Tracks Restaurant

 Tracks Restaurant

109 N. Woods St.
Sherman, TX 75092
Fairly price

I wasn't sure about this place at first just because of the sign on the building not being from this area and knowing the restaurants rich history I thought it be a dump with crap food and horrible service. Glad I was wrong the place is clean with good decor and a train. I ordered a chicken quesadilla and some fries which were good. The lady who served us was top notch I think her name was Brandy we had 7 people at our table and there were at least 7 other full tables and she didn't miss a beat at our table and it looked as if she was doing just as well with the others as well as handling the phone calls she seemed to be the only one serving. She was fast attentive and got us everything we asked for this alone if the reason for a 5 star review now days the experience/service is just as important as the food. I expect 6 visits to my table 1 to great me 1 for ordering food 3 to check up on me and 1 for the check. She did more then that. Expectations exceeded. Not used to that or hearing Sir and Ma'am must be a southern Texas thing I could get used to that charm. When I do hear sir it's not done in a pleasant voice but an abrasive tone and sometimes a command.  

http://tracks-restaurant.com/

Cinemark Theaters Review

Cinemark Theaters
3310 Town Center Street Sherman TX 75092
9:50 pm
I Can Only Imagine my score  6.5/10
Based on a true story. About an abusive father who beats his wife and son the son grows up after the mother leaves looking for a way to come to terms with his fathers abuse. Realizes his father is going to die soon . They bury the hatchet and Bart the son remembers some of the conversations with his father as he writes the song and well as the notes he left in his child hood journal he used at summer camp containing the word Imagine which is in the title of the hit song. In real life he marries one of the girls he went to the camp with as a child. 
Price $8.00
Paid with Movie Pass

This location has reclining seats which is superbly nice. That should pretty much be the standard for all theaters now days. Reserved seating lets you choose your seat as you purchase the ticket. Thats going to take some getting used to though still used to being able to walk and and sit anywhere. I normally always try the kiosk to pay. It worked fine for me on the first try. I don't go to theaters that don't accept Movie Pass most all do though welcome to 2018. Tickets are not how the money is made we all know its the 1900% markup on popcorn, candy and ever increasing snack bar options similar to a small restaurant or a ball park now days if you don't eat before you go expect to pay the markup if you are one of those who just has to have popcorn as soon as you walk in you might save a little more by email https://www.cinemark.com/weekly-email or by signing up for the movie club https://www.cinemark.com/movieclub. The theater screening options offer both 2d and 3d and the screens are big enough to feel immersed.      

fiverr review

I keep getting an internal service error for my website like this

(Internal Server Error
The server encountered an internal error or misconfiguration and was unable to complete your request.
Please contact the server administrator, and inform them of the time the error occurred, and anything you might have done that may have caused the error.
More information about this error may be available in the server error log.)


Here's the website
(Website Link)

it was supposed to be a test website

the actual domain is supposed to be this
(Website Link)

but apparently, I published the test website


Anyway I had the whole site built and published it worked fine

Then I was working on the meta description I used a plugin for the meta description and updated it and then I got the internal service error

I can't log in to WordPress either
I get the same Internal Server Error

I called ipage company support we tried disabling plugins

It didn't work

I tried to reinstall my Template pro-version via FTP I was using before it crashed

Didn't work either

I only had 22 posts on the website like 2 days of work

The support team said I should google it or I could pay them $100 for them to fix it

The real question is should I just buy a new site somewhere else for a like 50 dollars a year and start over, or do you know some kinda magic that
could gain access back into WordPress?

I have all the login info, the original 60 Pro template I was using zipped (template link)

I could send all that to you after purchase a gig or 2 unless you think I should just start over since I can't login to WordPress.

Thanks for your time in reading this

Herb Dumplings

Herb Dumplings

Makes 8 dumplings
2
cups unbleached all-purpose
flour
1
tablespoon baking powder
½
teaspoon salt
5 
tablespoons unsalted butter
1
large egg, lightly beaten
¾
cup buttermilk

Place flour, baking powder, and salt in
a medium bowl; stir to combine. Use
a pastry blender or
2 forks to cut in
butter until mixture resembles a coarse
meal.  (This may also be done in a food
processor fitted with the metal chopping
blade.)
Stir in egg and buttermilk, and mix until
the dough just comes together. Place
on a floured surface and dust with flour.
Using floured hands, turn and fold 4
times.  Pat out to a 1-inch thickness. Cut
into 8 equal pieces. 
This recipe may also be used to make
biscuits. Roll out to ¾-inch thickness and
cut into 12 pieces. Bake on a parchment
lined baking sheet in a preheated 400°F
oven for 18 to 20 minutes.

