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Happy Holidays!

Happiest of holidays to you all!  Though winter was a bit slow in coming, it arrived with an icicle right between the eyes.  Sometimes the weather throws a wrench in our travels and we will call if we plan on arriving outside of our projected window.  It can also delay mailings; as such, we only ship priority mail during this season.  Please let us know immediately if your special delivery of food or prescriptions don't arrive promptly!  As some of you may know, Royal Canin has moved their shipping facilities.  This was news to us and impacted prescription diet availability.  We have been assured that they are back on track and all back order issues have been resolved. 

Some liquid medications may not ship if the weather is frigid and we don't like to leave medications unattended outside for long. We will let you know when your pets' are available for pick up and payment is due at the time of the order.  In order to maximize efficiency, we will be accepting credit card payments only for prescription medications and food beginning in 2017.  Keep a week's worth of medications and RX food on hand in case of emergencies or in anticipation of holiday pharmacy closings. 

We will have limited availability Thursday, December 22 - Monday, December 26 for end-of-life services only.  Please text 630-699-3113.  For other emergency services, VCA Aurora  (630-301-6100) or VCA Arboretum View (630-963-0424) are open 24/7. Routine appointments will be scheduled after the holiday. Enjoy spending time with your loved ones; we will see you when we thaw out!


Dr. McIntyre's Pet Treats

1 cup rolled oats, 1 beaten egg, 3/4 c nutritional yeast, 2 tsp honey, 1/2 c  milk, 1 c shredded cheese, 3 c whole wheat or rice flour, 2 tsp beef or chicken bouillon granules, 1/3 c margarine, 1 c boiling water

  1.  

    Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.Thoroughly stir in nutritional yeast, honey, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.

    Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

    You can swap in peanut butter for cheese or adjust bouillon flavors too! Have fun!