I went to meet my friend who is working in Lisbon a few days or dinner, went to a place called Bicaense which I highly recommend if you happen to pass through, I had the duck fillet.
As for the cats, it's weird, Leo was so well behaved, I think cos he was the runt of the litter and he is totally docile. Or he was, now this little one has turned up Leo tries to impress him by being naughty. I know the kitten didn't knock the pizza off cos he can't get up on that table yet, but I know Leo wouldn't have done if Karl hadn't told him to so I'm blaming them both.
Probably one my dad used to cook. You cut the vegetables, carrots, onions, potatoes, turnip, possibly courgette, very large, huge bits, and cook them in lots of butter for a bit and there's some garlic and then some water tomatoes,chickpeas, spices. You have to cook it a long time. Then have it with couscous. Harrissa if you want to.
From memory the spices are turmeric, cumin, coriander. I'm probably forgetting at least one crucial ingredient. But that's my favourite.
It was one of my favourite things my dad used to cook. He was very good at cooking because he'd been a professional chef working his way up to the position of chef de partie. One of the kitchens he worked in was the grand hotel in Brighton where he saw a chef piss in then prime minister Harold wilsons soup.
His only cooking advice to me was "follow the recipe"
I've realised that ninety percent of the stuff that I cook begins with sauteing loads (say ten cloves) of garlic and a couple of onions in butter and/or oil and then building up with tomatoes or whatever and when I do a stew/casserole (is there a difference) it's the same story. I think the nicest ones I've had start that way and then are basically bulked up with some sort of stock, taters cut into quarters or so, whatever other vegetables, herbs and spices you have to hand and sausages in chunks (or chorico if you live in Portugal) and, as an extra bit of pork flavour, crumble in some black pudding (or morcela if you etc) which will pretty much disappear in the mixture but make it much nicer. Probably some red wine too. In an ideal world the stew would have dumplings made with suet floating all over the top but they don't sell that here so you gotta make do with simple flour ones.
Everything starts with an onion for me too and pretty much always carrot as well. Garlic and chilli usually. It wouldn't have occurred to me to put ten cloves of garlic in a dish but now you've mentioned it I'll try it. Why not. I like garlic. More garlic is probably good. Celery often or sometimes a pepper.