Nutritional information per serving (2 dumplings):
Calories 377 (40% from fat) • carb. 47g • pro. 10g
• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg
• calc. 290mg • fiber 2g

Chicken with Herb Dumplings

Nutritional information per serving:
Calories 467 (43% from fat) • carb. 19g • pro. 47g
• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg
• calc. 104mg • fiber 6g


Chicken with Herb
Dumplings


Makes 4 servings
¼
cup unbleached all-purpose flour
1½
teaspoons kosher salt, divided
½
teaspoon freshly ground black
pepper
8
skinless chicken thighs
(about 3 pounds), bone in,
trimmed of all visible fat
2
tablespoons unsalted butter
1½
cups chopped onion
1
cup sliced celery
1
teaspoon dry thyme or fines
herbes
12
ounces baby cut carrots
2½
cups low-sodium chicken stock
or broth
½
cup dry white wine
2-3
sprigs fresh parsley
1 
bay leaf
1 
recipe Herb Dumplings (follows)
Combine flour, ½ teaspoon of the salt,
and pepper. Dust chicken lightly with
seasoned flour. Place half the butter in
cooking pot of the Cuisinart
™
 Electric
Pressure Cooker and select Browning.
When butter is melted and bubbly, add
4 chicken thighs to the cooking pot.
Cook for
3 to 4 minutes on each side to
brown. Transfer to a platter and repeat
with remaining chicken. Select Sauté.
Add onions, celery and thyme. Cook,
stirring, until onions are translucent.
Stir in carrots, chicken stock/broth, and
wine. Return browned chicken and any
accumulated juices to the cooking pot.
Lay fresh parsley over the top and tuck in
bay leaf.
Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes.
While chicken is cooking, prepare Herb
Dumplings. When audible beep sounds,
use Quick Pressure Release to release
pressure. When float valve drops, remove
lid carefully, tilting away from you to allow
steam to disperse. Remove and discard
parsley sprigs and bay leaf.
Select Sauté. When chicken mixture
begins to bubble, arrange dumplings
on top. Cover loosely (do not lock lid in
place), and cook for 10 to 15 minutes,
until dumplings are puffed and cooked
through. Serve hot.
Nutritional information per serving
(including dumplings):
Calories 732 (50% from fat) • carb. 102mg
• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg
• sod. 248mg • calc. 425mg • fiber 7g

Simple Balsamic Vinaigrette

Servings: Yield: 32 fl oz

Ingredients

4 fl oz balsamic vinegar
4 fl oz red wine vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
16 fl oz mild olive oil
8 fl oz extra virgin olive oil
2 teaspoons Mustard
3 Tbl  Minced herbs such as chives parsley tarragon
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps

Beat the vinegar in a bowl with the optional sugar, mustard, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Notes

If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing. 

Homemade Taco Seasoning

Homemade Taco Seasoning

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

Brown meat and drain off fat. Add all spices and about 1/3 – 1/2 cup water. Cook , stirring frequently until most of the liquid is absorbed. Now you are ready to make delicious tacos!

PPC Test Recipe Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Ingredients:

3 -1/2 pounds of beef stew meat, cut into 1 inch pieces

1 medium onion, quartered

2 tablespoons olive oil

4 cups of water

1 can (15)ounces) tomato sauce

5 medium carrots, cut into ½ inch pieces rondelles

1 celery rib, thinly sliced

1 tablespoon of Adobo seasoning (Spanish seasoning)

2 teaspoons salt

½ teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon pepper

4 cups of mixed vegetables

¾ cup of barley

In the PPCXL, put in olive oil and brown meat and onions until meat is no longer pink;

Add water, tomato sauce, carrots, celery, salt, oregano, paprika, adobo, pepper.

Cover and cook on Chicken/Meat Setting for 30 mins. Add the barley and the mix vegetables and cook 15 more mins.

