Snack

Have I mentioned yet that I am addicted to vegetables?  In the mood for an excuse to eat carrots, radishes, and celery last week, but deciding to make them slightly more interesting, I whipped up a small quantity of simply blue-cheese dip.  Proportions are extremely approximate, because I didn't measure anything, but the recipe is adapted out of my vague memories of something similar in How to Cook Everything.

Ingredients:

About 1/4 cup blue cheese
About 1/4 cup Greek yogurt (mine was Fage 2%)
Juice from one lemon
Lots of ground black pepper (or to taste)
Favorite raw vegetables (e.g., carrots, celery, radishes)

Recipe:

Chop vegetables into edible pieces. Combine other ingredients in bowl.  Use a fork to break the blue cheese up and blend it with the yogurt.  Once it has become as smooth as you want it, dip the vegetables and dig in.  (You may need to add a dash of salt, depending on how salty your cheese is.)