Toasting to a prosperous future

Performed by Bon Jovi at Sunday night’s inaugural concert, this 1964 civil rights movement song echoes the hopes and aspirations of people everywhere for a better life.
Like his distinguished predecessor Abraham Lincoln, who abolished slavery and brought closure to a civil war, Obama will have a lot on his plate.
The very first challenge will have been last Tuesday’s traditional inaugural day lunch, which was based on some of Abraham Lincoln’s favourite foods.
The starter, seafood stew with a pastry crust, matched with a 2007 Sauvignon Blanc from the Napa Valley, may have been tasty enough.
 But duck breast with sour cherry chutney and molasses whipped sweet potatoes was doubtless heavy going.
While Korbel’s ‘special inaugural cuvee’ California sparkling wine may have been able to lift the dessert apple sponge to suitable heights, President Obama would appear to favour simpler, spicier dishes.
Last year, while still a senator, Obama declared Dixie Kitchen Hyde Park in Chicago to be his favourite restaurant.
Specialising in southern American cuisine, including rice and red beans and po’boy sandwich (ultimate submarine with seafood or meat filling), Dixie Kitchen also offers jerk chicken dinners from the Caribbean, BBQ ribs and Cuban steaks.
Interestingly, the Obamas will be retaining the services of Cristeta Comerford as executive chef at the White House.
Hailing from the Philippines, Cristeta studied French cooking in Vienna and specialises in ethnic and American food. All of which means that she is probably capable of cooking just about anything.
In solidarity with America’s commitment to a better future, I persuaded George last Sunday to accompany me to Prinsilla’s Restaurant at the Mukuvisi Woodlands, for Sunday lunch. Despite the prevailing gloom in Zimbabwe, we would drink a toast to a prosperous future, enjoy a tasty meal, and affirm with any other patrons that eating out is a positive statement when times are hard.
It was raining when we arrived at the Woodlands, but we hoisted our tartan umbrella and followed a winding footpath to the gloomy interior of Prinsilla’s. There appeared to be no ZESA as no lights shone in the restaurant; but there must have been a gas cooker, as a ghostly young woman eventually took our order for one pork chop and rice and one T-bone steak and sadza.
“There are no vegetables and no chips”, she whispered.
Three quarters of an hour later, our meal was served. My T-bone still had inspection stamps on the fat, and looked as though it had come from an ageing ruminant in a drought-stricken area.
The sadza was hot and freshly made, but the gravy was an ersatz concoction of soup powder and raw onion, without any of the pan juices added.
We munched stoically and regretted that falling rain prevented us from strolling later through the indigenous woodlands, to observe impala, kudu, zebra and the prodigious birdlife in the area. The restaurant is situated in beautiful surroundings, with comfortable tables and chairs, but lacking in hospitality and unschooled in the concept of service.
I would hope that ‘a change gonna come’ to Prinsilla’s. If not, I’ll pack a picnic basket and enjoy an al fresco meal beneath a Msasa tree, deep within the beautiful Mukuvisi Woodlands.

Mukuvisi Woodlands Association
Cnr Glenara Avenue South/Hillside Road Extn
Greendale. Tel:747111
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