June 1995 Issue

Big Wheel

Once he raced cars; now he builds them. Even at 72, it seems, Carroll Shelby can’t slow down.

By Carol Chapman

Trip Tips

Travel InfoBefore you go, write or call the South Padre Island Convention and Visitors Bureau (Box 3500, South Padre Island 78597; 800-343-2368) and load up on the helpful brochures; or on your way in, stop at the Visitors Center at 600 Padre Boulevard.When to GoDepending on the time of year,

By Joe Nick Patoski

Walk, Don’t Run

After years of arguing that vigorous activity is a key to good health, Kenneth Cooper is exercising his right to change his mind.

By Helen Thompson

Cheap Thrills

From “Lone State Doom” to “Land of Violent Men,” a look back at Texas’ classic pulp fiction.

By Anne Dingus

Four for Four

George W. Bush got elected governor by promising to focus on welfare, education, tort reform, and juvenile crime. After his first one hundred days, he’s batting a thousand.

By Paul Burka

The Shore Thing

Our complete guide to a great vacation on South Padre Island: the best spot for tanning, who serves the freshest seafood, how to rent scuba gear, where to see the prettiest sunset, and more.

By Joe Nick Patoski

Call Me Clevio

I had everything it took to win the Mr. Romance Cover Model pageant—except for the looks and the body.

By Cleve Hattersley

Playing Doctor

By Gregory Curtis

Of Mats and Men

At the 1995 state high school wrestling championships, pinning wasn’t everything. It was the only thing.

By Dan Cichalski

A Cracker’s Farewell

When Grover Lewis died on April 16, he left a legacy of unwashed greatness. That’s how he would have wanted it.

By Robert Draper

Hit Picker

Each week, record promoters flock to see Redbeard, the Dallas radio programmer with an ear for the best new music.

By Joe Nick Patoski

Fee, Fie

By Paul Burka and Jan Jarboe Russell

Mammatocumulus Clouds, Hays County, 1993

By Texas Monthly

The Book on Waller

By Texas Monthly

State Fare: Picnic Special

This alfresco feast from Eureka!, a Dallas restaurant and gourmet-to-go emporium (4011 Villanova), can turn a backyard cookout or tailgate picnic into a classy occasion. A grilled chicken breast marinated in lemon and garlic provides this custom menu’s mainstay, with assistance from an emphatic tomato-basil sauce touched with Parmesan. A

By Patricia Sharpe

Post Script

The only surprise about the closing of Houston’s oldest papers was that it took so long.

By Paul Burka

Sister Acts

The daughters of San Antonio’s most conspicuous family star in their own how-to videos.

By Jan Jarboe Russell

A Special Agent

The Secret Service lost a good man in the Oklahoma blast—and I lost an old friend.

By Jan Reid

Grilled Corn Salad

Recipe from Eureka!, 4011 Villanova, Dallas8 ears of corn, shucked 2 red bell peppers Juice of 1 lime Juice of 1 1/2 oranges 1/3 cup finely chopped cilantro 1/2 cup thinly sliced green onions 1/2 teaspoon black pepper 1/2 teaspoon salt 1/8 teaspoon cayenne pepperGrill corn and peppers over charcoal

By Texas Monthly

Meringue Clouds

Recipe from Eureka!, 4011 Villanova, Dallas2 egg whites Pinch of salt 3/4 cup sugar 1/2 teaspoon vanilla 1 1/2 pints fresh mixed strawberries and raspberries Sugar to taste Hazelnut or almond flavoringPreheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar slowly, whipping until stiff peaks

By Texas Monthly

Lemon-Garlic Chicken With Tomato-Basil Sauce

Recipes from Eureka!, 4011 Villanova, Dallas4 whole chicken breasts Juice of 1 lemon 1 1/2 tablespoons lemon zest 1/2 cup low-sodium soy sauce 2 teaspoons brown sugar 1 tablespoon minced garlic 3 tablespoons chopped parsley 1/2 teaspoon salt 1/8 teaspoon pepperMarinate chicken in remaining ingredients for one hour in refrigerator.

By Texas Monthly