2002 Cabo Trip

Photo Album

Actual Expenses:
Tip Marcos $300
Pay & Tip Manuel $250
Boat Cleaning $60
Gas $569 (including Panga)
Fishing Licenses $145
Food $412 (including Chris)
Vacuum Bags $80
Lunch 1 $59
Lunch 2 $45
Dinner $46
Bus to/from Cabo airport $240
Boat Permit $24
Boat Ice $7
Misc $44

Total $2,281.00

$380 per person

Packing suggestions:

• 70 gallon cooler -- preferably rolling style
• Large folding icechest -- everyone bring one in case we do really well
• Large rolling carry-on
• Gun bag
• Tuna gun
• Bungee float line
• Floats (hard, inflatable)
• Dive gear (extra fin, extra mask)
• Clothing (shorts, T-shirt, bathing suit)
• Beach towel
• Sunscreen
• Med Kit (Drew, Bryant)
• Foodsaver (Lance, Chris)
• Vacuum bags, 12 rolls (Lance, Chris)

Luggage Packing:

Lance	Bryant
1) Single-Size hard gun case	1) Double-Size hard gun case
2) Float box (Drew, Matt, Bryant, Lance)	2) 70 Qt Cooler
3) Carry-on	3) Carry-on
Matt	Drew
1) Single-Size hard gun case	1) Gun bag
2) Borrow Cooler from Pat	2) 70 Qt Cooler w/ Chris's half float
3) Carry-on	3) Carry-on
Shawn	Chris
1) Large Dive Duffel Bag	1)
2) 70 Qt Cooler	2) 70 Qt Cooler
3) Carry-on	3) Carry-on

Itinerary:

America West Flight Schedule for everyone but Chris

30 Oct.  
Depart Santa Barbara 6:50am  Arrive Phoenix 9:16am       Flt. 6053
Depart Phoenix 9:53am  Arrive San Jose Cabo 11:49am    Flt. 332

3 Nov.  
Depart San Jose Cabo 2:02pm Arrive Phoenix 4:00pm       Flt. 334
Depart Phoenix 5:09pm  Arrive Santa Barbara 5:36pm       Flt. 6156

Redding - Cabo
Chris

Meals:

Wednesday
Appetizer-fresh vegetables w/dressing or other suggestions
Dinner-steak, baked potatoes, vegetable (or eat out with Dino?)

Thursday
Breakfast-hash browns, oatmeal, granola, bacon, eggs, toast, yogurt
Lunch-luncheon meats/sandwiches or fruit salad
Dinner-fried fish w/honey mustard dressing, corn, dinner rolls [spaghetti backup]

Friday
Breakfast- fruit salad, oatmeal, granola, bacon, eggs, toast, yogurt
Lunch-leftover fish tacos/burritos or luncheon meats/sandwiches
Appetizer-bacon wrapped Tuna/Wahoo
Dinner-grilled fish, corn, rice

Saturday
Breakfast-pancakes, oatmeal, granola, bacon, eggs, toast, yogurt
Lunch-quesadillas, BLT sandwiches or fish tacos
Appetizer-sushi
Dinner-fish or spaghetti, tomatoes w/mozzarella, tortillas or rice

Sunday
Breakfast-Whatever's leftover

Meat Ground beef, 2 lbs (for spaghetti) Steaks, 7 lbs & chicken 4 Drew Bacon 5 lbs Lunch meats:      1 lb turkey      1 lb roast beef Dairy Eggs, 5 dozen Cheese, 2 lbs mozzarella 2 lbs jack Butter, 1 lb Margarine, 1 lb Milk, 0.5 gallon Yogurts, 20 misc flavors Breads/Grains Bread, 3 large loaves Tortillas, 2 dz flour and 1 dz corn Tortilla chips 7 bags Instant oatmeal, 2 dozen Progresso breadcrumbs, 2 x 15oz Pancake mix, 1 box  Quaker 100% Natural Cereal Spaghetti Spaghetti sauce, 3 jars Other Pre-made salsas, 1 fresh, 1 jar Cooking oil, 1 qt Olive Oil, 1 qt Soy Sauce, sm bottle Jelly/jam, 2 small jars Peanut Butter

Vegetables Potatoes, 16 Carrots, 1 lb  Cucumbers, 2 lbs  Cilantro, 1 bunch Garlic, 4 bulbs Limes, 16 Jalapenos, 6 Avocados, 12 Tomatoes, 12 med Onions, 4 large Green onions, 2 bunches Salad fixings Frozen corn, 3 lbs Fruit Melons, 5 Apples/fruit, 20 Grapes Mango Papaya Bananas Drinks Coffee  Orange juice, 3 x 0.5 gallon Water 16 gallons + 8x1 liter squeeze bottles Sodas/juice [6 diet cokes, 18 Fresca, 12 Cokes, 12 Sprites] Beer, 18 bottles Ice, 6 bags (put in boat freezer) Tequila, 500ml for margaritas La Paz Margarita mix, 1.75 liters Wine, 1 bottle Honey, mayo, dijon mustard for sauce Salad dressings