ADAM PAGE: Rob Schamberger Newsletter 12DEC24
Cowboys ain't easy to love and they're harder to hold.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Them that don't know him won't like him and them that do sometimes won't know how to take him.
WORDS
I knew the pose I wanted for my first Adam Page painting, him looking menacingly over his shoulder. I’d most likely do it in sepia tone or to look like an old tintype photograph, but then…he burnt down Swerve’s family house and it all came together for me. It’s a composition that just…works. The fire in the background, him in cool colors in the foreground but with a menacing glowing red eye, it just all works. It’s a blast when something like this comes together.
ARTIST OF CHAMPIONS
Ground hamburger.
UPCOMING AEW/PWT PRINTS
Adam Cole
Jay White
Jon Moxley
The Outrunners
Ricochet
Private Party
Card subject to change.
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
Bluesky
Cara
YouTube
Cheesy.
FOOD, DUDE!
I did an experiment this week, a sort of mix between a deconstructed manicotti and a baked ziti.
INGREDIENTS:
1 lb penne
16 ounce ricotta cheese
3 cups freshly shredded mozzarella cheese (divided in half)
1/2 cup ground parmesan
1 cup spinach, chopped
1 cup mushrooms, chopped
1 lb veggie crumbles
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon nutmeg
1 large egg
1 16 ounce jar arrabbiatta sauce
Heat the oven to 375 and start a large pot of water to boil, heavily salted. In a pan, warm up some olive oil and add the mushrooms and garlic, cooking until aromatic. Add the crumbles and season with salt and pepper to taste. Once the crumbles are no longer visibly frozen, add the arrabbiatta sauce and chopped spinach. Allow to simmer, stirring occasionally.
Once the water is boiling, add the penne and stir about once a minute for around 7 minutes or until al dente. Turn off the heat, pour through a strainer and add the pasta back into the pot, keeping it off the burner.
In a large mixing bowl, stir together the egg, half the mozzarella, the ricotta, the parmesan, the Italian seasoning and the nutmeg.
Remove the sauce mixture from its heat and pour into the pot with the pasta and do a spice check of the sauce, especially for salt, then pour in the cheese mixture. Mix them all up and pour into a casserole dish that’s been sprayed with olive oil to reduce sticking. Pour the rest of the mozzarella evenly over the top along with some parmesan if desired. Cover with foil and place in the oven for 25 minutes, then remove the foil and cook for another 10 minutes.
Good stuff! I didn’t salt mine enough, either when I added the crumbles or at the stage to do the spice check. The crumbles are a flavor vacuum and it takes a bit to get the taste back. In all honesty, this might have been better without the crumbles all together. Still very yummy, though! A little flaky finishing salt honestly did the trick.
I also served it with a piece of some frozen five cheese Texas toast that I warmed up during that last 10 minute portion of the baking. We affectionately call it ‘trash bread.’
Love you more,
Rob