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Kolossi by Christos Christou
Light Mediterranean blues, yellows and whites are the colors of Christos Christou, an artist from Cyprus. I really like the ocean blues and I'm a bit sorry he has put so much energy on yellows on his last exhibition, at least the last one on his website, a nice exhibition to visit.´
"Christos Christou was born on 11 August 1964 in Nicosia. " A born colorist who has absorbed the effect which the Cyprus light has on forms and then having the talent to transfer this into genuine abstract work whose color radiates from the canvas. " (text from an exhibition in 2004 at the Opus 39 Gallery.
Christos needs to put some more work out there, he needs to make an artist statement, we need to know what's up with him the past 3 years, Hopefully those Cypriot blues have not been lost.
And how about celebrating the colors with a sweet Baklava, here from the Turkish-Cypriot Cuisine website:
Ingredients
500 grams of filo pastry
300 grams of unsalted butter (melted)
2 cups chopped walnuts or pistachio nuts
For the Syrup
500 grams of sugar
½ litre of water
Juice of ½ lemon
Preparation
Preheat the owen to 180 deg.celsius (350 deg.fahr) and grease a 25 x 30 cm baking dish.
Brush dish with melted butter.
Place one sheet of filo pastry in bottom of dish and brush with melted butter.
Place another sheet of pastry and brush the top with melted butter.
Continue this until you use half of the filo pastry.
Sprinkle with chopped nuts.
Place the remaining layers of filo pastry, brushing each one with melted butter.
Brush the top with melted butter and cut into diamond shapes.
Bake until golden.
To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly.
Let simmer for 15 minutes.
Pour hot syrup over cooled baklava.
Allow to cool and absorb syrup before serving.