We are going to my sister for Yom Tov and returning for Shabbos. I am debating how to prepare the food for Shabbos ( I don't know if I will be back on time to cook everything plus not so comfortable leaving oven/stove on for 3 days without me being home...) But specifically the brisket I plan to make- when do I prepare it? It's waiting in my fridge now....just defrosted. Do I marinate it tonight, cook tommorow and warm up Shabbos? Also- what other delicious stuff can I have in the fridge for a few days?
