I had been on my feet since 4:58 in the morning.

The alarm I set was barely necessary; my eyes snapped open in the dark, my mind already racing through the checklist. The twenty-two-pound turkey had been brining for two days and needed to be patted dry, massaged with herb butter, and slid into the oven by six. The stuffing required sourdough bread cubes I’d left out overnight, sautéed celery and onions, and fresh sage from the little pot on the windowsill I’d nursed since September. The mashed potatoes—russets, always russets, never waxy Yukons—needed to be peeled, boiled, riced, and kept warm under a clean dish towel. Two pies, a pumpkin and a pecan, cooled on the counter near the window, their scent mingling with the coffee I kept refilling.