ABADON: Rob Schamberger Newsletter 31OCT24
Flirting with disaster.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Hey, hey, do the zombie stomp.
WORDS
I don’t think there’s a better subject I could have painted for Halloween than Abadon! Their distinct look and all-around energy are perfect for my approach to making art so I really let the paint fly on this one to get across the emotions of their rage and menace.
Plus, I got to use green! For some reason that’s a color not used much in pro wrestling and friend, I’ve got some great shades of green that don’t get enough love from me.
ARTIST OF CHAMPIONS
Hear all about my excitement for using some green in this week’s episode of Artist of Champions. No, really. You really get to hear all about that. I GIVE THE BEST CONTENT.
UPCOMING AEW/PWT PRINTS
Jamie Hayter
Hikaru Shida
Konosuke Takashita
Sting
Card subject to change.
BONUS HALLOWEEN ART
Here’s a painting I made for fun yesterday of Helen Chandler and Bela Lugosi as Mina Murray and Count Dracula from the iconic 1931 movie. I moved Dracula to the upper corner and put the focus instead on Mina to create a higher sense of terror to the composition and also the gothic eroticism that’s so entwined in Stoker’s classic story.
Rob’s Art on ShopAEW
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Rob and Jason Arnett's novella Rudow Can't Fail!
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Rob’s prints and shirts at Pro Wrestling Tees
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Instagram
Threads
Cara
YouTube
It’s okay to drool.
FOOD, DUDE!
I took another pass at this chili mac and cheese from a few weeks ago. I subbed veggie crumbles for the ground beef and used black beans for my bean of choice. With Katy’s help I did a better job of getting the macaroni al dente so that they were more present in the dish, and also helped me to get it properly salted. It’s crazy how you can put what seems like A LOT of salt in a dish and it’s still not enough.
Tikka was VERY interested in this. We as a rule don’t give the cats any human food nor any treats from areas where we eat, but that doesn’t slow him down one bit. He’s always like, “Yeah, but THIS TIME you might start.”
Anyway. Good, good stuff. I made it Sunday night and we had it for lunch through yesterday.
Love you more,
Rob