LOL, I think DW's first answer might be the same as your Margaret's! But I think I can also guess DW's second answer, "Don't mess with my sink sink"! (Sung to the tune of 'Don't Mess With My Toot Toot' - or whatever it is they are saying in that song).
We've had both single and double sinks. We've always appreciated the doubles over the singles in much the same way as we've always appreciated the ranges with an oven, over a stove top only, even at the expense of lost storage space.
Incidentally, we always carry pans and lids in our oven while underway, keeping the space as storage anyway. DW makes little canvas bags to keep things clean, separated, undamaged and un-rattled. We don't use the oven all the time, but often enough and it gives another option that makes our cooking and travel style all the more enjoyable - to us that means "functional". Likewise, a double sink increases function.
In her previous life, DW taught nutrition, among other like subjects, including proper hand washing technique prior to eating and food preparation. This was through the state university and the county extension office, for a program that targeted better use of resources by low income service recipients, including - in great part for DW's actual work - low income schools. It was fun watching second graders learn how enjoyable fresh fruits and vegetables can be when compared to overly processed "food stuffs" (and I use the word "food" generously) found in almost all of our grocery stores made by the same companies who make poisons to improve our environment over that awful "natural condition" it has existed in for so many thousands of years. But I digress.
It is DW's education and thoughtful efforts over the years, that has convinced me to eat better and to really enjoy it, including as much as possible - on the road.
Oh sure, we'll eat out, and we'll have fun! But nine times out of ten we are disappointed by the high cost of eating menu items prepared by shadowy figures in a back room that use the same bathroom as we did before we sat down, and we know how dirty that washroom is, and the fact that the soap dispenser is out of soap, and we see employees come in there, still wearing their cook apron, and we "run back to our camper".
By the time we get the sour expressions off our face and wash our hands in the bathroom basin instead of the galley basin reserved for food prep (the other for dishes), we've had our first beer and the fresh food stuffs "start flying". Ginzu has nothing on DW!
Double galley sinks are awesome for such activities. You can do it all in a single sink in your camper, but we prefer otherwise.
I'll place easily stow-able and removable basin covers for the extra counter space when needed, which allows the dirty food prep utensils to still hang out underneath, out of the way. A cover over the stove is also planned. The slide-out bread board will act more often as extended counter space, than it does for cutting bread.
Regarding the drawers. No, these two are the only remaining drawers in the camper. We replaced two wider drawers with a water heater, and two others below the dinette floor with a grey tank. But these are just too cute, don't 'cha think? Replacing them with a cabinet door is an option, but the tee guides don't seem to use up THAT much space, no more than does side mount guides I think, and a couple small drawers for those specific small items is handy.
DW and I have discussed the drawer use too. The bottom drawer will remain one compartment, and will carry things like: kitchen and dish washing soap, rags and towels while the upper drawer will hold the eating and kitchen utensils for easy access. More (plastic) silverware might be kept in their little boxes up in another place, like where the paper plates and stuff are kept.
That top drawer will contain partitions. Very thin walled, to keep from using up the space; I suspect 1/8" paneling pieces. I'll probably separate the left side from the right side (due to the depth thing). You know when you really think about it, one doesn't need to separate five or six plastic forks from five or six plastic spoons or knifes. They can all be placed in one compartment and you can usually find which of the three you want. I expect those will go in the left shallow side, probably full depth. And the drawer will slide out to full easy access leaving only about 3" in the cabinet (I might add a drawer stop at the right spot). The right side might stay full depth (for wider, narrower cook utensils, or receive an upper and lower compartment separation for easier stowage or access depending on the eventual objects placed here. I can see at least one or two each of cook: fork, spoon, spatula, tongs. These objects are lightweight, but require easy access. Drawers, even as small as these, are a perfect storage solution.
Back to the sinks. Normally (unless we have ample water source at the moment) we don't fill the basins with wash water, we use them more as wet areas. Nine times out of ten the meal prep includes one or two small pans, maybe lids. One or three metal cook utensils, a couple coffee mugs and perhaps some water bottles (but these are usually just rinsed and the lids are washed). Then we use a spatula as a scraper and paper towels to clean and wipe almost ALL of the food particles into the garbage.
By the time dishes enter the wash water, they are all but sanitary. Then we'll soap up a pan, not too much now, and use it for a wash basin, setting the items one by one in the other basin that has been cleaned and sanitized when the counter was cleaned. Finally we'll rinse the objects with hot water and dry them immediately. Sometimes we'll air dry, but dish drainers just take space and for our few items they aren't necessary. DW is almost a magician when it comes to many courses and few dishes, except at home. At home it is ALL the dishes.
Under limited water use conditions we'll do something similar with bathing. We'll first use a spatula to scrape off dirt, then paper towels to try and get the rest. By the time we step in the bathroom we're almost clean! Oh you caught that did you? Yeah, I was just kidding. :)
But really, I expect almost any boon-docker will understand me when I say, "Oh yes! That's the best shower I ever had!" Because when you have water, you can have a shower! But when you are living in a condition requiring water use limitations, you have what's called a "Possible Bath".
That's where you start out with a little warm water in a basin and a wash rag. You wash your face and neck and ears, or as my Dad used to say it "faceandnakedears". I was almost 14 before I realized he wasn't calling my ears naked.
So anyway, for a possible bath, you start at the top and wash down as far as possible. Then you hit the feet and wash up as far as possible. Then if you still have clean enough water, you wash possible!
There's nothing like slipping into bed after a long dusty day on the trail, feeling all clean and comfortable just because you had a "possible bath" and only consumed half a gallon of water! That included two basin fills and teeth brushing with a cup.
With our forty-six gallons of water and 40 pounds of propane, that's a lot of boon-docking! When needed. Our travel style will do some of that, but we are more often than not moving down the road to somewhere else daily.
I think I'll include one photo today. This picture from our past (2006) has the pop-up camper, but the Jeep trailer would probably go with us on a boon-dock style trip, say a winter visit to Death Valley for example. And one of my plans is to out-fit the under trailer with grey and black water (or combo) holding tanks. There's a lot of space under there and I expect I might get upwards of 50-80 gallons of waste water storage for temporary holding. Additionally, under the Jeep at the forward 3/5's of the 5' by 10' cargo area and 8" high, is free space that might get another 40 gallons or more of fresh water. Can you just see us going down the road with 100 gallons of fresh and 100 gallons of waste water storage in a small footprint camper trailer combo with Jeep?!
And notice that unused space above Lil' Willy's hood? I've had thoughts to enclose the trailer (in a convertible way) to protect the soft-top more while moving down the highway at speed. Can't you just see that hood space enclosed with some well placed plexi-glass on top for direct sunlight right onto shallow lettuce and radish grow beds using that lightweight potting soil stuff? Growing your own fresh produce while under way? :)
