2016 Honeybee Removal Information

Rex Smith’s Honeybee Removal – 2016

If you are in need of having a honeybee swarm picked up, or a full colony of bees removed from a structure – please see the following links for my contact information:  (These same links are in the top menu bar on this website as well.)

Also please understand that most bee removal specialists are overwhelmed beginning in March with calls.  In peak season I personally receive between 30-40 calls per day – and do 1-3 full removals per day.  If I do not answer the phone, I am probably in a hive – so please do leave a message and I will return the call as quickly as possible.

Removal Information:

Frequently asked questions (and my answers):

Meyer Lemon Macaroons

Marta Cordell, a health and wellness coach, introduced herself to me at a recent holistic show where I was vending.  She had purchased some of my mesquite tree honey earlier in the year, and used it in her recipe for macaroons.  It sounded fantastic, so with her permission, I would like to share the recipe with you.
Hi Rex,

I ran into you at the Holistic Festival recently, and promised you a recipe for macaroons!  These work beautifully with the mesquite honey, as it has a light flavor that pairs well with the lemon. They are raw, vegan, paleo, low in sugar and high in good fats. Hope you and your readers enjoy them as much as my family and friends have!

Meyer Lemon Macaroons

  • 2 cups shredded coconut, unsweetened
  • 2 Tbsp coconut flour
  • 1/3 cup coconut oil
  • Juice of 2 Meyer lemons
  • Zest of 1 Meyer lemon
  • ¼ cup Harmony Hollow Honey
  • Very small pinch of salt

Mix all ingredients together, cover bowl, and let sit at room temp for about 30 minutes, to allow the coconut to absorb the lemon flavor.  Drop by spoonfuls onto a cookie sheet lined with silpat, parchment or waxed paper.   Refrigerate for 30 minutes. Remove from paper, and store in a sealed container in the refrigerator.

Warmest Regards,
Marta Cordell
Health and Wellness Coach, CTNC, CADE
You In Full Bloom
O: 972.422.9144
M: 972.948.1183


I Will Survive – Event in Midland, Texas (Dec 12-13)

Rex Smith – Texas Master Beekeeper will be speaking at 1pm on Saturday Dec 12th in Midland, Texas – at the Midland County Horseshoe Pavilion.  This is an event for preppers, homesteaders, and survival enthusiasts.

More information at:  I Will Survive Events


I will also have a table for selling my Harmony Hollow Honey, as well as a wax-based leather conditioner, and a food-safe wax-based wood conditioner.


Harmony Hollow – Leather Conditioner

Harmony Hollow now offers a proprietary blend of beeswax and neatsfoot oil as a conditioner “paste” for leather.  Solid at room temperature, it softens easily with the warmth of your hands, and can be worked into your untreated leather.


I personally use it to condition and waterproof my leather boots and gloves.  It keeps them soft and waterproof.   Available in 4-oz tins with a screw-top lid.


Use an old cloth or plastic bag (over your fingers) to apply the conditioner.  Let sit overnight, then I then warm the boot with a hair dryer to allow the oils to soak into the leather more deeply.  Depending on the dryness of the leather initially, I may then reapply the conditioner several days later.   Re-apply as necessary depending on your environment.

Treat an inconspicuous spot first to see how your leather will fare.  Note that neatsfoot oil is known to permanently darken light leather.  (see pics – the treated boots are darker).

DSCN2364 (2)_a_smDscn2363_sm

Chicken Fingers with Honey– Dipping Sauce

Chicken Fingers with Honey– Dipping Sauce


  • Chicken – .
  • 1½ tablespoons – Harmony Hollow Honey
  • ½ tablespoons – expeller pressed canola oil
  • ¼ teaspoon – ginger powder
  • ¼ teaspoon – kosher salt
  • ⅛ teaspoon – black pepper
  • Two 8-ounce – skinless, boneless chicken breast halves, each cut into eight ½-inch strips , (for a total of 16 strips)
  • 1 cup – panko bread crumbs
  • 2 tablespoons – wheat germ
  • Dipping Sauce – .
  • ⅓ cup – Harmony Hollow Honey
  • ¼ cup – creamy peanut butter
  • 1 tablespoon – lite soy sauce
  • ½ tablespoon – orange juice
  • ½ small – clove garlic, minced
  • ¼ teaspoon – ginger powder



Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, lightly coat with nonstick cooking spray, and set aside. Place the honey, canola oil, ginger, salt and pepper in a large bowl and whisk together to combine. Microwave on high until the mixture is warm and softened, 12 seconds. Add the chicken and toss until each piece is well coated with the honey mixture. Place the panko and wheat germ in a large shallow bowl or on a large plate and use a fork to gently mix together. Coat each chicken strip with the panko mixture and place on the prepared baking sheet. Bake until the chicken is cooked through and the breading is golden on both sides, 12 to 15 minutes. Turn each piece halfway through cooking. While the chicken is baking, prepare the dipping sauce. Place the honey and peanut butter in a bowl and warm in the microwave on high for 15 seconds. Stir in the soy sauce, orange juice, garlic and ginger powder until well combined. Place the dipping sauce in individual bowls and serve with the chicken fingers.

