Gambling became a way of life for young Josh Levine. When he got in too deep, he came to believe that only a holdup could get him out.
A year of amorous angels, bra buzzers, camouflaged Claytie, denied Davidians, escaped evangelists, faulty flags, gainful gangs, hefty hypnosis, inmate inedibles, jumbo jock-straps, kaput killdeers, lunching Lassie, mercurial mushrooms, nabbed ninjas, overhyped O.J., pumpkin purloiners, questionable quizzes, rap ruffians, sexy sprinters, tack taxis, unappreciated universities, videotaped villains, wayward Willie, X-sposing
A final farewell to the Hill Country spread that for more than thirty years meant everything to me and my family.
Paella—Spain’s saffron-hued rice and seafood dish—comes in infinite, subtle variations. Restaurant co-owner Veronica Prida keeps the recipe light for nineties tastes, concentrating on seafood and chicken and omitting the usual sausage. She suggests preparing the rice and chicken ahead of time; the shrimp, mussels, clams, and scallops can be quick-cooked
Dorsett 221 near Buda is the place where a driver is always king of the castle.
A Dallas animation team creates caroons that would make even Beavis and Butt-head blush.
The new Ways and Means chairman, Bill Archer, takes aim at the federal budget.
Saffron Rice 2/3 cup uncooked rice 1/3 cup diced yellow onion 1 tablespoon safflower or other light oil 1 1/3 cup water 3 or 4 strands saffron 1/4 teaspoon salt Freshly ground white pepper to taste In a medium saucepan, sauteé rice and onion in oil until onion is