Margaret Cullison
Since retiring from work in California public schools, Margaret Cullison has written personal essays and articles about cooking, animals, and water gardens. She currently reviews self-published books and has begun a novel based on her fraternal grandfather's experiences during the Civil War.
After nine years living in southern Oregon, Margaret recently returned to northern California to be closer to family. She can be reached at tekie74 at hotmail.com
(Editor's Note: Margi is sporting her SeniorWomenWeb cap)
My Mother’s Cookbook, Strawberries: Shortcake, Two Pies, and a Dutch Baby with Fresh Strawberries
Early settlers wrote about berry pies in their diaries, journals, and other accounts of pioneer American life, but no recipes have been found. My husband, Rich, always notices when I've added fresh strawberries to our grocery cart. He smiles and says, "Oh good … Dutch Babies." When first out of the oven, a Dutch Baby looks impressive, making even a novice home cook feel accomplished. more »
Holiday Desserts: Pumpkin and Pecan Pies, Gingerbread Men and Christmas Cookies
With the pressures of holiday time added, spilled sprinkles crunching on the kitchen floor and frosting smeared on counter tops can push parents beyond their patience limit. Yet this is how our memories are formed, the way we learn cherished traditions that we continue with our own children. more »
My Mother’s Cookbook; Recipes from Younger Friends: Cindy’s Cookies, Gaby’s Butter Cookies with Jam, California Cheesecake, and Cynthia’s Lemon Bars
My mother valued the companionship of friends her own age, but she also liked learning about the tastes, interests, and ideas of younger women. As she grew older and faced the reality that friends of her generation were leaving this earth in far too rapid succession, the friendships she cultivated with younger women helped to soften those repeated losses. more »
My Mother’s Cookbook; Recipes from Professionals: Beef Stroganoff, Yorkshire Pudding, Corn Sticks, Pushover Popovers
The obvious way to avoid suspicion of pirating another cook's creation is to attribute the source. My mother did this throughout her cookbook, regardless of whether the recipe came from a relative, close friend, acquaintance, restaurant, cookbook, newspaper, or magazine. I've done the same for the recipes included in this series. more »
