Hurricane Nicole | Here we go again!!

Hurricane Nicole came right through our area just about a month after Hurricane Ian. Lots of wind and rain, which our water birds love because it flooded our property again. Plus a surprise the morning before, our one female rabbit gave birth to 10 babies!! So we scrambled again to get things tied done, harvest what we can and hunker down for another storm.
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[@Trendlespin]

Awesome food! I could watch your ducks enjoying that water all day.

[@FoodForesters]

They are fun to watch

[@kathyrivera2576]

Wow...this is a tough year for Florida. Prayers for you all.

[@FoodForesters]

Thank you.

[@whitneygibson6631]

We're just south of Daytona in Volusia County and we are DONE with hurricane season ugh. I've had enough for one year

[@joeyl.rowland4153]

I am in North Fort Myers and I totally agree.

[@FoodForesters]

I have to agree with you both. We don’t need anymore.

[@BrandonHanson]

As we can relate. But do realize this is Florida. If you check back in history 7 of the 10 worst Hurricanes that have hit America on the Atlantic Ocean side were involving states was Florida. But everyone has a choice in where they move to and anything goes.

[@homesteadinthehood11212]

The birds love their little area after the storm. I hope you did not lose too much. I went looking for your bread bowl recipe if you have one if you will, will you please share the link. Thank you for sharing. Be well and be safe. 🙌🏾💚Righteous Guidance, Protection, Peace, Blessings And Favours💚🙌🏾

[@FoodForesters]

Crusty and soft bread bowls * 2 packets Active Dry Yeast (4 and 1/2 teaspoons) * 2 and 1/4 cups (540ml) warm water (110°F - 115°F) * 2 teaspoons granulated sugar * 2 teaspoons salt * 2 Tablespoons (30ml) olive oil * 6 cups (780g) bread flour (spoon & leveled), plus more for hands and surface* * egg wash: 1 large egg beaten with 1 Tablespoon milk

[@FoodForesters]

* Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes. * If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour, and seasonings (if using, see recipe note). Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl. * Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl- remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven. * Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. * Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball. * Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats. * Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each. * Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open! * For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into soup!) and fill with soup. * Cover and store leftover bread bowls at room temperature for a couple days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving.