I have polished crema marfil marble in my MB. I seal it once a year with 511 Porous Plus, the same stuff I use on my honed Danby marble in the kitchen. I am messy in the bathroom with my "lotions and potions" (as DH calls them), but we have no stains. We do have some etches from drops of spilled products, but I don't notice them unless I am looking for them or the light is shining just so. I love the polished stone in the bathroom (my kitchen marble is honed since the kitchen sees more acidic stuff)

lynn2006 - Thank you! The photos really don't do it justice. Such a calm, serene stone with a cottage/coastal look to it. My DH likes it, too; I think it's both masculine & feminine. Yes, the fact that it won't etch is huge. They won't guarantee it won't etch but if it does, the pattern & subtle texture will help to mask it. Marble etching doesn't bother me; more so, my DH. So this stone works for both of us. I love that it is not a polished stone; it looks so different from the other Sea Pearl slabs I was considering primarily because of the matte finish. Fingers crossed the quote doesn't blow the budget! holly-kay & romy - I appreciate your input re your sinks! Now I have that decision to make. :) My DH likes stainless; I like the apron look. Our fabricator said he makes a cost-efficient "faux apron" sink by using a stainless steel undermount sink with an apron front made out of the counter material. He's going to provide photos of previous jobs; says it looks nice. That might be the way to go for us; a nice compromise.

Malhgold! Great to see you! Here's my version of a Giada DL recipe. We love, love this dish. My 7 and 3 y.o. have been eating this for more than a year, capers and all! Penne with Brown Butter, Arugula, Tomatoes, and Toasted Pine Nuts Dressing: Whisk together 1/4 evoo 1 lemon zested and juiced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pasta: 1 pound penne rigate pasta or whatever fun shape you like 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temp 4 or more cups baby arugula 1 or more cup cherry or grape tomatoes, halved 1 cup grated Parmesan 1/2 or more cup toasted pine nuts 3 or more tablespoons capers, rinsed and drained Directions: Cook pasta until al dente. Drain and reserve about 1 cup of the pasta water. In a high-sided skillet, whisk the butter over medium heat until nutty and brown, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, pine nuts, and capers. Toss until coated. Then add parmesan. If necessary to lossen the sauce, stir in the reserved pasta water, 1 tablespoon at a time. Eat up! Sorry for the hijack, Kay! On topic, I think it's about time for me to reseal also. I used, and will use, Miracle 511 Inpregnator Sealer. No need to strip prior to resealing.

I used Miracle 511 on a honed, hand-polished perimeter counter, because I liked the difference it made in the color (enhanced), and the fact that the counter is often used as buffet service. When I did the research, the term being used for the Miracle 511 was impregnator, but sealer is commonly accepted. The honed carrara island top isn't sealed. I roll dough on the counter, and although I've read the chemicals are food-safe, I decided against using one. The marble has etches, where I haven't smoothed them to blend with the honed finish, but no stains. The only stain that was a real challenge to remove was pollen from some Oriental lilies. Just a small stain, but it was bright yellow-gold!