August 1978

Jul 31, 1978 — By Dick Reavis

Second-generation refinery workers don’t believe in politicians or corporations and some of them don’t believe in unions. The questions is, do they believe in strikes?

Jul 31, 1978 — By Gary Cartwright

Bob Doherty was a Texas ranger who believed in the myth of the Old West; Greg Ott was a college dope dealer, a child of the sixties. When they met, it destroyed both their lives.

Jul 31, 1978 — By Paul Burka

What was once a mere rural spring is now a crowded, langugorous, bare-skinned utopia.

Jul 31, 1978 — By Paul Burka

Resort hotels and luxury condominiums line the sore of South Padres, yet foot by foot, day by day, the island is washing away.

Jul 31, 1978 — By Richard West

Texas is cattle, oil, Stetsons, peaches, branding irons…peaches?

Jul 31, 1978 — By Stephen Harrigan

If you’re going bald, their’s only thing to do: blame mother.

Jul 31, 1978 — By Joe Nick Patoski

Most pop festivals have moved into stadiums, but this summer two Texas musical events blossomed in the great outdoors.

Jul 31, 1978 — By George Morris

Grease is about appealing as its name implies.

Jul 31, 1978 — By Nancy Kaufman

A motley crew of actors, writers, and musicians are creating the most talked-about theater in Austin.

Jul 31, 1978 — By John Graves

When another farmer goes broke his neighbors thank God it wasn’t them; then they wonder when their turn is coming.

Jul 31, 1978 — By W. L. Taitte

Once a year in Fayette County sauerkraut and sausage give way to classical music.

Jul 31, 1978 — By William Broyles

Stalking elusive birds and energy czars.

Jul 31, 1978 — By Stephen Harrigan

Max Apple’s oddball touches make a zany and endearing novel.

Jul 31, 1978 — By Michael Ennis

The future’s over, and the past has just begun

Jul 31, 1978 — By Gregory Curtis

The truth, the whole truth.

Jul 31, 1978 — By Patricia Sharpe

My kingdom for a horse.

Jul 31, 1978 — By Texas Monthly

In the name of Justice.

Jul 31, 1978 — By John Bloom

Plainview puts a lid on deviate sex; billions of animals sleep in a freezer; oil spills are coming and we're not ready.

Jul 31, 1978 — By Linda Eckhardt

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you…

Jul 31, 1978 — By Linda Eckhardt

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste. 2 1/2 lbs lean veal 2 1/2 lbs lean pork 2 t dried sage 3 t salt 1 t white pepper 1 1/2…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents. 3 lbs lean lamb 1 cup…

Jul 31, 1978 — By Linda Eckhardt

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle. 1/4 lb bacon fat 3…

Jul 31, 1978 — By Linda Eckhardt

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong. 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin…

Jul 31, 1978 — By Linda Eckhardt

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more…

Jul 31, 1978 — By Linda Eckhardt

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good…

Jul 31, 1978 — By Linda Eckhardt

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of…