Realize it’s possible, instead of telling yourself why you can’t.
Become aware of your self-talk.
Squash negative thoughts like a bug.
Replace them with positive thoughts.
Love what you have already.
Be grateful for your life, your gifts, and other people.
Every day.
Focus on what you have, not on what you haven’t.
Don’t compare yourself to others.
But be inspired by them.
Accept criticism with grace.
But ignore the naysayers.
See bad things as a blessing in disguise.
See failure as a stepping stone to success.
Surround yourself by those who are positive.
Complain less, smile more.
Image that you’re already positive.
Then become that person in your next act.
Focus on this habit first, and you’ll have a much easier time with any other.
‘A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.’ ~Herm Albright
( via )
Apparently for this slug, just one strawberry pear cider does the trick.
We’ve brought in a small quantity of not-so-mainstream beer & ciders.
Come see if we can out-lobster Sophia Slug this weekend. Hur hur 
step 1: start with some buttery almond fruitcake
step 2: add freshly grated lemon + lime zest
step 3: lots of rum + kahlua between layers
step 4: lots of dense vanilla gelato between layers (keyword here being: lots)
step 5: Ta-dah!
Ok, we lied. It’s six steps, not five. Sorry.
step 6: slice into manageable portions, drizzle w/ Earl Grey orange glaze. Serve.
And, but… just in case you don’t quite feel like making this at home, we have it as a dessert special this weekend. Available from today until Sunday.
Posted by sharon on March 5th, 2010
… we bring you a step-by-step on today’s soup: oven roasted herbed veges in a rich tomato stew.
step 1: prepare herbed veges for oven-roasting
step 2: tomato velouté
step 3: (for this step, you need fingers made of asbestos) squeeze the roasted garlic, which is by now very tender & sweet & very the piping hot.
those are Joseph Slug’s asbestos fingers by the way.
step 4: Incorporate.
step 5: allow roasted herbs & veges to infuse w/ the velouté. Finito!
Get instant access to more daily specials, soups of the day & unfunny jokes (three times a day!) on Twitter & Facebook.
Photos from our Valentine’s Day dinner last month. Thank you for celebrating what you cherish most with your friends, lovers & partners at our humble li’l diner.
Strawberry & Feta Salad
Greek Lamb steak w/ a parsley & green chilli herb mince
Grilled Thai Lime chicken breast stuffed w/ seared bacon, topped w/ a home-made lightly chilli’ed cream sauce
Grilled Wagyu Steak w/ olive oil & sea salt, topped w/ tender button mushrooms + baked spring vegetables by side
Sweet Trio of heart-shaped Brownie Popsicles, grilled fruit kebabs & deep dark chocolate fudge cake topped w/ a fresh grapefruit citrus creme
And now for a mid-afternoon unfunny joke break!
Sophia Slug walks into a bar… OK I jest. Sophia Slug was at a candy shop getting 3kg of licorice from the self-pick counter for an upcoming event. So many people came by to ask, “Is this very nice?”
Sophia Slug: Ya, very nice.
Many people: How does it taste?
Sophia Slug: Slightly bitter and with spices.
Most of them didn’t buy the licorice.
Joseph Slug was at a hypermart getting tonnes of mayonnaise for another upcoming event.
Cashier Auntie: Ah Boy, what’s this arh?
Joseph Slug: Mayo.
Cashier Auntie: Nice ah?
Joseph Slug: Ya, nice.
Cashier Auntie: Use for what?
Joseph Slug: Anything you like lor.
Ba-dum-ching.
Ok, back to work everyone.
Update: Classes are full. Thank you very much for signing up.
Yup, just like that, no catch. (We’re not the catchy type of ppl anyway, for as long as you’ve known us, right?)
Just another fun-fun event for our slugphiles, brought to you by yours truly. We’ve engaged veteran tutor, self-taught photography enthusiast & fellow slugphile Hansel Tan to conduct the classes. Come learn how to shoot photos like these:
(source)
There will be none of that frou-frou “O, it’s all about having the EYE for it” kind of talk. Hansel takes a systematic, perhaps almost scientific, approach in learning the fundamentals of photography.
Classes will be over 4 hours (2hrs weekday + 2hrs weekend) and there will be 2 runs of the class.
Shooting Like the Pros! – Fundamentals of dSLR Photography
Venue: The Garden Slug
Dates:
• Run 1 — 15 Mar 7-9pm | 20 Mar 3-5pm Full.
• Run 2 — 22 Mar 7-9pm | 27 Mar 3-5pm Full.
Cost: FOC
Light refreshments provided.
This is what you can expect to gain from the class:
Each run/class size will be a maximum of 12pax while seats last.
Sign up by e-mailing us at justask@thegardenslug.com, quicksmart!
