Ponderosa...At Home

There are plenty of great events happening this weekend in Pleasanton and Livermore! Take a look.

Get ready to hop on your bike – a family-friendly event is coming this weekend to Pleasanton! The Community Bike Ride will take you through the streets of Pleasanton and Dublin this Sunday, May 31st at 9:30AM. To learn more, click here.

A night of dance is heading to Livermore! Valley Dance Theatre presents their spring showing at the Bankhead Theater tomorrow, May 30th at 7PM. For tickets, click here. 

A high-energy tribute show is coming to Pleasanton this weekend! The Super Diamond First-Class Tribute to Neil Diamond will perform at the Firehouse Arts Center tomorrow, May 30th at 8PM. Click here for tickets.

Kick off the summer with some great reads on Sunday in Livermore! Learn about current bestsellers and upcoming titles with Judy Wheeler, owner of Pleasanton’s Towne Center Books at the Civic Center Library this Sunday, May 31st at 2PM. For more info, go here.

To make sure you’re always in the loop and up to date with everything happening in your community, be sure to Like the Ponderosa Facebook page.

It’s Memorial Day weekend! What better way to kick off the summer season than with a delicious recipe that’s sure to be a big hit at your holiday gathering.

Slow Cooker Jerk Chicken

Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

Author: AfricanBites

Recipe type: Main

Cuisine: Caribbean

Serves: 5-6


  • 1 lime or lemon
  • 6-7chicken thighs or 3 -3½ pound chicken cut up
  • 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
  • 1 or more Scotch Bonnet Pepper (Habaneros)
  • 6 garlic cloves, chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion, coarsely chopped
  • 3 medium scallions, chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon soy sauce
  • ½ cup pineapple juice or pineapple


For the rest of the recipe, click here.

To make sure you’re always in the loop and up to date with everything happening in your community, be sure to Like the Ponderosa Facebook page.

Classical tunes will fill your ears this weekend in Pleasanton! The Pleasanton Chamber Players are hitting the stage at The Firehouse Arts Center with the works of Tchaikovsky, Dvorak and Mendelssohn this Sunday, May 17th at 2PM. Click here for tickets.

The American spirit comes to life this weekend in Livermore! Author Shirley Streshinsky discusses the life and work of naturalist and pioneer, J.J. Audubon at The Livermore Civic Center Library on Sunday, May 17th at 2PM. Learn more here.

Violin virtuoso Elizabeth Pitcairn is coming to Livermore this Saturday! Pitcairn will perform Beethoven’s violin concerto that inspired the Academy Award-winning film, The Red Violin at The Bankhead Theater starting at 8PM. For tickets, click here.

To make sure you’re always in the loop and up to date with everything happening in your community, be sure to Like the Ponderosa Facebook page.

Put your feet to the pedals this weekend in Pleasanton! If you’re cycling to the farmers’ market this Saturday, you won’t worry about where to park your bike. Free bicycle parking is being provided – and you’ll receive a $1 in carrot cash to use on your fresh finds and other market purchases. The market runs from 9AM to 1PM. For more info, click here.

Listen to tunes from the “Green Isle” this weekend in Pleasanton! Famed member of The Irish Tenors Anthony Kearns is coming to the Firehouse Arts Center this Sunday at 3PM. Get tickets here.

And, since it’s Mother’s Day weekend, here’s a yummy recipe that your mom will love!

Crepes with Peanut Butter and Jam 

Total Time: 35 min
Prep: 25 min
Cook:10 min
Yield: 4 servings
Level: Easy
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 10 cubes
1/2 cup creamy peanut butter, at room temperature
1/3 cup strawberry or raspberry jam
1/2 cup (2 ounces) fresh blueberries
Confectioners’ sugar, for dusting


In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter.

Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total.

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients.

Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners’ sugar.

Happy Mother’s Day from Ponderosa Homes!