This document provides instructions for making an improvised vegetable cream soup with goat stock and baked sea bass with potatoes for dinner. It details finding various vegetables and goat stock from the previous day to add to the soup, as well as preparing the potatoes, fish, and lemons to bake in the oven. The soup is blended and various ingredients like goat meat are added back in. Once the fish and potatoes are fully cooked, the meal is served and enjoyed, with the cook noting it was very tasty but they wished they had white wine to serve.

1. PRE-EAT-POST a.k.a. PEP Dinner: a) Improvised vegetable cream with goat stock b) Merluza with potatoes in the oven

2. Select potatoes

3. Peel and cut potatoes

4. Add salt and some olive oil

5. To the oven

6. Check vegetables

7. Found some getting old…

8. Found goat stock from yesterday

9. Goat stock to the pan…better than Maggi!

10. Cut brocoli and found old prei… cut also

11. Found some carrot as well!

12. Separate the goat meat from the pan

13. Add carrot to the stock boiling

14. Add the broccoli

15. Found an old zucchini! Also cut and to the pot!

16. Add water…

17. Stear a bit…

18. Close, lower down fire and wait

19. Check potatoes… still a while to go

20. Clean fish…

21. Cut fish for lemons…

22. Place lemon

23. Fish on top of potatoes and to the oven

24. Taste soup…

25. Add salt

26. Blender to the pan

27. Nice texture…

28. Clean mixer

29. Cut the goat meat into pieces

30. Goat back to the soup!!

31. Goat back to the soup!!

32. Table ready…

33. Serve soup

34. Too Yummi! To make pictures… Eat soup…

35. Check the fish…needs more time

36. Fish to the table…miss the white wine

37. Too Yummi! To make pictures… Eat fish…

38. Thomas cleans this time…I cooked