I have to say that I don't get all that many questions.  But, the few I do receive, I get quite frequently.
This area will serve as a way to share a bit more "About Me", than what's available in my bio.  It's a work in progress right now...so, stay tuned.

I love your photography.  What kind of camera do you use?
Why, thanks!  It definitely makes me feel great to have such amazing readers, who give me such positive feedback & compliments!
For about the first year of this blog's existence, I used a simple point & shoot camera {Panasonic's Lumix DMC-LZ7}.  Then, about a year ago, I upgraded to a Nikon D90 with a 18-105mm lens.  I'm dying for a better lens, but will have to wait a while for that!
I've taken amazing photos with both cameras...as well as, not so amazing ones.  While, I do admit that my Nikon makes easy work of capturing a true money shot...you can take great pictures without shelling out a lot of dough for a big, expensive, digital SLR.
It takes thinking outside the box, getting creative, understanding some basics of photography & having a keen eye for composition.  And, most importantly, in my book, it takes having the correct lighting.  I try to avoid using flash, whenever possible, as I really don't care for flash photography.  I love natural light & therefore most of my blogging takes place on sunny afternoons.

Where did you learn how to cook?
I am not a trained chef.  Actually, I studied art, photography & design in college & have never attended culinary school.  When it comes to cooking, I'm still in the learning phase.  I rarely develop recipes purely on my own.  I love perusing cooking magazines & cookbooks...getting inspired to try something new.  I usually follow a recipe the first time I make it, then I adjust it to my taste.  Sometimes, I'll be inspired by two similar recipes & try to come up with something, using what intrigues me the most about each of them.

Who influences you in the kitchen?  
I have lots of great cooks in my family.  Above all, I would say my late grandmother is my greatest influence.  She was a great traditional Italian cook & loved to make sure everyone was well-fed.  As a kid, she was always encouraging me to cook with her.

As far as "celebrity" chefs?  I would say that my most favorite is Ina Garten.  I love her simple, comfort foods.  Her rustic style & flavors are something that rarely ever fail, in my book. 

Who is DH?
No, not everyone knows the meaning of this acronym yet...as, I get asked it a bunch.
In my case, "DH" stands for "Dear Husband".  I picked up the term, back when I had a young toddler & a newborn baby at home & was addicted to UrbanBaby, which later became an addiction to You Be Mom.

I would love to use one of your pictures, or link to one of your posts...Do you mind?
I would be most flattered if you did so!  Kindly, let me know & if you do use an image, please credit "The Parsley Thief".  Thank you.

You made this, or that, in a way that would make my grandmother cringe...what gives?
Coming from an Irish/Italian family & being married to a 100% Italian man, I feel I've got those areas covered.  But, when it comes to experimenting with foods from other cultures, I admit, I am no expert.  I receive loads of comments from readers, who are either thrilled to see me attempt one of their family classics, or completely put off by the fact that I made it in an non-traditional way.  
By all means, if you feel compelled to tell me how I can improve a recipe, do so.  I can't promise that I will agree with you, but I'm all ears.

I followed one of your recipes & it didn't turn out well...what did I do wrong?
When it comes to posting a recipe, I try to do my research.  I love reading reviews, as they tell me immediately whether a recipe is worth trying, or not.
But, people's tastes differ.  What is fantastic to me, may not be to you.  Also, I am not in your kitchen with you, seeing exactly what you're doing.  So, I can't say for sure if something went wrong.  Hopefully, my step-by-step photos give you the guidance you need to create a successful dish.  But, if in the end, you feel it would be better done differently, I welcome your constructive criticism.

While on the subject of criticism...please refrain from leaving mean, or unnecessary comments.  I realize that everyone has opinions.  But, if you act like a jerk, you will be deleted.  So, please, just don't bother.

Geez...How much to you spend on food?!
People ask me this all the time.  And, the answer is, a lot!
With all the cooking I do, added to the fact that we buy organic & all natural products {whenever possible},... food is a pretty big expense for us.  It is very important to both me & my husband that our kids steer clear of pesticides, artificial sweeteners, food coloring & preservatives.  We avoid junk {most of the time} & opt to spend a bit more on healthy food. 
We also have two growing boys {6 & 8}, who have a healthy appetite & consume quite a bit!  I assume this will only get worse with age.
In the summer, it gets easier, as we have a vegetable & herb garden...plus, the farmer's markets will be in full swing.

Why do you use Kosher salt?
Man, this has been the topic of some hot debate around here.  I do not use kosher salt on meat, in order to make it "Kosher"...hence, the reason I have used it while cooking pork.  Kosher salt got it's name because it's large, flat granules made it a perfect salt for koshering meat {or drawing the blood out of it}.  Not because the salt, in itself, is necessarily "Kosher".
While all salt contains sodium, kosher salt contains less per teaspoon...because it's large crystals take up more space than ordinary table salt.  Which, for me, means less chance of overdoing it.
I also like the flavor that kosher salt gives food.  Along with, the fact that it's easy to grab, crush between your fingertips & sprinkle about.
In general, the only time I don't use it, is when baking. 
If you prefer to use a different type of salt, feel free.  Just remember to lessen the quantity I give, as it may be too salty if you don't.
I always use Diamond Crystal brand Kosher salt.  Not all brands are created equal.  So, always taste your food & season to your liking.  It's much easier to add more, then to go overboard!
Deb, over at Smitten Kitchen wrote a great post on the differences between different types/brands of salt per volume.  Check it out, for some helpful info!

I'd like to send you some free stuff to review...is that OK?
At the moment, I don't do "reviews", or paid endorsements.  I do, however, frequently speak out about things I love...whether it's food related, or not.  I usually do so in a fairly regular post, called "Some Things I Just Love..."
If you have a product you think I might be interested in, by all means contact me.  I just can't guarantee that I will be promoting it here.