Not too long ago, I was walking through my vegetable garden. I had just returned from a too-short visit to see my granddaughter, Polly, and I was struck by a rather unusual thought: grandchildren and zucchini have a lot in common. They both grow far too quickly when you're away!

So, here's a picture of Polly, who was born in early December 2008. I know I am completely biased as her grandmother, but she is an enormously cheerful baby, always happy to greet whatever the day brings.

And if you are as blessed with zucchini as I am this year, you'll appreciate the recipe for Chocolate Zucchini Cake at the end of this Note!

Now that my new book is in the hands of the printer, I'm keeping plenty busy visiting family, in the garden and in front of my computer working on fabrics.

I'm afraid I've neglected the garden in the last couple of years, but I've been enjoying it immensely this spring and summer. I've been freezing fruit for pies (cherry-blueberry is my favorite) and harvesting green beans, cucumbers, onions and corn. I love to preserve fresh produce, and it won't be long before the tomatoes and peppers are begging to be turned into tomato sauce and hot pepper jelly.

But, I've been spending lots of time working on fabrics for you, too! The new Palette Collection fabrics should be available in August, and a new collection, Pacific Rim, is scheduled for October delivery. The lead time to design my fabrics, create the art, print and ship them is six months to a year, so I'm several collections ahead. While I don't want to give too much away, I know you'll be happy to learn that RJR Fabrics will be releasing a new collection of my border prints in the New Year.

I've also been able to spend more time teaching in the Studio in Great Falls, as well as several stints in PLACE NAME and PLACE NAME. Plus, the ladies in our mail order department have had me working hard developing new kits and projects that are part of our Weekly Web Specials program. (To receive notice of our specials, just sign up to receive our emails.)

So, the days continue to speed by, whether I've got my hands in the dirt, on my keyboard, or carrying Polly around.

Polly

Serving Size : 16

• 1 tablespoon all-purpose flour
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup fat-free cream cheese -- (4 ounces) softened
• 1/3 cup vegetable oil
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup buttermilk
• 2 cups shredded zucchini, squeezed to remove moisture
• 2/3 cup semi-sweet chocolate chips
• ¼ cup chopped walnuts

• 3/4 cup powdered sugar
• 3 tablespoons unsweetened cocoa
• 8 teaspoons milk
• 2 tablespoons semisweet chocolate chips
• 1 teaspoon instant coffee granules
• ½ teaspoon vanilla extract

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Lightly spoon 2 ½ cups flour into dry measuring cups, and level with a knife. Combine 2 ½ cups flour and next 5 ingredients (2 ½ cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine ¾ cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.