Hike for Treasure
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Updated: June 30, 2009 7:56 PM
While raising kids and working hard to keep them fed, most of Terry Treasure’s exercise was swimming in the pool. As a youngster growing up in Squamish, he did a lot of exploring. About 12 years ago with the kids grown, Treasure wanted to renew his old love for hiking. But he didn’t want to do it alone, so the resident of New Westminster’s Massey Heights hooked up with the Burnaby Outdoor Club, which had three levels of hiking. The lowest was basically a stroll around Burnaby Lake, eventually graduated to six to 10-hour hikes. They have something organized almost every weekend in places just outside of the city and beyond. Now the club’s vice-president, he’s getting ready to lead a group on a five-day hike in the Rogers Pass area. One of his favourite spots is Lake O’Hara in Yoho National Park just on the B.C. side of the border with Alberta. “Lake O’Hara is probably the ultimate in hiking that I’ve ever experienced. Just beautiful emerald green lakes. Spectacular mountain peaks that are very rugged. Lots of wildlife, grizzly bears, wild flowers,” says Treasure. The hikes are exhausting and exhilarating. “”We may have a group of 20 people stay overnight in a cabin and sleep sort of sardine style. Everybody is zonked out by nine o’clock in the evening they’re so exhausted. The next day we’re up early and away we go again.” The club will be holding a barbecue on Burnaby Mountain on July 18. For more information go to www.burnabyoutdoor.com.
Soy and Maple Salmon
Ingredients
4 salmon fillets
Pinches salt, pepper
2 tbsp soy sauce
2 tbsp maple syrup
1/2 tsp ground ginger
Method
Place salmon fillets, skin side down, in a lightly-oiled baking dish just large enough to hold them. Sprinkle with salt and pepper. In a small bowl, stir soy sauce and maple syrup with ground ginger. Spoon over fish. Broil in top third of oven until a knife tip inserted into centre of fillet comes out warm, about 15 minutes. Baste with pan juices halfway through. Place on plates. Pour pan juices overtop. Great with basmati rice.
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