Another cake?!

Why yes, another cake, indeed! Between my family and Justin's, there is a birthday every month from February to August, so I have been a very busy baker. This cake was for Justin's sister, Chelsea. It is the Americanized strawberry shortcake, and it was every bit as delicious as it looks. I used the basic vanilla and chocolate cupcake recipes from VCTOTW to make the two layers, as well as their infamous fluffy vegan buttercream.

I do make real food, though, I promise, which is why I'm going to share this with you.

We took a trip to the farmer's market last sunday and came back with quite a bounty. Included were 5 beautiful yellow squash, which I marinated with plenty of fresh herbs for a refreshing side dish.

Marinated Yellow Squash

Ingredients

3 medium yellow squash, julienned with a mandoline (if you don't have a mandoline, you can thinly slice the squash into rounds, or any other shape you please)

1 tbsp fresh thyme, chopped

1 tbsp fresh oregano, chopped

1 tbsp fresh chives, chopped

1/4 cup fresh squeezed orange juice

1/4 cup balsamic vinegar

1/4 cup water

1 tbsp dijon mustard

a few dashes tobasco sauce

Arrange squash in a thin layer in a large, shallow pan or baking dish, then lightly toss with thyme, oregano, and chives.

Whisk together orange juice, vinegar, water, mustard, and tobasco sauce. Pour mixture over squash and gently toss to coat. Allow to marinate in the refrigerator for at least an hour, the longer the better.

Serve cold or at room temperature.