1 Jimmy Dowdle, Lindsay Bressler, and her friend Jeff Warren - Most of the space at the back of the plane was occupied with baby Jude's frozen baby food, baby stroller, seat, etc!
2 Looking out of the plane window as we approached Marsh Harbour on Abaco.
3 The azure blue sea is filled with a limestone landscape of inhabited and uninhabited islands.
4 Here's Kevin enjoying the boat trip aboard a Lyman Morse yacht from Abaco to Baker's Bay, where we joined the Gersh/Bressler family at their compound.
5 Alexis and baby Jude having a 'moment' - The baby loved the warm weather, the freedom, and the sun and sand.
6 Jeff started on his first beer - He relaxed a lot on this trip.
7 The sky was so beautiful, the sea calm, and the cumulus clouds fluffy and white - at least on the first day!
8 Alexis stays out of the sun as much as she can - thus her flawless, unspotted complexion, and soft skin.
9 The boat left a large wake in the Sea of Abaco.
10 Jeff and Lindsay - already much more relaxed than when they boarded the plane in New Jersey
11 Dinner the first night was served on the porch of our hosts' home.
12 I concocted grapefruit daiquiris using silver rum, lime juice, and lots of freshly squeezed grapefruit juice.
13 I rimmed the glasses with lime juice and dark brown sugar.
14 I was so happy that this turned out to be a very popular drink!
15 I think I made at least 23 servings!
16 Bacardi rum was a perfect choice for this drink.
17 Here I am pouring the frozen daiquiris into the perfect sugar-rimmed goblets.
18 My host, Richard Bressler, loved the cocktail.
19 Bahamian lobster tail on toast - very good canapes
20 There was also a delicious filet of beef with mango salsa.
21 Florida stone crab claws were an extra special treat.
22 And so was a tartare of fresh line-caught tuna.
23 On another day, we were treated to an amazing fish fry. This is Willis, an Outdoor Pursuits Guide at Baker's Bay, who heated oil in a giant pan over an open fire.
24 Once the oil was good and hot, Willis dropped in thinly sliced potatoes, which were fried until light golden brown.
25 The chips cooked slowly and perfectly in fresh vegetable oil.
26 At this point, we were all getting hungry.
27 Just before the potatoes had attained perfection, thinly sliced onion rings were added to the pan.
28 The fish - two different kinds, grouper and wahoo, were cut into even sized pieces and seasoned with salt, freshly ground pepper, and red pepper flakes. Fresh, fresh fish is essential!!!
29 The pieces were then dredged in seasoned flour.
30 Willis placed the dredged fish in colander pan to remove excess flour.
31 Dropping the fish into the oil - At this point, more hands were required.
32 The fish takes about eight minutes to fry up.
33 With good aromas wafting, people started to gather around the fire.
34 It's crucial to remove the fish at exactly the right moment.
35 These experts are deciding...
36 The grouper was fried first and then the wahoo, followed by a final batch of potatoes and onions.
37 Each piece is beautifully golden brown.
38 The second batch of potatoes and onions about ready for lifting and draining on paper
39 Everyone's mouth was watering right about now.
40 Every potato slice was removed from the hot oil with a strainer.
41 As soon as the potatoes were removed, they were lightly seasoned with sea salt - so, so good!