La Paz, BCS, Mexico -
We left Cabo early Monday morning to avoid high winds rounding the cape and motored all the way to Cabo Pulmo. We anchored just off the beach and three of us swam ashore and walked the beach. There is a small community there and if you are looking to get away from it all, this would be the place. You can rent kayaks and the dive shop offers tours of the Pulmo Reef, the largest living reef in Baja.
The next day, we were chased away by reports that the area was off limits to anchoring and so we had to leave before diving the reef. Not sure if the report was correct or not, but the gendarme had been called and we didn't want to risk it.
We had a good sail to the next anchorage north, Bahia de Muertos, arriving at dusk. We put the dink in the water and went into the restaurant on the beach. The next day, Kat and I snorkeled while the guys dove the small reef. Among other fish, we saw a large school of yellowtail surgeonfish.
The next morning, we made the final push to La Paz. Getting through la ventana is best going with the tide, so we got an early start and still had a hobby horse ride the first few hours. Kat's stomach didn't like that, but as we got into the San Lorenzo Channel, we turned more westerly so we could sail in 10-15 knots of wind.
Marina de La Paz had a slip waiting for us and we introduced Kat and Brian to one of our favorite restaurants for dinner. Ah, it's good to be back in La Paz.
Kat's Awesome Gourmet Eggs
Mix:
-1 egg per person
-1 tsp sour cream per 2 eggs
-2 tsp milk per egg
Mix the following into the eggs:
1/4 tsp Herbs de Provence
1/4 tsp dry or fresh chives
1/4 tsp parsley
Pour eggs into hot buttered pan.
Add 1 tsp cream cheese per egg and let melt.
Fold over eggs when set.
Cut into servings and serve.
Can top with avocado, Swiss cheese, cheddar, etc.
Enjoy!
