Right now.

The sun sets.
Folding chairs and tables propped up in the living room, from an evening of drinks and pizza and family and friends.
A husband stirring downstairs in the family room, freshly woken from a nap.
Turkey stock simmers on the stove.
In the fridge: leftover turkey and ham. Plus: Popeye's chicken, deep dish pizza, a slice each of pumpkin and blueberry pie, wine, beer, polish sausages and sauerkraut. In my belly: the last of the stuffing, mashed potatoes, cheesy broccoli casserole.
Clean dishes in the dishwasher.
Loads of laundry.
Slippers.
A lit up  Santa's rosy face, hanging from the house next door.
A glass of milk. A snickerdoodle.

Martha Stewart’s Snickerdoodles (from Martha Stewart's Cookies)

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 tablespoons ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies until edges are golden, 10 to 12 minutes. Let cool on wire racks.