December 1987 Issue

Features

Feature

The Trip to Paradise

Small Texas towns live either in our memory or in our imagination. The ones with the storybook names live in both.

Feature

Most Likely to Succeed

Seven outstanding young Texas design students translate their visions of fairy tales, Greek goddesses, and Catholic rituals into fashion statements.

Power

From H. Ross Perot to the people who will run Texas in the nineties, from couples with clout to the Brownwood Mafia, we present the most complete guide to power in Texas ever compiled.

Miscellany

State Secrets

State Secrets

Halloween handouts for a savings and loan; why the Texaco-Pennzoil decision was predictable; bad news for judicial reform; UT and A&M head south; the King Ranch contemplates a road.

Columns

Lifestyle

One Man, One Oat

Twenty years ago the Furry Freak Brothers, Dealer McDope, and Oat Willie were Austin’s underground heroes. A mild-mannered ex-hippie reveals how he lived the legend.

Classical Music

That’s Entertainment

The Houston Grand Opera was out to impress, with its new house and three ambitious productions in one week, but what it proved best was just how enjoyable this brand of theater can be.

Poison Pen

Dallas’ drive-in film critic Joe Bob Briggs made us laugh at bad movies. When we became the butt of the joke, it wasn’t funny anymore.

Art

Lost Horizons

An exhibit at Fort Worth’s Amon Carter Museum contends that before the cowboy became America’s hero, Indians and mountain men were the icons of a vanishing frontier.

Reporter

Reporter

Texas Monthly Reporter

A black and gamy Monday; Wick Allison as low-profile Buckley; heartthrobs Quaid and Swayze; fine food for feedlots; Augie’s Gringo Lingo.

Domain Supplement

Whiskey Sauce

1 cup sugar 1 cup heavy cream 1 cinnamon stick of dash of ground cinnamon 1 tablespoon unsalted butter 1/2 teaspoon cornstarch 1/4 cup water 1 tablespoon bourbon Preheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture

Bread Pudding Soufflé

Bread Pudding Soufflé With Whiskey Sauce 1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thick Soufflé 6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugar Whiskey Sauce 1 cup sugar1

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