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@savosunaa98

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river nymphs UNITE!! xx

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What were YOU up to this weekend? These are our 6 pics!⭐️

@itsmarcusd

1. DIY action: replacing the license plate light on the Volt!

2. Made some GF deep-fried arancini balls from leftover risotto. 😋

RECIPE:

Take COLD risotto (I used mushroom) and scoop into golf ball sized portions. Add 2-3 tbsp of shredded parm if you haven’t added any. Press a small cube of mozzarella into the center and roll tight.

Set up a breading station:
Beaten eggs (salted) → gluten free panko (salted)

Coat each ball, then chill in the fridge for 20–30 minutes so they hold their shape.

Fry at 350° for 3–4 minutes until golden brown and crispy. Drain on a rack, hit with a little salt.

3. Basically thought I was Scott Weiland at karaoke night at Cameron’s in HMB. 😂

@taylovee

1. Enjoyed the Los Gatos Wine Walk with my family🍷🚶‍♀️

2. Spa day with my parents #nofreefeetpics 🦶🏼💅

3. Kickin with you, here on Star from 8-11:30 Sunday nights!🎙️🎶

#italiancooking
#diy
#carrepair
#karaoke

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What were YOU up to this Easter weekend?🐇🥚Here are our 6 pics!😇

@itsmarcusd

Friday I got invited to speak at @stanford.med on the subject of being a senior caregiver. Thanks to Dr. Masias for the invite and to all the students for the awesome questions. Always so fun. Go Trees! 🌲

Saturday I enjoyed my fav new cocktail on our deck in the sunshine. SUPER thankful for the ocean view. Life is good! COCKTAIL RECIPE:

Sol de Fuego:

2 oz tequila blanco
¾ oz Aperol
¾ oz dry vermouth
½ oz fresh lemon juice
¼ oz simple or agave syrup
2 dashes orange bitters

Shake with ice, strain into a chilled coupe or over a single rock into a whiskey glass.

Sunday my daughter had a friend over so I made my world-famous chicken taquitos (always a huge hit with the kids). RECIPE:

Chicken Taquitos de Marcus D.

Ingredients:
    •    2 cooked chicken breasts, shredded
    •    1 to 1½ cups shredded cheese (cheddar, jack, or a blend)
    •    ½ cup diced white onion
    •    24 small corn tortillas (taco truck size)
    •    1 egg, beaten (for sealing)
    •    Neutral oil for shallow frying (vegetable or canola)
    •    Salt to taste

Instructions:
    1.    In a bowl, combine shredded chicken, cheese, diced onion, and a pinch of salt. Mix well.
    2.    Microwave tortillas in batches for about 30–45 seconds until soft and pliable.
    3.    Add a few tablespoons of filling to each tortilla, roll tightly, and seal the edge with a little egg wash.
    4.    Heat about ½ inch of oil in a pan over medium heat.
    5.    Fry taquitos seam-side down first, turning as needed, until golden and crispy on all sides (about 3–4 minutes total).
    6.    Transfer to a paper towel-lined plate to drain.

Serve with: salsa, guac, sour cream…or just crush them straight out of the pan.

@taylovee

1. Coloring Easter eggs with the fam (yes we all still do this as adults)🐰😂

2. Went out for drinkies w my bestie @savosunaa98 at the new @heritagepubandchop in Los Gatos!!🍸👯‍♀️

3. Hung out on Star from 8-11:30 playing awesome music and feeling the vibes!!🎶✨

#weekendrecap #easter #backtowork

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Guy Fieri brought the flavor, we brought the vibes🏈🔥 #flavortown

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In loving memory of 2025

#newyearseve
#trending
#iheartradio
#explore

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Vault Release: Summer Edition☀️🐚👙🍉

#summer #october #fall

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Proof of life

#summer #beach #sunset #friends

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I hate attention and I love lying(:

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imagine hating me and this is what i’m doing

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Real Housewife of New York🍎

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same time next week?

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tell the groupchat I said hi💋

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