French Impressionist Painter, 1841-1919 French painter, printmaker and sculptor. He was one of the founders and leading exponents of IMPRESSIONISM from the late 1860s, producing some of the movement's most famous images of carefree leisure. He broke with his Impressionist colleagues to exhibit at the Salon from 1878, and from c. 1884 he adopted a more linear style indebted to the Old Masters. His critical reputation has suffered from the many minor works he produced during his later years.   Related Paintings of Pierre-Auguste Renoir :. | Le Moulin de la Galette | Nach dem Bade | La Promenade | Mme. Charpentier and her children | Portrat des Ehepaares Sisley |
Related Artists:
Albert Baertsoen
Belgian, 1866-1922.Belgian painter and etcher. The son of a successful mill-owner and an excellent musician, he was a pupil and friend of Gustave Den Duyts (1850-97), and later, at the Ghent Acad?mie, of Jean Delvin (1853-1922). He was involved in the exhibiting society LEssor in Brussels as well as the triennial salons held in Brussels, Antwerp and Ghent in rotation. Among his earliest important works are The Scheldt at Dendermonde (1887; Ghent, Mus. S. Kst.), which he painted beside Isidore Meyers (1836-1917) and Franz Courtens in a Realist style characteristic of the Dendermonde school. In 1889-90 he attended the studio of Alfred Roll in Paris, where he met Jacques-Emile Blanche and Charles Cottet, and became particularly closely associated with Frits Thaulow, Emile-Ren? M?nard and Edmond Aman-Jean. He exhibited regularly at the Salon in Paris. Although Baertsoen is considered to be one of the first Belgian Impressionists, he belonged to no particular school. He was more than a descriptive landscape painter, for he sought to evoke through the depiction of the natural world a mood of melancholy and resignation. He painted silent streets, rocks, rivers and canals in Bruges, Li?ge, Nieuwpoort, Diksmuide and in London, where he stayed during World War I. His most important paintings, however, were inspired by his native town, Ghent, of which he built up a remarkable portrait over the years in such works as Barges in the Snow (1901) and Ghent in the Evening (1903; both Brussels, Mus. A. Mod.). A broad, spontaneous technique, great delicacy of nuance, deep sincerity as well as a certain meditative quality characterize his work, which is limited in quantity. Baertsoen played an important role in Belgian cultural life of his period and was elected to the Acad?mie Royale des Beaux-Arts in 1919.
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.
Marten van Cleve
Flemish, 1527-1581,Brother of Hendrik van Cleve III. His presumed date of birth is derived from a document of 2 April 1567 in which he declared his age to be 40. In 1551-2 he became a master in the Antwerp Guild of St Luke and, according to van Mander, followed his brother into the studio of Frans Floris. If this is correct, it was probably c. 1553-5, for motifs drawn from Floris's work appear in Marten van Cleve's paintings executed during these years. Marten married Maria de Greve on 7 January 1556, apparently setting up his own studio at about the same time. Apprentices are regularly recorded from 1558 onwards, and it is probable that his own sons, Gillis II, Marten the younger, Joris and Nicolaas, also worked in the studio. Throughout the 1560s and 1570s Marten van Cleve's workshop was very productive, but the majority of works painted consisted of copies of his own originals. Van Mander's statement that the artist collaborated with a number of landscape painters, including his brother Hendrik III, Gillis van Coninxloo III, Gillis Mostaert and Jacob Grimmer, is confirmed by 17th-century inventories.