After a lifetime of pretending that organized sports don’t exist, I’m beginning to be at least slightly interested in soccer. We’ve been going to some high school girl’s soccer games, and much to my surprise I’ve quite enjoyed it. Of course, the games always seem to take place on the coldest and/or wettest days of the season. I’m sure everyone else in the universe already knows this, but I’ve found that it’s helpful to lay in some good warming food supplies.

Last weekend we were at a game at Everett Memorial Stadium on a filthy wet day. On the way there we stopped at our favorite barbecue joint, the Depot Smokehouse, and picked up a quantity of Gil’s extremely fine brisket, slaw and hot barbecue beans. Those beans (plus a heavy wool and fleece blanket) got me through the game, although my feet did finally start to go numb during the penalty kicks. Whiskey would probably have helped more at that point.

For those of you who aren’t new to the world of stadium seating, what are your favorite foods or drinks to take to outdoor games?

This week we did our annual car camping trip to Washington Park on Fidalgo Island. It rained. Welcome to a Pacific Northwest summer.

Fortunately the firewood we brought burned well, and we were able to successfully cook our dinner. Hebrew National hot dogs, blistered over the fire and dressed with sweet relish and very hot Dijon mustard, macaroni salad, Bonny Doon grenache, and toasted marshmallows. I tend to think that, if you don’t cook it on a stick over the fire, it’s not real camping food. Except the macaroni salad, which can be scooped directly out of its tupperware in case you don’t feel like washing extra dishes. 

You probably don’t need a recipe for toasted marshmallows (although it was fun taking these pictures), but I’m happy to share my macaroni salad with you. This was actually the first time I’ve made it myself – it worked very well, considering I was making it up as I went along. And being rained on didn’t seem to hurt it any.

Macaroni Salad for Two (a very loosely estimated recipe)

• 1/4 pound elbow macaroni
• Half of a large carrot, finely diced
• 1/2 cup Best Foods mayonnaise
• 1/4 cup or so cider vinegar
• 2 scallions, finely chopped
• 3 radishes, finely diced
• a handful of fresh chives, finely chopped
• salt and pepper

Cook the macaroni in boiling salted water until just done, adding the minced carrot to the pot a few minutes before the end. Drain and rinse well with cold water. Make sure it has completely cooled before continuing.

Mix all the other ingredients into the cooled pasta. Taste for seasoning, and refrigerate. If you make it a day ahead, like I did, be aware the noodles will absorb most of the dressing. Be prepared to add more mayonnaise. Do not, I repeat, do not use Miracle Whip. Or if you do, don’t tell me about it – I don’t want to know.

In the morning, by the way, the sun came out. Were we surprised? No.