March 1993 Issue

Worn Free

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

By Texas Monthly

Big Bend Made Easy

It may be more than 800,000 acres, but you can easily cut Big Bend down to size. Here’s how.

By Joe Nick Patoski

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.

By Texas Monthly

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

By Texas Monthly

Hair Piece

By Texas Monthly

Vouch Safe

By Paul Burka

At Galveston’s Mardi Gras Parade

By Texas Monthly

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

By Patricia Sharpe

No Airhead

NASA scientists ignored amateur Forrest Mims—until he proved them wrong.

By Patricia Sharpe

Novel Twist

A big new Dallas bookstore with amenities is a hit with the reading public.

By Helen Thompson

Race Wrangling

Will public housing in East Texas be integrated? Not if the Klan has its way.

By Helen Thompson

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.

By Sandy Furlong

Running Rabid

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

By Jan Reid

Low Steaks

How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.

By John Morthland

Pooped Parties

By Gregory Curtis