amych, HA! so true.

And, damn, so expensive!

It's from the place in Boston where we usually get a lot of our Passover stuff anyway. (Our Passover meal is usually mostly prepared stuff, with one or two home-made dishes. My aunt hasn't had the energy for cooking a full Passover meal the past bunch of years, and they keep kosher so we can't bring stuff that we cooked at home, either, and usually the timing doesn't work out right for other family members to cook stuff in her kitchen, although we have done that a few times.)

Well, kosher meat is more expensive than regular to begin with, then once you add in the organic and free range (there have been some major scandals with the main kosher meat-processing place lately -- all kinds of stuff, ranging from not adhering to kosher standards to not adhering to federal safety standards to a whole ton of allegations of financial improprieties to a bunch of problems with hiring illegal immigrants -- so that just adds to all the usual reasons why people would be looking for organic and free-range lately), and then the amount of processing to clean the birds and take out the bones and stuff them and everything, I can see the price getting up there pretty quickly.

The thing that keeps annoying me about kosher caterers is the total lack of vegetables. It seems like they'd be easy. Asparagus or green beans with almonds. Steamed spinach with garlic and raisins. Grilled zucchini and eggplant. But at both of the places were normally order from, the ONLY cooked green vegetable on the Passover menu is spinach souffle. They also have a "roasted vegetable" platter, which I would bet anything is potatoes, sweet potatoes, carrots, and maybe acorn squash. Good, but all starchy.

Oh dear lord, I have been hit with the realization that I could order a kosher, free-range, organic turducken and deep fry it in peanut oil. So tempting. Not so much for the meal as to have done that.

sounds like thanksgiving, where my sister and I fight to get a non starchy veggie on the menu

-t, step away from the mail-order poultry. You said it yourself. You have a turducken problem.

Yeah, at Thanksgiving I'm also usually fighting for a green vegetable, but there, the meal is at my parents' and I'm usually there for at least a day or two beforehand, so I can just go and buy some kale or asparagus or something and cook it. (This is the same way I get a salad on our Thanksgiving menu -- I just go buy some greens and dried cranberries and pecans, put it all together, make a dressing, and say, "Here. We've got a Thanksgiving salad.")

Caterers are in a bit of a bind wrt vegetables. Once people are paying for the convenience of not cooking, they don't want to be buying anything to simple or they feel cheated.

amych is mean! No one ever lays on their deathbed and says "I wish I had ordered less turducken through the mail".

No, lots of people probably say that.

But still, new things to deep fry! I'll be done eating this goose by Passover.