kimmings

Del Perro - Julian Kimmings 2010

A new canvas I finished a while ago for something that didn’t come off so I thought I’d share it here.

The name comes from a phrase I heard ‘el poder del perro’ which translated means ‘power of the dog’ or ‘dog power’ which was used a lot in the 80’s by South American drug gangs.

‘Del Perro’ 2010
70×100cm
Aerosol, acrylic and ink on a ‘chunky’ canvas

It will be available to buy very soon.

Here are some photos posted by the Bedford Street gallery of my work, in a shed that was painted by SPQR.

I recently took part in an interview with Aerosol Planet.

You can read at you leisure here.

I recently took part in an interview for the Threenine-eu blog.

You can read at your leisure here.

Last weekend saw around 14 urban artists invade the sleepy Georgian village of Woburn in Bedfordshire.  I actually didn’t know where Woburn was until the week before when Ben Slow invited me along to take part in a group exhibition and a weekend of painting, all organised by the very nice owners of the Bedford Street Gallery.

It was a great weekend with equally great artists. Johann and John from the gallery, along with the local villagers made all the artists feel very welcome and made the entire weekend a pleasure.

Unfortunately my camera failed, so I don’t have images of the full show (below is the painting I did over the weekend. Yes, it’s on a shed).

I still have one painting available from the gallery (Flickr link).

Visit the Gallery Facebook Page for images of the weekend unfolding.

It’s been a busy few weeks so expect a few more posts here soon.

In the meantime I’ve added yet more work to my website – go take a look…

So I’m going here tonight and really looking forward to meeting these guys.  I’ll post photos later.

I have recently updated my website – kimmings.co.uk – with 2010 available canvases for sale. I’ll be adding more over the coming weeks.

If you’ve seen artwork that isn’t available on the site, or would like to discuss a future commission (or would just like to off-load or vent) please contact me.

The Liar - 2010

Go take a look at the fantastic artwork of David Dipre, an artist (and music maker) “who believes in making things by instinct and not choice. For David, the activity of painting is about pushing past the limitations of ones imagination, to bring back the subject in an unforeseen way.”

He’s recently had one of his paintings at the National Portrait Gallery in London.

David Dipre - Portrait - 2010

It’s been a long time since I blogged about anything other than art. All work and no play makes Julian a dull boy.

So… I made a sausage casserole this afternoon – I felt like I needed some hearty comfort food. Usually we’d use a packet mix for the sauce but today I decided to make my own, which I much preferred. Here’s the recipe.

Ingredients:

• 8x large sausages (I use Richmond’s Irish Recipe)
• I medium onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, crushed
• handful of chopped mushrooms
• 1 tin baked beans
• 1/2 pint warm vegetable stock
• pinch of dried chili flakes
• pinch of thyme
• 1/2 teaspoon paprika
• twist of salt & pepper

Brown the sausages in a frying pan, make sure they’re brown and crispy all over. Remove them from the pan and place on some kitchen towel. Add the onion and pepper to the pan you used to brown the sausages and cook gently for a few minutes then add the crushed garlic and cook for another minute. Make sure the onions don’t brown and you don’t want to burn the garlic. The onions should just ’soften’. Add the mushrooms and stir for 30 seconds or so, just long enough to coat them with oil then add the beans warm through for another minute. You don’t want the beans to cook or thicken, they’ll do that in the oven.

Add the chili flakes, paprika, thyme, salt & pepper and vegetable stock to a casserole dish and then add the cooked onions, peppers etc and mix in well. Add the browned sausages and cook in the oven at 180C for 1hr. I leave the casserole dish open so the sauce thickens nicely but it’s a good idea to check it every 20 minutes and give it a stir.

Serve with some long grain rice.