ESP Newsletter for our valued customers.

David Bonasera is keeping you aware...

April 2022

ESP Logo.jpg

Dear (Contact First Name),

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


Enjoy our newsletter. 




David Bonasera

Environmentally Safe Products & Procedures

Visit us at

Featured Product:



TuffSkin is designed to be removable-and-replaceable.

TuffSkin Surface Protection solves the marble etching and staining challenges in the stone industry and the commercial and residential market. TuffSkin does what traditional stone sealer have never been able to achieve.

Use the stone you want, TuffSkin provides the protection you need.


David has been providing this service for over 8 years now with great success. 


Industry News

David spoke at 5 classes at Surfaces/stone expo in January. This was David’s 17th year speaking at this and other conventions.


David is seeing a lot of problems with counter tops mainly with the fabricators. They have been using the wrong glue which can yellow or turn

the edges of the counter tops grey which is the bleeding from the resins using the wrong glues and a glue that is not UV stable.

When you put in your new kitchen and bathroom counter tops. Make sure that they use a urethane type of adhesive. This will not bleed or stain your counter top ever.

Also check carefully for cracks around your fixtures and inside corners before you pay your contractor. What may look like a fisher may be a repaired crack. David is seeing a lot of this on a weekly bases. 


This Month's Recipe

Italian Sausage with Onions and Peppers



  •  4 (6- to 7-ounce) sweet Italian sausages (David prefers Chicken Apple Sausage FYI)
  •  3 medium bell peppers (mix of yellow, red, and green), sliced (about 5 loosely packed cups)
  • 1 large red onion, halved lengthwise and thinly sliced crosswise (about 3 cups)
  •  2 tablespoons tomato paste
  •  3 large garlic cloves, thinly sliced (about 11/2 tablespoons)
  •  ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 cup lower-sodium chicken broth
  • 1 tablespoon red wine vinegar


Step 1

Preheat oven to 400°F. Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.

Step 2

Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.

Step 3

Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F, about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread. 

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