holidays, Playoffs, and Bowl Games<\/h2>\n<h3><a  href=\"https:\/\/www.thekitchn.com\/hot-buttered-rum-recipe-23587983#post-recipe-573910679\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">Hot Buttered Rum<\/a><\/h3>\n<div class=\"Recipe__ingredientsGroup\">\n<h4 class=\"Recipe__ingredientsGroupName\" data-testid=\"group-name\">For The Batter:<\/h4>\n<ul class=\"Recipe__ingredients\">\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">8 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">tablespoons (1 stick) <\/span><\/span>unsalted butter<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">2\/3 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">cup <\/span><\/span>packed dark brown sugar<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">teaspoon <\/span><\/span>ground cinnamon<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">teaspoon <\/span><\/span>vanilla extract<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1\/2 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">teaspoon <\/span><\/span>freshly grated nutmeg, plus more for sprinkling<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1\/4 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">teaspoon <\/span><\/span>ground allspice or ground cloves<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1\/4 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">teaspoon <\/span><\/span>kosher salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"Recipe__ingredientsGroup\">\n<h4 class=\"Recipe__ingredientsGroupName\" data-testid=\"group-name\">For The Cocktails:<\/h4>\n<ul class=\"Recipe__ingredients\">\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">2 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">cups <\/span><\/span>water<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">1 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">cup <\/span><\/span>dark rum<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">2 <\/span><span class=\"Recipe__ingredientText\"><span class=\"Recipe__ingredientMeasurementUnit\">cups <\/span><\/span><u><a  href=\"https:\/\/www.thekitchn.com\/how-to-make-whipped-cream-cooking-lessons-from-the-kitchn-102056\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">whipped cream<\/a><\/u> (optional)<\/li>\n<li class=\"Recipe__ingredient\" data-testid=\"ingredient\"><span class=\"Recipe__ingredientQuantity\">4 <\/span>(4-inch) long cinnamon sticks<\/li>\n<\/ul>\n<\/div>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<section class=\"jsx-1264604304 Recipe__instructionsSection\">\n<div class=\"Recipe__instructionsGroups\">\n<div id=\"instructions-573910679-instructiongroup-1\" class=\"Recipe__instructionsGroup\" data-testid=\"Recipe__instructionsGroup\">\n<ol class=\"Recipe__instructions\">\n<li class=\"Recipe__instructionStep\" data-testid=\"Recipe__instructionStep\">\n<div id=\"step-573910679-instructiongroup-1-1\" class=\"Recipe__instructionStepContent\">\n<p>Place 1 stick unsalted butter in a medium heatproof bowl (or stand mixer bowl fitted with the paddle attachment) and let sit at room temperature until softened.<\/p>\n<\/div>\n<\/li>\n<li class=\"Recipe__instructionStep\" data-testid=\"Recipe__instructionStep\">\n<div id=\"step-573910679-instructiongroup-1-2\" class=\"Recipe__instructionStepContent\">\n<p>Add 2\/3 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1\/2 teaspoon freshly ground nutmeg, 1\/4 teaspoon ground allspice or ground cloves, and 1\/4 teaspoon kosher salt. Beat with an electric hand mixer on high speed until fluffy and smooth, about 2 minutes.<\/p>\n<\/div>\n<\/li>\n<li class=\"Recipe__instructionStep\" data-testid=\"Recipe__instructionStep\">\n<div id=\"step-573910679-instructiongroup-1-3\" class=\"Recipe__instructionStepContent\">\n<p>Bring 2 cups water to a boil in a kettle or medium saucepan. Let the water cool slightly so it isn\u2019t actively bubbling, about 30 seconds. Carefully pour the water into the butter mixture. Add 1 cup dark rum and beat with the mixer on medium speed until the butter is dissolved and the mixture is frothy, 1 to 2 minutes.<\/p>\n<\/div>\n<\/li>\n<li class=\"Recipe__instructionStep\" data-testid=\"Recipe__instructionStep\">\n<div id=\"step-573910679-instructiongroup-1-4\" class=\"Recipe__instructionStepContent\">\n<p>Divide between 4 mugs. Top with whipped cream if desired. Sprinkle with more freshly grated nutmeg. Garnish each mug with a cinnamon stick.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"jsx-1264604304 Recipe__notesSection\">\n<p class=\"jsx-1264604304 Recipe__notesHeading\"><strong>Recipe Notes:\u00a0<\/strong><\/p>\n<div class=\"jsx-1264604304 Recipe__notes\">\n<p><strong>Make ahead: <\/strong>The butter mixture can be made up to 1 week ahead and refrigerated in an airtight container. Let sit at room temperature until softened before adding the hot water and proceeding with the recipe.<\/p>\n<\/div>\n<\/section>\n<h3><a  href=\"https:\/\/www.tasteofhome.com\/recipes\/four-ingredient-tumbleweeds\/print\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">Butterscotch Haystacks \/ Tumbleweeds<\/a><\/h3>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<section class=\"recipe-ingredients\">\n<ul class=\"recipe-ingredients__list-print\">\n<li>1 package (11 ounces) butterscotch chips<\/li>\n<li>2 tablespoons creamy peanut butter<\/li>\n<li>1 jar (12 ounces) dry roasted peanuts (optional)<\/li>\n<li>1 can (4 ounces) potato sticks<\/li>\n<\/ul>\n<\/section>\n<section class=\"recipe-directions\"><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a microwave-safe bowl, melt butterscotch chips and peanut butter in a microwave; stir until smooth.