Salmon spawning, trip 2

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Finally got back to the Credit River on October 17th with another set of friends to go in search of salmon. It’s become my mission this Fall. Who’d have thought such a fish-less family would indulge in something so outside their taste buds? At the outset, we were a bit disheartened again, and I was even a tad embarrassed that I’d dragged these friends from afar to see such a spectacle that possibly didn’t exist. But before long, someone had called out they’d spotted some movement, and didn’t we start to see more, and yet more.

Haven’t been this up-close to fish, and was really quite impressed and taken by the whole scene. The whole instinctual thing to come back to their roots to spawn is quite amazing. We stood for a long time taking pics, climbing down the embankment to get yet closer, and marveling at the size of salmon.


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Of course the beauty of the day was heightened by the colour of Fall paving our way, cloaking us in reds, golds, and oranges. The temperature helped to keep everyone pretty happy as well; grateful for a mild October.  All the same, it seemed like we should still pull out the hot chocolate to mark an Autumn outing, so we sat by the river sipping our hot drinks while the girls tried their hand at the Game of Graces, and the others romped on the little island nearby or soared high on swings in the playground. I hope we’d have made Charlotte Mason proud.

I find it hard to pull away from such pretty places, and beautiful memory making with dear friends. And maybe the forthcoming rain we knew was on it’s way was necessary to get me back in the van and back to cooking dinner (no, it wasn’t salmon again that night) and running errands, and life itself. But since I’m on a mission, the Credit River won’t see the last of this fish-less family. Though maybe y’all will get sick of seeing this fish-less family by this river-side for months to come!



Recipe for your Fall outing:

No, it’s not another salmon recipe for you… Just one our friends in the pics have enjoyed with us (but not the one we shared with our hot chocolates on this particular outing…we were both thinking banana bread that day). This one comes from a Canadian milk calendar and can be found at

Three Seed Yogurt Muffins

1 C whole wheat flour

2/3 C all purpose flour

1/2 C wheat germ

1/2 C unsalted green pumpkin seeds

1/2 C unsalted, roasted sunflower seeds

2 Tbsp flax seeds, cracked

2 tsp baking powder

1 tsp ground ginger OR cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 C milk

2/3 C liquid honey OR packed brown sugar

1/2 C plain yogurt

1/4 C butter,  melted


1 Tbsp each unsalted green pumpkin seeds and roasted sunflower seeds


Preheat oven to 375 F. Butter nonstick muffin pans or line with paper liners.

In a large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, pumpkin seeds, sunflower seeds, flax seeds, baking powder, ginger, baking soda, and salt. In another bowl, whisk together egg, milk, honey, yogurt, and butter. Pour over dry ingredients; stir just until moistened.

Spoon into prepared muffin pan; sprinkle tops with pumpkin seeds and sunflower seeds. Bake for 25 mins or until tops are firm to the touch. Let cool in pan for 5 mins. Transfer to rack to cool completely.

Prep time 10  mins. Bake time 25 mins. 12 muffins (but I like to do mini muffins so decrease the time in oven if so)

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