July 1989


The Mommy War

Jun 30, 1989 By Jan Jarboe Russell

Kids in T-shirts bearing political slogans, ideological confrontations in the supermarket, skirmishes at the PTA. Welcome to the battle between moms who work and moms who don’t.




Domain Supplement

Spicy Avocado Salsa

Jan 20, 2013 By Texas Monthly

4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 lime In saucepan, cover tomatillos and jalapeños with water. Bring to…

Cucumber-Tahini Salsa

Jan 20, 2013 By Texas Monthly

1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium…

Pineapple-Green Peppercorn Salsa

Jan 20, 2013 By Texas Monthly

1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4…

Roasted-Tomato Salsa

Jan 20, 2013 By Texas Monthly

12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to taste Place tomatoes in roasting pan like billiard balls…

Salsa Brava

Jan 20, 2013 By Texas Monthly

1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegar Put serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until…

Great Bowls Of Fire!

Jan 20, 2013 By Mary Malouf

Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.

Salsa Creole Cruda

Jan 20, 2013 By Texas Monthly

6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped…

Goat Cheese and Red Onion Timbales

Jan 20, 2013 By Texas Monthly

Preparation Time: 15 minutes Cooking Time: 30 minutes 2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large…

Red and Black Summer Fruits

Jan 20, 2013 By Texas Monthly

Preparation Time: 8 minutes 1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish) Sprinkle cleaned berries with sugar and liqueur. Chill. From Quick Cuisine: Shellfish Intentions originally featured in…

A Grand Finale

Jan 20, 2013 By Texas Monthly

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked…

Hill Country Peach Cobbler

Jan 20, 2013 By Texas Monthly

3/4 cup flour Less than 1/8 teaspoon salt 2 teaspoons baking powder 1 3/4 cups sugar 3/4 cup milk 1/2 cup butter 3 cups sliced fresh peaches Sift flour, salt, and baking powder together. Mix with 1 1/2 cups sugar. Slowly stir in milk.