<\/li>\n<li>Stir in peanuts (optional) and potato sticks.<\/li>\n<li>Drop by tablespoonfuls onto waxed paper-lined pans.<\/li>\n<li>Refrigerate until set. Store in an airtight container.<\/li>\n<\/ol>\n<h3><a  href=\"https:\/\/www.thepioneerwoman.com\/food-cooking\/recipes\/a63009558\/bloody-mary-dip-recipe\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">Bloody Mary Dip\u00a0<\/a><\/h3>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"css-4g6ai3 e12sb1171\">3 slices bacon<\/span><\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">2 tsp. Montreal steak seasoning<\/span><\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">1 <\/span>(8-ounce) package\u00a0cream cheese, cubed and at room temperature<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">1\/4 cup <\/span>mayonnaise<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">3 Tbsp. <\/span>tomato paste<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">2 1\/2 tsp.<\/span>Worcestershire sauce<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">1\/2 tsp <\/span>celery salt<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">1\/2 <\/span>lemon, zested and juiced<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">1 1\/2 tsp <\/span>hot sauce<\/li>\n<li>1 1\/2 Tbsp. vodka (optional)<\/li>\n<li><span class=\"css-4g6ai3 e12sb1171\">2 <\/span>pimento-stuffed green cocktail olives, quartered lengthwise and stuffing chopped<\/li>\n<li>Assorted pickled vegetables, crudit\u00e9s, crackers, and chips, for serving<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<ol class=\"css-kw9lqy emevuu60\">\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.0\">In a medium skillet, arrange the bacon slices and sprinkle each with the steak seasoning. Cook over medium heat, flipping as needed, until crisp, 5 to 6 minutes.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.0\">Transfer to a paper-towel lined plate to drain; then\u00a0finely chop and set aside.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.1\">In the bowl of a food processor, process the cream cheese, mayonnaise, tomato paste, Worcestershire sauce, and celery salt until well-combined. Scrape down the sides of the bowl as necessary.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.1\">Add the lemon zest and juice, hot sauce, and vodka, if using, and pulse until just combined.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.2\">Transfer the dip to a shallow serving bowl and gently fold in the bacon.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.2\">Cover and refrigerate at least 1 hour and up to overnight.<\/li>\n<li class=\"direction\" data-node-id=\"recipe-instruction.0.2\">Top with the olives and pimento stuffing and serve with your favorite pickled vegetables, crudit\u00e9s, crackers, or chips.<\/li>\n<\/ol>\n<\/section>\n<div class=\"ingredients-body css-0 eno1xhi5\">\n<div class=\"css-0 eno1xhi4\">\n<h3><a  href=\"https:\/\/dishedbykate.com\/sausage-roll-wreath\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">Sausage Roll Wreath\u00a0<\/a><\/h3>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><label for=\"5596c16e\"><\/label>14oz sausages (use your favorite, good quality, free-range sausages)<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"0.5\" data-unit=\"cup\">\u00bd cup<\/span> dried cranberries<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> pecans<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> flaked almonds<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> salt<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\">Black pepper<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"1\">1<\/span> sheet ready rolled puff pastry<\/li>\n<li dir=\"ltr\" data-tr-ingredient-checkbox=\"\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> cranberry sauce<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span data-amount=\"1\">1<\/span> egg, whisked<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> sesame seeds (optional)<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\" dir=\"ltr\"><strong>Make the sausage mix.<\/strong> Heat your oven to 360 degrees and get a large oven tray ready. Roughly chop the cranberries, pecans, and almonds, then get them into a large mixing bowl. Slice through the sausage casings, and squeeze the sausage meat out into the bowl. Add \u00bd teaspoon of salt and a grind of black pepper, then mix well until everything is combined.<\/li>\n<li id=\"instruction-step-2\" dir=\"ltr\"><strong>Form the sausage roll.<\/strong> Lay out a large piece of baking paper on a flat surface, then place your sheet of puff pastry on it. Spoon 4 tablespoons of the cranberry sauce down the middle of the puff pastry, about 2 inches wide (lengthways, down the longest side). Pile the sausage meat mix onto the cranberry sauce line, in a long log shape. Try to keep this as equal as you can in terms of height and width.<\/li>\n<li id=\"instruction-step-3\" dir=\"ltr\"><strong>Roll up the sausage roll.<\/strong> Brush the whisked egg down one side of the pastry, next to the sausage log. Fold the un-egg-washed side over the sausage log, then keep rolling the log over the egg-washed side to seal the pastry. Keep rolling, then turn over so the seam of the pastry is at the bottom of one very long sausage roll.<\/li>\n<li id=\"instruction-step-4\" dir=\"ltr\"><strong>Form the wreath.