Tony is all about food. His ongoing projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Archive for the ‘garlic’ Tag


Mloukhiyye at the digital dinner table

I’m back.

The situation in Syria has gone from bad, it skipped worse, and plunged straight into bleak. I needed time to wrap my head around the events of the last seventeen months.

Syria has been on my mind since the day I evacuated, April 26, 2011. My friends Bassel, Zaki, and Karam drove me to a bus station in the outskirts of Aleppo where I boarded an almost empty bus to Lebanon at 2AM. I never imagined things would get this bad. I read newspaper articles, blogs, Facebook posts; I watch videos on YouTube, listen to news reports; I follow vetted Twitter users who are inside Syria; I call friends and relatives on a weekly basis — and still, it is difficult to know exactly what is happening inside the country. My heart aches for all the Syrians who have lost their lives and livelihood during this bloody conflict. And my thoughts and prayers go to all those who remain trapped inside.

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Stuffed chard and a day in the souk

I love to walk around for hours deep in the labyrinth of souks that interweave the old city in Aleppo. I lose myself in the crowds, chat with vendors, drink coffee with strangers, and take in my surroundings. It’s an exhilarating feeling. The chatter, the people, the sales, the merchandise–it’s all a very lively experience.

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A sauce that goes with everything

I just got back from Aleppo last week and have already made this sauce twice. I had it for the first time alongside grilled chicken, but I’m convinced this sauce goes with everything. It’s that good. I’m not even kidding you.

I would classify this sauce as a mayonnaise of sorts, but not really. It’s not as overwhelming as a mayonnaise. On a side note, I find mayonnaise to be overwhelming; store-bought mayonnaise at least. It’s too rich, flavorless and, to be honest, its texture is too wobbly for my liking. This sauce is different. It’s not as wobbly — velvety would a good word to describe it, but it has its secrets.

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Roasted Potatoes and my trip to Aleppo

I don’t know where to begin. This is the problem with neglecting a blog for more than a week. It really is. If you have a blog, I’m sure you know what I’m talking about. Carelessness quickly turns into neglect and finally begins to fringe on complete abandonment. I would never let it get to that.

The last time I signed off, my camera was broken and I was eating gelato — lots of gelato — to diffuse the pain. It worked. Actually, my mom says that if there’s anyone who could get through to insurance companies, it’s me. I wasn’t about to abandon my camera. I called almost daily. In the end, after plenty of hoop-jumping and legal rigmarole, the hotel’s insurance settled and reimbursed me for the damages. It was a relief, sure, but there’s more.

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The secret to a greener pesto

Seattle was beautiful. It was refreshing. It was sunny the entire 5 days I was visiting – a miracle, considering it rains roughly 80% of the time out there. I did get back to Annapolis about two weeks ago, but less than 24 hours after my plane landed, I was back at the airport to pick up my parents. My mom had been here before, but this was my dad’s first time at my new place. That means I put everything aside, my blog included, and showed them a good time.

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