Today in Politics: Roasting #01

The ANC celebrated their Centenary yesterday in Free State Province where the organization was formed by more honourable men all those years ago. A lot of money was spent to commemorate 83 years of resisting apartheid and 17 years of modern leaders not being able to resist dipping their hands in the public cookie jar.

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The Reverend Jesse Jackson, an invited guest at the ANC Centenary was in attendance earlier on Saturday together with President Jacob Zuma at a ceremony where a bull was ritually slaughtered. Since the Reverend looked quite happy to be there, one wonders if he was fondly remembering the sermons he once used to deliver about the glory days of the Abrahamic religions as recounted in the Pentateuch.

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While the good Reverend is still here, perhaps he’ll consider starting up a mega-church in South Africa. There’s real good money to be made here, considering that two-thirds of the voting population are willing believers.That could work out perfect for the ANC too for future elections. What better way to deliver more empty promises, than from the pulpit.

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President Jacob Zuma delivered his usual insipid speech that lasted for two hours; luckily most of those present were the kind of people who his [Zuma’s] speech-writers pen this drivel for. As usual, more empty promises were made about how the ANC was going to be “transformed” but fortunately those who actually care about this sort of thing were safely at home, out of the scorching Free State sun, having a glass of wine, watching the FA Cup, or something more entertaining and believable.

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Finally, it seems that although that jackass, Julius Malema was in the same Province during the celebrations, he was not at the actual event itself. There are those who would have preferred him being there, which would have made things slightly more interesting, but I guess the absence of more hot air from this blowhard, was also not such a bad thing after all.

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2 thoughts on “Today in Politics: Roasting #01

  1. The menu for the G8 meeting in Japan:
    “Dinner:
    Corn-stuffed caviar
    Smoked salmon and sea urching “pain surprise” style
    Winter lily bulb and summer savoury
    Kelp-flavoured cold kyoto beef shabu-shabu, asparagus dressed with sesame cream
    Diced fatty fles of tuna fish, avocado and jellied soy sauce and Japanese herb “shiso”
    Boiled clam, tomato, Japanese herb “shiso” in jellied clear soup of clam
    Water shield and pickled conger dressed with vinegar soy sauce
    Boiled prawn with jellied tosazu-vinegar
    Grilled eel rolled around burdock strip
    Sweet potato
    Fried and seasoned Goby with soy sauce and sugar
    Hairy Crab “Kegani” bisque soup
    Salt-grilled bighand thornyhead with vinegary water pepper sauce
    Milk fed lamb from “shiranuka” flavoured with aromatic herbs and mustard
    Roasted lamb and cepes and black truffle with emulsion sauce of lamb’s stock and pine seed oil
    Special cheese selection, lavender honey and caramelised nuts
    G8 fantasy dessert

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