· FT Sunday Special, april 2020 ·
My inspiration for this editorial illustration was my grandmother's way of naturally dyeing Easter Eggs with onion skins, but not before pressing parsley, carrot leaves and other herbs on the white egg, to reveal in the end a delicate contour of the leaf on the reddened egg shell. It's was a popular custom around Europe a long time ago, but few countries still keep their traditions alive in the face of the more modern chocolate eggs frenzy.
(gouache on paper)
"Romanian Easter: Dyeing the Eggs"
"Romanian Easter: Sunday Lunch"

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