Model QSUA1917/8 is a single bowl, undermount sink manufactured by Franke Kindred Canada Limited from 20 gauge, 18-8 stainless steel. Product has a mirror finished rim and satin finished bowl. Sink is fully undercoated. Basket strainer waste fitting (3 1/2", 89 mm)and installation kit are included. Sink is backed with a limited buyer lifetime warranty.
20 GaugeSatin finished bowlMirror finished rim8" bowl depth21" min. cabinet for Kindred install method18" min. cabinet to accept sink bowlsO.D. 18 3/4" x 16 3/4" x 8" (48 x 43 x 20 cm)Recommended for minimum 21" cabinet for Kindred install method18" cabinet minimum to accept sink bowls
kindred single bowl
Model QSUA1820/8 is a single bowl, undermount sink manufactured by Franke Kindred Canada Limited from 20 gauge, 18-8 stainless steel. Product has a mirror finished rim and satin finished bowl. Sink is fully undercoated. Basket strainer waste fitting (3 1/2",89 mm), template and installation kit are included. Sink is backed with a limited buyer lifetime warranty.
20 gaugeSatin finished bowl, mirror finished rim8" deep bowlRecommended minimum cabinet size: 24"O.D. 18 1/4" x 20 1/4" x 8" (46 x 51 x 20 cm)Recommended for minimum 24" cabinet for Kindred install method21" cabinet minimum to accept sink bowls
Crisp corners and clean lines make Kindred Kindred's KCUS36A/10-10BG beautifully simple and easy to clean. With it's large bowl, this sink is perfect for everything you do in the kitchen. Features: ...
KSS6UA/9DSingle bowl undermount sink.Kindred undermount sinks offer a clean and precise look. Our recommended installation method with slight rim reveal highlights the sparkling beauty of stainless. No ledge or rim obstructions make kitchen cleanup easy.18 GaugeRadiant silk finished bowl9" deep bowl27" min. cabinet to accept sink bowls
KSS6UA/9D SPECIFICATIONModel KSS6UA/9D is a single bowl undermount sink manufactured by Franke Kindred Canada Limited from 18 gauge, 18-10 stainless steel. Product has a silk finished rim and radiant silk finished bowl. Sink is fully undercoated.
Make the crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a large bowl and stir until moist crumbs form. Transfer to the prepared pie plate and press evenly into the bottom and up the sides of the plate (but not over the rim).
Make the filling: Finely grate 1 tablespoon zest from the limes into a large bowl, then halve the limes and squeeze cup juice. (You may not need all 6 limes.) Add the condensed milk and egg yolks and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. Pour into the cooled crust.
In a large bowl, whisk the heavy cream and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until soft peaks form; do not overbeat. Pile the cream on top of the pie and swirl and swoosh with a spoon or rubber spatula. Refrigerate the pie for at least 3 hours before serving.
For this last issue of 2022, I considered some kind of listicle \u2014 best food-artworks I\u2019d seen this year, best new books on food art, etc. \u2014 and then I realized I\u2019d been sitting on the almost-finished tribute to Wayne Thiebaud that I began writing in January. He died a year ago yesterday, on Christmas Day, 2021, at the inspiring age of 101, and it seemed as good a moment as any to finally finish this remembrance. With the possible exception of Claes Oldenburg, there has been no more prolific an artist dedicated to images of food than Thiebaud, who, like Oldenburg, will no doubt appear in Weekly Special again and again, as no single post could possibly do justice to his oeuvre.
A year ago, when I first read that Wayne Thiebaud had died, my reaction was, Whoa, he was still alive? (When you live to 101, I\u2019m guessing you encounter this kind of incredulity a lot.) My second thought was, I love his work and I\u2019ve seen a good deal of it, so why do I know so little about him? Thiebaud feels ubiquitous, his paintings probably recognizable to a broad swath of the American public, but in all of my coursework in modern and contemporary art, never once did a professor of mine show his paintings or drawings in class, nor have us read anything about him. I\u2019ve tacitly absorbed Thiebaud, encountering his work in museums (and museum gift shops) and on the internet and in Facebook birthday posts by my friend Katia Zavistovski (who you may remember as the author of this fantastic WS guest post about Vija Celmins, a kindred spirit of Thiebaud in her early days).
Thiebaud has suffered this art-historical smushing because his work, at surface level, appears Pop enough: his still lifes capture everyday objects in a relatively straightforward way, akin to Oldenburg\u2019s lumpy sculptures of cheeseburgers and ice cream sundaes, Warhol\u2019s soup cans and bananas, and Lichtenstein\u2019s glasses of Coke and bowls of fruit.
Make the filling: Finely grate 1 tablespoon zest from the limes into a large bowl, then halve the limes and squeeze \u00BD cup juice. (You may not need all 6 limes.) Add the condensed milk and egg yolks and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. Pour into the cooled crust.
In these unprecedented times, India will leave for English shores for the WTC final. If everyone is fit and ready, the playing XI should pick themselves. Mohammed Shami and Ravindra Jadeja should return to the fold, and Hardik Pandya, if the seam-bowling all-rounder is ready to assume a full workload, could be the fifth bowling option. Siraj and Sundar are the clear frontrunners in case India needs last-minute injury replacements.
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You walk to your car through an acne-ravaged lot, its skin pitted and scarred from all the cars that rolled over its back, heavy and thoughtless. This asphalt, so salt-wounded and bumpy, is a kindred spirit so you tread lightly, apologizing as you go.
You walk back into the bedroom, see your father asleep, a single tear at the crease of his nose. You watch his chest as it rises and falls, hiccups, sputters, in need of gas. They told you it would fail and he would cease to be. They told you it would be quick. The world is full of deception.
But you are not thinking of him as you sit in the molded plastic chair beside his bed. You're thinking of a teenage morning when you prepare to shave your legs. You pull a razor out of its blue package. You suddenly want to crack the razor against the porcelain sink bowl until the blade pops free, and when it does, you force it into your flesh, opening a vein. You watch the crimson run down your outstretched hand, giving your nails the most elemental polish, glistening and slick. He's leaving me now, you think. I'm pouring his poison right out of my arm. 2ff7e9595c
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