PPC Test Recipe BBQ Beef

BBQ Beef

4 lb. roast. ( I used chuck roast )

2 onions

1 green pepper

2 Tbs. Worseteshire Sauce

2Tbs. Vinegar

1 24oz. Catsup

1.5 cup water

1/2 tsp Salt

1/ tsp. Pepper

1 tsp Paprika

Brown roast in 1 Tbs. Olive Oil. In PPC,

In separate bowl while browning roast, mix all ingredients together. Poor over browned roast.

Cook on Chicken Meat setting for 45 mins or till fork tender.

NPR

Shred if needed with 2 forks.

This freezes really well also!

PPC TEST RECIPE APPLE BBQ PULLED CHICKEN

APPLE BBQ PULLED CHICKEN

1 pound chicken breasts
2 apples, peeled and quarterd
1 onion sliced
4 slices of bacon and crumbled
1 cup BBQ sauce reserved

2 cups apple juice
4 buns
1 batch of apple slaw

Directions
Place chicken, apples, onions, bacon and 2 cups apple juice in PPC on Chicken and meat 20 mins NPR

Transfer Chicken to foil lined sheetpan spread BBQ sauce over cooked chicken place in preheated oven 375F for 10 mins to set sauce
Shred the chicken with two forks
Load the shredded chicken into the buns, top with the slaw and enjoy

PPC Test Recipe- 20 Minute Turkey and Bean and Tomato Stew

20 Minute Turkey and Bean Stew

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings as a main dish

This recipe comes together in 20 minutes or less, but it is packed full of protein, vegetables, and most importantly, flavor! Your whole family will love it.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound extra lean ground turkey
• 1 medium yellow onion, chopped
• 1 clove garlic,
• pinch of red pepper flakes
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (14.5 ounce) can HUNT’S whole or halved Tomatoes
• 1 (15.8 ounce) can great northern beans, drained and rinsed
• 1.5 cups water
• 3 cups low-sodium chicken broth
• 1/2 cup KRAFT Grated Parmesan Cheese, plus extra for garnish

Instructions

1. Heat the oil in pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and salt and pepper (about 2 minutes). Add the Chicken broth, oregano, basil, HUNT’s tomatoes (with liquid), and beans. Stir to combine. Cover set for Chicken and Meat Setting Continue to cook until heated through - about 15 minutes. Remove from heat, stir in KRAFT Grated Parmesan Cheese, and serve.

MOISTURISER RECIPE

Equipment:
2 heat proof jugs or bowls
2 pots that will hold the bowls or jugs
Digital scales
Spoons for mixing
Whisk, handheld or electric is fine
2-3 containers that hold at least 100g in volume
Ingredients:
10g sweet almond oil
20g evening primrose oil
1g vitamin E
10g cocoa butter
10g Shea butter
8g Emulsifying wax (E-wax)
8g beeswax
35g rose water
45g spring water
Your choice of essential oils (8-10 drops in total)

Suggestions:
Combination/Dry skin - Neroli, Geranium & Frankincense (3 drops of each)
Oily skin - 5 drops of Lavender & 3 drops of Grapefruit
Method:
Weigh the first 7 ingredients into a heat proof jug or bowl and place over a pot of simmering water.
Weigh the rose and spring water into a different heat proof jug or bowl and place over a pot of simmering water.
Once all the ingredients in the first bowl have melted, remove both bowls from the heat and pour the water in with the oils.
Stir gently with a spoon for 2 mins. This 2 mins of stirring is important as you don't want the mixture to separate.
Then take whisk and whisk briskly until the mixture thickens up.
Once the cream has cool a little and before it gets too thick, add your chosen essential oils, stir then pour into jar/s.
Its always a good idea to write the name and date on your product once you have made it.
This product will last 8 weeks, keep in a cool dark place. Or keep in the fridge you will get another 2 weeks out of it.
Discard after this.

Notes:
If you are unlucky and the mixture doesn't combine, all is not lost, simply pour out excess water and you will have yourself a rich
hand or body cream.
If you find the consistency of this moisturiser a bit too dense for your liking, you can play around with your next batch and add
more spring or floral waters. Infact, experiment all you want to by using different oils, butters and waxes. I do recommend using
e-wax as opposed to all beeswax, as you will find you will have less of a problem getting all your waters and oils to be able to com-
bine with each other.

