Sunday the 23rd of October my book wil be presented at the World's End comic store. Everybody is welcome to have a drink with us and have a look at "Over God z'n broer en andere fijne vleeswaren". And of course, buy the sumbitch!!
A fictional cover for an exhibition about 75 years Robbedoes (Spirou). From the 23rd of october in the Seed Factory in Brussels. Black marker, red pencil, blue pencil, photoshop.
Poke a Pal.
The title comes from a song by Mugison. Red ballpoint, black marker, coloured pencil.
Blue in the Face.
Blue ballpoint, black marker, gold marker.
One leg too many is always funny.
I sure hope nobody drew a kittyrabbit shitting eyeballs to a pack of one-eyed wolves before. Black ballpoint, blue ballpoint, red ballpoint, white gel-ink pen.
Danny Demon and Birdbear.
And then I see it, and then I don't.
Questionable Little Bugger.
Something With Beer.
My first painting with integrated lights. 100cm x 60 cm. Acrylic, coloured pencils, ink, string, nails, led-lights.
Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie.
The French word for a person who prepares charcuterie is charcutier, and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says that "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." And the 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
The word can also refer to a delicatessen, a meat shop that specializes in primarily pork products, or that part of a supermarket that specializes in meat products such as hams and sausages. (wikipedia)