Italian Mannerist Painter, 1503-1572 Agnolo di Cosimo (November 17, 1503 ?C November 23,1572), usually known as Il Bronzino, or Agnolo Bronzino (mistaken attempts also have been made in the past to assert his name was Agnolo Tori and even Angelo (Agnolo) Allori), was an Italian Mannerist painter from Florence. The origin of his nickname, Bronzino is unknown, but could derive from his dark complexion, or from that he gave many of his portrait subjects. It has been claimed by some that he had dark skin as a symptom of Addison disease, a condition which affects the adrenal glands and often causes excessive pigmentation of the skin.  Related Paintings of Agnolo Bronzino :. | Do not touch me | Portrait of Giovanni de- Medici | Noli Me Tangere (mk05) | Pieta3 | Lucrezia Panciatichi |
Related Artists:
Juliusz Kossak
(Nowy Wiśnicz, 15 December 1824 - 3 February 1899, Krakew) was a Polish historical painter and master illustrator who specialized in battle scenes, military portraits and horses. He was the progenitor of an artistic family that spanned four generations. father of painter Wojciech Kossak and grandfather of painter Jerzy Kossak. Juliusz Kossak grew up in Lwew during the military partitions of Poland. He obtained a degree in law at the Lwew University encouraged by his mother. At the same time he studied painting with Jan Maszkowski and Piotr Michałowski. Beginning in 1844 Kossak worked on commissions for the local aristocracy in Malopolska, Podolia and Wolyn. He married Zofia Gałczyka in 1855 and together they left for Paris where they spent five years. His sons were born there, the twin brothers: Wojciech and Tadeusz (on New Year's Eve 1856-1857) and the younger Stefan in 1858. The family came to Warsaw in 1860 where Kossak obtained a position as the head illustrator and engraver for Tygodnik Illustrowany magazine. They moved to Munich for a year and in 1868 settled in Krakew blessed with five children already. Kossak bought a small estate there, known as Kossakewka, famed for artistic and literary salon frequented by Adam Asnyk, Henryk Sienkiewicz, Stanisław Witkiewicz, Jezef Chełmoki and many others. Juliusz Kossak lived and worked there till the end of his life. In 1880 he was awarded the Cross of Order of Merit by Emperor Franz Joseph of Austria-Hungary for his lifetime achievements as an artist.
Agnes Goodsir
(18 June 1864, Portland, Victoria - 1939, France) was an Australian portrait painter who moved within lesbian circles in Paris in the 1920s and 1930s. Goodsir was one of eleven children born to David James Cook Goodsir, Commissioner of Customs at Melbourne, and Elizabeth Archer. Her early art training started with Arthur T. Woodward at the Bendigo School of Mines in the 1890s, and in 1899 some of her work was raffled in Bendigo to partly finance her study in Paris. The years following World War I saw a virtual exodus of Australian artists on a sort of Grand Tour to Paris, all intent on being part of the explosion of the arts taking place there. Painters like Rupert Bunny, Stella Bowen and Max Meldrum were drawn there by the appeal of the Left Bank. Others like Margaret Preston and Grace Crowley were inspired to develop in new directions by post-war Parisian art. Goodsir attended the Academie Delecluse, the Academie Julian and then the Academie Colarossi. From about 1912 she shuttled between London and Paris, but finally settled in Paris at 18 Rue de l'Odeon. Her constant companion was Rachel Dunn, depicted in several of her paintings, such as The Chinese Skirt 1933, Girl with Cigarette 1925, The Letter 1926 and Morning Tea 1925. Her work was acclaimed and exhibited at the New Salon, the Salon des Independants, and the Societe Nationale des Beaux Arts in Paris as well as at the Royal Academy and the Royal Institute in London. On a short visit to Australia in 1927 she exhibited at the Macquarie Galleries in Sydney and the Fine Arts Gallery in Melbourne. In 1938 four of her oils were shown at the sesquicentennial exhibition at the NSW National Art Gallery. On her death in 1939, her paintings were left to her companion Rachel Dunn, who sent some 40 to Agnes's family in Australia and others to Australian galleries.
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.