No question that storage in a 22 is a challenge. Our 2006 has no storage under the berth but we've been on the boat for 5 weeks at a stretch and made it work. The key, in our opinion is to adapt. I made racks for chartbooks, folding charts, pens, notepaper, etc. that fit overhead and on the side of the sliding seat. With a door on the flat area over the center window we can carry charts and books up there. We cut down the variety of clothing, carry no more than a week's worth, and plan to wear things a little longer than we would at home thus all of our clothes, except for heavy jackets, plus a daypack and fannypack fit under the port front seat. In the floor storage area there we keep a small inverter, spare batteries, ditch bag for dinghy, dustpan and brush, spare tiedowns/bungees odds and ends. We do the same with shoes, not as much variety and all can fit in a bag under the dinette table. We store toiletries, the laptop and sometimes bread or bags of chips there and that is home for a plastic container with a space heater, clip-on 110V light and hairdryer. In the storage area under the dinette floor we keep, first aid kit, battery charger, laundry soap, towels, small extension cords, etc. Under the rear dinette seat, even with the water tank there, we keep spare anchor, spare lines, spare propeller emergency hull repair supplies, and the 50ft. shore power cord. In the floor storage area under the helmsman's feet we keep boat documents, chart plotting tools, service manuals, hand compass small spare flashlight, usb cords for small electronics, etc. Under the helm seat we keep a spotlight, toolchest, silverware tray with hand mixer, carving knives, corkscrew etc., games, extra paper towels, TP, flares, etc. We remove packaging from as much food as possible, plan menus for storage simplicity and store dry food, pots/pans some water/gatoraid mixing bowls collander, other larger kitchen bowls coffee,tea, dry soup, condiments, mugs, glasses paper plates, reusable plastic plates and bowls, etc. under the sink. we put things in ziploc bags with instructions in marker to cut down on space. Corning plates and small bowls are kept overhead in purpose designed racks over the sink. (We have a high top and get a lot of extra storage from that.) Wineglasses and large plastic mugs are in ceiling mounted oversink racks too. Plastic silverware is in a cut-off fiji water bottle mounted with velcro to the cabin wall between the windows, large kitchen spoons, servers are in another bottle mounted to the rear corner wall over the single burner butane kenyon stove. Spices, dish soap, etc. are in a purpose made rack that fits behind the sink/stove area. Paper towels hang on a bungee strung on the grab bar over the sink. I mounted a hatrack over the port rear window for hats and coats. We have three different coolers and two uninsulated "tuffbox" containers that we mix and match for food and cold storage depending on the cruise length. For short, i.e. one week, cruises we use just the larger cooler, (about a 72 qt model). We freeze water in gallon jugs for ice and then use that for cooking, (no water in the bottom of the cooler that way.) We have a middle size plastic container that fits inside the larger cooler that way we can put dry food, canned goods, cereal, bread, etc. in the cooler as well. we carry canned chicken, canned beef, tuna, etc. to minimize cold storage needs. I put extra insulation in the top of the cooler to increase cold storage period. For longer trips we use the tuff boxes for dry storage and vary the coolers. We store a Coleman fold-n-go 2 burner stove, two folding chairs, a boarding ladder, a roll-up table, dinghy motor, dinghy fuel, 400 ft of floating stern line, and a Magma barbeque in the cockpit too. It's very tight on long trips but it works.
