STING: Rob Schamberger Newsletter 28NOV24
"Don't look don't look," the shadows breathe.
Click here to get yours. Only 50 available! These go on sale in half an hour at 12PM CST. REMINDER: ALL OF MY PRINTS AND POSTERS ARE 40% OFF RIGHT NOW! The discount will be applied at checkout.
Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Still every night I burn.
WORDS
The Man Called Sting! As soon as I started working with AEW I was looking forward to making a new portrait of this true legend of pro wrestling. I painted this with acrylics, doing a rough underpainting with black, greys and white before glazing over it with color and then layering colors on top to get this final rich look.
Sting’s a true maverick of pro wrestling. While he’s worked for all of the major companies, he’s done it in a way that works the best for him, that’s the best fit for where he’s at in his life. I really respect that. It’s a solid way to have a balanced and long career in a very demanding industry.
ARTIST OF CHAMPIONS
Raw Hamburger.
UPCOMING AEW/PWT PRINTS
Konosuke Takeshita
Sting
Adam Cole
Hangman Adam Page
Jay White
Jon Moxley
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
Bluesky
Cara
YouTube
Not a Thanksgiving dish, but still…
FOOD, DUDE!
Last week it finally dipped below freezing here in Kansas City so I did my final harvest of the season. Most of the bell peppers weren’t red yet, so they wouldn’t work for roasting and storing in olive oil. I looked online and the best thing to do with a lot of green bell peppers is to make stuffed peppers. I was trying to think of the best filling and landed on the idea of using this chilli mac recipe! I made that as normal and while making it I also salted a large pot of water and set it to boil. Once boiling, I put in the peppers with their tops chopped off and de-seeded and boiled them for two minutes. Then I strained them and kept them aside. This starts the cooking process for them, so once I stuffed them and put them in the oven for 10 minutes the peppers were juicy yet still held their shape.
But come on, today’s Thanksgiving. We’re here to TALK ABOUT THAT. Last week I told you about our staple of stuffing waffles (please, please try it out) and today it’s all about green bean casserole quiche, the perfect way to use up those leftovers. A friend of Katy’s introduced us to the idea of Velveeta green bean casserole, which is a wonder unto itself. We eat my mom’s traditional casserole as is and make this other batch for our leftovers and for the final day we take what’s left and mix it with eggs, then pour that into a pie crust and bake it up. It’s OUTSTANDING.
Love you more,
Rob
That is outstanding!