I have a question about the home bar. We used to have it in the living room, and have since moved it into the kitchen for obvious reasons. Access to water, ice, and cold mixers. But without a defined space I am having a hard time setting up my bar, as to the organization of the booze, tools, etc. Any advice?

For Pi Day I have a relatively ambitious plan for about 10 pies. I have a large assortment of pies I am planning to make, including cream pies, quiches, custard pies.... Being that I work a full time job, I do not have the time to make them all the day before. How far in advanced can I make these without them tasting old and the crust turning mushy?