West End couple enjoys unobstructed views of bay
On most summer days, you’ll find John and Pam Drewry poolside at their West End home in Galveston.
“Some days, it’s so hot I just have my nose above water,” Pam joked of her time spent in the freshwater, 36-by-16-foot kidney-shaped pool and adjacent hot tub made of gunite and adorned with tile.
The Drewrys entertain often and get good use of their outdoor kitchen and tiki bar that features a palapa roof and a surfboard counter.
“We live outside from spring ’til fall,” Pam Drewry said.
The couple enjoys unobstructed views of Galveston Bay on the north and Sea Isle’s private fishing pier on the east. Mexican pottery of all shapes and sizes, filled with bright flowers and plants, gives the yard a beautiful garden atmosphere.
The outdoor living room, on the canal side, offers a quiet, shady area to relax. The fireplace off the kitchen is intended to keep them cozy on damp evenings. And the pool table and big-screen TV keeps her guests entertained, Pam Drewry said.
On most nights, you’ll find the Drewrys eating and drinking outdoors. On some nights, they grill fresh catch from their own backyard.
“There’s nothing better than hauling in a red or a flounder and eating it for dinner on the same day,” John Drewry said.
Other nights are spent watching locals fish under the lights he installed off the bulkhead.
“I’ve been known to chat up a neighbor while he’s casting a line from his kayak,” he said.
They enjoy watching the “goings on” in the bay and on the fishing pier, they said.
“It’s fun to watch the boats and Jet Skis come and go and I love it when we hear the delight from a kid who just caught his first fish,” Pam said.
Their favorite outdoor pastime?
“Watching the sun set,” they agreed quickly and in unison. “We get magnificent sunsets and great moon sets, too.”
What’s Pamela’s can’t-live-without pool accessory?
“Without a doubt, my saddle float,” she said.
Weekenders since 2007 and permanent residents of Sea Isle since 2010, the Drewrys have been vacationing on the island for more than 40 years. They enjoy spending time with their two adult children, Stephanie and John Jr., and their daughter-in-law Tsvetina — and are looking forward to introducing the outdoor lifestyle to their first grandchild, due this year.
John’s redfish on the half shell
2 pounds, whole redfish
1 tablespoon extra-virgin olive oil
2 tablespoons Italian seasoning
1 4-ounce jar marinated artichoke hearts
6 green olives
½ tablespoon minced garlic
2 tablespoons (¼ stick) unsalted butter
Juice and zest from ½ lemon
Fresh basil, for garnish
Salt and pepper to taste
Fillet and scale fresh fish, leaving skin on. Preheat grill to medium high. Rub oil all over fish. Sprinkle with Italian seasoning and salt and pepper.
Top with artichoke hearts, green olives, capers and minced garlic. Squeeze ½ a lemon and top it all with ¼ stick of butter.
Wrap tight in aluminum foil. Grill 15 to 20 minutes, skin side down. Garnish with lemon zest and fresh basil. For the best presentation, platter the fillets on the half shell, or skin-side down.