French 1841-1895 Berthe Morisot Galleries Berthe Morisot (January 14, 1841 ?C March 2, 1895) was a painter and a member of the circle of painters in Paris who became known as the Impressionists. Undervalued for over a century, possibly because she was a woman, she is now considered among the first league of Impressionist painters. In 1864, she exhibited for the first time in the highly esteemed Salon de Paris. Sponsored by the government, and judged by academicians, the Salon was the official, annual exhibition of the Acad??mie des beaux-arts in Paris. Her work was selected for exhibition in six subsequent Salons until, in 1874, she joined the "rejected" Impressionists in the first of their own exhibitions, which included Paul C??zanne, Edgar Degas, Claude Monet, Morisot, Camille Pissarro, Pierre-Auguste Renoir, and Alfred Sisley. It was held at the studio of the photographer Nadar. She became the sister-in-law of her friend and colleague, Édouard Manet, when she married his brother, Eugene.   Related Paintings of Berthe Morisot :. | The Mother and Sister of the Artist | Pasie Sewing in the Garden at Bougival | Seaside villa | The Harbor at Lorient | Detail of Embroider |
Related Artists:
Guido Reni
1575-1642 Italian Guido Reni Galleries Born in Bologna into a family of musicians, Guido Reni was the son of Daniele Reni and Ginevra de?? Pozzi. As a child of nine, he was apprenticed under the Bolognese studio of Denis Calvaert. Soon after, he was joined in that studio by Albani and Domenichino. He may also have trained with a painter by the name of Ferrantini. When Reni was about twenty years old, the three Calvaert pupils migrated to the rising rival studio, named Accademia degli Incamminati (Academy of the "newly embarked", or progressives), led by Lodovico Carracci. They went on to form the nucleus of a prolific and successful school of Bolognese painters who followed Annibale Carracci to Rome. Like many other Bolognese painters, Reni's painting was thematic and eclectic in style. By late 1601, Reni and Albani had moved to Rome to work with the teams led by Annibale Carracci in fresco decoration of the Farnese Palace. During 1601-1604, his main patron was cardinal Sfondrato. By 1604-1605, he received an independent commission for an altarpiece of the Crucifixion of St. Peter. After a few year sojourn in Bologna, he returned to Rome to become one of the premier painters during the papacy of Paul V (Borghese). From 1607-1614, he was one of the painters patronized by Borghese. Abduction of Deianira, 1620-1621.Reni's frescoed ceiling of the large central hall of garden palace, Casino dell'Aurora located in the grounds of the Palazzo Pallavicini-Rospigliosi, is considered his masterpiece. The casino was originally a pavilion commissioned by Cardinal Scipione Borghese; the rear portion overlooks the Piazza Montecavallo and Palazzo del Quirinale. The massive fresco is framed in quadri riportati and depicts Apollo in his Chariot preceded by Dawn (Aurora) bringing light to the world. The work is restrained in classicism, copying poses from Roman Sarcophagi, and showing far more simplicity and restraint than Carracci's riotous Triumph of Bacchus and Ariadne[5] in the Farnese. Reni in this painting is allies himself more with the sterner Cavaliere d'Arpino,Lanfranco, and Albani "School" of mytho-historic painting, and less with the more crowded frescoes characteristic of Pietro da Cortona. There is little concession to perspective, and the vibrantly colored style is antithetical to the tenebrism of Caravaggio's followers. Payments showed that he was paid in 247 scudi and 54 baiocchi upon completion on 24 September 1616. He also frescoed in Paoline Chapel of Santa Maria Maggiore in Rome as well as the Aldobrandini wings of the Vatican. According to rumor, the pontifical chapel of Montecavallo (Chapel of the Annuciation) was assigned to Reni to paint. However, because he felt underpaid by the ministers, the artist left for Bologna, leaving the role of the preeminent artist in Rome to Domenichino.
Jack wilkinson Smith
1873 - 1949
Walter I Cox
1866-1930 English

Can you freeze blue apron meals

Are you a busy parent or an overwhelmed office worker who just doesn??t have the time for cooking? You know what it feels like to be tired and famished but lack the energy to cook, right? If so, then Blue Apron meals might just sound like a lifesaver! Though they provide scrumptious home-cooked meals in minutes, do you ever find yourself with more meal options than you can eat that week? Well have we got good news for you - yes, indeed you *can* freeze Blue Apron Meals! Keep reading to find out exactly how.

Exploring freezing blue apron meals - what recipes can you freeze, and for how long

Exploring freezing Blue Apron meals can be a fun and flavorful way to enjoy later in the month. Whether you've just received your delivery or need to preserve leftovers, most of Blue Apron's recipes can be frozen for up to three months. Many seafood dishes, such as recipes involving white fish, salmon and shellfish, do not freeze well and should be consumed within 1-2 days. Other dishes, such as stir-fries, braises, stews, soups and pastas lend themselves particularly well for freezing. When making these dishes at home from a Blue Apron kit or Hellofresh kit hellofreshvsblueapron, simply portion out individual servings in airtight containers before freezing. Once you're ready to reheat the meal again, simply place the container back in the fridge overnight before cooking!

How to choose the best meals from blue apron to freeze

Freezing meals from Blue Apron is a great way to make sure you're always prepared for mealtimes. Depending on your tastes and preferences, there are a few tips and tricks you should bear in mind when selecting meals to freeze. Firstly, if you're aiming for the best possible quality upon defrosting, look for recipes with minimal dairy content. Dairy does not survive freezing well and can lead to a gritty texture after thawing. Secondly, consider recipes containing more neutral ingredients like vegetables or fish, as these will retain their flavors better than more robust options such as steak or pork chops. Lastly, be mindful of highly-seasoned ingredients as these tend to lose flavor faster than basic ones when frozen. Doing these things will ensure that by taking the time to freeze a meal now, you'll be able to enjoy it later at its peak flavor level!

Tips for prepping and packaging blue apron meals before freezing them

Prepping and packaging blue apron meals before freezing them is a simple but effective way to save time when cooking during the week. For best results, it??s important to properly season the un-prepped pre-measured ingredients prior to combining them. This will make sure that the flavors of the meal are properly distributed. Once seasoned, combine the ingredients in one large bowl or dish, this will make packaging easier and result in less waste. Transferring prepped meals into storage bags or containers should be done quickly in order to properly seal out air, this will keep your meal fresher for longer. Finally, don??t forget to label each bag with the name of dish and date you prepped it. Following these simple tips for prepping and packaging blue apron meals before freezing them will ensure you have delicious home cooked meals ready throughout the week without spending hours putting dishes together from scratch!

What effects does freezing have on the nutritional content of blue apron meals

Flash freezing is incredibly beneficial to blue apron meals as it preserves the nutritional content of the food. When produce is picked off the vine, nutrient levels are at their peak and will decay over time. Thankfully, flash freezing locks in the flavor and nutrition contained in blue apron??s fresh ingredients so that you can be sure you are enjoying healthy, delicious meals. This method also significantly decreases spoilage so that your food won??t go bad nearly as quickly, allowing for fewer trips to the grocery store and more time spent enjoying your meals with friends and family.