When traveling in our tiny home on wheels, I've made it a mission to streamline my kitchen mess. Let's just say... it's still a work in progress. 

One for the win column is the growing number of one-bowl meals I've been able to put together using a kind of "what's in the fridge?" approach. Last trip to the Washington coast, it was some outstanding green chili pork shared with us by Johnny's cousin, Tom. 

We'd visited cousin Tom and his wife, Faye, and Johnny's sweet Aunt Irene on our way to the beach and they fed us and let us camp in their driveway and sent us down the road with a generous portion of leftovers. Because it was Tuesday, I turned it into a tostada bowl, building on a bed of shredded cabbage, chopped green onions, guacamole, salsa and sour cream. So good! And clean up wasn't a huge deal. 

I'm also exploring more one-pan cooking and would love to hear your advice. Drop me a recipe at goingmobile@spokesman.com. 

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