DUSTIN RHODES: Rob Schamberger Newsletter 03OCT24
Dark and dusty, painted on the sky.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Take me home, country roads.
WORDS
Sometimes it’s fun to just cut loose as an artist and I did exactly that with this new Dustin Rhodes painting. I’ve learned a lot of new techniques over the past months and all of them worked in concert with my own approach I’ve built up over the decades to make something that feels both familiar and fresh. With his face paint especially, Dustin is one of those subjects that allows me to push a lot of visual boundaries and have it all still make sense.
ARTIST OF CHAMPIONS
I’ve made paintings of Dustin for over ten years now and it’s cool that I can still find new ways to approach them. I take you through that in this week’s new video. Worth a watch!
UPCOMING AEW/PWT PRINTS
Deonna Purrazzo - SIGNED
Darby Allin
Sting
Abadon
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
What happens after one picks a peck of peppers.
FOOD, DUDE!
We’re near the end of the season here in Kansas City for gardening and I had way more bell peppers than I’d be able to eat before they went bad. I looked through several recipes after my friend David had mentioned making a confit with them, which I wound up not going with as the best uses for that go with meat and I’m a vegetarian.
So, I experimented.
I cut all of them in half and put them under the broiler on high for twelve minutes, blackening the skins.
I immediately transferred them immediately to a closed paper bag for half an hour to steam. Then I was able to easily peel the skins off of them. Once the skins were off, I sliced them into two inch-ish strips and sauteed them for a bit with some minced cloves of fresh garlic along with salt, black pepper and chili flakes. Once that was done I transferred them over to some jars and filled them with olive oil. I read these should keep refrigerated for about two weeks.
So, what do I do with these?
My plan is to pick up some hummus and pickles from Baba’s Pantry (rated one of America’s best new restaurants by Bon Appetit Magazine (Chef Kamal used to do samples at grocery stores around town and he’d always call me over, “My friend! My friend! Come have my hummus. It’s the best in the world.” I’d eat a bite and, yeah, it might actually be.)) and hit the grocery store for some cucumber and maybe some spinach and I’ll make wraps for my lunches. Also? When I’ve gone through them, I’ll then have roasted red pepper-infused olive oil to use for things like egg sandwiches and scrambles!
I’ll let you know how that all goes.
Love you more,
Rob