Hi Debbie I use an outdoor kitchen set up even while using the pop up. I put what I need in my two kitchen cupboards from my Cabella camp kitchen. One cupboard holds all of my cooking and eating and dish washing supplies, and the other holds all food we will need for 10 days. We also use coolers so I use the ice box in the camper for bread, snacks, soft things. My elderly mom is the only one to sleep in our camper, so this saves me mega trips in and out. The camp kitchen is quite heavy, so you have to figure that in, along with room to put the cupboards once packed, but well worth it in my opinion. When we are done camping for the season, only one cupboard with the food needs to be emptied out. Hope this helps. Lisa

Rusty - I don't think it's any big deal so long as your not selling them and that's pretty much what you said for anyone wanting a copy. I got a copy of the Boy Scout plans for a "patrol box" and that was the stipulation going with those free plans, too; they were not to be sold commerically. I got my copy 8/6/03 and it referenced a guy by the name of Bob Myers. Gave his email address, too; and like I emailed you, I sent Bob an inquirey as to who orginated those plans. Got the email back saying 'ole Bob has an block on his email address ... if he don't know ya, he ain't accepting an emails from ya! The site address for the Boy Scout plans I posted on the other thread are open for anyone who wants to copy them. It was my understanding from my friend who got me the site plans in the first place, he said that was orginated for the Boy Scouts and they are open for anyone so long as they don't sell or commericalize them. Who knows, Rusty, maybe your friend did make them up in the first place. Dale

We have a 30' class A RV. With your space constrictions (we used to tent camp with everything in totes and coolers), I would say 1 skillet, 1 sauce pan, and a dutch oven with a lid. Lids for them all if possible. 1 flipper, 1 spatula/scraper, 1 slotted spoon, 1 solid bowl spoon. Collapsable bowls and collander. Pot holders/mits. Matches. Salt, pepper, paprika, italian seasoning, chili powder, what ever seasonings you would usually use at home. Tones makes tiny containers with a large selection of spices/seasonings for around $1, that are about the size of Annie's film cans. Portable gas grill. Dish soap, dish towels, paper towels. A friend gave me the idea of using a paper towel holder bungie corded to the awning post to have them handy outside when cooking/eating. Table ware can be stored in small plastic totes. Dish pan. That tiny sink will be a pain in the you know what to do dishes in, so take a dish pan and do them outside when possible. As to packaged food. Check the book sites for a book called Make-A-Mix. There is a volume two, I think. I have the first one. That is my where my sloppy joe recipe came from. Tastes pretty much like manwich. I leave out the green peppers and garlic, but I don't like green peppers and am allergic to the garlic. Still really good. I thing Grainlady mentioned the make a mix books in another thread. Many good recipes for mixes in there. You can use very small plastic zip bags that I find in the jewelry dept of the craft stores to store the seasoning mixes like the sloppy joe mixes in, writing the date made and any needed instructions in marker on the bag. Store a bunch of the small bags in a larger one. Tea bags, coffee, hot chocolate mixes (can find one in the make a mix book, but I have a better one. If you want it, I'll look it up and post it). A camp coffee pot works for boiling water for tea, hot chocolate, coffee, and heating water for dishes. The camp percolater, figure out how many cups it makes, add the amt of coffee you like for that amount of water, and after it starts to perk, time it for 8 minutes. If you want it stronger, go 9, no more than 10 minutes or it gets bitter. And it takes up less space than a counter top coffee maker. We use more paper plates and plastic silver ware than use regular, but your choice. Cereal bowls. Sugar, flour, cornmeal, all in small amts, in airtight containers. If it's airtight, you can leave it there all season, same with the spices. I don't even take the jars of flour and stuff like that out in the winter. Instant rice. dcarch, we have the E2000 generator, and it weighs lots more than the one you have listed. It is very quiet, tho. It would store great on the grate in the hitch, too! So would a portable gas grill. If you want the hot chocolate recipe, and don't get a reply here in this post, email me thru my page, incase I forget to check the thread! I'm getting forgetful! Tami

Corner sink...We have a 36" corner sink base and our sink is 15.75" square interior dimensions (17.75" exterior). It's our prep sink, not primary/cleanup sink, so the smaller size isn't as big an issue as it would be if it were our only sink. (However, I do wish it were wider!) You might be able to go a bit wider, but the wider you go, the farther back the sink will need to be installed and the more difficult it will be to use. The farther back a sink is from the counter edge, the farther you have to lean to use the sink. If you have to lean too far, back pain can result. Given the fact that you don't have a DW in the cabin, you will be doing all your dishwashing by hand. That means more time spent at the sink and the greater potential for causing an aching back. Open shelving...are you sure you want to do open shelving in a place where you won't be there to use the dishes stored on the shelves daily? Dust will accumulate and you may end up having to re-wash whatever you store there every time you visit. In addition. being located next to the range, grease will accumulate on anything stored on the shelves, especially since that's only an OTR MW (they're not very good at removing grease, etc.). That dust will now become "gunk" -- dust/dirt mixed with grease. Unless you enjoy cleaning/dusting, open shelves really only work if the items stored on them are used every day or two and they're not located near the range/cooktop.