About - Parsley, Sage, and Sweet


My name is Lisa, and I’m just a laid back gal who loves to bake and cook. If you have any questions, feel free to email me and I’ll tell you anything you want to know (Well, within limits. No kinky fetish questions, please.). Here’s a few trivial things to start;

  • My favorite color is electric blue.
  • Favorite scents – lilacs, summer rain, cinnamon apple, new car, and puppy breath.
  • I love overcooked broccoli.
  • I prefer my ice cream slightly melted
  • My two favorite words – discombobulated and amalgamation.
  • My two least favorite words – umami and unctuous.
  • I know every word to Rapper’s Delight
  • Chunky blue cheese dressing FOR-EV-ER.

Everything I cook and bake is from scratch, using the freshest and best quality ingredients I can find. I love to create, experiment, invent, and put my own touches on tried and true sweet and savory delicacies.  It’s kind of an obsession.

I’m still learning photography, but due to a lack of good natural light in my home, pretty props, and a good macro lens, it’s nowhere near where I’d like it to be.  I currently use a Canon Digital Rebel XTi with a 50 mm f1.8 lens and a Lowel Ego Light.

My blog is not just a recipe site, it’s a place where I like to tell stories, vent, and just talk about whatever I want, so it’s essentially an amalgam of a food blog and a whatever journal.

As for the ads you see on this site, any money they bring in is donated to different charities.  I do not profit from this blog.

Finally, please feel free to leave comments, whether they be negative or positive. I love to be critiqued so it can make me better at what I do.

I can be contacted directly at lismi171@yahoo.com – lismi171 AT yahoo DOT com. The 171 was a number yahoo assigned to lismi when I opened this account many moons ago.  I had no idea there were 170 lismi’s out there.

Hope you enjoy!

All text and photos ©Parsley, Sage, and Sweet 2008-PRESENT except where otherwise noted. If you’d like to republish or feature any of my recipes, you may use any photos you like, but please do not take any of my written text outside of the list of ingredients, providing a link back to my site to get the directions to said recipe.


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  1. Hey Lisa! I made the DC PBchip cookies today! Husband can’t wait to sample after work!

    Say, you didn’t crack the Levain Oatmeal Raisin, right? I’ve looked at so many cookies on flicker, I think I’m losing my mind!

    Thank you again for sharing! :)

  2. Dear Lis, Thanx for your link! I loved reading the comments and blogs and the recipes made me hungry. Thanks for that at 2 in the morning! hehehe

    Thanks for adding me; take care, Lyudi25
    Go Yanks and go Mustache Man!

    My cousin, Jen thought you were a swell gal, and though she got into quite a pickle at the club a few years back, she liked SOME people there. Sadly, the spitfire that went by the moniker xenatikkanen passed away in late 06. But the Yankee in our family lives on forever!

  3. Dawnie, I have yet to start experimenting with their Oatmeal Raisin cookie, but when I do, I’ll definitely document the whole process, with photos, here. Until then, add chocolate covered raisins to your favorite Oatmeal-Raisin cookie recipe. :)


    Thanks so much for your comment. Glad you were able to stop by. I’m so sorry to hear about the passing of Jen, aka xenatikkanen. I remember her, and she was quite a gal. :(

    That said, your name is beautiful. Is it of Russian descent?

  4. Hi-Made your choc. peanut butter copycats and LOVE them. Can u tell me how much cocoa you use though since it lists a range?? Thank u *I am using dutch process)

  5. danielle, I’m glad they worked out for you! You can comment in my Levain cookie blog entry if you have any more questions or want to discuss the cookies :) This is the ‘About Me’ page, and although my grandpa used to call me ‘cookie’, I don’t think I am one..LOL

    Anyway, some people love the cookies as is, with the full 1/2 cup of dutch process cocoa, and some find it too rich, chocolate wise. Whichever makes your ‘cookie recipients’ and YOU happy, is all that matters. Remember, you can also use basic, unsweetened cocoa, but just add 1/4 tsp of baking soda. AND, you can also use only 1/4 cup of dutch process cocoa, adding 1/4 cup of flour..both of the above for a less chocolate fudge ‘overkill’ flavor. I’ve tried it all 3 ways, and they all come out great. Personally, I prefer them with a less intense chocolate flavor, so I only use 1/4 cup DP cocoa, plus 1/4 cup flour.

