THE OUTRUNNERS: Rob Schamberger Newsletter 16JAN25
Oh, I'm just burning doin' the neutron dance.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. And it's hard to find any strength to draw the line.
WORDS
I’m so excited that after 35+ years I’m finally able to reveal this painting of The Outrunners. It’s been in my archives all of this time, waiting for the right timing and brother, that time is NOW. I feel like the world is finally ready to see this painting of the youngest men alive.
ARTIST OF CHAMPIONS
Recently unearthed decades-old archival footage showing how I made this painting. Can you believe that Tikka is almost 40 years old?
UPCOMING AEW/PWT PRINTS
Adam Cole - SIGNED!
Toni Storm
Kenny Omega
Cope
The Hurt Syndicate
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
Hey, I made that!
FOOD, DUDE!
Last night I made this from-scratch Martha Stewart mac & cheese recipe and it was the most complicated thing I’ve made so far, I think. Earlier in the day I got together with one of my models, Joanna, at a neighborhood coffee shop and she shared it with me, knowing I’ve been experimenting with cooking the past few months. Glad she did, because I had no clue what I was going to make for this week’s newsletter!
It’s a pretty involved recipe where you’ve got three things going at once, and naturally I complicated things by also sauteing up some onions and garlic to add into the mix.
I had an older version of the recipe than what I linked for you here, which hadn’t been streamlined as much yet. Definitely start the milk before you do the butter and flour mixture as the milk takes quite a bit longer. I also recommend to put the pasta back in the now-empty stock pot you boiled it in and add the cheese mix to that, rather than adding the pasta to the cheese mix. The stock pot is a lot bigger and easier to mix in.
I didn’t quite get the salt level right, either. I tested it at the sauce stage and it was perfect but I should have tested again with the pasta added in. So keep that in mind if you try this out (and you should). I’m also glad I added the onion and garlic because they gave a little more to the flavor profile. Next time I try this out, I’ll probably add some portabello mushrooms because I add them to everything, pretty much!
Love you more,
Rob