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It came out a treat. I fried the tails of the big shrimps with butter and a little olive oil. Came up with brandy and than with Provence herbs. The salad was in white and green with thin stripes of green chicory, thin slices of celery and of raw fennels. French Olive oil and salt. The girls were as I wanted them. Ecstatic and fully absorbed by the sensations of the food. I did a proper job in complimenting them for their good looks, sharp wit and accomplishments in school: one teaches and research, the other one just goes there.
Everybody is happy. For the moment.
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