  6. Thanks-sorry i was in the wrong spot!

  7. It’s ok, danielle! You should have seen me when I tried to comment in blogs prior to knowing much about them. I would add a comment about a cupcake entry, under one about asparagus..lol

  8. Hello,
    I Really like your food blog!
    If you need any Photo tips, drop me a note.
    I do it for a living and cold make some real simple suggestions.

    Best, mark

  9. Thanks. mark! I’m probably ordering the Canon PS G9 today, so that should help. However, wanna fix the photos I already have up? LOL

  10. Hey, great looking blog! Was wondering why myspace was so quiet…


    // mark

  11. Hey Lis!

    Beautiful pics with your new camera! They are very inspirational…right now, just to eat, but I know I’m going to try some of your recipes soon.

    I LOVE that bobblehead!! LOL! I need to make a Titans one for myself.

    xxoo Sally

  12. Dr. Mark ‘the knife’, thanks for checking out my ‘bloggliness’ Now, if you could tell me where you got that ravioli roller… ;D

    SALLY! I’m so glad you popped in! I’m loving the new camera, but I’m still learning, experimenting, et al. The photos can be miles and miles better, so I’ve filled the tank with gas 😉 Now, if only I could get some good, natural light. I’d be ‘golden’ (Ha, a pun!) My father gave me this ancient super 8 movie light, and geesh, it’s so bright, even my kitties squint and run when I turn it on. It may come in handy for evening indoor shots, or cloudy days, unless it washes everything out (with my luck).

    As for the bobblehead, it won’t bobble on wordpress! Jason tried to get it to work, but no dice. I’m betting only the upgrade let’s you have ‘moveable’ parts, but I’m not ready to upgrade just yet. However, I’m dying to design the look of my page, so it’s slowly tugging at me ($$$). LOL

  13. Hi Lisa,
    Your blog page is awesome and your desserts not only look great, but are delicious too! I asked Debbie if she would send me your link. (By the way…the picture poster you had made of baby Zach is really nice)
    Be well,
    Jackie :)

  14. Thanks for popping in, Jackie, and thanks for the compliments :) We babysat little Zach this past weekend, for about 4 days, and I miss him SO MUCH, already!

  15. Zach will have no shortage of great birthday cakes with you being his Aunt! :)
    I can’t believe how much babies grow in just a few weeks. Don’t you think he looks like your dad?
    Jackie :)

  16. Jackie,

    He totally looks like my dad, especially when my dad was a baby. Next time you stop by my parent’s with Deb, look on top of the wall unit in the family room. There’s a photo of my dad as a toddler being held by his grandparents. Check out the face..and you’ll see it! However, I can see the little ‘Kenny/Debbie’ nose starting to come out a little too. He’s going to be one gorgeous kid, and YES, Debbie will never have to buy a birthday cake for him 😀

    Hope you have a great day, Jackie!

  17. Hi, nice blog! I too am a HUGE baseball fan with my favorite team being the Yanks. Couldn’t be anything else having been born in the “Boogie Down”. Though I don’t blog about them. My baseball posting have been limited to my twins and their exploits. Being a proud Mama have to say that my 11 year old in January was named USSSA’s Director’s Choice Player of the Year for Florida’s 12:U division. That’s right he played with and against boys that were as much as 15 months older!

    Anyway… good luck with your Iron Cupcake entry! Go Yanks and Happy Baking!

  18. Hi~
    I didn’t see where I could drop you an email so I figured I’d leave ya a comment here.

    How are you doing? Getting better? Hope so!

    And how bout those Rays? Here’s hoping they hang in there and knock out Boston!

    Take care!

  19. Just wanted to let you know that the cool kids from PS are drooling over your blog over in the FB group. You really should join us.

  20. Hi LisaMichelle- Just wanted to wish you a happy new year and hope you are doing well!

  21. Hiya, Ling! LTNS! A belated Happy New Year to you! Hope things are well with you and yours!


    Paul – Drool is what I’m seeking — lustful dancing, not so much..lol Regardless, it was nice to hobnob with the ‘lustful dancers’, albeit briefly, again 😉 Sorry for the delayed response.

  22. Great site! Would love to try some of your recipes!

  23. Lisa,

    I would like a half dozen of those naked lady cupcakes, a pound of your best strudel, two lolly jambas, and a variety of your fizzle pops and snoodle doos. These treats will be an apology to a woman in order to get make-up sex, so I need you to be on your A-game. Please gift-wrap this order and have a card printed up to read: “Madonna, I never meant to cause you any sorrow. I never meant to cause you any pain. I only wanted to get freaky wit you, on the Yankee’s plane. — Your boo, A-rod”.

