@livingwiththehansens: No but really… imagine how different your day would look if all the behind-the-scenes stuff was just handled. The mental load. The planning. The constant “what are we out of / what’s next / what needs to be done.” Follow along for more honest takes on working mom life. #workingmom #workingmomlife #momlife #momhumor #fyp

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Monday 20 April 2026 02:39:08 GMT

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Comments

Ashley :

I went on strike for a few weeks… my husband now has a list in his notes on his phone of “things Ashley does that make all of our lives easier” that he makes sure he does something off the list every day.

2026-04-21 01:24:22

65

Danny Petrocik :

You’re assuming that she does all that. Most don’t, I think that’s where the confusion comes from. Doing all of that is the exception, not the rule.

2026-04-24 11:51:28

6

BigDev :

Mental load. 😂😂

2026-04-22 09:53:08

6

Renae 🤍 :

This is why I quit my job.

2026-04-21 16:00:55

6

Court :

you know it is true

2026-04-24 10:46:06

3

Mullet Mommy :

You can!

2026-04-24 03:55:15

4

Fakehairrealtits :

no one understands the mental load and you wonder why i lose it then run 8 miles

2026-04-21 06:30:01

7

Jen 🇨🇦 🇳🇱 :

For real ✌

2026-05-01 21:54:55

2

get_ns_fit :

I legit think about this often

2026-06-02 17:37:44

1

natashaf.davis :

Same girl!!! Same!

2026-04-24 01:21:07

2

kaitwilcox :

I can't even imagine what i would do with all the time I'd have if someone else was doing all that

2026-04-26 12:17:50

4

CorsoMom :

all while also working 40hrs per week....

2026-04-28 04:42:36

3

octavius :

I like how the hashtags are humour but she is indeed very serious

2026-04-30 20:14:55

2

Rainbow_txmex :

😎 My wife and I switch off on just about everything 🥰

2026-04-24 01:14:56

2

Haailezz :

My mom did do it for me for a few years, and they were my most successful years🤞🏼🤣

2026-04-24 20:55:33

3

Becks G :

How do I get a wife 🥲 I’m tired

2026-05-30 00:29:32

1

Heidi Beachy :

This… I would never want to leave either..

2026-04-23 20:04:36

3

Maranda :

And this is why me and my hubby make such a good team! He thanks me for taking care of the house and our kiddo so he can focus on bringing home the bacon! 🎉

2026-04-24 19:06:52

2

Lauren Pereda :

This!!!!

2026-04-21 07:47:03

4

M4 Apparel :

You can!!! Leverage will be the best money you ever spent!!!

2026-04-21 12:55:31

4

joceehedrick1880 :

Seriously!!

2026-04-21 01:17:54

3

RRR47 :

My wife works very hard to take care of our children and homeschool them. I couldnt homeschool them like she does. She also couldnt handle what I deal with at my job to make sure she can stay home. And I wouldnt want her to.

2026-04-22 20:37:40

4

user4563572057691 :

I say I need a wife or live in mom all the time

2026-04-22 20:24:11

4

Allison Tombs - JCo Travel :

1000%

2026-04-20 19:34:57

4

lizzytish1125 :

I’m successful and do all these things but it sure would be nice to not have to do it all!

