French 1690-1743 Nicolas Lancret (22 January 1690 ?C 14 September 1743), French painter, was born in Paris, and became a brilliant depicter of light comedy which reflected the tastes and manners of French society under the regent Orleans. His first master was Pierre d'Ulin, but his acquaintance with and admiration for Watteau induced him to leave d'Ulin for Gillot, whose pupil Watteau had been. Two pictures painted by Lancret and exhibited on the Place Dauphine had a great success, which laid the foundation of his fortune, and, it is said, estranged Watteau, who had been complimented as their author. Lancret's work cannot now, however, be taken for that of Watteau, for both in drawing and in painting his touch, although intelligent, is dry, hard and wanting in that quality which distinguished his great model; these characteristics are due possibly in part to the fact that he had been for some time in training under an engraver. The number of his paintings (of which over eighty have been engraved) is immense; he executed a few portraits and attempted historical composition, but his favorite subjects were balls, fairs, village weddings, etc. The British Museum possesses an admirable series of studies by Lancret in red chalk, and the National Gallery, London, shows four paintings--the "Four Ages of Man" (engraved by Desplaces and l'Armessin), cited by d'Argenville amongst the principal works of Lancret. In 1719 he was received as Academician, and became councillor in 1735; in 1741 he married a grandchild of Boursault, author of Aesop at Court.  Related Paintings of Nicolas Lancret :. | The Seat of Justice in the Parlement of Paris (1723) (mk05) | Tiger Hunt | Das Schinkenfrustuk | The Bird Cage | Garden Party |
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SCHEDONI, Bartolomeo
Italian painter, Emilian school (b. 1578, Modena, d. 1615, Parma) Italian painter and draughtsman. He was the son of Giulio Schedoni, a mask-maker, who served the Este court in Modena and the Farnese in Parma; in 1598 Schedoni and his father are recorded as residing in Parma, both serving the court. In 1595 Ranuccio I, Duke of Parma, sent Bartolomeo to Rome, to train in the studio of Federico Zuccaro. Schedoni fell ill shortly after, however, and returned to Parma. His earliest surviving works show no evidence of Roman influence. The matter of Schedoni's training remains somewhat problematic. Carlo Cesare Malvasia claimed that he was a pupil of Annibale Carracci in Bologna, but there are reasons to doubt this. First, this would have been prior to Annibale's departure for Rome in 1595, a period when Schedoni was still apparently under his father's jurisdiction. Secondly, the early pictures indicate that initially his style was formed primarily by studying the work of Correggio in Parma. To a lesser degree he was influenced by the Parmesan culture of Parmigianino, Girolamo Mazzola Bedoli and Michelangelo Anselmi. As a boy in Parma he was also known to have frequented the studio of the Fleming Giovanni Sons (1547/8-1611).
Brown, Ford Madox
English Pre-Raphaelite Painter, 1821-1893 English painter and designer. The son of a retired ship's purser who had settled at Calais, Brown received an academic training under Albert Gregorius (1774-1853) at Bruges, under Pieter van Hanselaere (1786-1862) at Ghent and under Baron Gustaf Wappers at the Academie in Antwerp (1837-9). He moved to Paris in 1840, married the following year and studied independently of the ateliers,
Walter I Cox
1866-1930 English

Can you freeze blue apron meals

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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!

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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

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

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