HIKARU SHIDA: Rob Schamberger Newsletter 21NOV24
Who will know now what I know about you?
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. I wanna be Jackie Onassis. I wanna wear a pair of dark sunglasses
WORDS
My first-ever painting of the ace Hikaru Shida! I had a lot of fun making this one, using the red of her gear as a way in to the composition, carrying it out to the background to not just create movement, but to also emphasize her kendo stick.
A funny aside: I’ve asked multiple referees and ring crew members why there are kendo sticks kept under the ring. Like, what’s their practical function? I’ve been told over my decade-plus in the pro wrestling business that they’re used to tighten the ropes. Works for me!
Although I don’t think Shida uses them to tighten the ring ropes. I believe she primarily uses them to beat people up.
ARTIST OF CHAMPIONS
This is my landmark FIVE HUNDREDTH painting process video. From starting on my own, to a decade as Canvas 2 Canvas and now back on my own with Artist of Champions. Not bad!
UPCOMING AEW/PWT PRINTS
Sting
Konosuke Takashita - SIGNED!
Hangman Adam Page - SIGNED!
Card subject to change.
WHOA, POSTERS!
My fine friends at ShopAEW have added 24x36 posters featuring my paintings of Bryan Danielson, Darby Allin and Orange Cassidy. The plan is to add more over time of images that are no longer available as 11x14 prints.
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
Melted cheese sure can be pretty.
FOOD, DUDE!
Tuesday night I took another pass at this stuffed shells recipe but added some finely chopped mushrooms to the filling. The last time I made it the shells weren’t al dente before I stuffed them, so they tore a lot and didn’t stay together very well while being baked. I’ve got a better understanding of that now so it really worked out.
I also added some fresh basil as a garnish. For the first time, the basil is actually doing well after bringing it in for the cold months so I think we’ll be able to use it over the winter, which is wonderful. In hindsight I think some lemon zest in the filling would have taken it over the top flavor-wise, so I’ll remember that for the next time around. There was also A LOT more filling than pasta this time around so I’ll probably cook 4-8 more shells. I just put the extra filling at the end of the casserole dish and it was plenty delicious.
ALSO! WE’RE IN STUFFING WAFFLE SEASON! This is something Katy and I started doing around ten years ago and it’s completely changed our Thanksgiving meal. What you do is take your uncooked stuffing mix and instead of baking it or roasting it inside of the turkey, spoon the mix into a waffle iron and cook it up that way. Everything is like the crispy corner piece! Then you can pile up whatever you want on top of it, pour on some gravy and prepare for sheer bliss in your mouth. I’m not kidding when I say that we bring up at least twice a month all year about how excited we are to eat it again.
It also works for reheating leftover stuffing, FYI.
Speaking of leftovers, next Thursday we’ll talk all about making a green bean casserole quiche.
Love you more,
Rob
Is Sting happening next week?