We leave Telluride, Colorado at 9am on Monday and drive 3,000 feet down to the Montrose Regional Airport. Our next destination is at sea level: The Ritz Carlton, Laguna Niguel, CA. Before we get there we will fly at 35,000 feet, but in a pressurized cabin. Telluride, you took my breath away literally and figuratively! Later today I will walk on the beach and inhale ocean air deeply into my lungs. So ready.

Our arrival at the hotel is around 3pm., so we meet one of Bob's business associates at 180 BLU, the hotel's al fresco dining spot which sits 150 feet above the beach below. The views of Dana Point and surrounds are amazing. We all get a cold beverage and share some sticky rice cakes with a sesame marinated ahi tuna on top. Heavenly. The guys talk business and I just drink in the views.

The gentlemen continue to talk so I decide to walk the property and take some pictures. I've gone from mountainscapes to palm trees inside of 6 hours, door to door. I do love snow but this is a welcome respite. Above are a few scenes from the hotel. The floral arrangements are amazing and the hallways are adorned with custom surfboards that require a loan to purchase. After my impromptu photo shoot I go back to the room and get ready for dinner. I will be dining alone and that is just fine. There are many restaurants on site, but I choose Raya, which features a Pan-Latin menu with breathtaking views of the coastline. It does not disappoint.

By now the sun has set and the views have disappeared, but I am seated next to an expansive window where I can see the lights of the town. I start in on the menu and one item catches my eye immediately: seared sea scallops with a lobster salsa roja, grilled potatoes, spring onion, bok choy, sweete peppers (not sweet, but sweet-ee) and ground peanuts. Definitley Peruvian in origin and I must have it!! I skip a starter and sip on some water and a chilled white wine. The dish comes and it is all that! The lobster salsa roja is amazing and I cajole the waiter into giving me the recipe. It makes 5 gallons of salsa roja sauce, so he tells me to divide it all by 10. I will do this one day and share with you. It is AMAZING!!!!

I skip dessert and head back to the room. Bob and his dinner companions are in the same restaurant but never notice me. I can be transparent that way. Our room is on the ground floor. There is a small electric fireplace on the patio which I light, then grab a blanket, enjoy the last of my wine and listen to the waves crash. Smells salty and sounds like a lullaby. Cannot wait for the morning so that I can stroll along the beach and enjoy the warm weather. We have two days in Cali before we leave for Park City, Utah. More snow. I plan to make the most of my time while I am here. Keep following!!