Category Archives: Meals

Bibimbap Tacos

Bibimbap Tacos by Hip Foodie Mom_forblog

I couldn’t let the summer go by without grilling some flank steak. And whenever I grill beef, I love using one of my favorite Korean marinades. It’s the one I use when making bulgogi. I’ve been on a major taco kick. .  throwing whatever I have into a flour tortilla.

Delicious.

Bibimbap Tacos by Hip Foodie Mom

I can’t believe I haven’t made these before. If you like bibimbap, you will absolutely love these tacos! Bibimbap is a very popular Korean dish and literally means “mixed rice”.  It is served in a bowl with rice and topped with bulgogi (or another protein option or no meat at all), and sautéed and seasoned Korean vegetables and gochujang and you simply mix everything together in your bowl just before eating. Bibimbap looks like this:

Bibimbap by Hip Foodie Mom

So, one of my favorite Korean food dishes inspired me to make these tacos today. Head on over to The Kitchn for this recipe and to read this post. And if you like it, please leave me a comment and PIN it!!

Oh and don’t skip the fried egg my friends. These tacos will change your life! Enjoy!

Bibimbap Tacos by Hip Foodie Mom_forblog2

 

 

Mac and Cheese Salad Lettuce Cups + A Huge Giveaway!!

Mac and Cheese Lettuce Cups by Hip Foodie Mom

Summer is here and that means barbecues and macaroni salad. Here’s a fun, fresh and new way to serve one of your favorite dishes: mac and cheese salad in a lettuce cup!

I’ve been indulging a little too much lately and have been eating a ton of salads over the past couple of days. And with our abundance of lettuce from our garden, we’ve been chopping lettuce up for tacos and throwing everything into a lettuce cup! In my mind, a lettuce cup (or wrap) is a great way to reduce the carb intake and eat a little lighter.

Mac and Cheese Lettuce Cups_vertical

These babies combine two things I love: lettuce cups and mac and cheese salad. Every summer I make this recipe and will vary the ingredients depending on what I have in my refrigerator. .  but it all starts with and revolves around my cheese. I’ve got to have my fresh Wisconsin mozzarella in there. No macaroni and cheese salad is complete without it.

mac and cheese salad ingredients

Mozzarella Cheese

So, you’ve got to check out this recipe over at All Things Mac and Cheese. .  I hope you enjoy it!

 

The Ultimate Mac and Cheese Giveaway!!

The Ultimate Mac and Cheese Giveaway

 

And there’s a fabulous giveaway to tell you about!! All Things Mac and Cheese is giving away the following:

All-Clad Pasta Pot
All-Clad Saucier
Lodge Enameled Cast Iron Casserole Dish
Wooden Handled Flat Whisk
OXO Good Grips Box Grater
Selection of Wisconsin Cheese and butter

HELLO!! This is perfect for all you mac and cheese lovers out there so be sure to ENTER the giveaway.  . you can enter here. Good luck!

Mac and Cheese Lettuce Cups2

Disclosure: This is a sponsored post in partnership with the Wisconsin Milk Marketing Board and All Things Mac and Cheese. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love.

 

 

MorningStar Farms: Spicy Black Bean Burger

MorningStar Farms Spicy Black Bean Burger_main by Hip Foodie Mom

Summer is in full swing and we are officially in “quick and easy” mode here at my house. The kids are out of school and I have to be smarter about how I plan our days, meal plan throughout the week and schedule our time. When my daughter is not attending summer camp, our days are filled with running errands, play dates, going to the library and going to the park. It’s busy to say the least. When I was single, I feel like busy meant hitting up the vending machine and eating fast food. But now, I’m smarter. I eat smarter. Even when we’re busy.

MorningStar Farms Spicy Black Bean Burger_closeup by Hip Foodie Mom

And when I’m busy, I still make time for my morning run because seriously, these are the times I feel I need the run the most. I try to maintain a healthy lifestyle by watching what I eat (but not denying myself), cutting down on meats and cutting down on the carbs. So, on the days where I want to eat lighter, I simply remove the top bun and eat an open faced veggie burger or remove the bun entirely and eat a lettuce burger.

