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San Diego is fortunate to have the largest off leash dog park in the nation. And we make full use of it. I have 4 simple rules.
Rule #1: Do not use the main gate.
Simply because it’s chaotic. You have dogs of all sizes coming in from being pent up, with high energy levels, and different manners of politeness. And dogs tired from their romp in the park. And one narrow gate. No thank you. I’ll enter the back way and let my dogs ease into the park at our own pace.
Rule #2: Practice Recall Frequently
My job as their owner is to protect them and allow them to have fun at the same time. They know they can roam and they know to return. I jackpot treat them when they do and make it rain treats. That way know know where all the “goodies are”.
Rule #3. If you don’t return and misbehave we go home.
Pretty strict I know. But I’ve already lost one dog to another who bit it. So I’m always at alert for dogs gone rogue without an owner and I call my dogs to my side anytime I feel like a dog is out of control. It took us till they were about 8 months old until they learned this rule. And quite simply, you don’t come back – we go home.
Rule #4. Make the reward the best you have in the kitchen. In our case – I bring them Tuna Fudge to the off leash dog parks. I actually learned this from a show breeder at dog show. I noticed how keyed in her dogs were on her in an expo hall of 200+ dogs. I asked her what her secret was and she told me … Tuna Fudge.
And so here’s the recipe.
Tuna Fudge Ingredients Using Flour
Now since Maggie has allergies and Orbit has yeast issues I made it with coconut flour. My variation looked like this:
Tuna Fudge Ingredients Using Coconut Flour
Mix it all in a bowl and spread mixure onto a greased pan or in my case, I used these dog treat molds sent to us by Le Dogue (you can find them as @myledogue on Instagram and you can purchase their molds on Amazon).
Bake it a 350 degrees for 25 minutes and they are done.
As you can see …. the girls were very happy to with them.
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