I had just set the roasted asparagus on the trivet when the kitchen door swung open.

Patricia swept in, all perfume and condescension, her heels clicking on the tile like little hammers of judgment.

She didn’t ask if I needed help.

She never did.

Instead, she dipped one manicured finger into my rosemary reduction sauce—the one I’d been perfecting since 1987—and tasted it.