Surface Creek Veterinary Center July 2019


it’s a love she nurtured as a kid, despite the fact that her parents weren’t as enthusiastic as she was about all the pets she brought home; though, they did let her keep one cat and a couple hamsters. As Dr. Susie says, she’s made up for that now with dogs, cats, and cows, all part of the Hirsch family. Plus, there are three cats taking up residence at the vet center. Dr. Susie’s kids have inherited their parents’ love of animals (though not all of them are as accepting of all the pet hair as their parents are). While all Dr. Susie’s pets get a lot of love, Stevie Wonder the cat may demand the most of her attention. He’s always ready to go in the truck when Dr. Susie is heading out for a farm call, so you may see him riding along. He is a little “special,” as he came to the clinic last year as a very sick kitten, comatose and blind. He has mostly recovered, but still has some

quirks. He is on the shy side, but Dr. Susie and her eldest daughter are his favorite people.

In addition to time with her pets, Dr. Susie likes to play with her kids, go camping, read, and go skiing in the winter and running in the warmer months. Most of the time, though, you’ll find her putting

lients Spreading the Word Thanks so much to these clients who referred new patients to us the past two months! Dr. Susie has wanted to be a vet her whole life. She grew up in Grand Junction, Colorado, finished college in two years, and was ready for vet school at Colorado State University. She was one of the youngest people in her class. (Fun fact: Dr. Jeff was one of the oldest.) She loves all animals, and

her warm heart and special skills to use caring for your favorite pets at Surface Creek Vet Center.

Corn is plentiful during the summer months, and this easy-to-make salsa is sure to be a hit at your next get-together. Roasted Corn Salsa

Patricia and Richard Margis Lavern Dawson Christina and Wayne Frazier Carol Nations Carol Trujillo Linda Dysart Marilyn and Kenny Meyers Carol Nations

Bruce and Lucinda Stanley LeRoy McLaughlin Gina and Chris Ungerer-Abbott

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Inspired by Bon Appétit magazine

Diane and Brian Kissner John Sadler Kent and Anna Chavet Annie and Willis Olson Bob Isaacson


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1 large tomato, cored, seeded, and finely chopped

2 medium ears of corn, shucked

1 jalapeño or Fresno chile, seeded and thinly sliced

1/4 bunch cilantro leaves, sliced

Nomi Gray

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Juice of 1 lime

1/2 red onion, diced

Mike and Christina Varanai

Kosher salt, to taste


1. Heat a cast-iron skillet to high. Char corn, turning occasionally, for 10–14 minutes until kernels begin to blacken in spots. 2. Using a sharp knife, remove corn kernels from cobs and transfer to a large mixing bowl. 3. With a wooden spoon or potato masher, gently crush corn to release starch and juices. 4. Add jalapeño, onion, tomato, and cilantro. Mix to combine.

5. Top with lime juice and season with salt. 6. Serve alongside your favorite tortilla chips.


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