THE CAT DOCTOR HIMSELF TeamMember Spotlight
Get to Know Dr. Jeff
Since veterinary school, when there is a cat nobody can handle, people turn to Dr. Jeff. He credits his cat-prowess to being “that little kid hanging in a tree with cats.” Dr. Jeff worked at an animal refuge at one point and cared for the big cats there, watching them and learning to “see what they’re going to do before they do it.” He’s loved to observe cat behavior since he was a boy, and he still loves it today — he just knows a lot more about them and is licensed to help them now.
If Dr. Jeff had his druthers, he’d be off in Africa, sitting in a Land Rover watching the big cats and observing feline behavior. But, he’s also pretty content to be here in Colorado caring for your pets, mountain biking, and driving tractors on the weekends. He may have taken the long route to becoming a vet, but it’s how he figured out that this is exactly what he wants to do. As he says, “I’ve been lucky.” We think we’re
While many people are surprised at his ability to read feline behavior, to Dr. Jeff, cats make it clear what they want. “They televise all their behavior. It’s just non-verbal,” he says. In his last year of vet school, Dr. Jeff was awarded the Student of the Year from the American Association of Feline Practitioners, officially recognizing his “captitude.” Of course, he likes taking care of all animals, and since Dr. Susie works with many ruminants (alpacas, llamas, sheep, goats, and cattle), Dr. Jeff is happy to be the resident go-to doc for your dogs and cats.
pretty lucky to have him at Surface Creek Vet Center.
lients Spreading the Word Thanks so much to these clients who referred new clients to us the past two months:
INGREDIENTS No. 1 Dad Hash Browns
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Carrie and Neil Gardner Kim and Doug Taylor Dawn and Phillip Plymale
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Deb and Doug Christner
Inspired by Bon Appétit
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David Starr
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1 tsp Kosher salt, plus more to taste
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1 stick (1/2 cup) unsalted butter, or 6 tbsp ghee
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Shanda and Bart Pullins
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Freshly ground black pepper, to taste
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3 russet potatoes (about 1/2 lb.), peeled
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Pinch of cayenne pepper, plus more to taste
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Charlie Fiddes
DIRECTIONS
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Lavern Dawson
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Bill and Gidget Dillingham
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Christina and Wayne Frazier
3. In a large nonstick skillet, heat butter (or ghee) to medium-high. Add potatoes and cook until a crust forms underneath, about 5 minutes. Using a rubber spatula, break up potatoes and continue to cook, adding more butter (or ghee) if potatoes begin to stick. 4. Cook until golden brown and crisp, about 8
1. In a small saucepan, heat butter over medium heat until foamy. Reduce heat if needed to avoid browning. Skim off white milk solids to make clarified butter (ghee). Transfer to a bowl and reserve. (This step won’t be needed if using ghee.) 2. Using the large holes on a box grater, grate potatoes. Transfer to a large bowl of cold water and stir until water becomes cloudy. Rinse potatoes under cold water, then squeeze out liquid using cheesecloth or a kitchen towel, removing as much moisture as possible. Season potatoes.
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Misti Koehn
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Carol Nations
minutes. Drain on paper towels; season with salt, pepper, and cayenne to taste. Serve.
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