April 1994 Issue

On the Cover

Sadder but Wiser

What’s eating Ann Richards? As her reelection campaign finally gets in high gear, the governor seems to be fighting a case of the mopes.




Growing Young

Want to turn back the clock? A clinic in Mexico peddles a wonder hormone—just don’t expect to hear about its downside.


Crash Course

In the forties I was just a kid with a Kodak, but my fascination with car wrecks taught me many lasting lessons.




Juvenile crime has cities across Texas resorting to teen curfews. Do they work?


Edible Flowers

1/2 cup fresh soft goat cheese 24 edible flowers (preferably trumpet-shaped)Whip goat cheese in blender until smooth; pipe or spoon into flowers.To serve, arrange slices of stuffed lamb on plate atop tomatillo sauce. Decorate lamb with remaining pepper strips and garnish plate with flowers. Serves 6.

Tomatillo-Mint Sauce

1 pound fresh tomatillos, quartered 1 jalapeño, seeded and chopped 2 tablespoons finely chopped fresh garlic 3 tablespoons clarified butter 1 cup sherry 1/4 cup soy sauce 1/4 cup brown sugar 1/2 cup chopped destemmed fresh mint 1 teaspoon ground black pepperSauté tomatillos, jalapeño, and garlic in clarified butter until


State Fare

“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce.Fisher spent twenty years traveling throughout Europe and South

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