Project File: Real Deal Countertops, Fall 2014
Charleston Home + Design speaks with Rafael Quedavez of Real Deal Countertops about a project, featured in the Fall 2014 issue.
By: ChasHomeAndDesignMag
See the article here:
Project File: Real Deal Countertops, Fall 2014 - Video
Colorado Springs, CO (PRWEB) September 25, 2014
Miracle Method, the nations leading provider of surface refinishing solutions for a variety of healthcare facilities, will be exhibiting at the 27th annual Healthcare Facilities Symposium and Exposition (HFSE), held September 30 through October 2, 2014. The symposium brings together leaders in the healthcare industry, from design firms to healthcare owners, to improve the design of healthcare facilities in response to the continuously changing healthcare environment.
Miracle Method will be at the HFSE, held at Navy Pier in Chicago, IL, demonstrating its process for repairing and renewing leaking shower pans, cracked and stained showers, outdated tile walls and floors, and damaged laminate countertops and vanities. Our unique refinishing process permanently seals grout, says Chuck Pistor, President of Miracle Method, which helps combat the growth of bacteria on tile grout and shower pans. This has become a major asset to a hospitals infectious disease program.
The Miracle Method process is both affordable, saving hospitals up to 75% of the cost of replacement, and fast. Replacing tile in a typical hospital bathroom can take up to ten days, Pistor explains, while Miracle Method can generally repair the tile and refinish the same bathroom surfaces in three days or less. Miracle Methods process works equally well on porcelain, ceramic tile, laminates, fiberglass, cultured marble, and acrylic surfaces.
With 135 offices across the US and Canada, Miracle Method can provide its services to virtually any hospital. To learn more about Miracle Method and to read case studies, visit http://www.miraclemethod.com/commercial or call 888-741-3511.
Here is the original post:
Miracle Method Surface Refinishing to Attend Healthcare Facilities Symposium & Expo
I Hate My Kitchen with James Young Featuring Craft Art Wood Countertops
I Hate My Kitchen with James Young Featuring Craft Art Wood Countertops - check out our SHOP/MANUFACTURING TOUR at minute 13:26!
By: Craft Art Countertops
See original here:
I Hate My Kitchen with James Young Featuring Craft Art Wood Countertops - Video
Skokie Granite Countertops Fabricators - Skokie IL
http://ldkcountertops.com Granite Fabricators (224) 220-3837 We are premier Skokie granite countertops fabricators. We #39;ve been installing granite countertops...
By: LDK Countertops
View original post here:
Skokie Granite Countertops Fabricators - Skokie IL - Video
kitchen countertops manhattan nyc
1800-634-2315 http://www.MegaMarble.com is a company which has been built on high quality products and paramount service to its customers,We specialize in domestic and commercial projects,...
By: emilio salgari
Read more from the original source:
kitchen countertops manhattan nyc - Video
Hanstone Chicago - Why Is Hanstone So Popular In Chicago Area ?
http://www.ldkcountertops.com Hanstone Countertops Fabricators Chicago (224) 220-3837 Today we will discuss one of the Quartz products called Hanstone. Hanstone is becoming one of the most...
By: LDK Countertops
See the rest here:
Hanstone Chicago - Why Is Hanstone So Popular In Chicago Area ? - Video
Granite Countertops Chicago - Why are granite countertops popular in Chicago?
http://ldkcountertops.com Granite Countertops Chicago (224) 220-3837 Hello Luke from LDK Countertops here. Our company LDK countertops is one of the premier ...
By: LDK Countertops
View original post here:
Granite Countertops Chicago - Why are granite countertops popular in Chicago? - Video
Harvest season arrived in Calgary early this year, with home gardeners scrambling to rescue their tomatoes and herbs before our premature snowfall.
As a result, many of us have produce sitting on our countertops, and farmers markets are overflowing with the usual tomatoes, peppers, zucchini, onions and garlic all at their peak, and as inexpensive as theyll get all year.
