ORANGE CASSIDY: Rob Schamberger Newsletter 22AUG24
With your feet on the air and your head on the ground.
Click here to get yours. Only 75 available! SIGNED! These go on sale in half an hour at 12PM CST.
Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Where is my mind?
WORDS
It’s a painting of Orange Cassidy. Uhm, made with watercolor. I guess. There’s signed prints and that’s neat. You should, you know, get one or something.
ORIGINAL ART ALERT
Next Thursday, August 29 at 12PM CST we’re going to launch THREE original paintings at ShopAEW. These will be for Toni Storm, Mercedes Mone and Dr Britt Baker, DMD. Toni and Mercedes are both 11” x 15” and will be priced at $300 each. Britt is a little bigger at 12” x 16” and will be priced at $400. Lineup and prices subject to change between now and then but this is pretty likely.
Knowing my collectors like I do, if you want one or all of these I recommend setting a reminder and getting in there the second they become available.
ARTIST OF CHAMPIONS
Wherein I talk about using watercolor to recreate the look of denim. And stuff.
UPCOMING AEW/PWT PRINTS
Mark Briscoe
Mariah May
Dustin Rhodes
Kamille
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
Just look at that beauty…
FOOD, DUDE!
I altered the breakfast casserole I made last week by subbing in shredded potatoes instead of the sourdough bread and it’s tremendous. I just got a bag of frozen hash browns/ shredded potatoes and put them along the bottom of my greased pan, which was actually a bit less work. I sautéed in olive oil a yellow onion, four bell peppers I picked from the garden (they were on the smaller side) and then four portabella mushrooms, since they cook down so much. While that was cooking I mixed a dozen eggs with some milk, cheddar cheese shreds, Italian seasoning, salt and pepper and some freeze-dried garlic and red onion. I evenly poured the veggies over the potatoes and then poured the egg mix over the top. I let that rest in the fridge for half an hour and then cooked it uncovered for 45 minutes.
And friend?
It’s GOOD. I served it with a dollop of sour cream, some hot sauce and a dash of finishing salt. Because of the potatoes this was a lot more egg-forward than with the bread, and doubling the mushrooms gave it a more balanced umami presence as well.
What I like about this dish, and cooking overall, is the constant fine-tuning and experimentation. It creates endless variations, keeping the process fascinating for me each time.
Love you more,
Rob