My Spot

I don't do my "computing" here but this is "my" spot -- the place where I open and answer my correspondence. Where I pay bills. Where I write my thank you notes. Where I address my birthday and sympathy and get well cards.

It's my secretary. We bought it shortly after we moved to Linderhof. It hasn't always been in this spot -- although it has been in this spot before. It's a recent change. For it is by the window to the side garden and I can look out and see the flowers blooming in that garden as I write.

And the spot is in a corner of the living room . . .

The upper part holds some of my smaller blue and white collection. Most have age on them but a piece or two are newer -- these were gifts from friends who new my love for things blue and white.

The lower shelf holds some of my old leather bound books that I treasure.
On the desk is an old cloisonne lamp which seems a perfect fit, a blue and white planter with a Christmas cactus because at the moment, it seemed to fit, two of my Wedgwood blue pieces (a small tray and an egg), a Waterford pen and two pictures in silver frames. One taken in front of the fireplace at Linderhof in 1930 and the other is a picture from the turn of the century of the real Linderhof -- in Bavaria.
And as I use the desk to write thank yous, sometimes a nosh is in order -- being careful, of course, not to get crumbs on the note!

A slice of chocolate zucchini cake and an icy cold glass of milk. The thank you that I'm writing -- to the lady who gifted me with the cake -- not a slice but a whole cake -- it's delicious and Kristen was such a dear to bring me this wonderful cake.

It's Friday and so I'm joining Artie at Color Outside the Lines for Vignette Friday. But since there is this wonderful chocolate zucchini cake, I'm also joining Michael at Design by Gollum for Foodie Friday. Please visit these two for it's always interesting on Friday at Artie's and at

Michael's!

I didn't get the recipe from Kristen, but I did find this recipe on line and it seems to be similar to hers. It's a good cake and a good cake for kids -- who would never guess that they're eating vegetables disguised as chocolate!

NOT KRISTEN'S -- BUT CHOCOLATE ZUCCHINI CAKE

2 cups flour

2 cups sugar

3/4 cup cocoa

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

4 eggs

1 1/2 c. vegetable oil

3 c. grated zucchini

3/4 cup chopped nuts (walnuts or pecans)

Preheat oven to 350. Grease and flour a 9 x 13 baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely.