I don’t need it anymore, though. I’ve got fourteen minutes in a green kitchen now, in person, at nineteen, as an adult.

I told my father that when I got home. He said, “Was it worth it?”

And I said, “It was the only thing about that whole two years that was my idea.”

Scott Brennan reopened the restaurant in September under a different name, in a smaller space in Tukwila, with a partner Daniel had never heard of.

He sent one message, in October, to a number he must have gotten from a cousin. It said: Congratulations on Lily. Heard she’s doing well. No hard feelings I hope.

Daniel looked at it for a long time.