1840-1895 Thomas Hovenden Gallery Thomas Hovenden (December 28, 1840 ?C August 14, 1895), was an Irish-American artist and teacher. He painted realistic quiet family scenes, narrative subjects and often depicted African Americans. Hovenden was born in Dunmanway, Co. Cork, Ireland. His parents died at the time of the potato famine and he was placed in an orphanage at the age of six. Apprenticed to a carver and gilder, he studied at the Cork School of Design. In 1863, he immigrated to the United States. He studied at the National Academy of Design in New York City. He moved to Baltimore in 1868 and then left for Paris in 1874. He studied at the École des Beaux Arts under Cabanel, but spent most of his time with the American colony at Pont-Aven in Brittany led by Robert Wylie, where he painted many pictures of the peasantry. Returning to America in 1880, he became a member of the Society of American Artists and an Associate member of the National Academy of Design (elected Academician in 1882). He married Helen Corson in 1881, an artist he had met in Pont-Aven, and settled at her father's homestead in Plymouth Meeting, Pennsylvania, outside of Philadelphia. She came from a family of abolitionists and her home was a stop on the underground railroad. Their barn, later used as Hovenden's studio, was known as Abolitionist Hall due to its use for anti-slavery meetings. He was commissioned to paint a historical picture of the abolitionist leader John Brown. He finished "The Last Moments of John Brown" (now in the collection of the Fine Arts Museums of San Francisco) in 1884. His "Breaking Home Ties", a picture of American farm life, was engraved with considerable popular success. In 1886, he was appointed Professor of Painting and Drawing at the Pennsylvania Academy of the Fine Arts, replacing Thomas Eakins who was dismissed due to his use of nude models. Among Hovenden's students were the sculptor Alexander Stirling Calder and the leader of the Ashcan School, Robert Henri. Hovenden was killed at the age of 54, along with a ten-year old girl, by a railroad locomotive at a crossing near his home in Plymouth Meeting. Newspaper accounts reported that his death was the result of a heroic effort to save the girl, while a coroner's inquest determined his death was an accident.  Related Paintings of Thomas Hovenden :. | Breaking Home Ties | I Know d It Was Ripe | Self-Portrait of the Artist in His Studio | Chloe and Sam | Skaters outside city walls |
Related Artists:
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.
Colin Campbell Cooper
1856-1937 Colin Campbell Cooper Galleries Cooper was born in Philadelphia, Pennsylvania to Dr. Colin Campbell Cooper and Emily William Cooper. He studied art at the Pennsylvania Academy of the Fine Arts under Thomas Eakins, and at Acad??mie Julian in Paris. Back in Philadelphia, he taught watercolor classes at the Drexel Institute of Art, Science and Industry (now Drexel University). In 1897 he married renowned artist Emma Lampert, and the next year they moved to New York City, where he began work on his famous skyscraper paintings. He travelled extensively, sketching and painting scenes of Europe, Asia, and the United States in watercolors and oils. He and his wife were on the RMS Carpathia and assisted in the rescue of the survivors of the Titanic. Several of his paintings document the rescue. In 1912, Cooper was elected to a prestigious membership in the National Academy of Design. Cooper exhibited in San Francisco's Panama-Pacific Exposition of 1915, winning the Gold Medal for oil and the Silver Medal for watercolor. He also participated in the Panama-California Exposition in San Diego. In 1920 his wife Emma died. He moved to Santa Barbara, California in 1921 and became dean of the School of Painting at the Santa Barbara Community School of Arts. He married his second wife, Marie Frehsee, in 1927. Cooper died in Santa Barbara in 1937.
Pascal Dagnan-Bouveret
(January 7, 1852 - July 3, 1929), was one of the leading French artists of the academic school. He was born in Paris, the son of a tailor, and was raised by his grandfather after his father emigrated to Brazil. Later he added his grandfatheres name, Bouveret, to his own. From 1869, he studied at the Ecole des Beaux-Arts under Alexandre Cabanel and Jean-Leon Gerôme. In 1873, he opened his own studio with a fellow student Gustave-Claude-Etienne Courtois. From 1875, he exhibited at the Salon, where in 1880 he won the first-class medal for the painting An Accident, and a medal of honour in 1885 for Horses at the Watering Trough. From the 1880s, Dagnan-Bouveret along with Gustave Courtois, maintained a studio in Neuilly-sur-Seine, a fashionable suburb of Paris. By that time he was recognized as a leading modern artist known for his peasant scenes, but also for his mystical-religious compositions. His large-scale painting The Last Supper was exhibited at the Salon de Champ-de-Mars in 1896.[1] He also painted portraits for wealthy clients including the British collector George McCulloch. He was one of the first to use the then new medium of photography to bring greater realism to his paintings. In 1891, he was made an Officer of the Legion of Honour; in 1900 he became a member of the Institut de France.