Holding myself deep inside her bowels I reached around and began to finger her clit.
"Let me feel every inch of your cock as you move inside my hot ass! Mmmnnn, you feel delicious back there. Keep it nice and slow and sensual, I want a slow burn to climax. Show me my brother knows how to fuck his sister."
Sue was on her knees and shoulders on the edge of the bed as I sensually moved in and out of her willing ass. The heat of her body set my cock on fire as it moved frictionless in and out of her body. I pulled out until the ridge of my cock pressed against the ring of her anus and I softly teased it from the inside for several strokes before going balls deep again in my sister. This had Sue groaning in debauched pleasure. Sometime during this, Leesie slipped a vibrator into Sue's pussy and one into my ass for prostate stimulation. "Fuck mom! That feels so good with Harry stroking deep inside me!" Sue exclaimed.
I know the vibe on my prostate made me swell up another notch...something that wasn't lost on sister Sue as she shivered on my next thrust. I was deep stroking my sister's hot ass as our mom was thrusting a vibe up her cunnie and my ass. Soon both of us were breathing hard. "Mom! You are making me cum!" I managed to choke out before my cock began to fire hose my sister's slick ass.
Sue wailed her spine tingling climax hitting just as my cock pumped its first deposit of cum inside my willing sister's ass. Dang if she didn't drain me dry!
0o0
The next few days were a bustle of activity. Everyone pitched in and got the Embassy spit polished for our guests and the Secret Service people were brought over to the ship, half for each of two evenings, for some R&R and dinner. The Owner's table on the fourth deck was still ship's Captains and their XOs but the SEALs made sure the Service men and women were entertained.
On the second evening, when I greeted the Secret Service on the helicopter deck I was surprised, "Hello Brad!" I exclaimed as he exited the chopper (Brad is the Secret Service martial arts instructor whose ass I kicked at the White House). "I haven't seen you since the wedding!"
Brad was all smiles. "Harry! Well met! What's for dinner?"
"I believe we are having a seafood style dinner, that work for you and the crew?"
Brad checked with the others present and all agreed it would be fine. I then said, "Well, we have to go catch it so those who want to go fishing need to get into one of the two skiffs and we will be off!"
It wasn't long before both skiffs were manned and we took off to La Galleguita Island to fish just off the underwater sea walls which rimmed the island. The fact the Naval vessels had been throwing their biological trash overboard for a month meant the baitfish were abundant which had drawn in the Yellofin Tuna, Striped Marlin, and Mahi Mahi.
We rigged our poles with humbolt squid and dropped them down to about 300 feet over the side next to the island shelf and gently jigged them upwards, reeling in the slack as we lowered the rod tips for another jig. Soon we had a Striped Marlin on our skiff and a Yellowfin Tuna on the other.
I was with Brad who had hooked the Marlin, and he was having a religious experience as he fought the fish, whispering, "Oh my God!" each time the Marlin started a run.
It was funny to watch him fight the thing (we found out this was his first deep sea fishing experience and he had no idea how strong a Marlin fought). He begged one of us to take his pole after about 20 minutes but we all laughed and told him to 'man up' and land the thing.
After another 20 minutes I was able to get a rope around the fish's tail and got help to haul him in. It was a fine specimen, measuring out about 12 feet and probably weighed around 400 pounds, give or take. We took pictures with Brad standing next to the fish before we gutted and deheaded it to let it bleed before doing a quick filet and stowing it in some large ice chests.
One of the lady Secret Service members, by the name of June, was still fighting the Tuna and she was exhausted after the fight. But, to her credit, she never asked for help...being determined to land her fish on her own. When they got it aboard it looked to be about a 300 pound tuna. Pictures were taken with her and her catch prior to the deck hand bleeding the fish before filleting it and putting it in an ice chest.
