The Robin Bird Team

27/10/2026

🏡 I’m back in real estate full time! 🏡

To my friends, family, and past clients: I’m excited to let you know that I’m back in real estate full time as a Broker Associate with eXp Realty!

During COVID, I decided to close my Realty World–No Pressure Realty offices and moved my team and some of my agents to eXp. I continued working part time in real estate while I explored an earlier passion: working with children in a psychology-based role.

Now I’m excited to bring my focus back to helping people with their real estate needs full time. I’m a licensed California real estate broker and have been a REALTOR® for more than 23 years.

I love the variety this business offers, so I help clients with all kinds of properties, from mobile homes to mansions, throughout the greater Bay Area, Tri-Valley, and parts of the San Joaquin Valley.

If you’ve been thinking about buying, today’s market may offer opportunities. Although interest rates are higher than they were a few years ago, some homes are taking longer to sell and facing less competition. Depending on the property and the local market, buyers may have room to negotiate instead of treating the list price as just a starting point.

If you’re thinking about selling, having an agent who understands the data and knows how to position your home strategically is especially important. The right pricing and marketing strategy can help attract qualified buyers and prevent your home from sitting on the market longer than necessary.

Whether you’re ready to buy or sell, have questions about the market, or simply want to explore your options, I’d love to help. And if you know someone who could use an experienced, no-pressure real estate professional, I would be grateful for your referral!

📞 Call or text: 925-577-8692

Robin Watson-Bird, Ph.D.
Broker Associate, eXp Realty
The Robin Bird Team
DRE #01387964

17/09/2025

The real estate market in the greater SF Bay Area is very much like the weather micro climates we experience here. Some places in the bay, the market is still more of a Seller’s market where others are shifting to more of a Buyer’s market. It’s obvious from so many homes in certain areas expiring and coming back on market, often with very little change in pricing, that the agents have not kept an eye on the market and/or kept the seller in the realty of today’s market or both are in denial. The longer a home sits in the market, the lower the price you are going so secure for that property in the longer run because people think there is something wrong with it. That’s why it is critical to work with an experienced listing agent who understands the market, stays up to date with it , and keeps you up to date so you can make the best choice possible I. Terms of marketing, terms, and pricing. I have been lived as. Realtor for 21 years and as a Real Edtate Broker for 15 and have been around long enough to understand market trends and guide my clients appropriately. Feel free to message me if you have question or what to know what your home may be worth in this market. This guide can also help you better understand the difference between buyer and seller markets.

The real estate market in the greater SF Bay Area is very much like the weather micro climates we experience here. Some places in the bay, the market is still more of a Seller’s market where others are shifting to more of a Buyer’s market. It’s obvious from so many homes in certain areas expir...

16/07/2024

01/07/2024

Attention any business owners looking for a write-off and possibly meat for a company party
and others who like fresh pork or turkey.
Eli’s FFA pigs are now at the Alameda County fair and his turkey will be at her stall at the fair tomorrow. Eli's big pig weighed in at 274 (Kittle, the dark one) and the smaller one weighed in at 214 pounds (Clairence, the light one). Come by and check them out in the livestock barn.

You can register as a buyer for the Junior Livestock Auction which is being held on Sunday, July 7th at 9am at the Alameda County Fair...register ahead of time! You get fresh organic meat cut to your specifications, a tax deduction write-off for your purchase, and are supporting local Livermore High School FFA members or 4H members. EVERYBODY WINS!!

If you cannot afford to bid on an animal but would like to help support Eli's effort by making an "Add-on," (monetary contribution to him), you can do so by following the directions in the attached letter. See you at the Fair!

12/01/2024

🧹🧼🧹🧼🧹🧼🧹🧼🧹🧼🧹🧼🧹

06/01/2024

Made my mouth water just reading th recipe!

3 pounds of onions (with 4 ounces of melted butter) in the crockpot overnight. French Onion Soup later tomorrow
ETA: I am overwhelmed…I posted 11 minutes ago…and already 182 likes.
I will go get a copy of the recipe to share
French Onion Soup..Slow Cooker (a combination of two on-line recipes)
3 pounds onions, which is around 6 large onions ...I weigh
1/2 cup (4 oz) butter, melted
2 cloves garlic, minced
1/2 cup dry sherry w**e ...I didn't have any the first time I made this...I do now
8 cups beef stock/broth
1 bay leaf
1/4 tsp dry thyme (or 3 sprigs fresh)...I don't especially like thyme, so I omitted
salt and pepper to taste ...my broth is salted, so I add no salt
Baguette, sliced ...I did use baguette ...but might the next time, use French bread. (I find a baguette too holey)
8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere
1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.
2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.
4. Preheat oven to 400ºF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.
5. Once soup is out, set oven to 'broil'.
6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.
NOTE: This made 6 bowls for me.

12/03/2023

Coming Soon! 1866 Grove Way, Hayward/Castro Valley Border.

Castro Valley/Hayward boarder in great location near school and parks. Spacious home with expanded remodeled kitchen, separate living and family room with wet bar, built in desk area, mud room, pool, and separate building in backyard with power great for an office or?? Needs new carpet and some fixi...