Environmental Economics: Recipes

July 01, 2017

My new autoresponse to appstate.edu emails

Hello,

John Whitehead is happy to report that he is no longer a part-time academic administrator (i.e., Economics Department Chair). If your email is regarding department business, please redirect it to our new chair Todd Cherry at cherrytl at appstate.edu.

John Whitehead is also happy to report that he is on Off-Campus Scholarly Assignment (i.e., sabbatical) in Fall 2017 and back to teaching, research and service in Spring 2018. If your email is about non-department business, he'll reply ASAP (or maybe not).

Thanks,

John Whitehead

P.S. For the remainder of his academic career, John Whitehead will refer to himself in the third person.

Posted by John Whitehead on July 01, 2017 at 12:01 AM in Answer Desk, Attempt at humor, Beer, Benefit-cost analysis, Book Reviews, Books, Contingent valuation, Dubious to hopeless, Health Effects, Just Because, Movies, Music, navel gazing, Off topic (e.g., personal), Public Humiliation, Puerile Humor, Recipes, Research, Self-loathing, Teaching, Tourism, Travel | Permalink | Comments (1)

July 04, 2011

My new recipe for 4th of July Bean Dip

Phil Miller-style, I'm going to start logging my recipes here as I can't seem to keep track of them printed out or filed away on my computer. I made a vegan version last night for a fireworks party -- without the beef and olives and only 50% of the green chiles (I can't handle hot). It was not even a close second to the layered bean dip right next to it (secret ingredient: cheese). However, that is good news since it made great burritos today (with cheese). Next time I'll try it with the beef (grass fed, of course, because you can eat more of it):

Quick and Easy 4th of July Bean Dip
Serving Size: 6 to 8

Cooking Time: 15 minutes

What you need:

32 oz can of refried beans of your choice
15 oz can of corn drained
8 oz can of diced green chilies drained
1 1/2 cup of diced onion
1 tablespoons of extra virgin olive oil
1/2 cup of your favorite salsa
1/2 cup of red taco sauce mild
Diced tomatoes (optional)
Diced olives (optional)
1 lb of cooked ground beef crumbled (optional)

How to make:

Sauté the diced onion in oil in a small frying pan until tender. Combine refried beans, corn, green chilies, salsa, taco sauce, tomatoes, olives, ground beef, and the sautéed onions. Cook on medium low while stirring constantly. Cook the mixture for about 5 minutes or until warm. Serve in a dish with chips of your choice.