In which there is dressing

Even though the kids are not in school, and you might think that we're therefore immune to the tumult of the return of the "back to school" time of year, it has taken a toll on us as it always does. Meals have been simpler of late, and blog posts may be shorter for a while. Pictured is homemade blue cheese dressing, a fine dip for vegetables of all stripes.

It's very simple to make, and I honestly don't remember discrete quantities, but you'll want to use much less vinegar than oil and as much cheese as suits you.

I love my little wand blender for dressings and creamy soups. They are very cheap, as kitchen gadgets go, and they make short work of all sorts of blending. I also like that they are easy to wash in the dishwasher (only wash the blender end this way, not the part with the cord), and they allow me to use fewer dishes.

The dressing includes only extra-virgin olive oil, blue cheese (your favorite), and vinegar. I'd stick with red wine or white balsamic or maybe champagne, because a traditional balsamic will be too sweet, and cider vinegar might convey the wrong flavor. But if you try it and like it, let me know.

I used a gorgonzola I found at the Cheese Shop in Stuart's Draft. I also happen to love Point Reyes Blue, stilton, and Great Hill Blue, should you be able to find those. I'd stay away from traditional Gorgonzola Dolce--save that for pizza and pasta. Something crumblier is better here.

We served the dressing with celery, steamed broccoli, carrots, cucumbers, and peppers. The summer produce won't be around much longer.