September 1993 Issue

Features

Feature

The Texas 100

We could show you pie charts or a thirty-minute infomercial, but take our word for it: Ross Perot is still the richest Texan.

Feature

Windy’s City

Forget what you’ve heard about wacky Waco. In the fifties, as Windy Drum’s photographs demonstrate, the city was bustling, optimistic, and all-American.

Feature

The Comeback Kink

After ten low-key years, country singer turned mystery novelist Kinky Friedman is once again poised to hit the big time.

Web

Pasta Primavera

1/4 cup julienne red bell pepper 1/2 cup quartered roma tomatoes 1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini 1/3 cup fresh-cut corn 1/3 cup julienne carrots 1/3 cup quartered marinated artichoke hearts 1/3 cup quartered mushrooms 3 tablespoons fresh basil 2 tablespoons extra

Shrimp and Scallop Skewers with Avocado Sauce

Shrimp and Scallop Skewers16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to tasteDevein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.Avocado

Columns

Altered State

A year after a grand mal seizure left me convulsing on the floor, I’m still finding my way back into everyday life.

Miscellany

State Fare

Think casual entertaining, and you think “grill.” This dish, from the New Southwestern bistro Third Coast Rotisserie and Grill in Houston, propels tradition up a notch.The shrimp and scallop skewers, a creation of executive chef Gary Tottis, take one of Texas’ great natural resources— seafood—and give it a distinctive Mexican

Reporter

Reporter

Kid Heaven

One boy’s excellent adventure at the new playground of the nineties.

Reporter

Joe v. Bob

American CEO Crandall and plaintiff’s lawyer Jamail waged the latest airline war in court.

Reporter

Feats of Laredo

Trade with Mexico has made this onetime border pit stop Texas’ fastest-growing city.

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