BUFFALO WILD WINGS BUFFALO WINGS AND SAUCES

MENU DESCRIPTION: “Here they are in all their lip-smacking, award-winning glory: Buffalo, New York—style chicken wings spun in your favorite signature sauce.”

Since Buffalo, New York, was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and three of the traditional hot sauces are cloned here. These sauces are very thick, almost like dressing or dip, so we’ll use an emulsifying technique that will ensure a creamy final product where the oil won’t separate from the other ingredients. These are clones for the most popular sauces: Spicy Garlic, Medium, and Hot. I’ve also added another big seller, Caribbean Jerk, to the list, followed by the cooking and coating technique for the wings. The first three sauce recipes might look the same at first glance, but each has slight variations. The bottom line is that you can make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank’s pepper sauce by the other hot sauces at the market. If you can’t find that brand, you can also use Crystal brand Louisiana hot sauce.

SPICY GARLIC WING SAUCE
1 cup Frank’s cayenne pepper
sauce
cup vegetable oil
1 teaspoon granulated sugar
I teaspoon garlic powder
½ teaspoon coarse ground black
pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

MEDIUM WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup vegetable oil
I teaspoon granulated sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

HOT WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup cup vegetable oil
I teaspoon granulated sugar
I ½ teaspoons cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

1. Combine all ingredients except egg yolk, water and cornstarch for the sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow it to cool, uncovered, for 10 minutes.
2. While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.
3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
• MAKES ½ CUPS.

caribbean sorrel cocktail

http://recipeofhealth.com/recipe/caribbean-sorrel-cocktail-517962rb

French Onion Soup Recipes

 https://www.youtube.com/watch?v=ghd6wIKqn2A

https://www.youtube.com/watch?v=Mk_RcAq17EY

Meet Non Meat Meals

Meet Non Meat Meals Faux food

http://www.onegreenplanet.org/vegan-recipe/25-plant-based-foods-that-will-turn-anyone-vegan/

Jumbalaya!

Jumbalaya which often contains pork of various types which I don't eat as well as other ingredients. This dish is most popular with people from the south. In this one rice chicken green peppers onion and well you can seen below.  

https://www.youtube.com/watch?v=nZ6sGfMCYy0&feature=youtu.be  

https://www.youtube.com/watch?v=nZ6sGfMCYy0&feature=youtu.be

Salads a meal in one dish.

Fresh fruit and vegetables are delicious visually satisfying and have become more and more popular in the recent years they are versatile so mixing them in an array of different combinations to create a salad ensures exciting meals. Salads are delicious and knowing that they are also good for you, adds to the delicious factor for more brownie points. You can go beyond the traditional salad which does not have to be just lettuce, tomatoes and cucumbers. There are thousands of ingredient combinations possible for making a salad. You could have a different salad every day for years! Not only are the ingredients in the salad numberless, but there are also many salad dressing combinations that can spice up a salad. Salads are calorie busters which is one of the reasons why they are so popular especially among women. They are especially nutritious adding fruit and good fats such as olive oil, nuts and avocados to a salad enable the body to absorb lycopene in tomatoes, lutein in dark green vegetables, iron in spinach and other nutrients. But don’t be afraid to top with grilled chicken for a change and enjoy!

Chocolate martinis

In one groupon class that I helped out with Chocolate martinis were made. I don't drink alcohol but they sure looked good I will post the picture at the bottom and a recipe since you may want to make it to. Vodka is strong so the creme and chocolate are a nice addition. They help smooth the alcohol out. It is important not to get to carried away though since you may not be able to walk straight after 4 of them.    

Ingredients
4 oz. chocolate liqueur
2 oz. vanilla vodka
Splash of Half and Half
Chocolate syrup


Directions

Mix chocolate liqueur and vanilla vodka. Add a splash of Half and Half and shake over ice. Line a martini glass with chocolate syrup. Add mixture.

L'ecole culinaire restaurant

It doesn't seem fair that i talk about all this food and service industry stuff and not at least mention the L'ecole culinaire restaurant. Which sports lunch breakfast and dinner at there respective times. They also include a happy hour like most other places. All the meals are relatively well priced. It is important to keep in mind that you will need reservations to dine at this restaurant. Which can be made here http://www.lecole.edu/st-louis/st-louis-restaurant.asp some of the happy hour plates look like this.