DARBY ALLIN: Rob Schamberger Newsletter 17OCT24
Can I make it any more obvious?
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. She said, "See you later, boy.”
WORDS
Darby Allin gives me a lot to work with visually. My idea for this composition was to focus on his white face paint. To do that, I had the white background on the left, a sliver of his unpainted face, and then a fade into abstracted color on the right, all with the purpose of framing the face paint. With some black watercolor for the details and deeper shadows, I think it makes the whole thing pop off the paper.
ARTIST OF CHAMPIONS
Watch my process for making it in today’s episode!
UPCOMING AEW/PWT PRINTS
Jamie Hayter
Abadon
Pac
Hikaru Shida
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
Cara
YouTube
Another scratch n’ sniff email. Try it, it works!
FOOD, DUDE!
I tried another version of this breakfast casserole, this time with hash browns instead of sourdough bread and with some vegetarian sausage. I also used those roasted bell peppers I put in olive oil a couple weeks back, and with Katy’s brilliant advice I put those in the saute pan first and didn’t need to add any oil. (BTW, as good as these peppers are it’s the infused olive oil they create as a byproduct that’s excited us the most. It’s GOOD.) I shredded a block of fancy cheddar cheese (sorry, I didn’t notate what kind but it had merlot in it and was delicious on its own) instead of buying a bag of shredded cheese for better melting and all-around texture.
I topped it with some sour cream, hot sauce and a bit of Maldon finishing salt. The veggie sausage (I just got some frozen patties and sauteed them with the peppers, onions, fresh minced garlic and mushrooms, breaking them down as they cooked) gave it a very solid and robust umami element that my last attempts didn’t quite have, even with extra mushrooms.
I prepped it the night before so that all I needed to do was pop it in the oven in the morning. I discovered it would have been better to poke some holes in the top after 30 minutes of cooking due to the moisture from the hash browns got trapped in the bottom and didn’t quite cook off, but that didn’t affect the flavor or texture, just left some moisture in the bottom. I put it back in the oven and it was fine. But now we’ve got easy yet delicious breakfasts for the rest of the week! Instead of microwaving, I personally prefer to cut out a hunk and reheat it in the oven for 20 minutes at 400°.
If you make it, let me know how it goes!
Love you more,
Rob