another day of prep for noche vieja

Another day at the restaurant, everything is really falling into place for me there. It is the days after christmas, leading up to holy kings with new years eve in the middle. My first in spain. Now at work we are getting good business in the gastronomic restaurant, and every day the chef Carmen leaves me a healthy list of things to do for the dinner on noche vieja. Today it was to cook the cabrito (yes more) that my assistant, gloria, deboned and vaccumed up for me today. I also started some kind of weird stock that carmen asked me to do....the same recipe for jugo de carne (or glace de viande as I know it) but instead of animal bones, I was to use the rodaballo carcasses from the day. Hmmm a 24 hour stock with fish bones that is something new to me, but i am not one to judge before seeing what the heck she wants to do with that. I also started a cabrito stock as well. It seems I've asserted myself as the saucier there, which is fine with me cause I like to make that stuff. Care.