Why buy blue cheese dressing when it is so easy to make it homemade?

Listen up everybody. 

You have a little over two days left of 2011 and that means you have a little over two days left before you diet.  That means you have a little over two days to make this homemade blue cheese dressing and savor.every.little.bite.

If you’re not dieting, well hello there buddy, this recipe was made for you! 

One of my favorite blogs to browse is David Lebovitz, which is humorous since I don’t have a sweet tooth.  His stories about living in Paris are sprinkled throughout his recipes and tips for living “the good life.”

I love browsing his site.  The images are so tempting it is if you can eat them right off the screen.  His accompanying stories transport you into the city of Paris, strolling the marketplace or imagining yourself accepting the challenge of living in a foreign land.

This recipe is listed under his spreads, dips, and dressings section.  I figured if you’re going to make a blue cheese dressing from scratch, why not glean from the best?

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Horseradish-crusted beef tenderloin that is tasty, tempting, and tantalizing.

Every Thanksgiving my husband and I lovingly prepare the traditional Thanksgiving Turkey together.  Wet brined, seasoned, and succulently presented to the family.  It was, well, um, okay.  Delicious, actually, but lacking in the look-at-me-I-am-a-drop-dead-gorgeous-and-you’ve-never-tasted-anything-like-me-before-I’m-a-center-stage-dish that demands the spotlight.

Nope, turkey doesn’t do that for us.  We always have a backup center-stage dish.  A diva.

What about you?  Are you like that?

We, or another family member, always prepares a roast or occasionally re-introduce my family’s traditional marinated leg of lamb into the mix.

This year brought something new.  I am still all over *giddy* from it.  Family members want the recipe, friends want the recipe, church folks want the recipe, and even complete strangers want the recipe!

What is this new delight? 

We roasted a horseradish-crusted beef tenderloin that SCREAMED “Look!  At!  Me!!”