There’s a theory in culinary circles called mindful eating (today’s New York Times has a story on the topic…). At bnb~Hiouchi we practice something called mindful building. Of course, our practice isn’t the result of philosophy. No, not us. Something closer to ignorance (stupidity?) drives our approach.
Take the table pictured here and the woman below it (who is not taking a nap). This table has followed us from Berkeley to New Orleans to Fort Worth to Gasquet and now to Hiouchi. It weighs at least 200 pounds, which makes it a bitch to haul around. But it is sturdy as a hunk of concrete. With legs that easily come apart, this table has provided a sturdy foundation in our own very unstable lifestyle.
But now, here in bnb~Hiouchi, in this perfect location off to the side of the kitchen, the legs and 1-by ridge that wrap the perimeter are just getting in the way, battering knees, rubbing up against thighs and making it near impossible to sit comfortably on the built-in bench.
So … we went to work on the table, knowing that if we were successful, we might be able to put the mindful eating theory to the test (or at least use it as surface to steady a pizza or two).
So in a move Ana White would be proud of we came up with the following: remove the legs and save for later, ditch the 1″ by wraparound ridge (and put in the wood pile to be re-purposed later), create two interior and parallel channels with 2 x 4’s, place the legs inside the channels about 10 inches from the table ends (short side), screw and glue up the wazoo, wait for the whole thing to dry, give it a try.
In the end, pure success. We slide in and out of the bench with ease — and can even cross our legs while we eat.