Halgrimson: Drink tomatoes on ThanksgivingAs the holiday approaches, I look back on Thanksgivings past and know how thankful I am for everything in my life. Even bad things teach us something, if we are willing to learn from them. But most of my Thanksgiving memories are filled with joy.
By: Andrea Hunter Halgrimson, INFORUM
As the holiday approaches, I look back on Thanksgivings past and know how thankful I am for everything in my life. Even bad things teach us something, if we are willing to learn from them.
But most of my Thanksgiving memories are filled with joy.
My most vivid memories are the years with my family which included my father and mother, my grandma, two brothers and our dear friend, Ralph Engel who taught English at North Dakota State University.
During those years in the 1950s and 1960s we alternated the holiday with the Mart Vogel family, including his wife, her aunt and the Vogel’s three sons.
As the years passed, others were included. Friends of the six children joined us and, when we were at the Vogel’s house, law clerks came and went and at our house resident doctors were added.
But the meal remained pretty much the same; turkey (Ralph always carved) and stuffing with mushroom gravy, wild rice and mashed potatoes. The salad varied. At the Vogel’s home it was made of fruit with a lovely dressing and at our home it was tomato aspic served with a dab of mayonnaise.
However, one of the recurring elements of the meal was a tomato juice drink that Lois Vogel made every year, and it and it is still present at the celebrations that my partner Sam Bernstein and I have had for the last 20 years.
Perhaps in the beginning it was made for the children who got tired of cranberry juice, since the tomato juice beverage did not include alcohol.
I will make it again next week, a few days before the holiday so it can mellow in the fridge. I have altered the recipe somewhat but as always, I will remember and drink it with pleasure.
Lois’ Tomato Juice
- 1 can (14 ounces) tomato or V-8 juice
- 1 tablespoon minced shallot
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon horseradish
- 1 tablespoons minced celery
- 2 tablespoons fresh lemon juice
- Fresh parsley to taste
Mix together and shake. Refrigerate until juice is served. Makes about 8 half-cup servings.