March 1993 Issue

Features

Feature

Worn Free

Top-flight wear (from hat to shoes) for rugged adventures on the Texas terrain.

Web

Fresh Corn Corncakes

Savory hotcakes made with fresh corn.6 ears of corn1 green bell pepper, finely chopped1 red bell pepper, finely chopped2 tablespoons finely chopped parsley2 tablespoons finely chopped green onionSalt and pepper to taste2 cups pancake batter, prepared according to package instructions4 tablespoons butterSlice off corn kernels and sauté until golden brown.

Rack of Lamb Italo-Francese

Lamb4 racks of lamb (6 – 8 chops per rack), cleaned and trimmedSalt and pepper to taste2 tablespoons olive oil4 tablespoons Dijon mustard1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley1/2 cup chopped roasted pistachios Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and

Miscellany

State Fare

March is the month for lamb—especially the delectable variety served at Monte Carlo in the Grand Kempinski Hotel Dallas. With a solarium, pale peach walls, and trees and potted palms scattered throughout, this light and airy place captures the ambience of restaurants in Italy and the South of France. The

Reporter

Columns

Lifestyle

Naked Truth

Twice a week I strip for strange men in a topless bar. I worry about just two things: weirdos and what my mother thinks.

Running Rabid

Five years ago, rabies was rare in South Texas. Now nearly three hundred animals have died and the epidemic is not abating.

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