TONI STORM: Rob Schamberger Newsletter 30JAN25
It feels like the first time.
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. Together we’ll make history.
WORDS
I’m excited to share with you my first-ever painting of Toni Storm. This is definitely the first time I’ve ever painted her, so you don’t need to question that. She’s got an incredible energy about her, almost a timelessness, that not only made her a fun subject to paint but a quality that I think will take her very far in the world of professional wrestling.
ARTIST OF CHAMPIONS
Video evidence that yeah, I painted this. Or at least some mysterious guy in a black t-shirt did. Who knows.
ORIGINAL PAINTING ALERT
Next Thursday February 6 we’re going to make these three paintings available at ShopAEW. So that you can get your finances together, it’ll be $500 each for these Darby Allin and Adam Page watercolors and $750 for this Sting acrylic painting. The prints for all three of these did REALLY WELL so I imagine the paintings will get scooped up fast. I’ll send another email a half hour before they go live so that you can be prepared.
UPCOMING AEW/PWT PRINTS
Kenny Omega
Cope
The Hurt Syndicate
Julia Hart
Thunder Rosa
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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Bluesky
Cara
YouTube
Best batch yet.
FOOD, DUDE!
When I originally started cooking regularly, my idea was to do something new every week. I scrapped that pretty quick, both because of the dishes that went well that I wanted again and also the ones that didn’t work out that I felt I could fix. And then there’s the chili mac (click for recipe), which I liked a lot but also knew I could execute better.
And this time? It REALLY worked out. I subbed veggie crumbles for beef, black beans for the pinto beans, and vegetable stock instead of beef stock. Oh, and I had an unused block of white cheddar that I used instead of the sharp yellow cheddar. I added the diced red pepper the recipe recommended and also some chopped portabello mushrooms for texture. The big difference this time around was that I added some of my homemade red wine vinegar, both at the saute stage for the onions and then a healthy pour when I added the stock. This evened out the mesquite liquid smoke, I feel, and brought a balance to the overall flavor profile.
Katy said I elevated it from a mid-tier dish in my repertoire to the top level, and I gotta agree. This one worked out really well.
Love you more,
Rob
Love your work 👍🏽