Pattern

Do I remember someone here collects old sewing patterns? John found an old pattern from Tandy Leather Company for Plainsman's Boots.
Yours if you want it or know someone who might.

Cassoulet

Cassoulet is the second most masculine dish I can think of, the first being a Bear Hot Dog with Cheese from the Biker Jim Hot Dog Cart.

Cassoulet has duck breasts. Ducks don't really have soft comforting meaty breasts, they have pecs. Man pecs.
You're eating hot greasy Cassoulet and all of a sudden there's sausage out of nowhere. BIG HOT WHOLE SAUSAGE.
And beans. Men love beans.

Cassoulet to me is like that one guy I picked up who was all body and choad. No depth. Every time I order Cassoulet I think it's going to be awesome and it lacks flavor. It has greasy and meaty and hot and comforting but not enough flavor to make me want to finish it.

I wanted to make a better Cassoulet, but since it's French, you don't make it better, you make something else. That's not totally true since there are so many versions of Cassoulet you can pretty much use whatever meat you have. I wanted less greasy, more veggies, less meat, more flavor.

Cassoulet
1 garlic clove
1/4 onion
2T olive oil
2T butter
1/2lb diced bison bacon
some big fresh tomatoes, if you don't have enough add 1 can tomatoes (my tomatoes have roasted jalapeno)
Fines Herbs, ground cloves, oregano bay leaf
Beans (I used navy beans)
2 parsnips
1 carrot
6 white asparagus (feel free to leave them out, it was their last day and I didn't want to waste them)
1 C goose stock
S&P
Bread crumbs to cover.

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Verdict
It's really good. Tons of flavor, no grease. I'd used another cup of stock. Probably no jalapenos. The asparagus added more than I expected, a gentle crunch within all those root veggies.