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Six Books That Prove Abstinence Can Be Abundance

Six Books That Prove Abstinence Can Be Abundance

Yahoo09-06-2025
The Atlantic Daily, a newsletter that guides you through the biggest stories of the day, helps you discover new ideas, and recommends the best in culture. Sign up for it here.
To the uninitiated, the words abstinence and divestment may connote a sense of deprivation or sacrifice. When applied to a person, they bring to mind someone who has given up, for example, salt, sugar, alcohol, smoking, or sex—and has thereby consigned themselves to a dry, joyless fate. Not so, in my experience.
In my new book, The Dry Season, I recount how, in my mid-30s, after 20 years of nonstop committed relationships, I decided to spend some time being intentionally celibate. I knew I needed to take stock of and change my romantic patterns, and ended up going a year not only without sex, but without all the attendant activities, including dating and flirting.
The great surprise of that period wasn't how it changed my outlook on love and sex, but how enjoyable it was. For 20 years I had been relentlessly falling in and out of love, and withdrawing from those obsessions meant devoting my recouped attention to other passions: friends, family, activism, art. I read more books and went dancing more often that year than during any other in my life. Even mundane experiences came into more vivid focus: I was taken by the tang of fresh raspberries and the crispness of clean bedsheets, along with the sweet freedom of solitude. I had always looked for the sublime in lovers, but in their absence I found it everywhere.
Writing a book on the abundance of that year got me thinking about all the other kinds of reneging I've experienced, and how many of them led to unforeseen delights. As a young addict, I thought that my artistic practice relied on drugs and alcohol, only to find that my work bloomed in recovery. Similarly, when I gave up obsessive control of my eating habits, I began to truly relish food again. Rather than grimly depriving us, purposeful refusal can open us to all the bounty we have been forgoing. This realignment applies not only to attachments that rise to the level of addiction, but also to idle penchants or habits that we seek repetitively for comfort. The six books below describe other forms of abundance found, counterintuitively, through abstinence.
, by Kazim Ali
This lucid memoir originated from a journal that Ali kept while fasting during one Ramadan, and it retains the intimacy of that private beginning while evolving into a resonant meditation on hunger and worship. In the opening he writes, 'One feels, at the end of a day of fasting, like a tree branch or a bone bleached in the sun.' Readers will find sensual pleasure in his sumptuous writing about hunger, its passing, and what swells to fill that space; his tremendous poetic gifts capture that richness. 'I will miss the feeling of emptiness that foodlessness offers me,' he admits later. 'I will miss the weird focus that comes from removing consideration of this huge thing from my mental space.' In anticipation of swearing off something, we typically focus on what we give up or will lack. But the experience so often reveals the things we've been neglecting. As Ali depicts so beautifully, 'holiness is everywhere,' and sacrifice can sharpen our attunement to it.
[Read: A Ramadan and Eid in isolation]
, by Pema Chödrön
Probably no other book on Earth has given me more comfort over the years than this one. Chödrön is a kind of patron saint to Buddhists in the United States, and for good reason. Her warm explanations of Buddhist principles make clear their application to everyday struggles. This book is her most direct explication of the First Noble Truth—that life is suffering—and it locates the freedom of living in that truth. She instructs readers to cultivate compassion and curiosity, and to stop running from fear. This final invocation, against choosing comfort over distress, is the most challenging kind of abstinence for many of us, myself certainly included. She asks us to feel the needle of fear without slipping away with a fantasy, a snack, a book, or a lover. I once read a definition of compulsion that described it as 'an action meant to relieve a mental obsession.' As an addict, much of my life has been governed by such actions. But as Chödrön explains, when we pause before the deed 'and don't act out, don't repress, don't blame it on anyone else, and also don't blame it on ourselves, then we meet with an open-ended question that has no conceptual answer. We also encounter our heart.'
, by Hilma af Klint
