Updating my own website/the struggle

Hi all you my dear hart blog readers, thanks for following along with me on my stay at home mom/blog adventures. you guys are the real MVP!

I am working on improving my website while simultaneously pulling all of my hair out. I’m pretty sure transferring and designing a website could be a torture device used against me in the future. Lawwwwwd it’s tedious.

{talking on the phone to website customer service}

A- “yes I need help with this”

Guy- “ok ma’am I’m going to need the last four of your account password”

A-“ok it’s the letter L, L again, the letter A and then an apostrophe.”

Guy- “ok that doesn’t seem to be working”

{I repeat other possible passwords, none working}

A-“ok sir I don’t know what the problem is then, that’s my password and I’m super frazzled.”

Guy-“ma’am did you mean exclamation point at the end rather than apostrophe”

A- “god yes, please help me”


But the good news is soon you will be able to search for recipes much easier and also shop my Instagram and other exciting features. Because let’s be real here I know you’re dying to know where I got those same jean shorts and V neck I wear everyday and now you can purchase them for yourself. Good news all around.
Soon my friends. Soon 🙌🏽

Seriously though thanks buds now go Pin it, share it, tweet it, print it out and pass out flyers….😂

So we did the Shrimp Festival this weekend and it was fun but “Hotttter than the 4th of juuuully”           {as nana would say} we went on Saturday and walked around. Went to the new Amelia Tavern. Very impressive! We all got burgers and split an order of the Parmesan truffle fries. So good. Very cool place for Amelia!

After lunch we enjoyed a delicious funnel cake and a lemonade from the FBHS cheerleading booth. A funnel cake and a lemonade is an essential shrimp fest item for me every year.

If I could have an endless supply of funnel cakes, Parmesan truffle fries and homemade lemonade for the rest of my life..that’d be great.

Then walked down to the Turtle and jammed out ☀️

After that adventure we headed home so the girls could take a nap and Mark and I could catch up on things needed to be done around the house. Just kidding we immediately got in the bed and watched Netflix for 3 hours. Got up at dinner time, ate massive burritos from barberitos, got the girls to bed and got back to our show.

{massive burrito}

On the tube 📺

The Bridge // originally on FX but now Hulu. And we are hooked. I actually saw previews for it and didn’t think I would be into it, but I am. Big time.

Reciiiipe tiiiime 🍴

Chicken Thighs with creamy mushroom sauce {betterhomesandgardens.com with my reworking}


8 chicken thighs (about 4 pounds), skin on
1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons snipped fresh rosemary

2 tablespoons snipped fresh thyme

1 tablespoon extra-virgin olive oil

8 ounces fresh button or cremini mushrooms, halved and/or quartered

1 tablespoon all-purpose flour

1 cup chicken broth

1/2 cup dry white wine or chicken broth – I used white wine

2 tablespoons Dijon-style mustard – I didn’t have this on hand so instead I used 1 tablespoon yellow mustard and 1/2 tablespoon cranberry horseradish sauce. (Strange but delicious)

1 tablespoon snipped parsley


Preheat oven to 400 degrees F.

Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme.

Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet.

Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side.

Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F).

Remove chicken from skillet and set aside.

Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes.

Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard.

Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Remove skillet from heat and add remaining rosemary, thyme, and parsley.

Serve mushrooms sauce over chicken.


Caprese Stuffed Shells {delish.com}


15 jumbo pasta shells

2 c. ricotta

1 c. shredded mozzarella

3/4 c. olive oil-packed sun-dried tomatoes, finely chopped

2 tbsp. chopped basil – I used chopped spinach instead and then I added a heaping tablespoon of my “Classico Basil Pesto”

kosher salt

Freshly ground black pepper

1/2 c. low-sodium chicken broth

1/2 c. heavy cream


Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.

Meanwhile, in a large bowl, stir together ricotta, mozzarella, half the sun-dried tomatoes, and basil and season with salt and pepper.

In a small saucepan over low heat, combine chicken broth, heavy cream, and remaining sun-dried tomatoes. Bring to a simmer and let cook 5 minutes. I added another little teaspoon of my basil pesto (love that stuff)

Pour almost all the sauce into an ovenproof skillet or baking dish. Spoon ricotta filling into shells and add to pan, then spoon over remaining sauce.

Bake until cheese is melty and bubbling, 15 to 20 minutes.

I sprinkled some mozzarella and Parmesan cheese on top and put back in for about 7 minutes. 

{holy mother this one was good}

Sunday- was a fun family pool day!

Didn’t get many pictures because well we were swimming but here is Ella bear with a squirt gun

On the way to pool we stopped to get some peaches & YUM they were delish!

Mamie came over for a visit on Monday!

Took this adorable pic. Luurrrve my welcome mat. {target}

A montage of Ella & Riley being precious:

Last night while laying in bed-

Mark says: “the beneficiary of my life insurance policy is vice”

Then gives me a wedgie.

(Vice is our dog)

Literally how did I get so lucky.


Check ✅

*let me know how your dishes turn out! Hashtag #mydearhartblogcreations

😻😻😻 love ash

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