Grill

Here in Austin there are so many musicians that many of them make a living by performing in house concerts. A music lover invites a musician to perform in his/her home, and invites friends and colleagues and friends of friends who each throw about $20 into a pot to pay the musician. Dinner is potluck and BYOB; there’s good conversation, good music (without the background din of conversation), and a warm, welcoming beautiful space. My husband and I have been fortunate to have connected with two families who sponsor house concerts, so many of our weekends are spent listening to good music with new and sometimes old friends. <br /> <br />There’s always the question of what to bring, and as you can imagine, I usually make dessert--a cake or pie or cookies. But it’s really too hot to turn on the oven, so I decided to make a substantial salad. It’s peach season here in Texas. Texas peaches are small, fragrant and very sweet. I wanted to experiment with having the peaches play off the taste and texture of toasted coconut flakes--my favorite way to eat coconut. This salad is easily portable, but I suggest that you hold the herbs and the pistachios and coconut flakes separately and mix them in at the last minute so they retain their color and crunch. <br /> <br />(Note about photo: I took the photo before I added in the herbs, nuts and coconut flakes.) <br />

Share: