• Joined December, 2009
  • Unknown Cooking Expertise
  • 0 medals this month
  • 1 medals lifetime

I own/operate Pineywoods Herb Farm, located in the Davy Crockett National Forest of East Texas.  I grow and sell many types of culinary and some medicinal herbs.  I serve herbal luncheons which have proven very popular over the past three years, offering in-season, organic foods as much as possible.  Many of the vegetables are grown right here and of course all of the herbs are!  

We are located in an area that has the usual offering of fast food, BBQ, fried, etc., but very few restaurants that offer really fresh, local food that is healthy and not disguised under a thick layer of breading or sweet, corn-syrupy sauce.  I am finding that people are HUNGRY for the type of food I cook! 

I am an avid cookbook collector and have been cooking for many, many years.  I very much enjoy cooking for a crowd and my herbal feasts allow me to indulge my creativity to the fullest.  In addition to luncheons I serve dinner meals by special request and reservation, and also do quite a bit of catering.

My husband and I are retired from the corporate, big city life of Dallas and Houston, however since we have the herb/culinary business and 50 acres we work more now than we ever have.  Luckily we enjoy staying busy, getting things done and making improvements.  Favorite pastimes are reading (cookbooks naturally!) and enjoying nature out here in the boonies.

Favorite food is most anything that is fresh, preferably locally raised or grown and organic if possible.

I love all seafood, especially wild salmon (Vital Choice is my purveyor), not a huge beef eater but when I do eat/serve beef I prefer locally raised organic, 100% grass-fed.  Of course I love good Mexican food (who doesn't?), good Chinese/Asian, and pretty much anything that is authentic and true to culture.  What I  don't like is food that is loaded with trans fats, high fructose corn syrup, additives & preservatives, and pretty much anything boxed.  I avoid those aisles at the grocery store.

Fresh, in-season vegetables & fruits are sublime (spring/summer heirloom tomatoes, fall/winter beets, broccoli, cabbage, cauliflower, Brussels sprouts, summer strawberries... the list goes on!) and I'm lucky here in Texas to be able to grow quite a few things year 'round. 

I grew up around cooks and I think one of the first books I read were cookbooks!  I don't know how many I have in my collection but it has to be several hundred, some dating back to the 1800's which are very entertaining to read.  I also like looking over recipes from the '50's & '60's...Frankfurter Casserole anyone?

Gardening and cooking are my passions and I feel extremely blessed to be able to indulge in both and share my love and expertise in them with others. 

My Most Recent Ratings

Riesling Sorbet with Berries

Riesling Sorbet with Berries

Late-harvest riesling has a higher sugar content than standard riesling. A combination of any fresh berries can be used, including strawberries. [I posted this recipe.] — phf 3/1/2010
Basil Ice Cream

Basil Ice Cream

Mint leaves can be substituted for basil, or 3 tablespoons of dried lavender buds can be substituted, but don't put into blender. Just strain through sieve, discarding lavender solids. [I posted this recipe.] — phf 3/1/2010
Orange Pomegranate Sorbet with Rosemary

Orange Pomegranate Sorbet with Rosemary

One-half cup of fresh mint leaves or basil can be substituted for rosemary, if desired. [I posted this recipe.] — phf 3/1/2010
Limoncello-mint Sorbet with Fresh Blackberries

Limoncello-mint Sorbet with Fresh Blackberries

[I posted this recipe.] — phf 3/1/2010
Buttermilk Sorbet with Strawberries

Buttermilk Sorbet with Strawberries

[I posted this recipe.] — phf 3/1/2010
Carrot Fennel Soup

Carrot Fennel Soup

Soup can be made one day ahead and chilled. Fennel oil can be made 2 days ahead and kept at room temperature. [I posted this recipe.] — phf 3/1/2010
Chocolate Pots De Creme

Chocolate Pots De Creme

1. Bittersweet chocolate with 60% cocoa content is preferred. Ghirardelli chocolate is an excellent, widely-available brand. 2. For an herbal alternative, 2 tablespoons dried lavender buds or dried peppermint leaves can be added to egg yolk/cream mixture before heating. 3. Although the pots de creme can be made up to 3 days in advance, whip the cream just before serving. [I posted this recipe.] — phf 2/13/2010
Oven-roasted Tomatoes with Goat Cheese

Oven-roasted Tomatoes with Goat Cheese

Remove rosemary leaves from bottom 3" of sprig/skewer, leaving leaves at one end for nice presentation effect. [I posted this recipe.] — phf 2/12/2010
Lemon-rosemary Christmas Cookies

Lemon-rosemary Christmas Cookies

[I posted this recipe.] — phf 2/12/2010
Hamburger and Hot Dog Buns

Hamburger and Hot Dog Buns

Buns are best the day they are made, but can be wrapped in plastic and frozen in freezer bags for up to 2 weeks. [I posted this recipe.] — phf 2/12/2010
Homemade Pickle Relish

Homemade Pickle Relish

[I posted this recipe.] — phf 2/12/2010
Homemade Mustard

Homemade Mustard

This basic mustard recipe begs for experimentation with your own additions. Be creative! [I posted this recipe.] — phf 2/12/2010
Homemade Ketchup

Homemade Ketchup

It is difficult to find commercial ketchup without high fructose corn syrup. One solution... make your own! [I posted this recipe.] — phf 2/12/2010
Basil Caesar Salad Dressing

Basil Caesar Salad Dressing

[I posted this recipe.] — phf 2/12/2010
Cranberry Cake with Hot Butter Sauce

Cranberry Cake with Hot Butter Sauce

[I posted this recipe.] — phf 1/29/2010
Enchilada Casserole

Enchilada Casserole

[I posted this recipe.] — phf 1/29/2010
Fennel Pumpkin Soup

Fennel Pumpkin Soup

Soup can be made ahead through step 3 and refrigerated. Heat just to simmer over medium heat before continuing. Note: Shiitake mushrooms must be fresh (not dried and reconstituted) for this use, but they are optional as a garnish. About 5 ounces of fresh mushrooms are needed to yield 2 cups of chopped mushroom caps. As a substitute a sprinkling of fresh thyme leaves can be used. [I posted this recipe.] — phf 1/29/2010
Ginger Creme Brulee

Ginger Creme Brulee

Custards can be made up to 2 days in advance. Caramelize sugar topping at least 15 minutes and up to 45 minutes before serving. Since the top of the custards will warm slightly during the caramelizing process, return to refrigerator for 15-20 minutes to re-chill. [I posted this recipe.] — phf 1/21/2010
Arugula, Carrot & Jicama Salad with Almonds

Arugula, Carrot & Jicama Salad with Almonds

The dressing can be made up to a day ahead. Grating the carrots and jicama and chopping cilantro should be done shortly before serving. [I posted this recipe.] — phf 1/21/2010
Eggnog Ice Cream

Eggnog Ice Cream

The alcohol in the bourbon doesn't fully cook off, so the ice cream will be soft-set when churning is complete. [I posted this recipe.] — phf 1/21/2010

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Yes, I am having someone do this for me and something obviously didn't go right. I will talk to him later today. He has done this successfully before so I don't know what he's doing differently but whatever it is we'll get it straightened out. Thank you.

2 years ago    phf

Hi there, thanks for trying RecipeScan! We note that several of the RecipeScan requests you submitted have no JPG image. Please be sure to send images in JPG format. Thanks!

2 years ago    stevemur

Thanks for the comment on my wall Cindy. Unfortunately, I live in Wisconsin so the ground will be frozen for a few more months. No growing Arugula for me. ;) I also don't have any room for a garden, but my sister does. I'll hit her up to plant some this spring.

The thing that really got me about your recipe was that none of the ingredients by themselves seemed to have a great deal of flavor. I was especially skeptical of the vinaigrette, as it seemed bland. But once I combined everything, the flavor was really incredible. That mild, plain vinaigrette just seemed to pull all the subtle flavors out of the greens and the almonds. I served it with a leg of lamb I roasted and it was a great side for that. Thanks for the recipe.

4 years ago    Alakar

Hi there and welcome, hope to see some of your fav.recipes on here soon, cant wait, Have a Perfect day,,,,,CCheryl

4 years ago    CCheryl

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