The smell of charred arborio rice is a very specific kind of professional defeat. I was sitting at the kitchen table, balanced between a laptop and a lukewarm cup of coffee, explaining the dampening coefficients of a new laminated glass partition to a client in Auckland. The project required a precise reduction in decibel transfer across a high-traffic corridor, and I was deep into the mathematics of acoustic impedance.
While I moved sliders on a digital model, the liquid in my heavy-bottomed pan evaporated into a black, acrid crust. The smoke alarm did not sound because I had covered it with a plastic bag earlier to prevent a false trigger during the Zoom call. I snatched the pot off the heating element, but my grip slipped. The stainless-steel handle, which had reached a temperature of approximately , seared a thick, red stripe across the meat of my palm.
My mother was visiting from Wellington, staying in the spare room that usually houses my overflow of blueprints and sound-level meters. She did not reach for the expensive burn gel I keep in the first-aid kit. She did not look for the prescription steroid cream sitting in the pharmacy bag on the counter. Instead, she reached into her knitted cardigan pocket and
