This is going to be one easy, delicious, gluten-free, and healthy dish. Key thing is to have a well-seasoned cast iron frying pan, an inexpensive cut of meat, fresh spinach and cheese (any kind of cheese will do – I used a mix of mozzarella, Parmesan and cheddar, half a cup of each and tossed together).

First thing you do is pound your meat. I use an old rolling pin. I place a piece of plastic wrap over the meat to save on a mess. After that’s done, throw a pinch of salt and pepper on the three pieces of well-pounded meat. I place fresh spinach and my cheese mixture on the meat, then roll them. I use toothpicks to hold the meat together. Be patient and go slow when wrapping them. If you lose some of your innards, just stuff them back in.

Now heat up your cast iron pan with a good tablespoon of EVO on medium heat. While you’re browning your beef, preheat your oven to 350 degrees. After your sides are brown, cooking for four to five minutes on each side, pop your whole cast iron pan in your oven for about 20 to 30 minutes, depending on how you like your beef cooked. Make sure you take it out and let it rest for a few minutes. We served ours with cucumbers and a little drizzle of a balsamic reduction. Boom, easy quick and delicious. Please remember to take your toothpicks out before eating.

I want to send out lots of prayers to the Pinkham family. The loss of a dad, husband, son, brother and friend at such a young age is devastating. Chris leaves behind his beautiful wife and two wonderful little girls. Our little peninsula is in mourning from this tragedy. With the support from our community, I’m praying it helps with such grief.

We had to say goodbye to another incredible lady, Karen Pinkham. Lots of hugs and prayers to her daughter and son-in-law, Lindsey and Mike, and to one of my best friends and her sister Jeanne Tonon. Also sister Judy plus lots of family and friends. We will miss you terribly.

Tomorrow is a new day, a new chapter, only God knows why.