"Well, I'm glad she hasn't really seen what I do," he laughed. "We'll just go on letting her think whatever it is she thinks. That'll work until Rose is old enough to really get it. By then, hopefully it will be too late for her to offer up her opinion. No, seriously, it'll probably all work out.
"Lime green, huh?" He laughed. "I'm not going to even dare you to do that, or that's what we'll end up with." She mentioned hot air balloons, and for a moment, he had a visual of shortening a long reception by simply launching the guests. Yeah, he didn't see her approving of that.
"Oh, good," he said when she said she'd been diving. "That's something we can do sometime, then. There are so many great places to dive and wonderful things to see. I know some great tropical dives with some amazing fish. I've got a couple underwater cameras at the family compound in Tuscany. One for stills and one for wizarding photos You can use whatever one you want and take some pictures. Didn't know you were into rock climbing, but I've done that a couple of times. You know who is really into climbing, don't you? Michael. I swear he's half spider. I suppose that's what you get, though, when you've spent your life as a catburglar."
He brushed her concerns for his parents aside and said, "You're right. Its their loss. They live their lives as passively as possible. I think its sort of my dad's protest against my grandfather's line of work. They weren't ever happy that I liked being active like that. Its fine, though, really. I've always been accepted by the rest of my family, pretty much. And I'm very satisfied that I have such a large family of the heart." He was happy with all the people he had around him now. He was happy with his life and the fact that his family was going to get bigger by adding Bella and Rose.
"You sure you're ready for your family to get really big, really quick?" he asked.
The chef brought out two large tasting plates, one for each of them and pointed out the offerings. There was an orange spice cheesecake with a cranberry compote, hazelnut shortbread with topped with salted caramel and a dark chocolate ganache, and a flan with a rich apricot and brandy syrup, and some elegant looking cannolis filled with an unusual spumoni creme. The chef left them a couple of pads of paper and a couple of pens for their responses and left them to try the desserts.
"Robert clearly doesn't know what he's missing," Angus grinned. "They look good."