ADAM COLE: Rob Schamberger Newsletter 23JAN25
Bruises on the fruit, tender age in bloom.
Click here to get yours. Only 75 available! These go on sale in half an hour at 12PM CST.
Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. But he knows not what it means.
WORDS
I’ve been painting Adam Cole off and on for over a decade, if you can believe it. The first one was when he won the Ring of Honor World Championship back in 2013. Why yes, those ARE white hairs in my beard!
With this new piece, I wanted to capture that ADAM COLE BAY-BAY moment in his entrance, with the whole composition revolving around that huge explosion when the crowd yells it along with him. If you’ve never been around it live, it’s truly an experience and I thought it was something fun to try to get across with this piece.
ARTIST OF CHAMPIONS
BOOM!
UPCOMING AEW/PWT PRINTS
Toni Storm
Kenny Omega
Cope
The Hurt Syndicate
Julia Hart
Card subject to change.
Rob’s Art on ShopAEW
###
Rob and Jason Arnett's novella Rudow Can't Fail!
###
Rob’s prints and shirts at Pro Wrestling Tees
###
Bluesky
Cara
YouTube
SOME HOUSEKEEPING
I’ve been fortunate to get several new subscribers in the past few days (Hi!), so if you’re unfamiliar with this here newsletter, to quote the immortal bard, “This is how we do it”:
On Thursdays at 11:30AM CST I send out one like this that you’re reading right now, letting you know about a new AEW/PWT print, sharing the Artist of Champions process video, and normally something I cooked in the past week.
On Sundays at 9:00AM CST I send out a Shop Talk newsletter where I share my personal art, talk about stuff I liked in the past week like books, shows, movies and so forth, and finish off with a personal note about life in general.
Rarely there will be a bonus email that goes out if there’s something big going on, but I don’t have much big going on anymore and that’s just fine.
For my own good I’ve severely limited my presence on social media lately, so if there’s someone in your life who may be interested in anything I talk about in these newsletters, feel free to forward to them or share. Or not. You do what’s right for you.
Okay. Onto the food.
Didn’t photograph well but trust me on this.
FOOD, DUDE!
This is a generational ‘enchilada’ recipe that started from either Betty Crocker or the back of a Campbell’s soup can, then my aunt Doreen modified it, she shared it with my mom who made her own changes, and then on to me in my bachelor days. It was the first thing I could make really well and I’ve made my own adjustments to it with Katy’s input. They’re pretty far from enchiladas, so we’ve given them the completely awesome and totally cool name of Funalottas. The Fonz has nothing on me.
Here’s my current approach:
1 white or yellow onion (I like the yellow ones)
1 red pepper
1-2 portabello mushrooms
1 bag creamy melt shredded Mexican blend cheese (lately I’m more pro-shredding my own cheese, but this ain’t a fancy dish so it’s okay)
1 can Original Ro-Tel
1 can red enchilada sauce (I like medium heat, but it’s your call)
1 can Campbell’s Cheddar Cheese Soup
1 can Campbell’s Tomato Soup (Andy Warhol shout-out)
1 package flour tortillas (I like the soft taco size for these because they fit in my casserole dish easier)
Sour cream
Olive oil
Salt
Pre-heat your oven to 400°.
Pour a small bit of olive oil into a pan on low heat. Dice the onion and add it to the pan with some salt sprinkled over the top. Dice the red pepper and add it, then the mushrooms. Occasionally stir them to keep them from charring but overall just let them sit on the low heat.
In a medium-sized mixing bowl, pour in the cheese and the Ro-Tel and set it aside. In another medium mixing bowl, pour in the Cheddar Cheese and Tomato soups along with the red enchilada sauce and mix them up. Pour a little bit of this sauce mix on the bottom of a casserole dish and spread it out evenly.
Remove the veggie mix from the heat and add them to the bowl with the cheese and Ro-Tel and mix thoroughly. Fill the tortillas (about six of them) with this mix and place them in the casserole dish. Pour the rest of the sauce over the top and down the sides. Cover and place in the oven for 30 minutes.
Serve with a little sour cream on top.
It takes about an hour start to finish, so it’s not a huge commitment and it has a ton of flavor waiting for you.
Love you more,
Rob