Nine years ago this blog was born. It was at the time a channel to relieve some of the stresses I was experiencing. I was in a pretty dark place and the future, unbeknown to me, was darker. This conduit helped then and nine years later, I returned to blogging having experience what has been an equally challenging period.

Having experienced deceit and character assassination from people who profess to being better, I started to believe them. That was a mistake. When your allies turn away and pretend not to see you on the road, or allow your phone calls to go unanswered, then you have to take stock of what is important. No one has the right to demoralise or even destroy the faith of another and do it in the name of religion. Then, again, what do you expect when their focus is an hour a week. How motivated are they and should they be in the position they are in? The answer I hope is with their peers.

As for this birthday celebration, I have not only cooked food but fed the soul. For over forty years I have been speaking the Word, and teaching it with my own experiences and manner, and that is still in high demand. Therefore, I will continue blogging and speaking, cooking and teaching, believing and working; for there are far more worthy of my time, love, and dedication outside the building than those who frequent it when it suits.

Our birthday party

Potentially one last soiree at the al fresco table, and using the barbecue, involved a classic mid-week meal. Pork steaks (some prefer chops), vegetables, and Pembrokeshire new potatoes. Not the usual faire for the bbq however, the barbecue, like tandoor, or tagine, is a polysemy (having many meanings). To some it is the event – a patio party, to others it is the menu (burgers, steaks, ribs, sausages etc), or as it is to me, the device used to cook.

Of all the summer cooking, only once did we come close to the bangers ‘n’ burgers. Yes, I enjoyed it immensely however the flavours and richness of more rounded dishes, which one would not expect to cook outdoors, proved both satisfying to my palate and pysche.

So, for our Latest Supper I washed the potatoes in salt to remove the excess earth, then placed then in a lidded skillet with water and placed them on the grill. A mixture of steaming and boiling reminiscent of how the Canarians cooked their papas arrugadas (wrinkly potatoes) whereby the potatoes are ready when the water evaporates.

In an uncovered saucepan I placed my vegetables; sliced leek, carrot & peas. Although they were cooked at the same temperature as everything else the water never exceeded boiling point. In fact it was more a simmer.

Finally, in a slotted grill pan, I cooked the pork steaks. Turning then over every few minutes until they were cooked. Cooked not cremated! The meat yielded its flavour and was moist with a tenderness that made a knife obsolete.

There was no seasoning added during the cooking, and the ensuing eating proved that I had made the right choice. I did succumb to some mild French mustard but it truly was not needed. In years gone by, I would have smothered the potatoes in butter with a pinch of pepper and a scattering of chopped fresh mint: I must confess that Pembrokeshire, like Gower, are better left alone and not over-dressed.

And there you have it, nine years of blogging, tasting, making, and get a kick from feeding others, whether their body or soul. Back where it all started, showing my love for my sweetheart; not the food, not the event, not the time spent, not the attention, but all of the above.

I raise my glass to those in heaven and on earth; the toast is “the future”