Dutch Baroque Era Painter, 1622-1674 German painter, active in the Netherlands and Italy. By 1634 his family had settled in Amsterdam, where presumably Lingelbach trained as a painter. According to Houbraken, he visited France in 1642 and arrived in Italy two years later. However, he is not mentioned in any document of 1644, although he is recorded in Rome from 1647 to 1649. The artist left Rome in 1650 and by 1653 was back in Amsterdam, where he remained until his death. Lingelbach is perhaps the only one of the Dutch Italianates with a catalogue of numerous signed and dated works to document his artistic development. The first two signed works are The Blacksmith (1650; Rome, Melmeluzzi priv. col., see Briganti, Trezzani and Laureati, fig. 10.1) and Self-portrait with Violin (1650; Zurich, Ksthaus). Unfortunately no certain works survive from the previous years. Kren (1982) attributed a series of works depicting Roman trades, some formerly ascribed to Pieter van Laer, to Lingelbach's early career. The original group consisted of three small paintings: the Acquavita-seller, the Cake-seller and The Tobacconist (all Rome, Pal. Corsini). While these paintings have some striking points in common with the Melmeluzzi Blacksmith of 1650 and the signed Dentist on Horseback (1651; Amsterdam, Rijksmus.), it is still uncertain whether they belong to Lingelbach's pre-1650 work or are by another hand   Related Paintings of LINGELBACH, Johannes :. | Tempera and | Portrait of Jeanbon Saint-Andr | Portrait of Ingres | Portrait of the Queen | Portrat des Schauspielers Conrad Ekhof |
Related Artists:
Marlow, William
English, 1740-1813 English painter. From c. 1756 to 1761 he was a pupil of Samuel Scott, the topographical and marine painter; he also studied at the St Martin's Lane Academy, London. Throughout his career Marlow made oils and watercolours of London views, for example Near Westminster Bridge, Evening (London, Guildhall A.G.), which shows his balanced, classical sense of composition, sensitivity to lighting effects and smooth handling of oil paint. Between 1765 and 1766 Marlow travelled in France and Italy, making numerous drawings of ruins, which provided the subjects for many paintings finished on his return to London. An Oxcart in the Grotto of Posillipo (c. 1770; New Haven, CT, Yale Cent. Brit. A.) exemplifies his bold, blue-toned watercolour style, with washes applied in loose blotches to emphasize the picturesque roughness of masonry and terrain. The handling has much in common with Canaletto, whom Marlow copied; a letter of 1771 from Horace Walpole to Sir Horace Mann (see 1956 exh. cat., p. 3) records that two views of Verona by Marlow were mistakenly sold as Canalettos. Marlow specialized in souvenirs of the Grand Tour, portraits of country houses, seascapes and river scenes. He visited many parts of Britain and Ireland in search of subjects, such as Powys Castle, Montgomeryshire (U. Manchester, Whitworth A.G.).
CRETI, Donato
Italian painter, Bolognese school (b. 1671, Bologna, d. 1749, Bologna) Italian painter and draughtsman. His individual and poetic art represents, with that of Marcantonio Franceschini, the last significant expression of the classical-idealist strain in Bolognese painting. His activity was almost wholly confined to Bologna, where he painted decorative frescoes, altarpieces and easel pictures for private collectors. Two qualities are paramount: a perfected finesse of handling and poetic suggestiveness of situation and mood. He sought the ideal beauty of the individual figure and was thus at his best in meditative pictures with few figures; his subjects combine grace of form and precision of contour with flesh that attains the surface delicacy of porcelain and colours that have a mineral-like refulgence.
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.