Morning Star Farms | Spicy Black Bean Burger Patty MorningStar Farms Spicy Black Bean Burger by Hip Foodie Mom MorningStar Farms Spicy Black Bean Burger_vertical by Hip Foodie Mom

Quick and easy doesn’t mean you have to sacrifice taste.

MorningStar Farms Spicy Black Bean Burger

With 30+ products and over 600+ recipes, MorningStar Farms has more ways to eat smart. And with this Spicy Black Bean patty, I also cut it up and placed it into a salad and a soft taco. The possibilities are endless! And I’m telling you now, these Spicy Black Bean Burger patties are so good!!! My daughters each ate their entire Spicy Black Bean Burger patty! They loved it as much as I did! And with only 3-4 minutes in the microwave, it doesn’t get any easier than that.

MorningStar Farms Buffalo Chik Patties

I also tried the MorningStar Farms Buffalo Chik Patties and these were also delicious! With a good source of protein and great taste, I’ve already stocked up my freezer with a handful of these. MorningStar Farms makes it easy to eat smart, whether you go meatless every day, or occasionally. And initially I thought they only had veggie breakfast sausage patties! MorningStar Farms is always creating and introducing new products and flavors. Their products include Roasted Garlic & Quinoa Burger, Buffalo Chik Patties, Parmesan Garlic Wings, Mediterranean Chickpea Pizza and Baja Black Bean Pizza. So, mix it up on your next Meatless Monday and grab something from MorningStar Farms! You’ll be glad you did!

MorningStar Farms: Spicy Black Bean Burger
 
You can enjoy this burger with or without the bun.
Author:
Recipe type: Main
Serves: 4

Ingredients
  • 1 box (4) MorningStar Farms Spicy Black Bean Veggie Patties
  • 4 buns, toasted
  • mayonnaise
  • dijon mustard
  • green leaf lettuce
  • tomatoes; sliced
  • micro greens
  • raw zucchini, thinly sliced
  • red cabbage, chopped or shredded

Instructions
  1. Cook MorningStar Farms Spicy Black Bean Veggie Patties according to package instructions. Assemble burger: put mayonnaise and dijon mustard on the lower bun, top with the lettuce, tomatoes and the Spicy Black Bean Veggie patty. Top the patty with micro greens, zucchini slices and the red cabbage. Finish by placing on the top bun and enjoy!

  MorningStar Farms Spicy Black Bean Burger on plate by Hip Foodie Mom MorningStar Farms Spicy Black Bean Burger with bun by Hip Foodie Mom      

Now for a giveaway! For a chance to win a $100 Visa gift card, leave a comment below to tell us how MorningStar Farms give you more ways to eat smart.

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 7/7-8/10/2014.

Be sure to visit the MorningStar Farms brand page on BlogHer.com where you can read other bloggers’ posts!

Spicy Korean Grilled Chicken

Spicy Korean Chicken_main

July 4th is tomorrow and, if you’re like most Americans, you might be firing up that grill. I’ve given you some tasty recipes this week to choose from, if you don’t know what you’re making yet.

And I might have saved the best for last. One of my favorites: Spicy Korean Grilled Chicken.

Spicy Korean Chicken_closeup

You can use bone-in, skin on chicken pieces like I have here or you can absolutely buy skinless, boneless chicken. If you do, I highly recommend chicken thigh meat.  This marinade is one of my faves because it uses a Korean hot pepper paste, gochujang. I love a little heat with my meat. And if you buy boneless, skinless chicken meat, we like to make Bibimbap with the chicken. It’s a nice alternative to beef and absolutely delicious all mixed together with the seasoned veggies. So, if you don’t already have your menu planned for tomorrow, you need to check out this recipe!!!

Head on over to The Kitchn for this one. And if you like it, please PIN and leave me a comment over at The Kitchn!

