Italian Baroque Era Painter, ca.1571-1610 Italian painter. After an early career as a painter of portraits, still-life and genre scenes he became the most persuasive religious painter of his time. His bold, naturalistic style, which emphasized the common humanity of the apostles and martyrs, flattered the aspirations of the Counter-Reformation Church, while his vivid chiaroscuro enhanced both three-dimensionality and drama, as well as evoking the mystery of the faith. He followed a militantly realist agenda, rejecting both Mannerism and the classicizing naturalism of his main rival, Annibale Carracci. In the first 30 years of the 17th century his naturalistic ambitions and revolutionary artistic procedures attracted a large following from all over Europe.  Related Paintings of Caravaggio :. | The Supper at Emmaus | Supper at Emmaus (detail) fg | Supper at Emmaus gg | Nativity with St. Francis and St Lawrence | The Calling of Saint Matthew (detail) fdgf |
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Jan van de Velde
(1593, Delft or Rotterdam-ca. 1 November 1641, Enkhuizen) was a Dutch Golden Age painter and engraver of animal, landscape and still-life subjects. He was the father of the still life painter Jan Jansz van de Velde. He was apprenticed to engraver Jacob Matham in 1613, entered the Haarlem guild in 1614, and then probably visited Italy. He is better known for his etching and engraving than for his painting. According to Houbraken, he was the brother of Esaias van de Velde and Willem van de Velde the Elder, but according to John Denison Champlin, Esaias was his cousin, and he was no relation at all to the family of Willem.
Carl Rahl
Carl Rahl, sometimes spelled Karl Rahl (13 August 1812 - 9 July 1865), was an Austrian painter. Rahl was born in Vienna to Carl Heinrich Rahl (1779 - 1843), an engraver. He attended the Academy of Fine Arts Vienna and won a prize at the age of 19. From there he traveled to Munich, Stuttgart, Hungary, and in 1836 to Italy. He remained in Italy from 1836 to 1843, where he in particular studied representatives of the Venetian and Roman schools of art, and painted die Auffindung von Manfreds Leiche (1836). Rahl's style, especially his views on color and perspective, were largely formed during his years in Rome. He returned after 1843 to Vienna for two years, and then led an itinerant life for the next five years, traveling through Holstein, Paris, Rome, Copenhagen, and Munich, making a living as a portrait painter. In this period he painted Manfreds Einzug in Luceria (1846), and die Christenverfolgung in den Katakomben. In 1850, he was appointed professor at the Academy of Fine Arts Vienna, but for political reasons he was soon dismissed from the position. He then opened a private art school, which expanded quickly into a studio that produced monumental-scale paintings and enjoyed considerable success. He was commissioned by Greek philanthropist Simon Sinas to paint a number of works for the facade and vestibule of Vienna's Fleischmarkt Greek Church (Ludwig Thiersch being commissioned for the remainder of the frescoes), which was then being rebuilt by architect Theophil Freiherr von Hansen. In addition, Sinas commissioned four paintings depicting heroes of the Greek War of Independence, and a further four paintings to decorate his residence. Rahl decorated the Heinrichshof in 1861 with personifications of Art, Friendship, and Culture, and the Palais Todesco with representations from the mythology of Paris. In 1864, he painted a number of allegorical figures in the stairway of the Waffenmuseum (now part of the Kunsthistorisches Museum). In this period he also painted several frescoes: Mädchen aus der Fremde (in a villa of Gmunden), a composition for a ballroom of a palace in Oldenburg, and a cycle from the tale of the Argonauts. Also, he painted the tympanum of the Athens Academy building, designed by Theophil von Hansen in 1859 and executed by Ernst Ziller (completed in 1885), and paintings in the portico of the Athens university, designed by Christian Hansen (Theophil Hansen's son). The central painting show Bavarian king Otto I surrounded by the Muses; the left hand fresco shows Prometheus bringing fire down from Mount Olympus.
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.