I got to use a great line on an annoying client the other day. My husband was so proud of me.
A client came in with a new puppy It was an adorable, healthy little guy. At new puppy visits we always talk about nutrition and feeding guidelines. This client asked me what I recommended she feed her new puppy. I went through my usual discussion about how there is NO one miracle food out there that is best for every dog. I gave her a few recommendations on brands, what to look for in the ingredient list and how much to feed.
The dog owner, who seemed interested when I was talking to her, then tells me, “Ok well thanks but I’m just going to feed what my breeder recommends”. The breeder had recommended a raw food diet, which is a topic that I really don’t want to get into here.
Without hesitation, my response was, “And where did your breeder go to vet school?”
The woman responded, also without hesitation and with a totally innocent look in her eyes, “Oh no, she’s NOT a vet. But she’s very knowledgable. She’s had dogs for over 30 years!”
I told her that “I’ve had TEETH for over 30 years but that doesn’t make ME a dentist!”
Then I got a blank stare…She thanked me for my advice and left the exam room.
Now, this post has nothing to do with my mostly negative feelings regarding raw food diets for dogs (which is a huge topic that I’d rather not get into now). I am just venting about an issue that veterinarians deal with on a daily basis: competing with the advice given by THE BREEDER.
Oh well. I’ll try this line again the next chance I get and let you know what happens.
(***P.S. Not ALL breeders give terrible advice and not ALL people cling to this advice as if it were the winning lottery numbers! But it sure does happen and it makes for a funny story!)
I have another dessert bar recipe to share with you. I have made this one several times. It’s a great summer dessert because of all the berries and a hint of lemon. It’s a great thing to bring to a summer picnic or potluck. It tastes so good, people will think you slaved away all day in the kitchen, even though it is pretty easy and quick to make. Plus, it makes a LOT of bars. I assure you, it will be a hit! People always ask me for the recipe.
I cut the pieces pretty small, but since you use a 13×9 inch pan, there is a lot to work with. Just to let you know, I used frozen berries and it worked really well. Just fold them in gently. Also, becasuse they are cold, they will cause the custard mixture to thicken up right away but it wasn’t a problem. Enjoy!
1 box of yellow cake mix
4 ounces butter, melted
1 tablespoon lemon zest
Berry Custard Ingredients:
3 large eggs
1 1/4 cup sugar
3/4 cups sour cream
1/2 cup flour plus 2 tablespoons
3 tablespoons cornstarch
1 cup raspberries
1 cup blueberries
1 tablespoon lemon zest
Heat oven to 350 degrees F and line 9×13 pan with foil and cover with bake spray.Place the dry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 9×13 inch pan. Set aside.
Place egg in a bowl of stand mixer fitted with a whisk attachment. Beat eggs until well combined. Add in sugar and beat and until foamy. Add in sour cream, flour, cornstarch and mix to combine. Turn off mixer and fold in raspberries, blueberries and lemon zest.
Pour mixture on top of crust and bake at 350 degrees for 40-45 minutes or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
Cool completely in pan. Turn out onto a cutting board and cut into squares.