<\/strong> Mark 11 roughly equal lines down the sausage roll, then cut two-thirds of the way through the roll (leave \u2153 uncut at the top of the rolls, so the wreath stays together). Carefully join the two exposed ends to form a circle \u2013 brush the pastry with a little more eggwash to help it stick. Very carefully twist each sausage roll over a quarter, so the exposed sausage meat is facing up. Brush the exposed pastry with the rest of the egg wash, then scatter the top of the rolls with the sesame seeds if you\u2019re using them.<\/li>\n<li id=\"instruction-step-5\" dir=\"ltr\"><strong>Bake and serve.<\/strong> Transfer the wreath on the baking paper to the oven tray, then place it in the oven and bake for about 50 minutes, until the pastry is super golden, puffed up and the sausage meat looks firm and is starting to look golden. Serve with the rest of the cranberry sauce in the middle of the wreath, for dipping.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<p data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\"><strong>Notes:\u00a0<\/strong><\/p>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Prep Ahead: <\/strong>Form the wreath and then refrigerate it, covered, a day ahead of time, then just bake it when you\u2019re ready. You can also freeze the uncooked wreath and bake it from frozen \u2013 up the cooking time to\u00a01 hour\u00a0in this case.<\/p>\n<p><strong>Substitutions:<\/strong> Swap the dried cranberries for apricots, and the pecans and almonds for pistachios, walnuts, or cashews, or leave them out altogether. I like to throw in a handful of chopped sage leaves sometimes, for a more festive flavor.\u00a0Instead of cranberry sauce, you can use any chutney, relish, or sauce you like! A caramelized onion chutney would be lovely.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"css-byrnjb exadjwu8\"><a  href=\"https:\/\/www.delish.com\/cooking\/recipe-ideas\/a50528\/pull-apart-christmas-tree-recipe\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">Pull-Apart Christmas Tree<\/a><\/h3>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 lb.\u00a0refrigerated pizza dough<\/li>\n<li>Egg wash (1 egg whisked with 1 tbsp water)<\/li>\n<li>7\u00a0mozzarella sticks<\/li>\n<li>1\/4 c.\u00a0melted butter<\/li>\n<li>1\/2 c.\u00a0finely grated Parmesan<\/li>\n<li>1 tbsp.\u00a0Thinly sliced basil<\/li>\n<li>1 tbsp.\u00a0chopped parsley<\/li>\n<li>1 tbsp.\u00a0chopped rosemary<\/li>\n<li>Marinara, warmed (for serving)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 450\u00b0. Line a large baking sheet with parchment paper.<\/li>\n<li>Cut mozzarella sticks into 1\u201d pieces and set aside.<\/li>\n<li>On a floured surface, divide the pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut the dough into 2\u201d squares (you\u2019ll need 33 total).<\/li>\n<li>Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball.<\/li>\n<li>Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching).<\/li>\n<li>Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.<\/li>\n<li>Meanwhile, whisk together melted butter, Parmesan, and herbs.<\/li>\n<li>Brush on baked pizza balls.<\/li>\n<li>Serve warm with marinara for dipping<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"css-1iejn52 e7k5zd3 journey-blur-content\" tabindex=\"-1\">\n<div class=\"css-l74ltq evb48wp6\">\n<h3><strong>Happy Everything<\/strong><\/h3>\n<p>Happy Bowl Season. Merry Christmas Eve Eve. Happy Hanukkah. Happy Holidays. Whatever you are celebrating or even if you are just hanging out at home trying to stay warm we hope you enjoy these tasty treats. \u00a0The holidays are hard for everyone so, be sure to check in on all your friends and family. \u00a0Everyone is struggling with something. If you need someone to talk to there is a hotline to help if you are feeling helpless <a  href=\"https:\/\/988lifeline.org\/current-events\/the-lifeline-and-988\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">988 <\/a>you can call, text, or chat. Be kind. Spread love.<\/p>\n<\/div>\n<p>Main Photo: Dished by Kate dot com<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Happy Football Friday, Y\u2019all. Or Merry Christmas Eve Eve Eve Eve Eve or something like that. Last year we did tasty tailgate treats Holiday Edition so why not tackle it again? \u00a0 We have bowl games and playoff games that deserve tailgate parties. So, let&#8217;s make this season of forced family fun a little extra [&hellip;]<\/p>\n","protected":false},"author":1643,"featured_media":84025,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","sfio_featured_image":false,"sfio_embed_code":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","footnotes":""},"categories":[35689,7361,2,17,35691,35690],"tags":[35726,35744,35729,35847,35846],"class_list":["post-84021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-bowl-games","category-featured","category-news","category-recipes","category-tailgating","tag-beverages","tag-cocktails","tag-cookies","tag-dips","tag-tailgate-treats"],"modified_by":"Kate Pearson Halyburton, Editor","_links":{"self":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/84021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/users\/1643"}],"replies":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/comments?post=84021"}],"version-history":[{"count":5,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/84021\/revisions"}],"predecessor-version":[{"id":84046,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/84021\/revisions\/84046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/media\/84025"}],"wp:attachment":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/media?parent=84021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/categories?post=84021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/tags?post=84021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}