2026-04-22 01:20:48

4

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Other Videos

Royal Chocolate (Trianon) Français Dacquoise Ingrédients - 90 g de blancs d'œufs - 30 g de sucre - 80 g de poudre d'amandes - 80 g de sucre glace - 20 g de farine Préparation Monter les blancs avec le sucre. Incorporer délicatement les poudres tamisées. Étaler dans un cercle de 20 cm et cuire à 170 °C pendant 15 à 18 min. Croustillant praliné Ingrédients - 200 g de praliné - 80 g de chocolat au lait fondu - 100 g de crêpes dentelles émiettées Préparation Mélanger tous les ingrédients et étaler sur la dacquoise refroidie. Réserver au frais. Mousse au chocolat (sans gélatine) Ingrédients - 250 g de lait - 80 g de jaunes d'œufs - 40 g de sucre - 250 g de chocolat noir (64–70 %) - 450 g de crème liquide entière 35 % MG Préparation Réaliser une crème anglaise avec le lait, les jaunes et le sucre (82–84 °C). Verser sur le chocolat haché et mélanger. Laisser refroidir à 35–38 °C puis incorporer délicatement la crème montée souple. Montage Déposer la dacquoise, ajouter le croustillant, puis la mousse au chocolat. Lisser et laisser prendre une nuit au réfrigérateur ou 4 à 6 h au congélateur. Saupoudrer de cacao avant de servir. --- Royal Chocolate (Trianon) English Dacquoise Ingredients - 90 g egg whites - 30 g sugar - 80 g almond flour - 80 g icing sugar - 20 g all-purpose flour Method Whip the egg whites with the sugar until stiff peaks form. Fold in the sifted dry ingredients. Spread into a 20 cm (8-inch) ring and bake at 170 °C (340 °F) for 15–18 minutes. Praline Crunch Ingredients - 200 g praline paste - 80 g milk chocolate, melted - 100 g crêpes dentelles (crispy wafer flakes), crushed Method Mix all the ingredients together and spread over the cooled dacquoise. Chill until firm. Chocolate Mousse (No Gelatin) Ingredients - 250 g whole milk - 80 g egg yolks - 40 g sugar - 250 g dark chocolate (64–70%) - 450 g heavy cream (35% fat), softly whipped Method Prepare a crème anglaise with the milk, egg yolks and sugar, cooking to 82–84 °C (180–183 °F). Pour over the chopped chocolate and stir until smooth. Cool to 35–38 °C (95–100 °F), then gently fold in the softly whipped cream. Assembly Place the dacquoise in a cake ring, spread the praline crunch on top, then pour over the chocolate mousse. Smooth the surface and chill overnight or freeze for 4–6 hours. Dust with cocoa powder before serving.

Royal Chocolate (Trianon) Français Dacquoise Ingrédients - 90 g de blancs d'œufs - 30 g de sucre - 80 g de poudre d'amandes - 80 g de sucre glace - 20 g de farine Préparation Monter les blancs avec le sucre. Incorporer délicatement les poudres tamisées. Étaler dans un cercle de 20 cm et cuire à 170 °C pendant 15 à 18 min. Croustillant praliné Ingrédients - 200 g de praliné - 80 g de chocolat au lait fondu - 100 g de crêpes dentelles émiettées Préparation Mélanger tous les ingrédients et étaler sur la dacquoise refroidie. Réserver au frais. Mousse au chocolat (sans gélatine) Ingrédients - 250 g de lait - 80 g de jaunes d'œufs - 40 g de sucre - 250 g de chocolat noir (64–70 %) - 450 g de crème liquide entière 35 % MG Préparation Réaliser une crème anglaise avec le lait, les jaunes et le sucre (82–84 °C). Verser sur le chocolat haché et mélanger. Laisser refroidir à 35–38 °C puis incorporer délicatement la crème montée souple. Montage Déposer la dacquoise, ajouter le croustillant, puis la mousse au chocolat. Lisser et laisser prendre une nuit au réfrigérateur ou 4 à 6 h au congélateur. Saupoudrer de cacao avant de servir. --- Royal Chocolate (Trianon) English Dacquoise Ingredients - 90 g egg whites - 30 g sugar - 80 g almond flour - 80 g icing sugar - 20 g all-purpose flour Method Whip the egg whites with the sugar until stiff peaks form. Fold in the sifted dry ingredients. Spread into a 20 cm (8-inch) ring and bake at 170 °C (340 °F) for 15–18 minutes. Praline Crunch Ingredients - 200 g praline paste - 80 g milk chocolate, melted - 100 g crêpes dentelles (crispy wafer flakes), crushed Method Mix all the ingredients together and spread over the cooled dacquoise. Chill until firm. Chocolate Mousse (No Gelatin) Ingredients - 250 g whole milk - 80 g egg yolks - 40 g sugar - 250 g dark chocolate (64–70%) - 450 g heavy cream (35% fat), softly whipped Method Prepare a crème anglaise with the milk, egg yolks and sugar, cooking to 82–84 °C (180–183 °F). Pour over the chopped chocolate and stir until smooth. Cool to 35–38 °C (95–100 °F), then gently fold in the softly whipped cream. Assembly Place the dacquoise in a cake ring, spread the praline crunch on top, then pour over the chocolate mousse. Smooth the surface and chill overnight or freeze for 4–6 hours. Dust with cocoa powder before serving.

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