Crash Course; Rambling Roses; Absolutely Floored; Bones to Pick
Computers will finally use commmon sense if an Austin high-tech team can make them think like people.
For my grandmother, offering food to hungry relatives meant much more than just serving another meal.
At Austin’s Majestic Diner, co-owner and chef Mick Vann gives the royal treatment to even the simplest entrée. Vann has been cooking for twenty years (the last seven at Clarksville Cafe in Austin), and he still has a knack for the unexpected: whole leaves of spinach in spanakopita and a
Nibbe’s Twin Plant News explains border economics to the world.
Painter Keith Clementson demonstrates how to turn a bluebonnet painting in to a work of art.
Disc freestyle champion John Houck puts a new spin on golf.
Expressway anxiety? Dallas therapist Richard Carson can help you cope.
Marinade4 game hens 1 tablespoon achiote seeds 2 cups oil 46 ounces tomato juice 3 bay leaves 1 tablespoon granulated garlic 1 tablespoon oregano leaves 1 teaspoon each of dark chile powder, ground cumin, and salt 2 ounces lime juice 4 ounces tequila 1 medium onion, choppedStuffing12 steamed fresh tamales