Your 18-year-old son makes you dinner. It’s a meal kit that serves two. Fifteen-minute
prep time. Cilantro Lime Arroz con Pollo with Chipotle Creama. You eat together on the porch.
        “It’s delicious,” you say.
        You both agree the portions are too small.
        When you carry your bowl back into the house, you see the large burnt pan in the kitchen
sink, deadly scorched and still sizzling.