Thanks....
not rubbing it in. Normally I'd still be cooking, but with a funeral, dealing with extra unexpected guests, we had to go into overdrive and pull an all nighter Monday night. Luckily, I have a second Pesach kitchen so things such as the soup and briskets that could be made pesachdiche were done there while the baking, kugels, kreplach, taigelach, knishes, etc were done in the chometz kitchen. I never could have gotten all of it done in one kitchen a day early. I roasted turkey breasts and thighs on the bbq grill for 2nd day.
It doesn't matter how big the kitchen is, how many burners, ovens, etc. There's never enough room to cook it all to feed a small army, especially with a Thursday/Friday Yuntif then Shabbos.
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