  24. ROTFLMAO, Brett, You never cease to induce some kind of liquid ‘spewage’ on my screen! Today it was orange juice, Tropicana to be precise 😛

    BTW, I heard Madonna and A-Rod split up. Maybe it was because I didn’t send the treats, especially the snoodle doos! OMG, the snoodle doos! *slapping self on the hand*.

  25. Hi Lisa,

    just wanted to say what a great post you did about the DB January Challenge. Your photos are so lovely.
    (For some reason I can’t comment on the post itself. I don’t know whether my browser doesn’t like WordPress, or WordPress doesn’t like my browser.)

    Hope you get well soon. :)

  26. Andreas – Thank you so much for your kind words! To leave a comment on any particular post either A) Click on the title of that post and scroll to the bottom of the page or B) Under the title along with the tags it shows you how many comments there are. Click on that, and it’ll take you to the comment section of that post :)

  27. I love your blog and your witty writing! You’ve got yourself another fan here ^_^ Love your creations too

  28. I love your site. Keep it up !

  29. Lisa the Lasagna pictures came out phenomenal! Keep up the good work!

  30. Love your website…I am so hungry now LOL

  31. I love that you missed your skating party too! But I am sooo jealous that your are in the “lift in the air” stage with your babe. I pick mine up this week from college, all 220 pounds of him, and say goodbye in 4 short weeks when he enters the US Air Force Academy. Toss that adorable kid until you can’t lift him anymore, They make partials for that front tooth! BTW, your photos are anything but amateur, your cheese pics are gorgeous and my 15 year old daughter LOVES goat cheese with honey and pepper, I never even thought of sharing my ricotta with her! Guess I’ll whip up another batch!

  32. LISA!! I’m so glad you put that photo up! I think it perfectly demonstrates your inner and outer beauty to a T! That was a fun talk we all had that night….we laughed so hard, and your smile and laughter in the photo captures all of that! You glow, girl!

  33. Lise,

    When you have the time, I will share with you, my updated news about the Levain Chocolate Chips Cookies, my mistake turned a magic cookies,,,,,

  34. It was fantastic meeting you, and I’ve gotta say, the pictures you have up don’t do you justice. You are absolutely gorgeous, (even with your Frankenstein knee, as you call it ~ I love that) and I hope we can get to that game soon, so I can root for the Yankees to lose. Can a Red Sox fan and Yankee fan co-exist? I’m hoping so! Talk soon 😉

  35. Oh Liiiiiiis, you took the photo down!!! Whyyyy?? I thought it was a great photo!!

    Word has it you may be stopping by soon? That’s a great sign that your knee is working again, and if you want to do that food demo…let me know. Looking forward to seeing yu!

  36. Hi Lisa.

    Thanks for stopping by my site.

    Hope things are coming along on your end. Lovely blog btw.

  37. Your pics are stunning, I’ve already had lunch but having a look at your photos I feel hungry again 😉

  38. I like your photography, especially considering the circumstances. We do the best with what we have!

  39. Hi Lisa,

    Thanks for dropping by Bits ‘n Bites! I checkout out your ribs recipe. They look scrumptIous! Might just try those this weekend. And i will so be making those peanut butter and cream cheese brownies! I have a recipe similar to that (Santa Fe brownies), but without the peanut butter. PB, cream cheese and chocolate…how can you go wrong?! :)



  40. great blog. lovely photos, which camera are you using?

  41. Great blog Lisa. Your desserts look so good and the pictures are great regardless of your camera and knee challenges. I look forward to your vegetarian recipes. Could you tell me the best way to cook broccoli? Go Sox : )

  42. Thanks for using a modified recipe from King Arthur Flour. Thank you for the beautiful pictures on your site. Must admit to being a red sox fan.

  43. Hi Snuggies :-) My mouth is watering looking at the food pics 😉

  44. Hi good luck with your venture. I love working with food and lately I have heard the word obsessed from 3 different people. Great photos, I am still learning how to take those too :)

  45. Lisa, I love your adaptation of the Levain cookie. I baked it and everyone loved it. I will keep watching for you other great dessert recipes. I have a feeling, you are going to keep me busy baking, for a while.

