Feature
The Reluctant Duchess
On the hundredth anniversary of San Antonio’s Fiesta, a duchess from the 1963 court still cringes at her memories of the social whirl.
April 1991 Issue
Features
Feature
Calm After The Storm
Stormie Jones’s historic transplant gave her four and a half good years. But at what cost?
Feature
Arrival of the Fittest
Nice-guy bodybuilder Larry North has muscled his way into Dallas’ power circles.
Feature
Looking at Mexico
Visitors may suffer from culture shock upon seeing the artistic riches of “Mexico: Splendors of Thirty Centuries.”
Meaner Than a Junkyard Dog
“Guys like me like Iraq,” says Houston oilman Oscar Wyatt. “That’s the way the real world works, baby.”
Miscellany
Two-way Street
A year ago, Michael Dell was Wall Street’s whipping boy. Now he’s its darling.
State Fare
Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest. Dimond’s mix-and-match technique has found a
Columns
Jump Starter
The music of T-Bone Walker, the Texas guitarist who put the boogie into “jump” blues, is now definitely on record.
Lifestyle
College Tries
Leave college application to the kids? Not when other parents hire SAT coaches and speech writers for theirs.
Law
Up to Speed
The highway patrol unveils a new secret weapon in its war against unrepentant speeders.
Reporter
Reporter
Jazz It Up
A jazz-and –blues guide spotlights the Texas venues that have withstood the test of time.
Web
Jalapeno-Blue Cheese Sauce
2 fresh jalapeños 2 ounces cream 2 ounces sour cream 4 ounces mayonnaise 1/4 bunch cilantro 1/4 bunch parsley 4 ounces blue cheese 2 tablespoons fresh lemon juice Salt to taste Pepper to taste Clean and seed jalapeños, then combine all ingredients in blender and mix until smooth. If mixture
Ballroom Lamb Chops
16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below) Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear
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