August 1993
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Features
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Famous Last Words
John Connally opposed supply-side economics, thought Sid Richardson mistreated Perry Bass, and never regretted not being president: this and other candid commentary from his forthcoming autobiography.
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Inn Vogue
For business travelers with reservations about big-city hotels, bed and breakfasts suddenly have staying power.
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Bob Crandall Flies Off the Handle
The boss of American Airlines is mad as hell at cut-rate competitors, selfish unions, and ignorant government regulators—and he’s not going to take it anymore.
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Chasing the Red Eagle
At play in the fields of Mexico, onetime major leaguers find beisbol is an entirely different game.
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Juke Joints
Since the fifties, they’ve been East Texas’ most colorful watering holes—bar none.
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More Than Myth
John Connally’s forgotten legacy.
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Columns
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The Buying Game
Ikea appeals to twentysomethings who are beyond bricks and boards but not yet ready for a lifetime furniture commitment.
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King Fish
One of the world’s magnificent game fish, tarpon are back in Texas waters. Can we keep them from disappearing again?
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Mean Streets
Larry McMurtry rallies Lonesome Dove’s geriatric survivors for a last perilous, meandering adventure in Streets of Laredo.
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Reporter
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Picture This
A creative Dallas man nails down fees hanging rich people’s artwork.
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Tested by Fire
A South Texas town rebuilds its church with faith, hope, and lots of charity.
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Stink Big
The sour odor of calf chips from an Erath County feedlot has one family crying foul.
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Web
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Soy-Wasabi Sauce
Soy-Wasabi Sauce 5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets) Stir together wasabi powder and just enough water to make …
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Pickled Ginger
1/2 cup fresh ginger, sliced paper thin with vegetable peeler 1/4 cup white vinegar 1/4 cup rice wine vinegar 1/2 cup sugar Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in …
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Grilled Pacific Salmon with Soy-Wasabi Sauce
Soy-Wasabi Sauce 5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets) Stir together wasabi powder and just enough water to make …
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Miscellany
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State Fare
Spinning in its own distinctive orbit, Austin’s Mars has created a stylishly multicultural menu, with Middle Eastern, Pacific Rim, and Mediterranean cooking styles all getting their due. This grilled salmon in a velvety sauce punched up with Japanese horseradish demonstrates how the small, trendy restaurant makes culinary worlds collide. Owner Georgia Coleman says that the …