This book contains the first English translation of the writings of af Klint, a Swedish painter and mystic. Born in 1862, she was trained in painting at the Royal Swedish Academy of Fine Arts, in Stockholm, where she was among the first generation of women admitted. She painted naturalistic portraits and detailed studies until, in her mid-40s, she dove dramatically into abstraction. A student of Goethe's color theory and a member of Rudolf Steiner's Theosophical Society, she eschewed traditional painting methods in order to pursue what she encountered through séances and mediumship: an invisible life force undergirding everything. Years before Wassily Kandinsky and Piet Mondrian created their nonrepresentative canvases, af Klint assembled a massive body of abstract work marked by esoteric spiritual codes, diagrams, and symbols. Before she died in 1944, she indicated that she did not want her paintings revealed to the public for at least two decades, claiming that the world was not ready for them—and, true to her prediction, her work found a rapturous audience when it was shown in the 21st century. Notes and Methods includes a glossary of her meanings along with reproductions of her sketches and paintings. It provides a guide to the thoughts behind the great artist's works. It is also, more implicitly, an ode to the freedom found in relinquishing the need for recognition in one's lifetime.
[Read: The artist who captured the contradictions of femininity]
, by Sophie Fontanel
This memoir describes the period of time that its author, a glamorous French fashion-magazine editor, spent voluntarily celibate in her late 20s. At the start, she imagines a life turned 'soft and fluffy'; she claims, 'I was through with being had.' Fontanel goes on to elegantly describe the gratification of aloneness, and offers keen social observations about the mistaken assumptions of others, foremost among them the idea that a woman needs a partner to find happiness. 'I don't know if love makes us blind,' she ponders, 'but I do believe that solitude allows us to see inside people's minds'—that is, it hones a person's ability to accurately perceive others, and oneself. Set against a classically Parisian backdrop, this tour through Fontanel's head is pure pleasure, especially her moving reflections on how celibacy led to healing her own relationship with her body and sexual desire: 'Could it trust me, this body, after the rough treatment I'd put it through?' She finds that it can.
, by Caroline Knapp
Knapp's memoir of sobriety is just one entry in a robust genre, standing among books such as Confessions of an English Opium-Eater by Thomas De Quincey, The Night of the Gun by David Carr, The Recovering by Leslie Jamison, Lit by Mary Karr, and The Basketball Diaries by Jim Carroll. But Drinking: A Love Story was pivotal for me; I borrowed it from a sober person when I first started trying to stop. Knapp's depiction of addiction as a doomed love affair struck home. 'For a long time,' she writes, 'when it's working, the drink feels like a path to a kind of self-enlightenment, something that turns us into the person we wish to be, or the person we think we really are.' Every book about abstinence is also, inevitably, a book about indulgence—and what lies at its bottom, eventually demanding that we go without. As Knapp puts it, 'In some ways the dynamic is this simple: alcohol makes everything better until it makes everything worse.' Her book details the glory and devastation that precedes the liberation of quitting, including the way that our excesses can subtly (or violently) affect our intimate relationships. Knapp's lushly written story illustrates the insidious way that romanticizing a dependency of any kind distorts its true impact on our lives.
[Read: Writing and alcohol: a reckoning]
, by Agnes Martin
I had long loved Martin's famous, minimalist mid-century grid paintings, but for a long time I didn't know much about their creator. During my period of celibacy, this changed. Something of a mystic, just like af Klint, Martin found meaning and structure in artistic practice and spiritual rigor. Raised by Calvinists, she rejected formal religion but was influenced by many philosophies, particularly Taoism. Martin lived an ascetic and solitary life, and often denounced overly cerebral art. 'A lot of people will think that social understanding or something like that is going to lead us to the truth, but it isn't. It is understanding of yourself,' she said in a mid-1970s interview. Or, as she put it to a class of students at the Skowhegan School in 1987: 'The intellect has nothing to do with artwork.' Writings is full of notes, poems, micro-essays, lectures, and aphoristic passages that ring in my memory years after I first read them. Though Martin was diagnosed with schizophrenia and psychotic episodes plagued her, she never described her life as an unhappy one. She chose the path she wanted, one that structured and directed the insurmountable forces intrinsic in her and alchemized them into great art.
Article originally published at The Atlantic
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How to Make Life Feel a Little Nicer
How to Make Life Feel a Little Nicer

