Sea Kayak Adventures office staff member and first time kayaker Amber Crane recently returned from a tour in Baja (Oct 30-Nov 4, 2011). She will chronicle her adventures in a new blog series:
Voyage of a Novice Kayaker
Part 3: Isn't it time you talked about the actual trip?
My Baja kayak trip
began with a 2:00am alarm to catch a 5:00am flight that would deposit me at LAX in time for the only flight to Loreto on Sunday, October 30, 2011. Upon Sea Kayak Adventures’ recommendation, I took only a carry-on bag with my clothing and thus whisked through my connections without the concern of relinquishing my carefully-packed duffel to the vortex of lost airport luggage.
Red-eyed but energized, I plopped into my window seat for the LAX to LTO flight and watched, awestruck, as the scenery below blurred from chaotic Los Angeles to vivacious Tijuana to coarse desert. Scrub and brush melted into flowing sand from which mountain peaks crawled to the sky, hues of red and tan bursting against the azure sea. The deep turquoise of the ocean was interrupted where cream-colored sand flowed down from the mountain peaks to form a beach. In these picturesque places, the ocean appeared as a bright, shocking aqua, as if someone had poured a pool of blue highlighter fluid over the water. I could only marvel over nature’s surreal palette.
Tags: sea kayak, Hotels, Hacienda Suites, Loreto, travel to Loreto, Voyage of a Novice Kayaker, kayak, Baja, kayak vacation, kayak Baja
I didn’t do everything wrong on my Baja trip. After all, I had the time of my life! I just don’t recommend pinning the success of your tour on my misadventures. Consequently, I bestow this blog to fellow nervous-novices that you might glean from it the fruits of my foibles.
Kayak? On the ocean? Like, where the big fish live?
Dutch ovens are the first “ingredient” to our success. Sea Kayak Adventures remains one of the few kayak tour companies that cooks with this authentic, versatile method. Dutch ovens are placed on or over a campfire or stove, often with coals placed along the lid to heat from the top as well. While most people think of Dutch ovens as suitable only for slow-cooking, like roasts or stews, our specialty is dutch oven baking for savory main dishes like chili rellenos, baked salmon and vegetable lasagna.

Both trips enjoyed beautiful paddling weather with little rain in this secluded, idyllic location, offering a cool respite from the blazing temperatures elsewhere in the continent. 




