We have something of a reputation in this country of determinedly enjoying ourselves whatever the weather decides to do.
It's a commonplace sight, families huddled in pac-a-macs and wind-cheaters gritting their teeth in the face of a battering gale and horizontal rain remaining on an esplanade to enjoy the seaside despite all evidence suggesting that a nice cup of tea at home would be a better option.
At Millbrooker Towers, we are no real exception. When we decide to have a barbecue, we're going to bloomin' well have a barbecue unless it's too damp to light the damned thing.
And so, when we invited Slocombe along with Dong and Shazzerooneypoos to join us and Dozybean on Sunday before film club for some mildly charred offerings we weren't going to pay any attention to the moist atmosphere and gloweringly low grey clouds.
The fare on offer was a selection of vegetarian kebabs (Slocombe and Dozybean eschew meat within their diets) and some home made sausage-type things to which Slocombe gave the name "Pork Swords". I'm going to have to see if I can slip that one past the Insight Radio censors when I next do some recipes in my capacity as the Morning Mix's visually impaired cook.
Slocombe, however, had no such qualms as he enjoyed his marinated courgette kebab.