La Belle Vie

So I said I was changing up this blog. First is with more friends and restaurants. Second, I LOVE writing and don’t want to give it up. I love telling my story, and if no one wants to listen or read it, I don’t care. I love it, and that is all that matters.

Today I met my friend Sam. She is one of the kindest and interesting friends I have. Her life is very strange and she has a lot of weird stories and jobs. She was instrumental in a lot of things with Lizzie and helping my life in a time that was super hard. I will forever love her to pieces.

We met at a French restaurant in Suwannee/Duluth, GA. It is AMAZING. Weekend Brunches are awesome. Pre-Covid, I went there for Tuesday Happy Hour while a kid was at practice. Escargot, Mussels, bread, French Onion Soup, Aperol Spritz… I love everything I have had. Check this place out!

Sunday Baking Fun

I spied a few sad browning bananas on the counter, so I decided to have a little baking fun. I made two different recipes; chocolate banana bread and blueberry banana muffins. I may have gone a little crazy, but luckily I have an awesome neighbor whose family loves to taste test my creations πŸ˜‰



  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1/2 cup milk
  • 2 cups flour
  • 3/4 cup plus 1 tsp sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ripe mashed banana
  • 2 1/2 cups fresh blueberries


Heat oven to 375Β°. Line a muffin pan with paper liners or use non-stick cooking spray. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. I always say let them sit and cool, but really the girls and I will eat one fresh out of the oven and risk burning our tongues πŸ˜‰



2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup sugar
1/4 cup canola oil
2 large eggs
1/3 cup 2% or whole milk 1 tbs vanilla
2 ripe bananas
1/2 bag chocolate chips


Preheat your oven to 350 degrees

Prepare a loaf pan with non-stick spray

In a medium bowl, combine your dry ingredients

In a large bowl, combine your wet ingredients

Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined.

Bake at 350 for 50-60 minutes or until a toothpick or cake-tester comes out clean

Easy AF Crepes

Crepes always seemed intimidating to me, but honestly they are just like making pancakes. This batter was made in the blender! I made it last night and let it sit in the fridge overnight. I would put in the fridge for at least 30 minutes up to overnight. This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away.

  • 2 cups flour
  • 2 1/2 cups milk
  • 4 eggs
  • 4 Tablespoons butter , melted
  • 2 Tablespoons sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt


Blend all your ingredients until combined. Spray a non-stick cooking spray onto an 8 inch- 10 inch frying pan. I actually used a 10 inch crepe pan, but any non-stick skillet will do. Pour about 1/4-1/2 cup batter into the pan and cook over medium-low heat. Make sure to turn the pan from side to side batter Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack on a plate. My stack doesn’t last long, because the girls usually demolish them before I have a chance to have a pretty stack πŸ˜‰

You can add whatever filling in these- sweet or savory. We love Nutella with banannas and strawberries. There were only 2 left, so I rolled them up with Nutella for the girls to have for breakfast in the morning.