After almost 5 years I'm back on the blogspot. I'm so fucking bored with the emptiness of social media I wanted to return to a time of simplicity, and by re-booting my 'blog' (whatever that means) I am hoping for some divine inspiration.

So since we last spoke:

I've just finished shooting my first proper feature film, and the 10-week edit begins this Monday.

My next book out is a global study of street wear, and is a collaboration with Wilma $, as she has the perfect eye for fashion and I can just about write my name. It will be my last book for Thames & Hudson as my friend and mentor Jamie Camplin has now retired.

Onwards!

MOVED TO TUMBLR

THIS IS THE LAST BLOGGER POST.
PLEASE GO HERE:

http://kingadz.tumblr.com/


PEACE

Some shots from the US

Painted a wall for Lacoste:

And hung out with some nice people:

Going back to Cali (via the Rotten Apple)

Details of a painting

I posted the above on FuckBook yesterday and below are some details of the piece. This has been an on going painting for what seems like forever, but now it's ready for a bit of biro and then off to the dealers.
the reason it's called 'I don't want to go to Chelsea' is because it's all about films and what they've become. Hence the robot and the faceless figures blindly tussling in the mad old landscape.

Meatballs in red sauce

As I'm off there soon I thought I'd get this out there. Big love to all the Italian-Americans out there, and their wicked cuisine. Red sauce! Say what you see! See you on Mulberry Street...

Feeds 4

450g/1lb of your favourite pasta variety

Meatballs
500g/18oz minced beef or steak
100g/3 1/2oz matzo meal
20g/3/4oz Parmesan, grated
1 egg
2 teaspoons dried basil
2 teaspoons dried oregano
1 medium onion, finely chopped
3 cloves garlic, chopped
salt and black pepper
a splash of red wine
125ml/4fl oz/1/2 cup milk

Red sauce
2 tablespoons olive oil
3 cloves garlic, chopped
1 can chopped tomatoes
3 teaspoons tomato purée
2 teaspoons dried basil
1 teaspoon caster sugar
a pinch of salt

For the meatballs, mix all the ingredients together except for the milk. Then add a little of the milk at a time until the mixture is moist and the meat sticks together (not too moist). Shape small amounts of meat into palm-sized balls and place on a lightly greased baking tray.
Bake in the oven at 200°C/400°F/Gas 6 for 30 minutes, until they are evenly browned.

For the sauce, heat the oil in a large pan over a medium heat. Add the garlic and cook for 3 minutes. Stir in the remaining ingredients. Bring to the boil and then reduce the heat so that the sauce simmers uncovered for about 10 minutes.

When the meatballs are nearly cooked, start boiling the pasta. Remove the meatballs from the oven and place gently into the red sauce. Drain the pasta and serve with the meatballs and red sauce.

New York Launch