Artist adds
layers to image

From page 26

recalls a belly-button.

Carin, an avid hiker, has long
been fascinated with nature’s pat-
terns. ‘‘Humans are part of
nature’s patterns. These works
may look like stomachs or but-
tocks, but | didn’t create them.
Some people have told me they
see women in my seascapes.”

Carin decided to devote herself
to her art full-time five years ago
when a serious illness brought a
close brush with death.

“tt really shook me up. 1 look-
ed at myself and said, ‘What do |
want?’ I realized it was to be true
to myself and pursue art.”

In order to continue with her
work she works as an architectural
designer, which pays for materials
and atfords her the luxury of ex-
hibiting (on March 7 she opens a
new show at the Burnaby Art
Gallery).

Lately she’s taken to defacing
large color photographs, scrat-
ching and adding layer upon layer
of mixed media to their surfaces to
convey a painted look.

She says she likes seeing people
puzzle over her work.

“A lot of people think my work
is photography, but when they get
up close and see lines it really
freaks them out. [ like to play on
that.”

It also makes people pay more
attention to what they see around
them, she says.

“Many people have never
looked at snow that way {as it is
portrayed in her work) before. [
think it’s an artist's responsibility
te point these patterns out.”

Kypriaki keeps
right on track

From page 27

belly dancing performances and a
persona of earthy Greek ef-
fervescence, makes Kypriaki an
ideal place for parties.

It is not the place for an intimate
anniversary dinner for two.

Kypriaki’s menu remains that of
an unadorned Greek taverna:
simple but substantial.

Main entrees, laden with tradi-
tional hefty portions of meat, rice
and roast potatoes, range from $10
up to $13. And a concise selection
of smaller appetizers features
dishes priced between $3 and $7.

While traditional Greek entrees
provide the good food value that
comes from their peasant roots,
they can overwhelm with starch,
slaying hungers with a blunt
meat-and-potatoes simplicity.

The smaller side dishes have
more elegance and subtlety. And
you can also order more of them.

Start, for instance, with a tradi-
tional Greek salad ($4.25 to $6.95,
depending on size) filled with
tomatoes, Greek olives, feta
cheese and white onions and top-
ped with good Greek olive oil and
a sprinkling of oregano.

Add a plate of Homous ($3.95),
Kypriaki presents the puree of
cooked chickpeas with a brisk
garlic bite: throw in some Pickled
Octopus ($5.25), a Table Hopping
favorite, tender chunks of octopus
marinated in olive oil, vinegar, and
herbs: splurge, perhaps, on an
order of Garlic Prawns ($6.50), 3
half dozen small and sweet prawns
presented ina single-serving cast
iron skillet, grilled in olive oil and
plenty of gartic: squeeze femon
atop all or a portion of the above;
and dig in Greek stvle: with joy
and enthusiasm.

Little has changed at Kypriaki
since the last Table Mopping visit
three years ago, and that’s good
news tor the restaurant’s fans,

The team of Ayprighi waiters
might be attired in matching red
shirts now. but the same stvle of
unbridled enthusiasm reigns
especialiv when the belly dancer
bexins ringing her bells anc shak-
ing her hips. Its enough to make
stuffed shirts sweat and wrey suits
wrinkle.

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Books of 5 Tickets for $10 each
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Lottery Hotline 736-8335

Wednesday, February 27, 1991 — North Shore News - 3S

sal

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R.V. Lifestyle Seminars in the Presentation
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a at B.C. Place Stadium

' February 28 thru March 3, 1991

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Adults $7 » Seniors & Children Under 16 $6 © Children 6 & Under Free

TABEAVER S.

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