  46. What a beautiful and fun blog you have! I am a food blogger too, and will try some of your recipes!

  47. i like to open web side. but still i think about that.i have lot of picture my pastry side.verry good picture and verry good chef was ur web side .i like verry much enjoy with ur web side.
    ass. pastry chef

  48. What a cute, funny “about” page. You’re awesome, Lisa!

  49. I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

    Please visit http://cookeatshare.com/blogs/apply for additional information or contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile.

  50. Hi Lisa!
    Everything looks great! Good to read some of your posts, always fun & informative.It’s been awhile my friend. ;p


  51. do you have a crumb peach cobler recipe

    • Hi, adele. I don’t have a personal tried and true recipe on hand (Do you mean a crumble and cobbler in one?), but if you type “crumb peach cobbler” into a search engine, loads should turn up..some with reviews from people who have tried them.

  52. Once I initially commented I clicked the -Notify me when new feedback are added- checkbox and now each time a comment is added I get 4 emails with the same comment. Is there any approach you can take away me from that service? Thanks!

    • Hi there! I think you can cancel it at the very bottom of each of those notification emails. Let me know if that works :)

  53. Laid back chick that cooks and likes baseball, great combo!
    It’s funny what our own expectations are of ourselves, I think your photos are tremendous for what it’s worth!
    looking forward to reading more of your stuff.

  54. Wow, this is a really fun blog. I love your commentary. I also would love to win your piping giveaway. Keep it up, girlfriend!!

  55. sooooooooooooooo \


  56. Hola. Me ha gustado mucho tu página, sobre todo los desserts. Un saludo.

  57. Pretty good post. I just stumbled upon your weblog and desired to say that I’ve really enjoyed reading your blog page posts. Any way I’ll be subscribing for your feed and I hope you post again soon.

  58. Lisa,
    Thanks for the comment on the glazed chops! If you like meat with fruit glazes, check out the “cranberry roast pork” recipe on our site cooking-with-mama.com. I’ve made it a few times now and never disappointed. Thanx again and I too like the way you wrote your “about”…..Keep up the good posts and talk soon

  59. Music began playing as soon as I opened this blog, so frustrating!

    • There is no music on this blog. No idea what you’re hearing.

  60. Hi lisa, nice to know u…..
    u are so passionnate with culinary stuff…
    thx for sharing then…

    • Hi there! Nice to know you too! Thank you for your sweet comment :)

  61. Congratulations Lisa!
    You have received a ☆ for Blog of the Year 2012 Award!
    Your blog has been awarded at:
    Enjoy! 😀 Fae.

  62. Lisa,
    Thanks for stopping by and viewing my blog Savor the Food. I hope you enjoy the Blueberry and White Chocolate Bread Pudding. Raspberries sound really great also, please let me know how it turns out.

    Again you are invited to follow and be apart of our community. Though you have no formal training in the culinary arts, what I have seen on your blog really shows you know what you are doing.

    Savor the Food would appreciate your comments and readership.

    I am looking forward to what Parsley, Sage & Sweet has to post in the future.

    Chef Randall

  63. Hi Lisa,
    I have to admit… I enjoy some of your recipes BUT you got me hooked with your stories, especially the *ahem* unfinished ending to your bad boy love?! I’m so waiting to see what else you write!!!!

    • Wow, Em…thank you, I’m so flattered! I;m also so sorry about the long delays in my Bad Boy Love memoir. You see, I started it as a way to bring myself back to happier, innocent time when some tragic things happened last year and I couldn’t sleep at night so I wrote..bringing myself back to that point in time. I was a teenager again..no cares in the world. The writing flowed easily..until the grief ebbed and it got harder to get back into that ‘zone’ to write it.


      I didn’t want to give anyone half-assed ‘parts’, so I waited it out..writing a little at a time when the ‘zone hit’, so I cover as much as I can remember..as many details as I can get in without getting too raunchy or going too overboard lol That said..I’m currently finishing the story, and I promise it’ll be up soon, possibly as soon as next week :)

  64. […] About the author: “Everything I cook and bake is from scratch, using the freshest and best quality ingredients I can find. I love to create, experiment, invent, and put my own touches on tried and true sweet and savory delicacies.  It’s kind of an obsession.” Continue […]

  65. How do I follow your blog? I loved your stuffed cabbage!

  66. […] original. Full credit goes to Lisa, over at the Parsley Sage & Sweet blog. On her blog, Lisa claims that these are “possibly the best burger buns ever”. Nelson (and the […]

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