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Sporicidin Enzyme Mold Cleaner
Enzyme Mold Cleaner


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Sporicidin Enzyme Mold Cleaner 
 

Well it's back to work for the New Year and the weather is cold with a lot of rain. In these times mold can occur and even come out of dormancy and grow. Some signs of mold are when you smell it and then it goes away and you think nothing of it until you get a headache or snap at someone you love for no reason or start getting flu like symptoms i.e. aching muscles.

 

These are symptoms that you should recognize. If you notice orange in your grout lines this is also light mold growth. This is an application for Sporicidin Enzyme Mold Cleaner which is safe and will not hurt your tile or natural stone.  Another helpful hint is making sure that the landscape or dirt next to the house is not higher that the lowest point of the indoor floor. The moisture can then get into the walls and find its way into the sheetrock and start its breading ground and eventually cause a big problem down the road. Mold also grows at its fastest rate at 4 am in the morning when it's most damp and then can go dormant when the sun comes out.  

 

David is speaking at Stone Expo-Vegas

 

This week David is speaking with Tom McNall in two educational classes on natural stone restoration and maintenance. This is David's 4th time teaching in 5 years at Stone Expo. Rod Sigman with Aqua Mix will be the monirator. David really enjoys working with Tom Mc Nall and Rod Sigman during Stone Expo. A new speaker will also be joining us, David's long time friend from Houston, Texas Rawi Tabbah.

This Month's Recipe... Eggplant Rollatini
 

 
 
Eggplant Rollatini

 

 Ingredients
 
  • 1 large eggplant
  • 1 tablespoon salt

Sauce:

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 can (15 ounces) Hunt's Original Diced Tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup tomato paste
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes

Filling:

  • 1 carton (15 ounces) ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheesse
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 egg, lightly beaten
  • 1/8 teaspoon pepper

Coating:

  • 3 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • Dash each salt and pepper
  • Oil for frying
  • 

Directions

  • Peel and slice eggplant lengthwise into fifteen 1/8-in. thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  • Meanwhile, for sauce, in a large saucepan, saute onion and garlic in oil. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until flavors are blended, stirring occasionally. Rinse and drain eggplant.
  • In a large bowl, combine the filling ingredients; set aside.
  • Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup of Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
  • In an electric skillet, heat 1/2 in. of oil to 375.Fry effplant in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  • Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Spinkle with remaining Parmesan cheese. Cover and bake at 375 for 30-35 minutes or until bubble. Yield: 5 servings.
  • Recipe is located on the web at Taste of Home.com