With those two caught we had enough for dinner within an hour and a half of leaving the Yacht. After giving everyone a chance to land another fish (we started fishing for Mahi Mahi and everyone got at least one fish. We kept 5 that ran around 20 to 30 pounds apiece. Quick pictures were taken with the angler as their bright blue and yellow colors turn to a mottled gray rather quickly. Within 4 hours we were back at the Yacht and Chef, along with his assistants, grabbed the coolers and quickly skinned the fish before cutting out their blood lines. Within minutes, the fish were repacked in ice and taken to the kitchen.
All of us, along with the family, jumped into the 50 person roman pool/hot tub on the aft of deck 2. The family just got nude and jumped in, which put the Secret Service folks a bit off guard, even though they had been forewarned by the first group. After some encouragement, they joined us and all the fishermen started bragging about their catches. The Stews kept us in beer, Michelob Amber Bach, and natcho salads as June held everyone's attention with her blow by blow account of how she landed the biggest fish. I didn't have the heart to tell her Brad's had hers beat by about a hundred pounds and Brad followed my lead, letting her take the honors.
About the time we all got waterlogged, the Captains and XOs started arriving and I let Chef know we would be dining Al Fresco on the second deck. The officers stripped as soon as they saw us and we all had a good time drinking beer and telling stories. I piped up, "June! Tell these Navy boys and girls how to catch a Tuna!
June smiled ear to ear, "Oh my gosh! I was pulling in my line and all of a sudden a Mac Truck was taking off with my bait! The deck hand helped me into the chair and locked me and the rod in. Thank goodness the drag was not set hard until then! That fish! Every time I made headway on the line he took out that and more in another run! When I finally started making some headway, I was exhausted! I finally got him by the boat and the fish was so big they had to tie a rope around his tail to get him in the boat!"
By the time she had regaled everyone again with her catch, June's Tuna had grown to 500 pounds or more. It was hilarious. Her excitement was infectious, though and the rest of the anglers got their tall tales in as well.
Then dinner was announced.
The first course (appetizer) of the dinner meal was the Tuna. It was cut into 1 1/4 inch thick steaks which were marinated in Olive Oil for an hour before being coated with a mixture of lime, sea salt, cracked pepper, coarsely ground walnut flour, and egg white. It was fried using a high temperature Olive Oil, specifically refined for high temperature cooking (Not Virgin or Extra Virgin), until the crust browned on each side, leaving a juicy pink center with a nice, crispy crust.
The steaks were then cut into thin slices and laid partially on top of each other to both showcase the crust and the pink center and a wedge of lime was squeezed over the fish. Light salt and cracked pepper were added with a sprig of fresh Cilantro parsley. It was served with pickled ginger slices to the side.
If you have never had fresh tuna then you will just not be able to relate as it tastes NOTHING like canned tuna. The meat is moist, when properly cooked, has no fishy taste, and is a uniquely sublime flavor, particularly when served as it was. The drink with the meal was Atago no Matsu Honjozo Sake which is a quality, beautifully balanced Sake that is both crisp and clean on the palate with a slight, lingering sweetness which mated well with the light tang of the lime.
It was served along with ice cold water.
The second course was the Striped Marlin. The Chef served this marlin as full steaks, cooked in a fresh squeezed garlic and clarified butter sauce topped with freshly stewed Romano tomatoes and fresh basil with Greek olives and feta cheese served to the side. The Chef served a rather interesting Retsina from Mylonas Winery as the drink with the meal. Their Retsina is crisp, clean, and aromatic. While the nose speaks of aromas of peach, mango, lemon, and mastic, the real surprise is one can also feel the taste of fruits on the palate. The refreshing acidity lingers through the finish with light pine notes. It really brightened up the Greek main course.
The third course was my favorite, though. Chef made a glazed ginger root and teriyaki mahi mahi and leeks sauteed in olive oil with rosemary, thyme, lemon juice, lemon zest, sea salt, and freshly ground pepper on a bed of jasmine rice cooked with vegetable broth. The Atago no Matsu Honjozo Sake was again served with this dish.
