July 1994
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Features
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A Piece Of the Action
If casino gambling comes to Texas, it’s a safe bet that the Pratt family of Dallas will be in on the jackpot.
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Loved to Death
Married for 32 years, my parents both died of AIDS, and we, their children, may never know why.
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His Own Private Marfa
In the wide-open spaces of Marfa, late sculptor Donald Judd’s immense legacy beckons West Texas travelers.
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The Big Twang
Some of the brightest country music stars—like Mark Chesnutt and Tracy Byrd—are born in the honky-tonks of Beaumont.
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The Devil in George Jones
The survivor of a long and torturous journey, George Jones stands alone as the greatest country singer alive.
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Meanwhile, Back at the Cadillac Ranch
It’s not just another roadside attraction—here’s to a lasting monument of Texas kitsch.
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Columns
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Machine Dreams
David Greelish of El Paso is nostalgic about technology, so he collects the antiques of the future—computers.
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My Little Town
I went to Palacios to get away from city life, and I fell in love with the gracious but endangered ways of small-town living.
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Affirmative Reaction
The judge could surprise everyone, but it is no longer likely that the case of Hopwood, et al. v. Texas, et al., which concluded in Austin in late May, will change America by rewriting the law of affirmative action. For a while, the suit brought by four white applicants who were denied admission to the …
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Blood Lines
With eight books in print, David Lindsey has established his own gory niche in the world of mystery writers.
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Reporter
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Dirty Dancing
A new musical from a group of Lubbock expatriates celebrates West Texas’ bawdy past.
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Hung Jurists
It’s up to the Texas Supreme Court to solve the school-finance mess. Guess what? They can’t.
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Starting Over
The University of Texas at Dallas gets a new president—and a healthy does of controversy.
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Web
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Shallot-Mustard Vinaigrette
1/2 cup champagne vinegar 1 tablespoon Dijon mustard 1 cup extra virgin olive oil 1 1/2 cups pure olive oil 2 tablespoons finely chopped shallots Salt and pepper to taste Mix vinegar and mustard in a stainless steel bowl. Add olive oil in a steady stream, beating with wire whisk until well blended. Add shallots …
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Hummus-Tahini Spread
1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to taste Drain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix. …
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Grilled Vegetable Sandwich
Hummus-Tahini Spread 1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to taste Drain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender, adding enough liquid …
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Miscellany
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State Fare
This creation mixes and matches ingredients from the countries of the Mediterranean: grilled portobello mushrooms from Italy, olive oil from France or Spain, hummus-tahini spread from the Middle East. “This sandwich was my wife’s idea,” says David Holben, the executive chef at Dallas’ Mediterraneo. “She’s a vegetarian and she asked me to fix something she …