German Painter, 1808-1885 German painter. He trained (1825-8), at his father's insistence, as a pharmacist, by 1829 becoming manager of a pharmacy in the Straubing district of Munich. From 1830 to 1832 he made advanced studies in pharmacy, botany and chemistry at the University of Munich, passing his final examination with distinction. On receiving a large legacy in 1833, which made him financially independent, he decided to become a painter. He had drawn since the age of 15 and had frequented artistic circles since the late 1820s; but he had no professional training as a painter. He learnt much from contacts with young Munich landscape painters such as Eduard Schleich the elder and produced his first oil paintings in 1834. In 1835 he became a member of the Munich Kunstverein but left two years later due to disappointment over the reception of the first version of the Poor Poet (1837; Munich, Neue Pin.; second version 1839; Berlin, Neue N.G.), a scene of gently humorous pathos that has since become his most celebrated work. Spitzweg's decision to leave the Kunstverein, however, was also encouraged by his first successful attempts to sell his paintings independently. In 1839 he travelled to Dalmatia, where he made sketches that he used for many later works on Turkish themes (e.g. the Turkish Coffee House, c. 1860; Munich, Schack-Gal.). From the 1840s he travelled regularly, usually with his close friend, the painter Schleich, both within Bavaria and to Austria and Switzerland and also to the Adriatic coast, especially to Trieste.  Related Paintings of Carl Spitzweg :. | A Hypochondriac | Gebirgsmuhle | Die Jugendfreunde | Venetian Street | The Poor Poet |
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.
Francisco Barrera
Spanish, 1595-1657,Spanish painter. Although he is sometimes thought to have been a Sevillian painter, his career is documented in Madrid. Barrera enjoyed considerable prestige and authority within the artistic community of the Spanish capital and in 1634 and 1639 represented his profession in significant legal battles concerning the status and rights of painters. However, Barrera's known paintings, all of which are still-lifes, are those of a derivative artist of modest abilities. In Still-life with Basket of Grapes, signed and dated 1642 (Florence, Uffizi), his arrangement of objects in a window-frame and on a stone ledge derives from works by Juan van der Hamen y Le?n but without that artist's refined compositional sense or mastery of pictorial space. The rather weak modelling of objects in this painting is consistent with Barrera's other still-lifes, which are further characterized by their light tonality, bland colouring and monotonous brushwork. Comparable stylistic features are found in the more accomplished still-lifes of Antonio Ponce, with whom Barrera is documented in the 1630s. Barrera's best works are those depicting the Four Seasons, signed and dated 1638 (Seville, priv. col., see 1982 exh. cat., pp. 78-85). These are still-lifes of abundant seasonal foodstuffs and, in landscape settings, large symbolic and genre figures drawn from traditional iconography.
Jan Fyt
1611-1661 Flemish Jan Fyt Gallery Flemish painter, draughtsman and etcher. He was apprenticed in Antwerp in 1621-2 to Hans van den Berch [Berghe] (not to be confused with Jan van den Bergh of Alkmaar) and probably completed his training with Frans Snyders. In 1629-30 Fyt became a master in the Antwerp Guild of St Luke, but he continued to work for Snyders until 1631. In 1633 and 1634 he was in Paris. According to his biographers, he then went to Italy; an Italian journey is confirmed by the fact that in 1650 he joined the Antwerp Guild of Romanists (exclusive to those who had visited Rome), of which he became the dean in 1652. He apparently worked in Rome, where he joined the Schildersbent and was given the nickname Goudvink (Dut.: goldfinch). In Venice, according to Orlandi, Fyt worked for the Sagredo and Contarini families. He is also thought to have visited Naples, Florence and Genoa, and Orlandi stated that he also went to Spain and London. By 5 September 1641 Fyt was back in Antwerp, where, apart from a brief trip to the northern Netherlands in 1642, he apparently remained for the rest of his career. However, Jan-Erasmus Quellinus stated that he again travelled to Italy in the 1650s, a claim supported to some extent by the mention in 1671 of a Self-portrait (untraced) supposedly painted some 20 years earlier in Venice (see 1977 exh. cat.).