For the ninth year running, organiser and
“Chief Chuckler,” Richard Simon is wrangling
together another all-star cast for this January’s
edition of Just for Laughs. International headliner
Alonzo Bodden, will return to the stage for the
seventh time to host Bermuda’s biggest comedy
show. As always, expect a variety of accents, comedic styles and hilarious off-the-cuff material.
Already confirmed for this year is Toronto-born
firecracker Debra DiGiovanni, Jim Breuer from the
US, Graham Chittenden from Canada and local
talents Nadanja and Jonathan Young. Stay tuned
for ticket information and be sure to check out the
special pre- and post-show dinner packages at
Waterlot Inn and Newport Gastropub.
Complete details will be available on the Just for
Laughs website at www.comedyevent.bm
This winter, incorporate a new ingredient
into your kitchen rotation: kale. Loaded with iron,
fibre and Vitamin A, the leafy veggie can be found
in abundance at local farmers’ markets in winter.
Bought by the bunch, it’s great for the skin, the
eyes, the immune system—the list goes on and on.
In fact, kale surpasses spinach on the antioxidants
scale and has been shown to help lower the risk for
several different types of cancers too.
In addition to being a nutritional superfood,
kale is also incredibly versatile. When baked, it becomes a light and crispy low-calorie chip. Simply
tear a bunch into bite-size pieces, drizzle with olive
oil, sprinkle with salt and bake at 350° F until the
edges start to brown. Another way to get your daily
kale is to drink it. Blended with fruits or vegetables
like oranges, bananas or spinach, kale smoothies
are easy, delicious and bright green to boot!
JUST FOR LAUGHS:
• JANUARY 7 AT THE EARL CAMERON
THEATRE, CITY HALL
• JANUARY 8–10 AT FAIRMONT
f JUST FOR LAUGHS
• 2 tbsp olive oil, plus some for drizzling
• One 12- to 16-oz package Spanish chorizo,
halved and cut into 1-inch half-moons
• 2 large or 3 medium starchy potatoes, peeled
and cut into quarters lengthwise and then
• Salt and pepper
• 1 tsp smoked sweet paprika
• 3 to 4 cloves garlic, peeled and thinly sliced
• 2 bay leaves
• 1 large onion, quartered lengthwise then sliced
¼ -inch thick
• 1 bundle Tuscan kale, stemmed and thinly
sliced or chopped
• 4 cups chicken stock
• 1 can stewed tomatoes – 28-oz
• 1 can chickpeas, drained – 14.5-oz
• 4 Portuguese rolls, toasted
Heat the oil in a soup pot over medium-high
heat. Add the chorizo and render 2 to 3 minutes,
then remove to a plate. Add the potatoes,
sprinkle with salt and pepper, and cook partially
covered until lightly browned, a few minutes.
Add the paprika, garlic, bay leaves and onions,
and cook 5 minutes more, stirring occasionally.
Wilt the kale into the pot, then add the stock,
tomatoes and chickpeas. Add the chorizo back
to the pot. Bring the soup to a simmer and cook
for 10 minutes or so. Serve with the Portuguese
rolls drizzled with some oil.
Recipe courtesy of Rachael Ray