WILLOW NIGHTINGALE: Rob Schamberger Newsletter 15AUG24

There was magic abroad in the air.

Aug 15, 2024

Click here to get yours. Only 75 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. I still remember how you smiled and said, “Was that a dream or was it true?”

WORDS

This first-ever Willow Nightingale painting is a great example of what I love so much about doing these pro wrestling paintings: Energy. My goal with each piece is to make them not just LOOK like the subjects, but to make them FEEL like them. To capture their individual energy, giving the viewer the same feeling that they get watching them in the ring. I use the same paints with a lot of the same techniques, but each comes out so wonderfully unique and different from the rest. Definitely one of the best parts of the job.

ARTIST OF CHAMPIONS

I had two of the three bestselling items on ShopAEW this past week. Thank you for that. It’s a win for all of us.

UPCOMING AEW/PWT PRINTS

Orange Cassidy - SIGNED
Mark Briscoe
Mariah May
Dustin Rhodes
Kamille

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
Cara
YouTube

Scratch and sniff photo. Go ahead and try.

FOOD, DUDE!

Keeping it going with trying to cook a new thing each week, this time with an incredible breakfast casserole.

I put out 8 slices of sourdough bread for most of a day to let them get a bit stale, then tore them up into little chunks and lined the bottom of a sprayed pan. I chopped up a yellow onion with a couple bell peppers from my garden and a couple portobello mushrooms and sautéed them with olive oil and some salt. While that was going I mixed 12 eggs with half a cup of milk, a cup of grated cheddar cheese, some shakes of hot sauce (definitely try out hot sauce with your scrambled eggs), generous pinches of freeze-dried garlic and red onion, a generous pinch of salt and some healthy shakes of coarse ground black pepper and Italian seasoning. Once the veggies were done I poured them evenly over the bread and then did the same with the egg mixture.

I let that sit covered in the fridge overnight to let all of the flavors mix up. Then I pulled it out of the fridge and uncovered it while the oven heated up to 375, then cooked it for 40-45 minutes.

And holy moly, this is the best thing I’ve ever cooked. It’s probably got 6-8 servings in it and makes breakfast a cinch. I’m a vegetarian, but you could easily do a couple less veggies and add in some breakfast sausage instead. I read that you can also replace the bread with the frozen hash brown potatoes you can get at the grocery store, which I’ll probably try out next time.

Here’s the original recipe I modified for this, in case you’re interested. HIGHLY recommended!

I bet you didn’t anticipate this turning into a recipe newsletter, did you?

Love you more,
Rob