PRIVATE PARTY: Rob Schamberger Newsletter 09JAN25
Your mom busted in and said, what's that noise?
Click here to get yours. Only 50 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. Aw, mom you're just jealous it's the Beastie Boys.
WORDS
Sometimes I like to have fun with color palettes and technique and this Private Party painting is one of those times. Letting the colors bleed into one another in a controlled chaos sort of way is honestly one of my great joys as an artist. Like, I have a general idea of how things will go but watercolor especially can be unpredictable and it’s always fun to let its chaotic nature run free.
ARTIST OF CHAMPIONS
Shots.
UPCOMING AEW/PWT PRINTS
Adam Cole
The Outrunners
Toni Storm
Kenny Omega
Cope
The Hurt Syndicate
Card subject to change.
Rob’s Art on ShopAEW
###
Rob and Jason Arnett's novella Rudow Can't Fail!
###
Rob’s prints and shirts at Pro Wrestling Tees
###
Instagram
Threads
Bluesky
Cara
YouTube
Katy and I like to yell, “Fork you!” at each other when we hand the other a fork to eat with.
FOOD, DUDE!
A few weeks back Katy and I had talked about how we missed tuna noodle casserole and since I’m a vegetarian I started thinking about an alternative and landed on jackfruit. Here’s what I put together from a couple different recipes:
1 12 oz package of egg noodles
2 10 oz cans of condensed cream of mushroom soup
2 cups of fresh-shredded cheddar cheese, divided
1 15-20 oz can of jackfruit in brine, drained and chopped
1 fresh chopped portobello mushroom
1/4 cup chopped mushroom
1/4 cup chopped pimiento
2 cloves of fresh minced garlic
Salt and pepper
Crushed potato chips
Heat the oven to 425°F. Fill a large pot with water and salt generously and bring to a boil. Add the noodles and cook until al dente (around 7-9 minutes), stirring around once a minute to keep them from sticking together. While the pot is heating, put some olive oil in a pan and add the onions to begin to saute them, with a pinch of salt. Once the onions begin to brown around the edges, add the mushroom and garlic and cook for around another minute, until the garlic is aromatic.
Once the pasta is al dente, remove from the heat and strain them. Add them in a large mixing bowl with the sauteed veggies, the mushroom soup, the pimiento and 1 cup of the cheese. Drain the jackfruit thoroughly, then put them on a clean paper towel and press as much of the juice out as you can, then add them to the mixing bowl and mix that sumbitch up. Salt and pepper to taste and mix that sumbitch again. Pour the mix into a olive oil-sprayed casserole dish, then crush the potato chips over the top and finish with the rest of the shredded cheese. Cook for 15-20 minutes in the oven, until the cheese is bubbly.
It’s pretty good like this. The reheated leftovers were honestly better than fresh, oddly enough. Thinking about it, the next time I try this I’m going to put some Velveeta and a splash of milk along with the mushroom soup and jackfruit in a small pot and heat until melted, the way I do now with green bean casserole during Thanksgiving. That sounds like a winner. I’ll let you know.
Love you more,
Rob