Well another “tax season” has passed.

Well another “tax season” has passed. Most folks think in terms of an April 15 push, but in my accounting world, Oct. 15 is the drop-dead cliff.

This has been a very good year as measured by productivity but more importantly by quality of life. I’m blessed with a great profession and good health, twin attributes I recognize as a very rare treasure that I consciously appreciate daily.

You may think I’d be relieved having finished the season, but that’s not altogether true. Of course it’s nice to be able to clear my mind and not wake up at 3 a.m. thinking about what I needed to do that day, but I miss the pressure.

I’ve written before how I enjoy having more to do than hours in a day and know it sounds wacky. But each and every April 16 and Oct. 16, I have a tiny sense of “post-partum” remorse.

I love the business and the clients and am very much at home in my world of digits and forms. If that makes me crazy, then go ahead and fit me with a straight-jacket — cotton only please, no polyester.

The bad news is it’ll be a few months before I get cranked up again in 2016, but the very good news is that the beach is waiting. It’s always made me smile when I hear Labor Day being called the end of the beach season.

Of course for vacationers here, they have to get back home to put the kids in school, but to we residents, the fall is the very best time at our shores. Although days and nights cool, our ocean waters remain comparatively warm, making this the most comfortable time of the year.

The fish think so too. Once you see the streams of finger mullet running their southbound course as far up and down the beach as you can see, you know it’s time to cast your net and bait up.

By this weekend, my wife and I will head to Emerald Isle. I want to do some fishing and relaxing.

I also want to eat. In addition to all the neat stuff our beaches have to offer, let’s not leave out the sounds and rivers.

October begins oyster time, and I definitely plan to do some serious damage to a peck or so. If I think too hard about specifics, I can’t imagine why I like them so much, but fortunately my brain shuts down when the first steaming basket comes out.

From here on, the year will flow way too quickly through the nice fall weather. Last year, it seemed we went directly from 80-degree days to freezing temperatures. This fall started beautifully and hopefully will linger into December.

This year we’re going to have a private Thanksgiving dinner over at the beach. That’ll be a departure that I’m sure will become our instant tradition.

Ann’s already thinking about Christmas presents as she must. I’m pretty useless when it comes to matters of taste, except — of course — cocktail sauces.

Otis Gardner can be reached at ogardner@embarqmail.com.