Today we are having steak for dinner.  Beef is one meat we have to be very picky about as we do not want any fat.  Hamburg we use nothing but the 93% lean and that is very dry and tasteless if just fried so I have found several way to fix that.  For steak we usually have eye of the round and trim all visable fat off of it.  Eye of the round is not marbled so if just fried, other than peppered steaks which are very thin, it is dry and tough so I have found that if I marinate it there is more taste and it is tenderer.  The taste from meats comes from the fat so when you remove all the fat you have trouble getting a good flavor into it, however there are some marinades that correct that.  I have tried the Mediterranean marinade and that is very good, here is that recipe:  4 garlic cloves minced, leaves of 4 rosemary springs if you have the fresh other wise use 2 teaspoons ground rosemary, 5 tablespoons extra-virgin olive oil, 1/4 cup re-wine vinegar, and 1 teaspoon sugar.  Mix this together and place in a plastic freezer bag or glass bowl with the steak and leave in the refridgerator for 8 to 24 hours.  Then fry the steak and reduce the marinade to put on the steak when you serve it.  Today I am going to try the Latin Marinade.  This one is 4 garlic cloves minced, 2 to 3 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 teaspoon salt, 5 tablespoons extra-virgin oil, 1/4 fresh lime juice, and 1 teaspoon sugar. I put this into a freezer bag with the steak and put it into the refrigerator last night.  I have turned the bag several times and will fry it up at noon.  I’ll let you know how it comes out tomorrow.  Norman cut down two more trees yesterday and I picked up down, dead limbs and trees to burn.  The newly cut trees I will burn next spring.  I also burned some of the old limbs from last springs cuttings.  We should have a great garden this next spring as we now have gotten most of the shade off the new garden.  Have a great day.