Modest Monday

The Art of the Tank-Top! 

I know that teenagers and young adults today love tank-tops. I am a super fan of them! They help cover any unwanted cleavage and when bending over they can make sure your moon doesn’t appear! 

My favorite tank-top I have found is from Target. They have Mossimo tanks in great neutral colors. The tanks stay up in front and are long enough in the back for me! 

Find Tank HERE

Colors: White, Black, Grey! (my personal favorite)

The trick is to buy a large size that way it will be long enough.

If you aren’t a fan of shelf bra tank-tops, Walmart has a selection of single layered tanks. 

I wear a tank-top everyday just for personal comfort and coverage. I would suggest wearing a tank with button up shirts, sheer tops, short tops, comfy sweaters, sweater dreses, and even low cut sun-dresses. There are plenty of tanks that have lacy tops and bottoms on them to make them appropriate with every kind of outfit. In the summer I think a spaghetti strap tank looks super cute with a chunky strap tank! Also a tank always looks adorable under summer sun dresses, if you have the right style to match the dress! If all else fails go for neutral colors! Remember if the tank comes with a shelf bra you still need to wear a real bra (straps or no straps)! Staying modest in the summer is a must, but being confidence in who you are is always the best accessory! 

Vanilla Dutch Baby

I am so in love with this delightful pancake! It is light enough for the non-breakfast lovers, while being warm and satisfying for the breakfast adorers! I really like a fresh mixture of berries and real maple syrup to top dutch baby. The crepe like dough is almost addictive  I did a little research and found another blog called Creative Culinary,  who wrote about the history of the Dutch Baby pancake. 

I use this recipe from Food Network:

Ingredients
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
Pinch salt
1 pint fresh or frozen blueberries
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar
Directions
Preheat the oven to 400 degrees F.

Place the butter in a large saute pan and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.

Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

Here you can print out the recipe from Food Network online. Enjoy.