Atlantic

time3 days ago

  • Atlantic

How to Make Life Feel a Little Nicer

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7 Secrets for a Great Pasta Salad
7 Secrets for a Great Pasta Salad

New York Times

time08-08-2025

  • New York Times

7 Secrets for a Great Pasta Salad

That summery staple can be so much better with these expert tips. Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. Published Aug. 8, 2025 Updated Aug. 8, 2025 There's no reason pasta salad has to thud onto plates. A few tweaks — like outside-the-box shapes, livelier dressings and loads of vegetables — will make for a vibrant, make-ahead dish that's anything but a dud. Here's how to improve any pasta salad's crunch, creaminess and character. Ali Slagle's tortellini pasta salad. Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Instead of defaulting to fusilli or farfalle for your pasta salad, consider store-bought potato gnocchi. Sear them in a hot, well-oiled skillet until the outsides are golden and crisp for a toasty crunch. Or boil cheese-filled tortellini or ravioli for pockets of creaminess. You could also add short, small pastas like orzo and ditalini for a riot of textures and flavors in every bite. Recipe: Tortellini Pasta Salad Andy Baraghani's extra-green pasta salad. Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. A big part of pasta salad's lovability is how it balances the soft tenderness of pasta with the bright freshness of vegetables. So add bite-size pieces of quick-cooking vegetables like green beans, asparagus, snap peas or frozen, unthawed peas to the pot in the last 2 to 3 minutes of the pasta cooking. Or right before serving, toss in some thinly sliced vegetables, like celery, radishes and red onion; delicate herbs like dill, mint, basil and parsley; or salad greens. One more option: Blend vegetables into the sauce for an extra-green pasta salad. Recipe: Extra-Green Pasta Salad Melissa Clark's pasta salad with summer tomatoes, basil and olive oil. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich One small step can help your pasta salad taste even more like summer. Instead of tossing the chopped tomatoes straight into the pasta salad, first season them in a bowl with a big pinch of salt. If the tomatoes are bitter, add a small pinch of sugar, too. Let them sit for 15 to 30 minutes, or up to 3 hours. The result will be more concentrated tomatoey flavor as their juices flow. Then, toss the still-warm pasta in the tomato water so it can soak up that tangy taste of summer. Recipe: Pasta Salad With Summer Tomatoes, Basil and Olive Oil Alexa Weibel's macaroni salad with lemon and herbs. Yossy Arefi for The New York Times (Photography and Styling) For a fresh-tasting pasta salad, try swapping out some of the mayo for sour cream, Greek yogurt or buttermilk. The dairy's acidity and tang will cut through the richness and thin the dressing without messing with the creaminess (or, as Alexa Weibel puts it, make your pasta salad 'more glossy than gloopy'). Recipe: Macaroni Salad With Lemon and Herbs Melissa Clark's pasta with corn, mint and red onion. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. Alongside chewy pasta and crisp vegetables, how lovely would it be to find bite-size blobs of fresh mozzarella, an oozing puddle of burrata or dollops of ricotta? Add them to salads that are dressed with a vinaigrette or a lighter dressing and could use a little plushness — mayo-slicked salads have that covered already. Recipe: Pasta With Corn, Mint and Red Onion Sue Li's pasta salad with marinated tomatoes and tuna. Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Adding these pantry staples can turn a side of pasta salad into a main. In order not to smush the beans or flake the fish to smithereens, stir them into the salad after you toss the pasta in the dressing. Recipe: Pasta Salad With Marinated Tomatoes and Tuna Ham El-Waylly's corn and miso pasta salad. Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Pasta salads can be made ahead, but that doesn't mean they'll taste their best right out of the fridge. Cold temperatures can mute and shift flavors, and as the pasta sits, it can drink up so much of the dressing that your salad ends up dry. To bring it back to its vibrant self, let your pasta salad sit at room temperature for a few minutes. Now taste it. If it's bland, brighten with more acid (like lemon juice or vinegar) and salt. If it's dry, drizzle with a little more oil and vinegar — or whatever ingredients make up your dressing. You can also save some of the original dressing to incorporate into the salad right before eating. Recipe: Corn and Miso Pasta Salad Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Ali Brunson giving peek at Knicks husband Jalen's offseason in new photos
Ali Brunson giving peek at Knicks husband Jalen's offseason in new photos

New York Post

time08-08-2025

  • New York Post

Ali Brunson giving peek at Knicks husband Jalen's offseason in new photos

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