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August 1995

Features

The Outer Limits

Jul 31, 1995 By Helen Thorpe

Combining the latest technology with an old-fashioned passion for her work, Austin astronomer Anita Cochran redefined the solar system. Now her star is on the rise.

Our Fair Lady

Jul 31, 1995 By Jamie Fields

Texan Jerry Hall is a successful model, the mother of three healthy kids, the wife of a rich, sexy, world-famous rock star. She’s also quite refined. Or is she? Eliza Doolittle, meet your match.

Silicone City

Aug 6, 1995 By Mimi Swartz

From invention to litigation, the breast implant has done more for Houston’s economy—and its psyche—than anything since oil.

¡Viva Tequila!

Jan 20, 2013 By Patricia Sharpe

How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.

Miscellany

The Texas Kid, 1988

Jul 31, 1995 By Texas Monthly

The late folk artist Willard Watson was a funky fixture of Dallas’ art scene. Better known as the Texas Kid, he was famous or his courly manners, cockammy yard art in his Love Field-area home, and eye-popping, Longhourn-crowned luxury cars. Watson often collaborated with other artists; in 1976, for example,…

State Fare

Jan 20, 2013 By Patricia Sharpe

From Austin’s new Coyote Cafe (612 W. Sixth) comes the classiest club sandwich you’llever eat, and quite possibly the best. Offered as an occasional special at the Texas spin-off of Santa Fe’s original Coyote Cafe, the sandwich makes some key substitutions: Chile-seasoned grilled swordfish stands in for boring old turkey,…

Columns

Ripe Apple

Jul 31, 1995 By Keith Kachtick

Twenty years after he began critiquing modern society, Houston writer Max Apple is enjoying the fruits of his labor.

LaFave Rave

Jul 31, 1995 By Jan Reid

Jimmy LaFave’s great new CD might propel him from Austin to the big time—if that were what he wanted.

Reporter

Web

Grilled Swordfish Club Sandwich

Jan 20, 2013 By Texas Monthly

Coyote Cafe, 612 W. Sixth Street, Austin. Sandwiches 4 four- to six-ounce swordfish filets 8 slices applewood-smoked bacon 8 to 12 thick slices brioche or other sweetish egg bread 1/4 pound arugula Season fish with chile rub (see below) and grill to desired doneness. Meanwhile, fry…