TIDELINES

 

 

Edwin & 9 LB sockeye

 

Summer 2002

 

SALMON SUPPERS

Summer at Finn Slough means SALMON!  Finn Slough residents and fishermen were delighted by the first fishing opening early August that sparked a series of spontaneous and spectacular salmon suppers at the Slough.

Dear Friends of Finn Sough: Please support our fishing industry by buying ONLY wild salmon (preferably directly from fishermen). Please boycott farmed salmon. When domestic salmon escape their pens, they carry genetic and viral diseases that threaten the health of our wild salmon stock.

MARGARET’S TOASTER OVEN SALMON

Salmon is wonderful baked, poached, barbequed or split/woven with a branch and cooked over open fire. But what if you have a 9 lb. sockeye and a toaster oven? You can still make terrific salmon.

Clean the salmon and cut off the head and tail and freeze for future use (they are delicious for bouillabaisse). Stuff the fish with finely sliced leek, Italian parsley, juice of a lemon/lime, salt and pepper. Loosely cover with foil and bake at 375-400 degrees. You should hear it sizzle. Remove foil for last 5 minutes to crisp it up. Good hot and cold.

GARDEN HAT PARTY

Mary Lynn & Captain Bill Harvie hosted an elegant summer dinner party on July 12th with a 12 course menu:

Rosehip Crabapple Wine &  Martinis - Corn Chips and Salsa - Crackers with Cream Cheese  & Hot Pepper Jelly - Chilled Avocado Soup with Lime Wedges - Crunchy Tomato Aspic on Spinach Leaves - Mushroom-Rice Pilaf - Fresh Veggies with Lemon Herb - Butter Barbecued Salmon with Fresh Dill & Lemon Hollandaise Sauce -  Mary Lynn’s Famous Sourdough Buns & Butter - Fresh Fruit Flan with Whipped Cream and Chocolate Truffle Sauce

 

Captain Bill Brings Out the Buns
MARY LYNN’S  SENSUOUS AVOCADO SOUP

1 14 ½ oz can of chicken broth

2 medium avocadoes

1 thin slice of an onion

3 tbsp. lime juice

 ½ tsp. salt

1 cup cream/milk

1 lime cut into wedges

Combine all ingredients (except cream) in a blender. Pour into bowl, stir in cream or milk, cover, chill. Serve with lime wedges and a sprinkle of paprika.

Dear Friends of Finn Slough: Our new web page is under construction. Please check it out www.finnslough.com and let us know how you like it so far!

 

Summer at the Slough

Also Means Laundry !

 

 

 

South East Breeze on Laundry

 

WHAT CAN YOU DO TO HELP?

 

  1. Sign our petition to save Finn Slough. Need a copy? Phone/Fax/E-mail us.
  2. Get friends/neighbors /co-workers to sign our petition.
  3. Do you have photos of Finn Slough before 1950? We would love to have a copy for our archives!

 

HOW CAN YOU REACH US?

 



FINN SLOUGH HERITAGE & WETLAND SOCIETY

9480 Dyke Road
Richmond, BC
V7A 2L5
Email: tidetables@hotmail.com
Web: www.finnslough.com
Phone:  604-878-FINN (3466)