Yield: (4)

From: http://www.honey.com/recipes/detail/12/chicken-fingers-with-honey-dipping-sauce

Grape and Almond Salad with Honey Yogurt Dressing

Grape and Almond Salad with Honey Yogurt Dressing


  • 1/2 cup – sliced skin-on almonds
  • 1/2 cup – plain yogurt, (non-fat, low-fat or whole milk)
  • 2 Tablespoons – vegetable oil
  • 2 Tablespoons – Harmony Hollow Honey
  • 1 Tablespoon – apple cider vinegar
  • 1 teaspoon – Dijon mustard
  • 1/4 teaspoon – kosher salt
  • 4 cups – red seedless grapes, sliced in half



Preheat oven to 350°F. Spread almonds on a baking sheet and place in oven for 12-15 minutes or until lightly toasted; cool.

In a mixing bowl, whisk together yogurt, oil, honey, vinegar, mustard and salt until smooth. With a rubber spatula, gently fold in almonds and grapes.


Recipe created for the National Honey Board by Chef David Guas- Bayou Bakery, Coffee Bar & Eatery

Serving Suggestion

Serve as is for a sweet treat for kids, or place over a bed of baby arugula to make a grown-up salad. To pack in a school lunch box, layer grapes and dressing in a plastic cup, parfait style, and sprinkle with almonds.

Yield: 4-6 servings

from:  http://www.honey.com/recipes/detail/14/grape-and-almond-salad-with-honey-yogurt-dressing

Holistic Festival of Life and Wellness – Sunday Dec 6

The Holistic Festival of Life and Wellness

This coming Sunday – 6 December 2015 – from 10am-10pm at the Plano Centre – just east of I-75 on Spring Creek in Plano, Texas.  FREE to the public!!!

A GREAT opportunity to get holiday gifts (of Harmony Hollow Honey and other hive products)

Information and a list of the show schedule here: Holistic Festival of Life and Wellness

MANY MANY vendors and Wholistic/Holistic Practitioners.

Rex Smith – Texas Master Beekeeper with Harmony Hollow will be selling several hive-related products, including:

  • Harmony Hollow Honey (1.44 lb jars – $15.00 ///  1.44lb specialty drinking mug containers $20.00)
  • Food-Grade Wood Conditioner (4-oz tins – $12ea)
  • Leather Conditioner (4-oz tins – $12ea)

 HoneyMug_a(pictured above: Honey Mugs – $20 ea)

Honey_a(pictured above: Honey 1.44lbs – $15 ea)


PROD_Cond_sm(pictured above: Wood Conditioner – $12 ea)


DSCN2364 (2)_a_sm(pictured above: Leather Conditioner – $12e ea)

And – Because of temperatures – I probably will not have the observation hive at this event – as it is too cold to open the hives to get a frame of bees to display.




Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort


  • 1/3 cup – Harmony Hollow Honey
  • 1/4 cup – balsamic vinegar
  • 3 Tablespoons – soy sauce
  • 2 cloves – garlic, coarsely chopped
  • 1/3 cup – olive oil
  • 4 (3 to 4-inch) – portobello mushrooms, cleaned with stems removed
  • 1/4 cup – bacon, chopped (or 1 ounce cooked bacon bits)
  • 8 cups – mixed baby greens
  • Honey Vinaigrette, recipe follows
  • 1/2 cup – crumbled Roquefort or blue cheese
  • Snipped chives, for garnish



Make marinade: In container of electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1-1/2 Tablespoons oil; place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about 5 minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate 2 to 4 hours, basting with marinade occasionally. If using raw bacon, sauté bacon until lightly browned. Remove to paper towels to drain; set aside. Drain, then reheat mushrooms 1 to 2 minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) Honey Vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Yield: 4 servings

from:  http://www.honey.com/recipes/detail/13/grilled-portobello-mushroom-salad-with-greens-honey-vinaigrette-and-roquefo

Honey-Quinoa Breakfast Bake

Honey-Quinoa Breakfast Bake


  • Non-stick cooking spray
  • 1 cup – quinoa , (uncooked)
  • 1 tablespoon – cinnamon
  • 2 cups – mixed frozen berries
  • ½ cup – coarsely chopped nuts
  • 2 – organic eggs
  • 2 cups – 1% organic milk
  • ¼ cup – Harmony Hollow Honey



Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with non-stick spray. In a small bowl, stir together uncooked quinoa with cinnamon, making sure it is coated completely. Pour quinoa over bottom of prepared dish. Scatter the berries and nuts on top of quinoa, making sure to spread evenly. In a small bowl, lightly beat the eggs. Add the milk and honey and whisk together. Pour egg mixture on top of quinoa and fruit. Bake 1 hour or until the breakfast bake only has a small amount of liquid remaining. Serve warm.

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

From:  http://www.honey.com/recipes/detail/6/honey-breakfast-bake

Honey Cough Syrup

Honey Cough Syrup


  • 1½ tablespoons – Zest of 2 lemons
  • ¼ cup – peeled, sliced ginger , or ½ teaspoon of ground ginger
  • 1 cup – water
  • 1 cup – Harmony Hollow Honey
  • ½ cup – lemon juice



In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain through into a heat-proof measuring cup.  Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon ginger water and the lemon juice. Stir the mixture until it combines to form a thick syrup. Pour into a clean jar with a lid. Note: This can be refrigerated for up to 2 months.

For children ages 1 to 5, use ½  to 1 teaspoon every 2 hours. For children ages 5 to 12, use 1 to 2 teaspoon every 2 hours. For children 12 and older and adults, use 1 to 2 tablespoons every 4 hours.*

* Remember, honey is recommended for children after the age of one.

Recipe courtesy of Nurse Practitioner Barbara Dehn, RN, MS, NP.

From: http://www.honey.com/recipes/detail/38/honey-cough-syrup