Hey thanks guys! It DID seem a bit pointless trying to track something like that.

I have to admit that being a vegetarian for 17 years has made my "red meat" preparation skills a little lacking.

Not really enjoying the actual taste of meat, I've been able to brine, then smoke my meats with great success. But "they" say not to brine or smoke red meat. So I found the above marinade in PP's book. I'm with you Karen. I do find it a bit of a waste. I'm not concerned about the wine (I have a collection of "gift" wines), it's the darned expensive olive oil.

I should have watched my mother's meat prep more carefully when I was growing up, huh?

Wanda