Unfortunately, even staying home for Yom Tov can be extremely expensive. The cost of food has gotten so high that it’s difficult for families to afford it.
There is one thing I usually only do special for Yom Tov – I’ll make a roast. For Shabbos, the beef I’ll eat is cholent meat (which is usually a cheaper cut) and cold cuts. A roast (or a brisket, which I enjoy smoking) is something special for om Tov. The only exception is if I’m having choshuv guests for a Shabbos, I may make a roast, but that is extremely rare. It’s my item that is l’kavod Yom Tov.
Anyway, the cost of a roast, no matter what cut, has gone insane. So now, I keep my eyes open all the time, because there is one store I know of that puts whole briskets on sale for about $7/lb. When they do, I’ll buy a 14-15 lb brisket. When Yom Tov is coming, I’ll smoke it. One piece goes into the cholent whenever Shabbos comes out on Yom Tov. Most obviously gets served. I freeze whatever is left, and will serve it for the second days.
But meat is only one item. Grape juice is now $6 per bottle, although ShopRite sometimes has it on sale for $4.50. If you’re unable to bake challah, you can be paying $6 for each one. Cold cuts, even without the fancy boards, cost a ton. Salami, which has always been the cheapest one, was available just a few years ago for $7-$8 per lb. Now it’s $14. Pastrami is $25. If you have any guests at all (and what is a Yom Tov without guests?), you can easily be paying thousands of dollars to make a Yom Tov at home!
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