I just had a similar situation, my yeast just stopped at around 1026. I did shake it up without a stopped to add more O2, but in hindsite, that was probably not needed and could have added stale flavors. I would suggest just adding a dry yeast packet right into the secondary and it should pick back up again, assuming you didn't add anything chemically that would stop the yeast.

yea you could blend it, but i wouldn't recommend that. it can't hurt just to add another yeast packet and see what happens. However the real question should be why the yeast didn't work all the way through. typically this doesn't happen without a reason. I'm going to guess that you didn't prepare a full yeast starter, and just threw in a dry or liquid yeast once you cooled the wort. If this was the case, is it also possible that you didn't see any action in your bubbler for a day or so? If you don't use a good healthy yeast starter, your giving that wort a lot of time to grow unwanted bacteria before the yeast gets working. This would result in the yeast stopping at a higher gravity. If you now blend this batch into a good batch, you might end up with dumping two batches.  
 
This is exactly what just happened with my last RyePA. I didn't use a good starter and just poured a liquid yeast into my wort. It didn't really get going for a couple days and stopped at a high gravity. I just kegged it and it tastes like nuts. We should all be pitching a cup or more yeast starter in order to see it bubbling that first day or the brew could easily go bad. just a thought. I'm brewing a batch #2 tonight and will not make the same mistake.  
 
good luck