Dear (Contact First Name),

It has been a few months since we checked in with you. We hope that you are enjoying the winter time.

In this issue we present a new product, tell you what David is up to and provide tips for quick and easy dinners on busy and cold winter evenings.

Enjoy our newsletter. 

Sincerely,

David Bonasera

Environmentally Safe Products & Procedures

Visit us at DaveTheMarbleGuy.com

Within the last 5 years there has been a large problem in the stone industry. This problem is some Quartzite. Remember back a few years ago I was telling you about some Quartzite’s being a bit soft and would etch like marbles and that was so untrue to call them soft Quartzites, (really they just had calcium binders in it and should have stayed in the hillside for another thousand years LOL ).

A soft Quartzite is a granite and even that will not etch, so it had to be a hard marble called Dolomite which had calcium binders in it.

Well now they are selling some Quartzites that are really porous in fact some are so porous that it can take mutable sealer applications on mutable days just to get these easily staining Quartzites to keep liquids out.

We found that Stone Pro’s Porous Pro sealer is a water based sealer and it has a larger molecule structure to properly fill up this porous stone but it does take at least 3 applications on different days to allow each application to fully cure and set up on top of the other one this building up on the other sealing applications to properly fill up the stone so it does not stain.

Using Stone Pro’s Crystal clean which is a rinse less cleaner that has a little bit of sealer in it ,will keep your counter tops clean and also be pro active in the sealing process.



Other news:

David Bonasera will be presenting and participating in 6 classes at Surfaces/Stone Expo next year in Los Vegas. David is working with the NSI, (National Stone Intuited) in putting these classes together.

Mexican Chicken Noodle Soup

INGREDIENTS

•  2 tablespoons olive oil
•  1 medium onion, diced
•  8 cloves garlic, minced
•  1 (14-ounce can) EACH: diced tomatoes AND black beans (drained/rinsed)
•  1 (4-ounce can) diced green chilies
•  1 cup corn kernels (frozen or canned)
•  1 tablespoon EACH: adobo seasoning AND taco seasoning (homemade
•  ½ teaspoon dried oregano
•  6 cups low sodium chicken broth
•  1 cup EACH: water AND red enchilada sauce (homemade or store-bought)
•  5 ounces egg noodles
•  2 cups shredded cooked chicken
•  2 teaspoons lime zest
•  3 tablespoons lime juice (or more to taste)
•  ¼ cup chopped cilantro

DIRECTIONS

Step 1

SAUTE: Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and sauté them for 5 minutes with a tiny pinch of salt so they soften. Add the garlic during the last 30 seconds and let cook until fragrant. Add the diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and allow the soup to reach a simmer.

Step 2

SIMMER: When the soup starts to simmer add the egg noodles, and cooked chicken. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. When the noodles are done you can add a little more broth or water if you prefer your soup to be soupier and just let it come back to a simmer. Turn off the heat, stir in the lime zest, juice, and chopped cilantro. Taste and adjust salt and pepper as desired, serve warm.

David Bonasera | ESP/Dave the Marble Guy | 408-436-0470 

davidb@esprestroration.net | davethemarbleguy.com