Enjoying time together on the beach and on our boats
Every August, my busy family tries to line up our schedules so that we can spend 5-7 days together at our beach house on eastern Long Island, NY where we are active in and around the water. The following photo blog chronicles our adventures in August 2018.
The beach
We love to swim in the ocean, to body surf, and to boogie board. It's invigorating!
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| Together at the beach |
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| boogie boarding |
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| playing paddle ball |
Visiting marinas by boat
We have two power boats. One is my brand new 26' Edgewater center console fishing boat, and one is a 19' Boston Whaler used mostly by my sons. In addition to using these boats for fishing, tubing, and for rides with friends, we like to climb on board and visit nearby marinas by water to have lunch at an outdoor table overlooking the passing boats.
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| At the Canal Cafe', ready for lobster rolls |
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| Oaklands Marina and Restaurant |
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| The Boys at Oaklands |
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| Tacey got the Sea Bass Salad |
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| Never forget the oysters |
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| Ready for the raw bar order! |
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| A soft shell crab sandwich |
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| There's tuna crudoe under all those chips |
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| Fresh ahi tuna ponzu |
Sailing
While we don't sail often, we really do enjoy it. We have a small "Sunfish" sail boat and all of us can manage to sail her.
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| Mike and Steve ride the sailboat out. |
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| Steve and Mike raise the sail. |
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| Underway |
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| Full sails! |
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| Steve trades with Rich to give him a turn |
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| On the way home, Steve secured the sailboat and Mike rides her in. |
Fishing
My family has been fishing the waters of the south shore for generations. My grandfather taught my father, my father taught me, and I taught my sons.
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| The boys... |
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| ... on board their Boston Whaler |
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| Ready to fish, right near Oaklands. |
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| Richie with a Fluke |
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| Sea Robins. We used to throw them back. Lately we've started to eat a few of them. |
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| Mike with a "dogfish" (a little shark). Good for the fryer! |
Cooking and eating our fish
We love to go fishing, and we keep the fish we intend to eat, letting the rest go back for another day. Like most fisherman, we are conservation-oriented, and keep the water clean and respect the legal limits on fish. The fish we do keep, we try to eat when very fresh - usually the same day.
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| It takes several chefs to do it all. Here's one now. |
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| Cleaned and prepped with dry rub |
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| Sea Robin ready to cook |
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| Fluke prepped for the fryer |
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| Fish ready for the grill |
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| Fried Fluke, Blowfish, and Sea Robin |
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| Porgies and bluefish direct from the grill |
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| Fluke sashimi |
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| A seafood feast! |
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| A healthy plate, with 7 kinds of seafood on board |
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