My Dad’s Grilled Cheese Happy Place

by Addie, age 10 1/2

Addie with Grilled Cheese for DOOF

You know that feeling of you just went to your happy place I get that feeling every time I eat my dad’s grilled cheese. I don’t know what he does to it, or is it just how he waits till that perfect second to take it off whatever he does to it they taste great.

Addie's Grilled Cheese

All the restaurants just make it too fancy my dad just uses Kraft cheese and whatever bread we have. To me my dad’s grilled cheeses are the best in the universe, but that’s just my opinion I wish I could have them 24-7 that would be awesome, and the best part is my dad likes making them so that’s great sometimes I see him sneak a bite.

I think he should open a restaurant and all they serve are my dad’s grilled cheese, but sadly that can’t happen my dad is already busy enough with work and all that.

Someday I hope that he will tell me his secret so I can make them for my kids when I’m older.

What I’m wondering: what food takes you to your happy place?

Addie with ZeBot

Want to write your own food blog for DooF?

ZeCaptiva Coconut Caper

Zebra Beach Picnic on Captiva Golf Course

When it comes to exploring, zebras (like kids) really know how to earn their stripes!

My Uncle Zep (also known as ZeGreat Chef Zepicure) and I got together to spend a whole month exploring a magical island called Captiva, which is just off the west coast of Florida in ZeGulf of Mexico.

The place where we’ve had our ZHQ (zebra headquarters) is called South Seas Island Resort — which was once a big plantation. In the early 1900s, it was one of the world’s largest growers of Key limes!

ZeScoutAbout at Beach

We’ve been roaming ZeBeaches and mangrove forests in search of adventure—and an island fruit that could keep us going strong through all our explorations, which tend to make us super hungry and thirsty.

Well, you can imagine how excited we were when we found these big nutty-looking green things underneath a palm tree. We thought it was really cool that they had subtle stripes—and decided to call them ZebraNuts.

Coconut Top Flying Off

To read ZeRest of the story of how our Jamaican buddy Jade gave us the REAL island scoop on these exotic fruits (and to check out our aMazing recipe for coconut smoothies), please visit me at ZeBot’s Kitchen!

All About Osh

by Kamola, age 9

Kamola & ZeBot Hail to ZeKale

I want to share one of my family’s favorite food traditions–and one of my very favorite foods in the whole world.

It is called osh.

I hope you like my video.

And I hope you’ll try making osh for your own family!

Want to write your own food blog for DooF? It’s fun and easy–for details, please click here!

ZeMystery of ZeShoe Pastry

ZeBot and the Shoe Pastries

When my friend Holly told me she was writing a book about Shoe Pastry, I was totally intrigued.

“What kind of shoes would make the best pastry?” I wondered. “And wouldn’t putting shoes in your mouth instead of wearing them on your feet (or in my case, hooves) make you kind of—well, sick?”

ZeBot & His Bowl of Shoes

Since I am a zebra who is supposed to know at least a little about human food by now, I didn’t want to ask those questions right away. After all, Holly Herrick is a famous cookbook author. Instead, I had a great idea!

I have another friend named Holly, who happens to be a super-smart Golden Retriever—and spends a lot of time in the kitchen. I asked her about Shoe Pastry.

Holly with DooF Cap

Holly the Golden Retriever said she’d never tried it, but she’d eaten lots of shoes (including some pretty expensive ones) and they were very tasty.

Still, I wasn’t sure—it just didn’t seem like you could (or even should) turn a shoe into a pastry. So I had an even better idea: I asked Holly the Famous Cookbook Author if I could interview her about shoe pastry. That way, it would make sense to ask lots of questions (even really silly ones)—so that’s what I did!

ZeBot & ZoeBot with Broccoli Choux Pastries

Guess what? It turns out I had the ingredients all wrong! You’ll find the right ones in the video below — and Holly Herrick’s awesome interview & recipe here!