Editor Scott Coleman wants to know what the Christmas Season means to me. The best way I can express that is by telling you what I’m going to be doing on the morning of Wednesday, December 26.

Like all Orthodox priests, I go to work on Christmas Day, but on the Day After Christmas, I get up while everyone else is still asleep. I go into the kitchen; I fire up the oven and one of the burners on the stove; I pull a cookie sheet and a frying pan out of the cabinets, then I reach into the refrigerator and get a pound of thick-sliced, super-smoked applewood-seasoned bacon, a tube of those ready-made biscuits, and a big tub of butter.