@karadiaries101: I don’t always bedrot, but it is needed sometimes #nurse #MentalHealth #nightshift #hospital #nursing

Kara Marie| NICU RN

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Region: US

Sunday 29 March 2026 03:06:40 GMT

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Comments

MaddyP :

Especially the alarm fatigue 🫩😖

2026-03-29 19:54:02

172

Jane Mariano :

How do you feel about call outs. My hospital required calls out 7 per year. How to not feel guilty about calling out?

2026-03-29 10:49:55

68

atomicCanary :

I call it a work hangover. My first day off after a stack of 12's is reserved just for this

2026-03-29 21:28:34

743

Sammi Teoh :

Let’s normalize simply ✨resting✨ & taking care of yourself!!

2026-03-29 18:41:16

1566

Cristina Cruz :

It’s bc bedrot is a mundane current term, and you are doing nothing of the sort babe. You are ✨resting your mind & body✨, you are recuperating your energy, allowing your body to reset itself & you are taking care of yourself. 🫀 it’s all on the intention & perspective we choose to give it. Don’t give any power to those comments because you know what you need & you’re doing what is necessary to keep going. Hats off to you queen. 🥹

2026-03-29 14:07:49

166

Shannon morgan :

the day after my 3 12s I don't do a single thing 😂 bed rot and snack and repeat

2026-03-29 20:47:34

41

Katherine l Writer ✍🏼 :

Our nervous system needs time to reset and process. Completely natural!

2026-03-30 01:17:04

6

Tayyy🖤 :

I work w toddlers all day & do aba in the evening most days . My brain is constantly on , yes I’m rotting in bed

2026-03-31 10:07:06

7

isabella🌙🖤 :

as a CNA who work almost everyday bc bedside turnover gets crazy. i am very effing tired. and no one around me understands that

2026-03-30 03:20:00

4

felichiii :

I don't even think that's bed rotting, honey. That's just resting ✨

2026-05-01 21:33:30

47

Kerl🍀 :

my body is always on high alert even on sleeping, I'm forgetting that I'm done with work and think I overslept during my break.. even in morning my body will wake itself up and directly go to my desk and open my laptop😭 that's why I hope everyone around me understands why I bed rot every weekend and take a good sleep without thinking of work

2026-05-02 02:15:51

0

JadedZombie548🦋 :

currently rotting in my bed. I have to go to the movies at 5, it's 1:15 now and I wish I could cancel to stay in my bed.

2026-05-03 18:16:30

3

Jodi Casto :

ive been in bed for 3 days and its been fabolous.. back to work tonight

2026-04-06 01:06:06

4

Nurse Natasha 💕 :

They don’t get it. Let me rot🥰

2026-03-29 16:31:35

66

🖤❤️🏁Raven🏁❤️🖤 :

I will be bed rotting tomorrow for sure

2026-03-30 01:43:26

8

Allykm _ :

A lot of people don’t, unfortunately I think it’s one of those things that you have to experience to understand

2026-03-29 21:34:24

4

Niahboo :

Didn’t leave my house for 2 days on my last break

2026-03-30 17:04:25

6

keelybusci :

Not a nurse but a tech and I feel this 😅 when I’m off don’t ask me for ANYTHING.

2026-03-30 14:39:26

20

Pink Profit Diary | NURSE Vero :

The best feeling ever 😩😩

2026-08-15 06:16:35

1

Ayoo_reddd :

Please tell them ❤️❤️❤️we deserve rest

2026-03-30 20:19:37

4

jerny :

Enjoy your well deserved rest. 🫶🏼

2026-05-02 02:25:21

2

Pug :

Me as a special education teacher practically all spring break and I’m back to work tomorrow 🥺

2026-03-30 01:51:05

4

a.anne :

my fulltime nightshift burnout is so real

2026-03-29 18:40:32

3

Medzepplinnurse :

THIS 💯💯💯💯💯🫡💙

2026-03-30 14:02:48

2

Deborah 😁 :

I would never compare retail to nursing. but retail over nights is a diffrent beast than days and it's exhausting.

2026-03-30 06:10:11

2

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Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

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