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Sharpen Your Positive Edge: Shifting Your Thoughts for More Positivity and Success

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Tina Hallis

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“We complain and hate feeling bad, but we can quickly get used to feeling good and may seldom remember to appreciate it. However, we can purposely reflect back and recall the misery of past aches and pains to remind ourselves how awful it was so we can enjoy our current wellbeing.”

WellbeingPositive PsychologyAches And PainsThe Positive EdgeSpeaker Tina Hallis
Book:Sharpen Your Positive Edge: Shifting Your Thoughts for More Positivity and Success
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“Practicing positivity is like brushing our teeth—it doesn’t last, so we have to repeat often. That’s where the effort and practice come in.”

PositivityPositivity QuotesPositive PsychologyThe Positive EdgePositivity SpeakerWisconsin Keynote SpeakerWisconsin Motivational Speaker
Book:Sharpen Your Positive Edge: Shifting Your Thoughts for More Positivity and Success
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“When it comes to thinking about gratitude, it’s common to reflect on those things we appreciate in our lives. But there are many twists we can take with gratitude. For instance, we can be grateful for things we don’t have.”

GratitudePositive PsychologyThe Positive EdgePositivity SpeakerWisconsin Keynote SpeakerWisconsin Motivational Speaker
Book:Sharpen Your Positive Edge: Shifting Your Thoughts for More Positivity and Success
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“For the ancients, to meditate is to read a text and to learn it "by heart" in the fullest sense of this expression, that is, with one's whole being: with the body, since the mouth pronounced it, with the memory which fixes it, with the intelligence which understands its meaning, and with the will which desires to put it into practice.”

Lectio Divina
Book:The Love of Learning and the Desire for God: A Study of Monastic Culture
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“Don’t always complain the way isn’t there. If you can’t find the way, create it.”

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Book:Leaders' Frontpage: Leadership Insights from 21 Martin Luther King Jr. Thoughts
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“Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.”

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Book:How to Cook a Tart
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