You are slicing bell peppers into ribbons when your man tells you that moving in together was a mistake. Next to the cutting board, you’ve measured out a thimble of hot pepper flakes, and the shrimp are shelled and deveined, cooling in the fridge until you’ve finished the rest of the prep. He asks if you heard what he just said. You keep slicing the pepper meticulously; you are proud of this one dish—shrimp fra diavolo—that you make well.