1838-1921 French Jean Paul Laurens Gallery was a French painter and sculptor, and one of the last major exponents of the French Academic style. Born in Fourquevaux, he was a pupil of L??on Cogniet and Alexandre Bida. Strongly anti-clerical and republican, his work was often on historical and religious themes, through which he sought to convey a message of opposition to monarchical and clerical oppression. His erudition and technical mastery were much admired in his time, but in later years his hyper-realistic technique, coupled to a highly theatrical mise-en-sc??ne, came to be regarded as overly didactic and even involuntarily comical. Laurens was commissioned to paint numerous public works by the French Third Republic, including the steel vault of the Paris city hall, the monumental series on the life of Saint Genevieve in the apse of the Panth??on, the decorated ceiling of the Od??on Theater, and the hall of distinguished citizens at the Toulouse capitol. He also provided illustrations for Augustin Thierry's R??cits des temps m??rovingiens ("Accounts of Merovingian Times"). Laurens was a professor at the École nationale sup??rieure des Beaux-Arts in Paris, where he taught Andr?? Dunoyer de Segonzac and George Barbier. Two of his sons, Paul Albert Laurens (1870-1934) and Jean-Pierre Laurens (1875-1932), became painters and teachers at the Acad??mie Julian. He died in Paris in 1921.  Related Paintings of Jean-Paul Laurens :. | The Excommunication of Robert the Pious | Ruins of the Palace of Asraf | Dragonman in Teheran | Nedjeff,Manservant at the French Mission | Palace of the French Mission in Teheran |
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.
William Notman
(8 March 1826 - 25 November 1891) was a Canadian photographer and businessman. Notman was born in Paisley, Scotland in 1826, the same year in which photography was born in France. William Notman moved to Montreal in 1856. An amateur photographer, he quickly established a flourishing professional photography studio on Bleury Street. His first important commission was the documentation of the construction of the Victoria Bridge across the St. Lawrence River. The Bridge opened with great fanfare in 1860, attended by the Prince of Wales and Notman's camera. The gift to the Prince of a Maple Box containing Notman's photographs of the construction of the bridge and scenes of Canada East and Canada West so pleased Queen Victoria that, according to family tradition, she named him "Photographer to the Queen." Notman's reputation and business grew over the next three decades, the first Canadian photographer with an international reputation, and he operated his business as a partnership with other noted Canadian artists, initially John Arthur Fraser and then Henry Sandham, whom he also mentored. He established branches throughout Canada and the United States, including seasonal branches at Yale and Harvard universities, to cater to the student trade. Notman was also an active member of the Montreal artistic community, opening his studio for exhibitions by local painters; the studio also provided training for aspiring photographers and painters. Notman was highly regarded by his colleagues for his innovative photography, and held patents for some of the techniques he developed to recreate winter within the studio walls. He won medals at exhibitions in Montreal, London, Paris, and Australia. Photography during the mid 19th century was not the simple process it later became. The typical tourist generally did not carry a camera and much of the Notman studio's images were taken with the tourist's needs in mind. Visitors would look through Notman's Picture Books and chose views, to buy individually mounted or perhaps made up into an album, and have a portrait taken as well. Street scenes in the burgeoning cities of Canada, the magnificence of modern transportation by rail and steam, expansive landscapes and the natural wonders, all were in demand either as 8" x 10" prints, or in the popular stereographic form, and were duly recorded by the many staff photographers working for the Notman studio. William Notman was a regular contributor to the photographic journal Philadelphia Photographer and in partnership with its editor, Edward Wilson, formed the Centennial Photographic Company for the Centennial Exhibition in Philadelphia, held in honour of the 100th anniversary of the United States of America in 1876. He won the only gold medal to be awarded by the British judges and the portrait identification card required for entrance to the grounds was the ancestor of today's various photo-ID cards. When William Notman died in November 1891, quite suddenly after a short bout of pneumonia, management of the studio Wm Notman & Son was left to his son William McFarlane Notman, an experienced photographer in his own right, who with his brothers, had accompanied the itinerant settlement known as "End of Track" for the Canadian Pacific Railway and documented the construction of the railway towards the west. In 1935 William McFarlane Notman's younger brother Charles sold the studio to the Associated Screen News, and in 1957 the Notman Collection was purchased by McGill University, Montreal. The 200,000 negatives, 43 Index Books, 200 Picture Books and assorted memorabilia were transferred to the McCord Museum of Canadian History. With the addition of the McCord Museum's existing photographic holdings to the Notman Collection, the Notman Photographic Archives was born, with the Notman Collection serving as the kernel for an extensive Canadian photography department, covering Canada from Newfoundland to Victoria, the Great Lakes to the Arctic, from 1841 to 1935.
James Duffield Harding
English Painter, ca.1797-1863 English painter, engraver and writer. He received his first lessons in painting from his father, J. Harding (d 1846), who was a pupil of Paul Sandby. By 1807 the family had moved to Greenwich where Harding spent much of his time drawing and painting in Greenwich Park. In 1811 at the age of 14 he exhibited for the first time at the Royal Academy. He had lessons in watercolour painting from Samuel Prout and in 1816 he won the Society of Arts silver medal for landscape painting.