Full-time kitchen questions

We're not FT, but we did spend a month at the lake not far from our S&B. It was our first extended trip. Our sinks are small, our freezer is small, and our dishwasher is ME. I found, in that limited time, that prep does make a huge difference. The diced onions and bell peppers are all cut up before any meat hits the pan, otherwise there's just not enough room to do both. After the first couple of days, we discovered the dinner napkin wiping trick and were very pleased with ourselves. It definitely makes a difference in how long it takes to wash those dishes. I bought a large dishpan for the RV so that we could do the majority of our dishwashing outside and bring inside for the rinse, but we haven't used it at all. The inside sink, even though it's tiny, has been large enough to get even my frying skillet sparkling clean. I just can't put it in there with my Corell dinner platters at the same time, which I don't do at home anyway. It's also MUCH easier to wash as you go. Wash your prep knife and cutting board when you put it in the pan, wash your plates as soon as you're done, wash your cooking pans as soon as you wash the plates. As for the freezer, we found that we usually had 2 days worth of unfrozen meats in the fridge and 2 days in the freezer. We found that it was pretty easy to stop in the grocery every few days and just grab a few things that we needed and we hit the produce stands that were along the roadside. Those won't be there this winter, so I guess we'll have to rely on the grocery for that, but it will be easy when we run in.