FTR: Rob Schamberger Newsletter 06MAR25
But I still got neon in my veins.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. I ain't ready for the junkyard yet, ‘cause I still feel like a new corvette.
WORDS
It’s fun doing a new painting of my old pals FTR. I enjoy the look of their entrance in AEW with the pinks and violets and felt like that was definitely the way to go with my color palette. It’s one of those color combinations one wouldn’t often associate with pro wrestling but the neon aspect of it really sings.
Also: Fists.
UPCOMING AEW/PWT PRINTS
Thunder Rosa
Samoa Joe
Julia Hart
Will Ospreay
Mercedes Mone
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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Bluesky
Cara
YouTube
Had the last of the leftovers this morning, actually.
FOOD, DUDE!
On Saturday I put together these vegetarian breakfast burritos and they kind of ruled. It’s enough to get two people through about a week and are easy to reheat as needed. Here’s what I did:
INGREDIENTS
A package of 6 frozen breakfast sausages
1 dozen eggs
1 onion, chopped
1 package of mushrooms, chopped
1 red bell pepper, chopped
6 cloves of garlic, minced
1 pound of frozen shredded hash brown potatoes
2 cups freshly-shredded sharp cheddar cheese
Olive oil
Salt and Pepper
Hot sauce
Freeze-dried garlic and red onions
Salsa
Sour cream or plain non-fat Greek yogurt
Preheat your oven to 400. Heat up one skillet for the hash browns on medium-high heat. In a high-edged skillet, warm up some olive oil and add the fresh onions and peppers, salting them. Once the skillet for the hash browns is heated, add some olive oil and then allow it to heat as well.
As the onions begin to turn brown along their edges, add the mushrooms and the veggie sausage patties. The oil for the hash browns should be good by this point so it’s a go to add them. Careful, as the oil will crackle. Also keep in mind that they’ll cook way down so what may look like a lot will end up about half the size once they’re done. Stir the veggie/ sausage mix and as the patties become tender break them up throughout.
In a medium-sized mixing bowl, crack your eggs, shake in some hot sauce and add a palm-full sized portion of the freeze-dried garlic and red onions, about the same amount of salt and cover the top with black pepper. Whisk the eggs until they’re evenly mixed with the yolks all broken.
Add the minced garlic to the veggie mix. Check the hash browns to see if they’re ready to flip (the trick is just letting them sit there until you get that nice browning, about 5-7 minutes each side). Once the garlic is aromatic (about one minute), pour in the egg mix and stir until it’s no longer runny. This will be about how long the other side of the hash browns will take to cook. Remove both skillets from their heat sources.
Assemble the burritos by adding the hash browns, the egg and veggie mix, and the cheddar cheese to each tortilla. Wrap them up and place them fold side down on a cooling rack over a foil-lined cookie sheet. Spray or brush each side of each burrito with olive oil and then bake them for 20 minutes.
They’ll come out crispy, almost chimichanga-style, giving an incredible crunchy outside texture to the delicious inside breakfast flavors. We spread a little sour cream over the tops and also some salsa.
The filling made a lot more than I could initially cook, so I refrigerated the mix and then put them in the tortillas as I went during the week and that worked out great. The flavors actually got even better as the mix sat for a day or two. You can also go ahead and assemble all of them and refrigerate until it’s time to cook them. Then just add the olive oil and bake them up. For reheating I did 425F for 25 minutes. This was a game changer for our breakfasts this week, honestly.
Love you more,
Rob