BLACKTOP


 

Palmdale, CA

 

I’ve been out to this area of Palmdale a few times actually. At the moment, I cannot for the life of me remember for what though, other than MVMTS Blacktop watch line release. Here is some 35mm film from that day.

X/Brian


Brian Kimpson
 

VENICE, CA


 

Abbot Kinney, Venice, CA 90291

 

Venice has to be one of my favorite places in Southern California. If you’re fortunate enough to be able to relax here on a weekday when there aren’t crowds of people clogging things up, you are blessed.

Tim Lambert and I were lucky enough to be able to meet up on a weekday in Venice to shoot. Tim hit me up about wanting to shoot some film so that was an instant yes for me. To the right are a few of the photos that came out of 3 different cameras.

I currently shoot all of my film on a Contax T2, Minolta Hi-Matic S2, a Canon XL-400 Super 8mm, and Canon Canonet GIII ql17. All fine cameras, very different and unique to use in their own way, I couldnt be happier with my quiver. Though more film cameras will be purchased soon including a long sought-after medium format camera.

I hope you enjoy! Feel free to share to any social platforms.

X/Brian


Brian Kimpson
 
 

My Kitchen - Los Angeles, California

 

THE CRUST

1 cup packed Medjool dates (pitted) about 22 dates

1 1/2 cups raw walnuts (or raw almonds)

1 pinch sea salt

THE FILLING

1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)

1 tsp vanilla extract (optional)

1 medium lemon, juiced (~3 Tbsp)

1/4 cup coconut milk

1/4 scant cup melted coconut oil

1/2 cup maple syrup (or sub agave // use less for a more tart cheesecake)

1/4 cup coconut yogurt

1/4 tsp sea salt

1 1/2 - 2 tsp matcha green tea powder


On my quest to further my skills in the kitchen and discover how certain dishes work and why they work I came across the Minimalist Baker website and food blog where Dana creates and shares plant based recipes ranging from delicious falafel, to veggie sliders, to curry, and everything in between. Her Blog and recipes are incredible, I highly recommend you check them out and try a few! I’m confident you’ll be hooked after looking at one recipe, just like I was.

I DIGRESS. This Cheesecake caught my eye because I am a huge fan of matcha - not only because of the unique taste and the perfect amount of caffeine a matcha latte with oat milk provides - but also because of the numerous health benefits (will go into what those are in another post).

Instructions for the recipe can be found here. They do a far better job of explaining how to create this masterpiece of confectionary goodness than I ever could and I’d probably have you ruining your cheesecake.

That being said I do have some tips for you.

  1. Don’t skimp on the dates, really pack them into that measuring cup, it will be easier to form a nice crust with a few more dates than you think you need.

  2. BUY A FOOD PROCESSOR. I spent way too long using a butter knife to stab at the dates, blending and stopping, blending and stopping. The blender started smoking at one point.

  3. I used a small cast 7” cast iron skillet, but any pan around the same size will do.

  4. Have tape handy, to hold the parchment to the pan. I personally didn’t use any but had a fun time wrangling the parchment paper to stay where I wanted it do.

  5. Wrap a flat based glass (I used whiskey glass) in parchment paper to use for packing the crust flat on the bottom and against the sides. Gives you a nice even consistency.

  6. Don’t be afraid to go rogue and add more of this or that to get your desired taste. Some people like tangy cheesecake, others like sweet. So make sure you taste test the filling and add more coconut yogurt or lemon juice for tang (which I did), maple syrup for sweetness, vanilla for flavor (if you used it), or matcha for more matcha :) (which I did).

  7. MAKE SURE YOU LEAVE THE CAKE COVERED AT ALL TIMES IN THE FREEZER! If you don’t you will compromise the integrity of the cheesecake and your overall experience of enjoying it. IM BEING DRAMATIC the cheesecake will taste just fine and you will love it, but trust me: keep it covered, and don’t remove it from the freezer for AT LEAST 4 HOURS! You will thank me. I removed mine multiple times to check the progress of the freezing and at one point got lazy and left the tin foil (which id switched to from saran wrap) off of the cake resulting in ice crystals forming on the top layer, and no one wants that. SUPER SMOOTH CREAMY CHEESECAKE FOR LIFEEE.

  8. NEVER GO TO CHEESECAKE FACTORY AGAIN, STAY AT HOME, COOK WITH YOUR FRIENDS, HAVE FUN, MAKE MEMORIES, EAT BOMB FOOD.

Again if you missed it and are reading this, instructions for the recipe can be found HERE!

Brian Kimpson
 

GREEN MONSTER

Makes 2 servings  ~ 3 cups

 

My Kitchen - Los Angeles, California

 

1 1/4 cup Vanilla Almond Milk

1 cup Kale (packed)

1 cup Spinach (loose)

1/2 cup filtered water

1/2 Frozen Banana

1/2 Avocado

1/2 Green Apple

1/4 Cucumber

1/3 Cup Raw Almonds

1/3 Cup Whole Fat Yogurt (can be omitted)

1/2 tsp Turmeric

1 Naked Nutrition Pea Protein (optional)


I’ve been inspired lately to put good fuel in my body early in the morning, to set myself up for a great day, instead of filling my stomach with empty carbs that leave me feeling sluggish two hours after ingesting them.

I wanted something quick (didn’t end up being quick but it will be with repetition) and easy and I’ve been eyeing various green juice recipes to try out.

Frozen bananas are an excellent way to chill and thicken your smoothies, or add to oatmeal, and they keep for MONTHS! The banana I used in this recipe had been in my freezer since at least March, it is now September. So buy extra bananas next time you’re out and as soon as they’re ripe throw them in your freezer.

I recommend adding all your fruits, vegetables and, yogurt first, pouring your almond milk and water in last. Save your almonds and turmeric until you have a nice liquid (I highly recommend using the liquify setting, duh) blended from the rest of the ingredients. Add those and finish blending.

Divvy everything up between glasses at your discretion or enjoy that bitch all to yourself. And don’t be afraid to add a little garnish to your glass of any leftover ingredients you might have.

I hope you enjoy!

Brian Kimpson
 

DOWNTOWN


 

Los Angeles, California

 

For whatever reason I decided to sign a lease on a loft in Downtown Los Angeles... that didn't have a rooftop pool. Lucky for me, I have a friend that is smarter than I.

Alivia Levie and I took advantage of the opportunity to get out tan on and get some rad photos taken too.


Brian Kimpson
 

ARTS DISTRICT


 

Los Angeles, California

 

Test shoot with Austen Scheff in studio last week. It was a relatively run and gun shoot, we played around with a couple idfferent lighting scenarios in studio before heading out to the streets where we took a few more urban photos.


Brian Kimpson