Here are half a dozen things to do with them. Most double as ways of preserving whatever you have bushels of as cakes, stews and roasted veggies take up less space and are easier to store and freeze than their fresh counterparts.
TheFrenchProvenal vegetarian stew is one of my favourite things to make during the fall. The jumble of onions, garlic, zucchini, peppers, eggplant and tomato can be done in a pot on the stove or roasted in the oven, but I prefer the best of both worlds.
Have one pot simmering with caramelized onions, then quickly brown each batch of diced veggies for added flavour before tossing them into the pot. Simmer until you have a rich, soft, flavourful stew thats wonderful on its own, over pastaor even on toast.
Ratatouille
Set a large, heavy pan or small pot over medium-high heat add a generous drizzle of oil and saut the onions for four to five minutesuntil soft. Add the garlic and continue cooking for another minute or two.
Set a second large skillet over medium-high heat and add another drizzle of oil. When the oil is hot, add the zucchini (in batches, if necessary, so you dont crowd the pan) and saut for two to threeminutesuntil its turning golden and browning on the edges.
Add to the skillet with the onions and cook the peppers and eggplant in the same way, adding extra oil in between each batch and transferring to the pan with the onions as it browns. Add the leaves off a few sprigs of thyme, and/or some finely chopped rosemary (pull the leaves off the stems first) to the onion pan and stir it often as it simmers.
By the end, the second pan will have lots of nice browned bits in the bottom. Add the tomatoes to the pan and stir for a few minutes until they soften and release their juices, loosening those browned bits from the bottom of the pan. Add to the remaining ratatouille, bring to a simmer and cook, stirring often, for 30-45 minutes, or until the mixture is soft and thick. Season with salt.
More:
Julie Van Rosendaal: What to do with the harvest rescued after Calgary's snowstorm
Harvest season arrived in Calgary early this year, with home gardeners scrambling to rescue their tomatoes and herbs before our premature snowfall.
As a result, many of us have produce sitting on our countertops, and farmers markets are overflowing with the usual tomatoes, peppers, zucchini, onions and garlic all at their peak, and as inexpensive as theyll get all year.
Here are half a dozen things to do with them. Most double as ways of preserving whatever you have bushels of as cakes, stews and roasted veggies take up less space and are easier to store and freeze than their fresh counterparts.
TheFrenchProvenal vegetarian stew is one of my favourite things to make during the fall. The jumble of onions, garlic, zucchini, peppers, eggplant and tomato can be done in a pot on the stove or roasted in the oven, but I prefer the best of both worlds.
Have one pot simmering with caramelized onions, then quickly brown each batch of diced veggies for added flavour before tossing them into the pot. Simmer until you have a rich, soft, flavourful stew thats wonderful on its own, over pastaor even on toast.
Ratatouille
Set a large, heavy pan or small pot over medium-high heat add a generous drizzle of oil and saut the onions for four to five minutesuntil soft. Add the garlic and continue cooking for another minute or two.
Set a second large skillet over medium-high heat and add another drizzle of oil. When the oil is hot, add the zucchini (in batches, if necessary, so you dont crowd the pan) and saut for two to threeminutesuntil its turning golden and browning on the edges.
Add to the skillet with the onions and cook the peppers and eggplant in the same way, adding extra oil in between each batch and transferring to the pan with the onions as it browns. Add the leaves off a few sprigs of thyme, and/or some finely chopped rosemary (pull the leaves off the stems first) to the onion pan and stir it often as it simmers.
By the end, the second pan will have lots of nice browned bits in the bottom. Add the tomatoes to the pan and stir for a few minutes until they soften and release their juices, loosening those browned bits from the bottom of the pan. Add to the remaining ratatouille, bring to a simmer and cook, stirring often, for 30-45 minutes, or until the mixture is soft and thick. Season with salt.
Link:
Julie Van Rosendaal: What to do with the harvest rescued after snowstorm
The Rug Shop - Ceramic Tile and Countertops
http://wp.me/P2hcOU-2oG.
By: Smile Media
Read the original here:
The Rug Shop - Ceramic Tile and Countertops - Video