The Hammock Papers: Enjoyment.

30 July 2022

Enjoyment.

Edward espouses enjoyment ...

Too often the rigorous aspects of mind demand overcompliance, insisting that there will be no lightness. These aspects also imply that our inherent being lacks wisdom or any sense of beauty and consequently needs to be kept in line, restrained, tamed, subdued. For most of us, as we get in touch with our inner aesthetic, we learn to set aside what is not in accord with it. When we stop beating ourselves up, we begin to notice our inherent sweetness of heart.

Many problems that arise in the pursuit of pleasure are due to a lack of devotion, to not being fully enough committed to pleasure, to connection. We put the problem on the object by labeling it sinful or decadent rather than acknowledging how we lose ourselves. Which bite of chocolate cake is no longer pleasurable? Which swallow of wine is bringing us down instead of up? Sure, restraint and discipline are needed, but not to deny pleasure, rather to curb excitement and greed when it runs away with us. Use restraint as needed for braking, rather than keeping the brakes on as a way of life!

Please enjoy your food. When pleasure or enjoyment are harshly forbidden, we look for stupor, for unconsciousness, which is the closest we can get to relief from the misplaced drive to discipline and restraint and overriding admonition not to have fun. "Watch yourself! If I catch you having fun, I'll make you pay for it." Most often we come by these negative admonitions honestly through or early experiences in life. Still, it is not too late to change, to enjoy our food.

Edward Espe Brown, from No Recipe: Cooking as Spiritual Practice

Jim agrees ...

Throughout the day we mulled over the not-exactly-metaphysical question of why we never, for more than a moment, allowed ourselves to be hungry. Could this possibly be why we were both seriously overweight? But only a fool jumps to negative conclusions about food, especially before dinner. Cuisine minceur notwithstanding, the quality of food diminishes sharply in proportion to negative thinking about ingredients and, simply put, the amount to be prepared. There is no substitute for Badia a Coltibuono olive oil. Period. Or the use of salt pork in the cooking of southwest France. Three ounces of chablis are far less interesting and beneficial than a magnum of Bordeaux. I have mentioned before that we are in the middle of yet another of the recurrent sweeps across our nation of the "less is more" bullies. When any of these arrive in my yard, I toss a head of iceberg lettuce and some dog biscuits off the porch.

Let's all stop for a moment in our busy day and return to some eternal verities. It's quite a mystery, albeit largely unacknowledged, to be alive, and, quite simply, in order to remain alive you must keep eating. My notion, scarcely original, is that if you eat badly you are very probably living badly. You tend to eat badly when you become inattentive to all but the immediate economic necessities, real or imagined, and food becomes an abstraction; you merely "fill up" in the manner that you fill a car with gasoline, no matter that some fey grease-slinger has put raspberry puree on your pen-raised venison. You are still a nitwit bent over a trough.

Jim Harrison, from "Hunger, Real and Unreal"

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WOLFGANG AMADEUS MOZART

"When I am, as it were, completely myself, entirely alone and of good cheer – say travelling in a carriage or walking after a good meal, or during the night when I cannot sleep – it is on such occasions that my ideas flow best and most abundantly. Whence, and how, they come I know not ; nor can I force them. Those ideas that please me I retain in memory and am accustomed, as I have been told, to hum them to myself. If I continue in this way, it soon occurs to me how I may turn this dainty morsel to account, so as to make a good dish of it. That is to say, agreeable to the rules of counterpoint, to the peculiarities of various instruments etc. All this fires my soul, and, provided I am not disturbed, my subject enlarges itself, becomes methodised, and defined, and the whole, though it be long, stands almost complete and finished in my mind, so that I can survey it like a fine picture or a beautiful statue at a glance. Nor do I hear in my imagination the parts successively, but I hear them, as it were, all at once. What a delight this is, I cannot tell."

MARCUS AURELIUS

"Is your cucumber bitter? Throw it away. Are there briars in your path? Turn aside. That is enough. Do not go on and say, 'Why were things of this sort ever brought into this world?' neither intolerable nor everlasting - if thou bearest in mind that it has its limits, and if thou addest nothing to it in imagination. Pain is either an evil to the body (then let the body say what it thinks of it!)-or to the soul. But it is in the power of the soul to maintain its own serenity and tranquility."

VINCENT van GOGH

"What am I in the eyes of most people? A nonentity or an oddity or a disagreeable person — someone who has and will have no position in society, in short a little lower than the lowest. Very well — assuming that everything is indeed like that, then through my work I’d like to show what there is in the heart of such an oddity, such a nobody. This is my ambition, which is based less on resentment than on love in spite of everything, based more on a feeling of serenity than on passion. Even though I’m often in a mess, inside me there’s still a calm, pure harmony and music. In the poorest little house, in the filthiest corner, I see paintings or drawings. And my mind turns in that direction as if with an irresistible urge. As time passes, other things are increasingly excluded, and the more they are the faster my eyes see the picturesque. Art demands persistent work, work in spite of everything, and unceasing observation."

DAN CAMPBELL