I love pie, and always have, soggy crusts and all. But due to mounting heath concerns, pie and I are no longer on a first name basis. One way to enjoy all the yummy fruity delights of pie without inhaling the buttery pastry and cups of sugar is to skip straight to the fruit. This recipe makes great use of two of my favorites – ripe peaches and fresh raspberries. It’s wonderful with a little vanilla fro-yo.     Grilled Peaches with Fresh Raspberry Sauce Adapted from Bon Appétit | August 2007 Yield: Makes 6 servings 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces) 3 tablespoons water 3 tablespoons sugar 1 tablespoon fresh lemon juice 1 tablespoon unsalted butter 6 medium-size ripe but firm peaches, halved, pitted Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate. Prepare barbecue (medium heat). Melt butter and brush peach halves all over with it. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce. Top with vanilla frozen yogurt for an amazing summer time dessert. If you liked this post, please do us the further boon of Liking the Fierce and Nerdy page on FaceBook. Also, we’re giving great stream on Twitter, so do give us follow. featured image credit:...

The Big Mac is the signature sandwich at the globally popular McDonald’s restaurant chain.  Their secret sauce recipe is a closely guarded secret, known only by the top company executives.  But, sometimes you’re craving one and you can’t make it to the restaurant.  Well, here’s my take on the secret sauce recipe that you can whip up in just a few minutes! The Big Mac was invented by Jim Delligatti, who was one of the first McDonald’s restaurant franchisees.  While, he invented the sandwich at his store on McKnight Road in Pittsburgh, Pennsylvania, he first placed it for sale at his Uniontown, Pennsylvania location in 1967.  It was created to rival a similar burger being sold by the Big Boy restaurant chain. The original selling price was only 49¢ and was an immediate hit.  McDonald’s corporate took notice and added it to the menu at all McDonald’s within a year.  The rules for creating a sandwich like this have changed.  Delligatti could never get away with selling something like this today, as franchise licenses do not allow for the individual restaurants to sell or not sell any items that are not officially part of the menu, without special permission from corporate, which is rarely given.  (Corporate will test special menu items at select locations from time to time, however.) A television and radio jingle from the 1970’s best summed up what makes up a Big Mac sandwich: “two all beef patties, special sauce, lettuce, cheese, pickles, onion, on a sesame seed bun.”  (What an effective song – I’m still able to recall that by memory and didn’t have to look that up!) The special sauce is what makes the sandwich.  It’s a form of tarter sauce that is delivered to each restaurant in sealed...

Dear reader, tonight I am questioning whether I am truly the right person to be writing a food column because darn it, all I want for dinner is cereal.  I love the initial crunchiness, the salty sweetness, and finally gulping down the survivors sopping with milk.  Rather than dairy, I prefer a light vanilla soy to accompany my preferred cereals.  And like a good girl, I always drink up the left over cereal milk, when I am not using it in my coffee. Okay, so I’ve bared my lazy self.  Now you know that if I say something is easy to make, it really, really is.  This is a recipe for pulled pork from my friend Mary, and it is so easy it is criminal.  It is amazing with coleslaw and cornbread.  Please to enjoy! Mary’s Easiest Pulled Pork Ever 2-3 lbs of boneless pork ribs 1 bottle of barbecue sauce, your choice (we like Sweet Baby Ray’s) 1 large onion or 2 medium, chopped Take pork and put in hot oiled grill pan or on a hot grill.  Brush with barbecue sauce and cook until seared on outside, 5-7 minutes per side.  Next, preheat oven to 350 degrees.  Take pork and put in a foil lined pan, cover with raw onion and rest of the bottle of barbecue sauce.  Cover with foil and cook for 2 hours.  Remove and pull apart with fork.  Too good to be so easy! If you liked this post, please do us the further boon of Liking the Fierce and Nerdy page on FaceBook. Also, we’re giving great stream on Twitter, so do give us follow. featured image credit:...