And while you are enjoying the July 4th celebrations tomorrow, whatever you are doing. .  going to a park, or picnic with family and friends or firing up the grill at home and watching fireworks close by, let’s all remember to give thanks for our freedom and wave that red, white and blue! Have a great 4th everyone!

Spicy Korean Chicken_on plate

Grilled Pork Chops On A Stick with Pineapple Salsa

Lemon Sage Pork Chops on a Stick with Pineapple Salsa

Hey everyone!

July 4th is just a couple days away and I hope everyone is ready and excited! I always associate July 4th with grilling so I’m thrilled to bring you a fabulous new recipe today from Better Homes and Garden’s Delish Dish Blog, where I am guest posting today!!

We’re always grilling burgers, hot dogs and chicken but I like to mix things up a little so we tried these Lemon-Sage Pork Chops on a Stick! Oh my goodness you guys, these were so delicious! The marinade smelled heavenly so I knew these would taste fantastic! And not only are these grilled to perfection and so flavorful but I love that they are on a stick! How fun is that?!

Pork Chops On A Stick by Hip Foodie Mom

These are perfect for any July 4th party or gathering. Serve these with grilled vegetables and a salad and you’ve got yourself a terrific summer meal.

So, head on over to Better Homes and Gardens’ Delish Dish Blog for this fantastic recipe! You don’t want to miss this one!! And you still have time to go to the grocery store so you can make these for the 4th! Wishing everyone a fun and safe July 4th holiday on Friday! Who’s going to be grilling?!

 

 

Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad_hero

Hey guys! I’m so excited for this week! Not only is it a short week, July 4th holiday on Friday, but my husband is back! He was out of town all week last week, literally Monday through very late Friday night. I’m so glad he’s back.

My kids start to get restless when he’s gone for more than 3 days on business trips. With the “where’s daddy again?”, “when is he coming back?”. “I miss daddy.”, “you can’t help me with this, I want daddy to.” Anyway, it was a very long week for all of us, but alas everything is right with the world again.

Paul is now home.

Grilled Veggie Pasta Salad

Before he left, we did our usual weekend things and grilled on Saturday. I don’t know about you guys but we seem to have the grill going every weekend in the summer. .  and the weeks leading up to July 4th, I feel like we are grilling at least once or twice a week. So, we grilled last Saturday and had so many leftover grilled veggies and I had no idea what I was going to do with them.

Until I saw this recipe.

Grilled Veggie Pasta Salad_upclose

What a great way to use up leftover grilled veggies OR just a fabulous, fresh dish to make! I loved this Grilled Veggie Pasta Salad so much. .  it was so delicious and flavorful (I just added some black olives) and this was my lunch and dinner for a couple of days! We’re definitely making this again. And, I’m telling you right now, you guys have to add this one to your Meatless Monday rotation.

I hope you enjoy!

The recipe is above in the links and can be found on BHG.com.

You guys: I have some exciting news, so check back here on WEDNESDAY, July 2nd! Woot woot!! Until then, have a fabulous Monday everyone!

Grilled Veggie Pasta Salad_spread

Summer Caprese Pasta Salad for Pompeian #PantryInsiders

Summer Caprese Pasta Salad_main

I love summertime. For me, it’s all about quick, easy, fresh and delicious. This pasta dish is the epitome of summer because it highlights one of my favorite summer veggies: tomatoes! This year, we planted like 5 or 6 different varieties of tomatoes. .  we just went a little crazy and plan to make lots of salsa and tomato sauce! My tomatoes aren’t ready yet so I picked up these beautiful red and yellow tomatoes from the store. . . and combined my two loves: a caprese salad and linguine pasta.

Summer Pasta with Fresh Mozzarella and Tomatoes

With this dish I wanted to show you that a recipe doesn’t have to be complicated in order for it to be delicious. And it doesn’t have to require a ton of ingredients. Most of the time, if you just use fresh, quality ingredients, you will get perfection.

Perfection in a bowl.

Summer Pasta with Mozzarella and Tomatoes with bread

I started with three quality ingredients: fresh tomatoes, fresh Wisconsin mozzarella and great tasting, good quality olive oil.

Tomatoes

Pompeian Koroneiki Olive Oil

These three ingredients make this dish so don’t skimp on anything here. For the tomatoes, I opted for a tomato medley. I love seeing the different colored tomatoes and if you want to splurge, buy some heirloom tomatoes. .  ah, delicious! And for the mozzarella, make sure you get fresh mozzarella. Next time, I will splurge and pick up some burrata!

Koroneiki Olive Oil_upclose

For my extra virgin olive oil, I used one from Pompeian’s varietals collection: their Koroneiki. Absolutely delicious! “From one of the world’s most recognized olives, Koroneiki Extra Virgin Olive Oil is full-bodied with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish.”

Summer Pasta with Mozzarella and Tomatoes on plate

A couple of weeks ago, I had the pleasure of sitting in on an Olive Oil Tasting 101 webcast with Pompeian Olive Oil.

Dr. Luisito Cercaci, their VP of Product Quality and Research and Development at Pompeian led the webcast. He is an expert on olive oil and it’s his job to make sure that Pompeian only bottles the highest quality extra virgin olive oil and that they continue to meet their purity and quality standards. I also learned that Pompeian is the oldest olive oil company in the United States! They have been around since 1906 and are continuing to improve their processes, get better and above all, make sure they have a quality product on the shelf.

I’ve actually participated in an olive oil tasting before so I knew what to do and what to look for. You swirl the olive oil around in your cup in your hands to warm it up a bit. Place one hand under the cup and the other covering the cup as you move it around in your hands. Once it’s warmer, you then smell it so you can smell the flavor; if someone were testing this olive oil, they would be able to tell if there was a defect or not, and then very slowly, you begin sipping and moving the olive oil with your tongue.

We tasted six different olive oils and were able to select the one we wanted to use in our recipes. I chose one of their Varietals, the Koroneiki. For me, this extra virgin olive oil had such a lovely, mild taste. The Koroneiki is perfect for pasta, soups and salads. I also loved the Picholine, which is a medium-bodied olive oil with a green fruitiness, hints of herbs and a nice balance of bitterness, with a clean and light finish. This one is great for meats and sauces. I’m definitely going to pick up a bottle of this one for next time!

Summer Pasta with Mozzarella and Tomatoes

You guys, this summer caprese pasta salad was so delicious! My kids ate just the pasta (with the lemon olive oil dressing) and loved it! I, on the other hand, ate this entire bowl within minutes. It was so good. Fresh tasting, flavorful and light. I think I just might have to always eat my pasta this way this summer.

So, the next time you are throwing together a meal, think about the quality of the ingredients you are using and if I piqued your interest, check out Pompeian’s website store locator to see where you can find yourself a bottle of their Koroneiki. I hope you enjoyed!

 

Summer Caprese Pasta Salad
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • ½ lb. linguine pasta
  • juice from ¼ lemon
  • 1 garlic clove, minced
  • 2 heaping tablespoons good quality extra virgin olive oil (I used Pompeian’s Koroneiki)
  • season with salt and pepper
  • fresh mozzarella, sliced
  • variety yellow and red tomatoes, sliced lengthwise
  • fresh basil, thinly sliced
  • optional: balsamic vinegar or balsamic glaze

Instructions
  1. Bring a large pot of salted water to a boil. Add the dry linguine pasta and cook linguine to al dente (follow package instructions). Drain, rinse and place the pasta into a large mixing bowl.
  2. Using a separate, small mixing bowl, add in the lemon juice, minced garlic, olive oil and salt and pepper and whisk until well combined. Taste and adjust any ingredients as necessary. Pour the olive oil mixture over the pasta and mix well.
  3. To plate: add your pasta to a shallow bowl, top with the fresh mozzarella slices, layer on the tomatoes and garnish with the fresh basil. Drizzle on a touch more olive oil, season with salt and pepper and drizzle on some balsamic vinegar or balsamic glaze if desired.

 

This pasta did not even really need it, but I had to try this dish with some balsamic glaze (you can simply splash on some balsamic vinegar). This enhances the dish very nicely. You have to give this recipe a try!

