We managed fine in the mini-kitchen for a week, even though we have commented frequently that they should have a 2-burner stove. We didn't eat any dinners out. We used the grill a lot, and I also successfully cooked spaghetti a couple of times in the microwave by using the huge pyrex measuring cup (boil the water first, then keep cooking on high a few minutes at a time until it is done). It takes a while to boil the water, but it was vacation and I had time! We also grilled hamburgers to add to jarred spagetti sauce. Bought bagged salad mixes. Microwaved a couple of those rice or noodle mixes to go with grilled meats.
We had fridge space for a gallon of milk, beer, and small juice bottles, and a few food items at a time (the Safeway was close enough that we stopped every day on our way back to buy meat, salad, etc.). One lesson learned - if you fill up the small fridge with a bunch of warm beers, it will take a couple of days for them to get really cold...I suggest filling up the sink (or a collapsible cooler, if you take one) with ice and pre-chilling the warm drinks. There is a very small freezer - big enough for a large frozen dinner or a few small ones, but not big enough for something like ice cream.
