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FREE MINNESOTA

@bornwithatail.bsky.social

just some guy having fun expressing his mild thoughts about food, sports, and the dang weather here on bluesky dot com

2,544 Followers  |  1,715 Following  |  5,919 Posts  |  Joined: 23.07.2023  |  2.0304

Latest posts by bornwithatail.bsky.social on Bluesky

27.01.2026 15:19 β€” πŸ‘ 46    πŸ” 25    πŸ’¬ 1    πŸ“Œ 2

β€œYeah, Greg, welcome to your retirement party”

27.01.2026 02:52 β€” πŸ‘ 74    πŸ” 5    πŸ’¬ 0    πŸ“Œ 0

And he announces at the racetrack all summer

27.01.2026 00:52 β€” πŸ‘ 0    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

Ain’t no love in this covenant any more

27.01.2026 00:50 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

Looking forward to Minnesota bringing him back here for The Tribunals

27.01.2026 00:37 β€” πŸ‘ 7    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

This weekend I had half a pork shoulder on an 8 hour slow abs then I shredded that and added it to last two hours of the gravy simmer. I wonder if jackfruit would be a good equivalent?

26.01.2026 23:50 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

Power to the people of Minnesota and Glory to the martyrs who defend the Republic

26.01.2026 22:56 β€” πŸ‘ 353    πŸ” 56    πŸ’¬ 2    πŸ“Œ 2

I’m sensible centrist and I’m fine with either one, but I feel like β€œsauce” is for a looser final product, and β€œgravy” is for tighter, almost ragΓΊ-type dishes

26.01.2026 21:49 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

For plant-based options, mushrooms, eggplants, and cannellini beans are solid choices. I’ve never tried jackfruit or meat substitutes, but I bet someone else has.

26.01.2026 21:45 β€” πŸ‘ 4    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

6. Plate the starch, ladle the gravy over that, garnish with more fresh herbs/parmesan. Pour yourself another glass of wine and summon everyone in a two block radius to come eat

26.01.2026 21:38 β€” πŸ‘ 6    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

5. Once the sauce is close to perfect (and not watery), drink one (1) more glass of wine, and start your starch (pasta or polenta) and maybe slap a salad together (romaine, shallot & vinaigrette works for me)

26.01.2026 21:38 β€” πŸ‘ 4    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

4. Once everything is simmering away, add your seasoned protein, cover, drink one (1) glass of wine, work on a crossword puzzle, and let it do its thing for several hours until the protein is fall-apart tender

26.01.2026 21:38 β€” πŸ‘ 4    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

3. Then add tomatoes and simmer, breaking them up into smaller and smaller chunks with a spatula. I core & peel fresh ones in the summer and big cans of Cento in the winter. Add herbs. Don’t be stingy with the πŸ…, you might be surprised at how many you need.

26.01.2026 21:38 β€” πŸ‘ 3    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

Mine is always an improvisation on various riffs I’ve picked up here and there, but here is my basic outline:
1. Season your proteins the night before
2. Start your sofrito at noon: I sautΓ© tightly diced onions and celery in olive oil at a low temp and then cover to sweat β€˜em for an hour+

26.01.2026 21:38 β€” πŸ‘ 3    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

Next time he’s here it will be for the tribunals πŸ™

26.01.2026 21:05 β€” πŸ‘ 8    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

Considering that Saint Paul is actually poorer and less white than Minneapolis…

26.01.2026 20:14 β€” πŸ‘ 6    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

β€œbelonging before belief” is the name of the game

26.01.2026 19:40 β€” πŸ‘ 4    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

If you live somewhere where you’re anticipating getting the Minnesota treatment, you could do worse to prepare than to join a mainline religious community (if you’re not allergic to that kind of thing)

26.01.2026 19:21 β€” πŸ‘ 15    πŸ” 0    πŸ’¬ 3    πŸ“Œ 0

Marge from Our Savior’s Lutheran potluck committee when she sees Fed Chuds:

26.01.2026 19:17 β€” πŸ‘ 66    πŸ” 15    πŸ’¬ 1    πŸ“Œ 1
26.01.2026 19:13 β€” πŸ‘ 16    πŸ” 2    πŸ’¬ 0    πŸ“Œ 0

Minneapolis' "playbook" is not the Viet Cong's; it's the organizational skills you develop as an active Lutheran.

26.01.2026 18:47 β€” πŸ‘ 153    πŸ” 47    πŸ’¬ 11    πŸ“Œ 3
26.01.2026 18:44 β€” πŸ‘ 42    πŸ” 6    πŸ’¬ 1    πŸ“Œ 0
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"ICE OUT" on Lake Nokomis in Minneapolis, as seen from my flight leaving MSP airport

26.01.2026 18:28 β€” πŸ‘ 10103    πŸ” 2031    πŸ’¬ 65    πŸ“Œ 68

yeah baby YEAH

26.01.2026 18:17 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0
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commiserations to non-Dutch speakers, who will never know what this is about

25.01.2026 15:30 β€” πŸ‘ 1819    πŸ” 492    πŸ’¬ 51    πŸ“Œ 52

I’m getting a little misty-eyed just reading about it

26.01.2026 17:30 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0
The History of Sunday Gravy The origin of Italian-American sunday gravy pasta sauce and how it's been bringing families together since the 1800's.

www.munchery.com/blog/history...

26.01.2026 16:06 β€” πŸ‘ 2    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0
The History of Sunday Gravy The origin of Italian-American sunday gravy pasta sauce and how it's been bringing families together since the 1800's.

all you medigans complaining that it’s not β€œgravy”: www.munchery.com/blog/history...

26.01.2026 16:05 β€” πŸ‘ 12    πŸ” 0    πŸ’¬ 4    πŸ“Œ 0

Inigo, you gotta at least have a little taste first πŸ‘¨πŸ»β€πŸ³πŸ˜˜πŸ‘Œ

26.01.2026 16:03 β€” πŸ‘ 1    πŸ” 0    πŸ’¬ 1    πŸ“Œ 0

Yes.

26.01.2026 16:01 β€” πŸ‘ 2    πŸ” 0    πŸ’¬ 0    πŸ“Œ 0

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