WILL OSPREAY: Rob Schamberger Newsletter 27MAR25
Fly like an eagle, let my spirit carry me.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Fly through the revolution.
WORDS
For this new Will Ospreay painting I thought it’d be fun to use some super poppy and bright colors, kind of going wild with them before bringing it all together with the shadows. It’s a gorgeous way to try to capture the energy of what it’s like to watch Ospreay do what he does so amazingly in the ring.
As an artist, I like to look back at my work and see the parts that seemed to REALLY work out so that I can remember to play around with that again in the future. With this one, there’s something about his pants that turned out looking really cool, almost a sort of mix of Jack Kirby and Alberto Breccia. I didn’t do any of that intentionally, but it’s something that would definitely be fascinating to try again.
UPCOMING AEW/PWT PRINTS
Julia Hart
Mercedes Mone
Megan Bayne
Harley Cameron
Timeless Toni Storm
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
New stuff!
FOOD, DUDE!
I didn’t cook up anything new this week of note, but I DID recently start a couple new vinegars I’m excited about. I started making my own vinegars a few months back and it’s been a whole new world of flavors I can add to my food.
It’s easy to start out, honestly. You fill a mason jar 2/3 with a wine, and then the rest with equal parts unpasteurized apple cider vinegar and water. Mix it a little and then fasten some cheesecloth over the top with a rubber band, then let it sit out of direct sunlight for about a month. Do a taste test after that, and if it doesn’t taste right yet then just let it sit longer. It’s radically transformed the flavor profiles of what I can cook and I’ve barely scratched the surface so far!
The rule of thumb I’m using with cooking with these vinegars is that anything you would pair the base ingredient with, you can use the vinegar with. For instance, red wine vinegar is EXCELLENT added tomato-based sauces and next level in chili.
Pictured above on the left is a TerraVox Pet Noir, a natural red wine from here in Missouri. From my reading, natural wines are believed to be ideal for making vinegars so I’m interested to see how this turns out. Now that I’ve got a lot of vinegars going, I can start using a few cups of one as a starter vinegar instead of the apple cider vinegar, which speeds up the process. A good natural red should make that even better.
The other jar is an Abraxas Stout beer, my first time making a beer vinegar. There’s one extra step to making a beer vinegar, which is that you need to pour it into the mason jar and then let it sit several hours until it’s gone flat before you add the water and starter vinegar. My belief is that this will be able to be used the same way with the wine vinegars, finding dishes that pair well with different types of beers. I’ll probably do an IPA one soon as well, as those go so well with different cuisines.
But yeah, I’m that guy now that gets super excited about fuggin vinegar of all things.
Love you more,
Rob
PS I got included in what I thought was a group chat about homemade vinegar but all these people keep doing is talking about military operations and using a bunch of prayer emojis. Weird, right?