I never road in a limo before but if I did I would be this girl.
Everone refers to this painting as the last supper, I was trying to paint what it feels like to wake up in a foggy shame spiral when your having flashbacks of the night before if that makes any sense.
Feeling proud for the first time in months. It feels good.
Still in love with the 40mm this girl let me take her picture I don't know who she is but she was cool.
Made this one last spring. all the ingredients are in the picture.
Longtime since the last blog post just cleaned up the studio looking forward to warmer days and art chilling/beers and weird photo shoots. If anyone is interested hit me up.🎨🍻💯
Alexis Ortega turned me on to this book it's pretty special. If you like food and beverage it's a must.
@nam99lee my "Bae" / wife to be asked for a mural of Tuscany in the garden. This is what we came up with. It's been pretty fun to paint and I've only used around 5-6 cans of fancy paint thus far.
I've been working in bars and restaurants for a long, long, very long time. I started out as a bus boy cleaning out ashtrays. Staying up all night sleeping all day and making art in between. I've pretty much done everything in a restaurant besides cooking the food (those people are nuts.) Most of my experience has been bartending I am not a mixologist. That term for me is juvenile. Mixology is just one small part of the job and if that's your focus you are a Dork loser and nobody wants to sit at your bar. Any who I thought I might share some of my concoctions with you so you can make them at home. I've been really lucky to have worked with some incredibly talented people. Most recently my partner in crime Alexis Ortega who I collaborate with to push the cocktails we make over the top without being to complicated or contrived. Our collective goal is to create drinks that are refined and elegant. So first up... The "French New Wave"
1.5 ounces milk washed Plymouth Gin.
.5 ounces Canton Ginger Liquor.
.5 ounces grapefruit infused simple syrup.
A "fat" .5 ounces of fresh squeezed lemon.
Combine all ingredients in a metal shaker, add ice, and shake vigorously. Serve up in a cocktail glass, garnish with a twist of lemon, and enjoy.
Note: if there's any terminology or products you are unfamiliar with in these posts just do a quick Google search it's all easy stuff and fun to explore.
I've been stuck on the 40mm lately when shooting with the cannon 7d. It really makes me think before I push the button. Without very much education when it comes to photography Im pretty sure that's a big part of the process of creative photography. Here is my Winslow Homer.
This place makes really good ice cream but their lighting choices are even more delicious.
Even though it was a mild winter I kinda lost touch with rolling around late night on the bike. Snapped this with the phone Im thinking I'll start bringing the nice Camara along.
I grew up in the 80's yeah that dates me but I'm proud of it. There was a real creative energy that was all over the place, especially in the arts. We were listening to NWA and then switching out the tape for Minor Threat in the same sitting. Nowadays I feel a bit lost and find myself confused by popular music. It's so good to find something that you can throw on the phones and take you back to that place where style ruled the day. Frank Carter and the Rattlesnakes does it for me.
I shot this image up at promised land lake a few weeks back. I've been gearing up for the launch of my bait and tackle line inspired by popular culture and a true love of fishing. I grew up fishing and have found that it puts my mind at ease in this crazy world. Although there is some humor involved in the project the design will be highly functional and not terribly expensive like some of those other fine art fishing products. Stay tuned!
caught a couple super nice days in Five islands this week to plan for our wedding.