By October 2038. Marco's team won four games in a row to go six and two on the season. I've been to three of them. This is the part of having a son who coaches that I didn't entirely anticipate — the particular ache of watching someone you love in a role you understand completely, from the outside, with no ability to help. I know exactly what he's thinking on certain plays. I know the feeling of the third quarter when you're up by three and the other team is adjusting and you have to decide whether to stay in the play you trust or shift. I know it in my body. And I sit in the stands and I watch and I say nothing and it is genuinely difficult.
He's good. I need to say that clearly and separately from any parental bias: he is good at this. He reads the field well. He manages the clock with the instincts of someone who's been in close games before, which he has, in a different role. He makes adjustments at halftime that land. His players trust him — you can see it in how they listen when he talks on the sideline, not out of obligation but out of the belief that what he says will help. That belief is earned. He's earned it.
After the fourth straight win he called me from the parking lot, slightly stunned again, the same way he called after he got the job. He said: six and two. I said: six and two. He said: do you think we can make the playoffs? I said: yes. He said: don't just say that. I said: Marco, I've been watching games for thirty years. I'm not saying it to be supportive. I'm saying it because you're a six-and-two team in a league where the playoff cutoff is typically five and five. You can do the math. He said: you're kind of annoying when you're right. I said: I got that from you.
After the fourth win, when Marco called me from that parking lot still half-stunned, I knew I’d be back in those stands the following week — and I wanted to bring something that felt like occasion, something you pull out of a bag and share with the strangers sitting next to you because the mood calls for it. These cheesy ranch spinach puffs have become my go-to for exactly that: they’re warm, a little indulgent, easy to pass around, and they taste like someone put real thought into them, which is the same thing I’ve been saying about Marco’s coaching all season.
Cheesy Ranch Spinach Puffs
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 24 puffs
Ingredients
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 packet (1 oz) dry ranch seasoning mix
- 1/4 cup sour cream
- 1/4 cup finely diced green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven. Heat your oven to 400°F. Line two baking sheets with parchment paper and set aside.
- Make the filling. In a medium bowl, combine the squeezed-dry spinach, cream cheese, cheddar, sour cream, ranch seasoning, green onions, garlic powder, and black pepper. Mix until fully combined and smooth.
- Prepare the pastry. Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 12 equal squares (approximately 3x3 inches each), giving you 24 squares total.
- Fill the puffs. Place a heaping teaspoon of the spinach and cheese filling in the center of each square. Fold the corners up and over the filling, pinching the edges firmly to seal. Place seam-side down on the prepared baking sheets.
- Apply the egg wash. Brush the tops of each puff lightly with the beaten egg. This gives them a deep golden color as they bake.
- Bake. Bake for 18—22 minutes, until the puffs are puffed up and golden brown. Rotate the pans halfway through for even browning.
- Cool and serve. Let them rest for 5 minutes before serving. They’re best warm but hold up well for a couple of hours — ideal for packing to a game.
Nutrition (per serving)
Calories: 142 | Protein: 4g | Fat: 9g | Carbs: 12g | Fiber: 1g | Sodium: 210mg