Summer Caprese Pasta Salad with Balsamic

 

 

Disclosure: This post is in partnership with Pompeian’s Blogger Ambassador Program and Pompeian Pantry Insiders. I was compensated for this post and as always, all opinions are 100% my own. Thank you for allowing me to work with brands that I love, use and support.

 

 

 

Entertaining with Kimbap and Tips on How to Make Your Own Rolls!

Kimbap by Hip Foodie Mom

I remember the days when I was a kid. A kid trying to be American and growing up in a very Korean-American household. My parents spoke fluent English and Korean and would speak both, or a mixture of the two “Konglish”, to us at home. My parents loved Korean food so we were exposed to a lot of different kinds of Korean food growing up.

I remember the days when I had friends come over after school and I’d be embarrassed by all the weird looking Korean food items laying around the kitchen, like dried seaweed (gim) in a container or dried cuttlefish or shredded squid. The worst would be when my friends and I would open our refrigerator to grab a drink and they would catch the huge whiff of kimchi. That completely recognizable, garlicky smell made me cringe every time.

That was then.

I was a young, foolish, silly kid trying to embrace my American-ness when I should have been celebrating my Korean-ness.

 

Completed Rolls

Kimbap by Hip Foodie Mom_closeup

And even though I had no interest in being in the kitchen or learning how to cook, my mother dragged me in there and taught me how to make kimbap. Don’t get me wrong, I loved eating Korean food (with the exception of kimchi would I finally acquired a taste for in college and absolutely LOVE it now), I just didn’t want to learn how to make it.

Thank God for my mother. My awesome, smart and wise mother who put up with my crap when I was a kid.

Now, I am exposing my girls to Korean food and feeding it to them as much as possible. They are still young and are not embarrassed by anything yet. I hope this doesn’t change. I mean, I feel like it’s a different world now. Ethnic foods have gained so much exposure and popularity.

I mean, you can buy kimchi and gim (dried seaweed sheets) at Costco! I freaking love that!

So, click on over to KitchenAid’s blog, The Kitchenthusiast, for this wonderful recipe, my TIPS on how to make the perfect kimbap roll and to read my post.

And the great thing about kimbap? It’s so versatile. .  you can put just about anything you want inside. I made a very traditional version above with bulgogi but you can also make veggie rolls or a non-meat roll (sautéed asparagus, spinach, yellow pickled radish, cucumber and eggs), or switch out the bulgogi for crab meat. The possibilities are endless!!

 

Veggie Roll by Hip Foodie Mom

I hope you enjoy!

 

Disclosure: This is a sponsored post. I am a regular contributor to KitchenAid’s Blog, The Kitchenthusiast. All opinions expressed here are 100% my own. 

 

Korean Mixed Rice with Sashimi

Korean Mixed Rice with Sashimi by Hip Foodie Mom

Korean Mixed Rice with Sashimi, referred to in Korean as Hwe Dup Bap, is a Korean dish consisting of steamed white rice mixed with sashimi, vegetables such as green leaf lettuce, cucumbers, julienned Korean radishes, sesame oil, and topped with a sweet and spicy gochujang sauce. Similar to bibimbap, you mix everything together in the bowl and enjoy.

Korean Sashimi with vegetables and rice by Hip Foodie Mom

This is one of my absolute favorite things to eat. Ever. I love sushi and sashimi so give this to me over a bowl of rice and I’m a happy girl. And this time, I took matters into my own hands and got the sushi grade fish all on my own and sliced the fish myself!

Sashimi on Plate by Hip Foodie Mom

My dad owns a sushi restaurant in Dallas so sushi has always been a huge part of my life, post college. I love it and a couple of years ago, my dad even taught me how to make one of my faves: a spicy tuna roll! (forgive the photos, this was over 2 years ago!)

So, you have to check out this recipe, over at The Kitchn, to see how all of this came together and to read my post! If you like this, please COMMENT on my post over at The Kitchn and PIN this and save for later.

