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New York Home and Living Frugal Living Examiner
Marilyn Magee
Frugal Living Examiner | Bio
Find out more about Marilyn:

Marilyn is a Denver native currently residing in Loveland. Mother of five, grandmother of four, she is a writer, sculptor, photographer and homemaker. She knows how to save a buck -- now she passes that knowledge on to you. Email maremagee@gmail.com. Also check out Marilyn's website Frugal Living Denver.


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Frugal Living Examiner's Articles

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Thursday, November 19th, 2009
This weekend is 50% off at ARC Thrift Stores. Be sure to click on the link below for more information and to find...
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Thursday, November 19th, 2009
This email was sent to me from my friend April - take heed. Hey there Mare, Just had another...
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Monday, November 16th, 2009
Miller Farms Free Harvest Greetings! We have decided to do another free harvest on Saturday, Nov. 21st! It...
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Sunday, November 15th, 2009 · 4 comments
A person has to be crazy to not take photos of the sunrise nearly everyday when the opportunity to do so is in your grasp. So just for the fun of it,...
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Sunday, November 15th, 2009 · 1 comment
This recipe is easy to make and even more delicious to eat! Ingredients: 1 1/4 C. boiling water1 C. currants2 tsp. baking soda1 1/2 C.organic sugar3...
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Sunday, November 15th, 2009
To make red chili you simply: make a roux www.examiner.com/x-2940-Denver-Frugal-Living-Examiner~y2009m3d15-How-to-make-rouxAdd 1 or 2 Tbsp. red chili...
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Sunday, November 15th, 2009
Hopefully you saved some of the stock from your turkey broth for gravy. But even if you didn't you can use chicken stock, like Pacific's Organic...
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Saturday, November 14th, 2009
There are many ways to make soup. This is one of the easiest. 1 C. diced onion1 C. diced carrots1 C. diced celerybrown rice or egg noodlesSpike...
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Saturday, November 14th, 2009
The stuffing recipe: croutons (You can purchase a large bag or box of stuffing croutons, but toasting your own bread works just as well. This is...
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Friday, November 13th, 2009
You may not know how to cook a turkey so... Turkey should be cooked at 325 degrees for 20 minutes per pound or three pounds per hour. So a 15 lb....
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