July 1988
Table of Contents
Features
Bargains! Bargains! Bargains!Attention, tightwads! Act now! Sits to nuts—the big bang for the little buck! Check out our super-savin’, dollar-bustin’ bible of buys! Everything must go! (Offer available in Texas only.) Nature of the BeastA tiger, a zoo, a terrifying death. The Meanest RiverYes, it’s muddy, it’s treacherous, and it smells bad enough to gag a skunk; but it’s also the only thing between us and Oklahoma. One Tough Yankee BankerDeadlines came and deadlines went, and Bob Abboud still could not seal the deal to bail out First City. But with his ego and $1 billion plus on the line, he’d be damned if he’d back down first. |
¡Fiesta Wear!With these lively Mexican skirts, what goes around comes around. Notes From the UndergroundSeven Central Texas caves put on the summer’s best rock show. Texas Primer: Forty-TwoMove over, Trivial Pursuit. Out of the way, Pictionary. Texas’ very own domino game is making a comeback at the age of 101. |
Columns
Behind the LinesProm night. PoliticsCountry BoysA battle over a vacant state Senate seat reveals that the scars from years of Democratic party infighting haven’t healed yet. |
TravelWriting on the RioThe only way to see Big Bend’s canyons is from the river, but that doesn’t mean you have to get wet, eat trail mix, or give up Bach. Back RoadsButton PushersDealing drugs along the border is a risky, illegal business—unless you happen to be one of the nine Texans licensed to sell peyote. |
Reporter
ReporterTexas Monthly ReporterA spree décor: a buying guide to the new Dallas shopping trip |
Miscellany
Roar of the CrowdThe gift of life; first impressions; a favorite centenarian. |
State SecretsGo to junior college and see the world; the U.S. Supreme Court looks askance on Texas’ legal bills; a Hispanic political institution at the crossroads; does George Bush have coattails? |
Web Exclusives
Domain: A TEXAS MONTHLY Editorial Supplement
Conch SaladRecipe from “The Calypso Kitchen” Grouper in Banana LeafRecipe from “The Calypso Kitchen” Kingfish with Tamarind-and-Coconut SauceRecipe from “The Calypso Kitchen” Crowder Peas With Bonnet PeppersRecipe from “The Calypso Kitchen” Baked PlantainsRecipe from “The Calypso Kitchen” |
Gratin of Chayote and Acorn SquashRecipe from “The Calypso Kitchen” Dewberry ShortcakeRecipe from “A Grand Finale” The Calypso KitchenLike the climate it comes from, Jamaican food is hot, bright, and unforgettable. Four Seasons chef Robert McGrath cooks to a Tex-reggae beat in an electrifying summer menu. A Grande FinaleThe common dewberry takes a leading role in a sophisticated shortcake. |