I had so much fun with this recipe and even got to meet someone special! I hope you enjoy the recipe!

Korean Mixed Rice with Sashimi spread

 

Chicken Satay with Spicy Peanut Sauce for #SundaySupper

Chicken Satay by Hip Foodie Mom

 

Ever since watching Todd and Diane’s (White On Rice Couple) photography and food styling workshop on CreativeLive.com, I’ve been playing around with my camera and my natural light. .  trying to manipulate it and use it to my advantage. .

 

Because up until this point, I was always shooting with my natural light coming in from 3 o’clock (side light) and never tried it with back light (light coming in from 12 o’clock, behind my food or whatever I was shooting). So, here’s my chicken satay skewers with back light.

 

Chicken Satay_back light

 

It’s too much light but just wanted to show you how much difference it makes. .  I’m no expert and just still trying to learn as much as I can. Todd and Diane’s workshop, which I watched for free online the first day for a few hours, really opened my eyes to a lot.

 

And I realized, and my friend Allie mentioned this to me too, that the back light shooting doesn’t always work for everything. .  but it actually works really well for translucent foods like popsicles or drinks or cocktails. (Note to self for my next cocktail recipe).

 

Chicken Satay_moody

 

So, let’s get to this recipe!

 

Today for Sunday Supper we’re celebrating MAN FOOD!

 

Chicken Satay Skewers by Hip Foodie Mom

 

Ok, ok, I know what you’re thinking ..  chicken satay? . .  man food. .  huh? Well, let me just tell you. . here in our house, anything that is grilled to perfection and has grill marks is deemed man food. Period.

 

And because we used chicken thigh meat instead of chicken breast, my husband loved this. Like freakin’ licked his fingers this was so good.

 

Spicy Peanut Sauce Drip

 

And the spicy peanut sauce I made didn’t hurt. We loved this sauce!!!

 

Spicy Peanut Sauce

 

The inspiration for this recipe (and the recipe itself!) came from the very talented Amy Lee Scott from Club Narwhal and her Thai Chicken Satay Noodle Salad. If you’ve never visited her blog, you need to. Like right now. She’s awesome and super talented.

 

The only thing I did differently was add a little heat (gochujang; Korean hot pepper paste) and changed up the portions a bit for the marinade and sauce. And I’m not even going to touch Amy’s Thai Chicken Satay Noodle salad y’all because this is perfection.

 

I ate this with noodles, my husband threw everything into a tortilla (down below) and the following day, I had some with white rice. Delicious and so versatile! So, I will leave you with a few more photos.  . .  as I was playing around with the back light thing, I also switched colors and food items and shot this with corn instead of the chicken. I have no idea if the exposure is right. .  I just love all the colors!

 

Fresh Veggies with Corn by Hip Foodie Mom

 

RECIPE:  Click here for Amy’s recipe. If you want to make it spicy and want to try the gochujang, simply whisk together the following and add to the leftover marinade sauce, which is also your dressing (Amy notes “you will use 1/3 of sauce mixture to marinate the chicken and the rest to dress the salad. Divide into two separate containers/baggies so the raw chicken doesn’t contaminate the dressing.”)

     

  • 1-2 tablespoons rice vinegar
  • 1/4 cup gochujang; Korean hot pepper paste
  • 1 tablespoon sesame oil + more if needed
  • 1 to 1 1/2 tablespoons honey

 

Enjoy!!

 

So, here’s the spicy chicken tacos my husband made (side light). Messy but soooooo good with the spicy gochujang peanut sauce. I ate one too.

 

chicken taco side light

 

spicy chicken taco_side light_vert

 

 

8387592742_f6164fd5a8_o

 

We’re sharing MAN FOOD today so you know it’s all going to be good!!! And the awesomely talented Susan from The Girl in the Little Red Kitchen is hosting! So, take a look at each recipe below and hold on to your seats because we have a ton of recipes to share with you today! Cheers and Happy Father’s Day!!

 

 

Manly Starters:

 

Manly Mains:

 

Manly Desserts: 

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.