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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. I said, "I don't know whether I'm the boxer or the bag."

I’m really happy with how the colors are glowing in this Tay Melo painting. I’ve been playing around with a new palette of colors and added a couple more new tubes of paint to my repertoire for this one, notably some Golden QoR Green Gold that makes one of the boldest yellows I’ve encountered so far. I feel like all of these came together gorgeously to make a painting of Tay’s new look since returning to action.

Card subject to change.

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Under the Awning, Zarautz by Joaquin Sorolla y Bastida, 1910

One of my favorite things about going to art museums is the discovery aspect of it, in that I can see a painting for the first time that immediately speaks to me. That was the case with this, where I was unfamiliar with the piece and the artist until seeing them in person last month at the St Louis Art Museum.

What drew me to this is how it uses the figures to frame the composition, creating a breathtaking sense of depth in a seemingly effortless way. Note how the ladies and their awning are in the foreground, with a chair to give some scale. Between them are new compositions which highlight the other beachgoers out on the sand. The secondary figures are also unshaded and are in the direct sun, further setting them apart from the foreground. Then beyond those secondary figures are the beach, the water and a simple white line to divide it from the water.

Nothing is overly rendered, instead leaning into minimalism to make the whole scene feel vaster. That goes against tradition, where one would normally have even more detail on the foreground figures, though there are some elements like the pattern on the dress and the flowing veils. The use of the shade instead sets them apart, and it’s such a brilliant decision. What a painting!

I had about 15 bell peppers from my first garden harvest of the season and I was excited to do my new favorite thing: Roast ‘em and soak ‘em!

I removed the stems and seeds and then cut them all in half. I drizzled some olive oil on a parchment-lined baking sheet and placed the halves skin-side-up and broiled them on high until the skins blackened. I transferred them into a paper bag and closed it and let the peppers steam for 15 minutes. Well, I was supposed to. I didn’t let them blacken enough so even though I steamed them the skins didn’t come off, but that’s okay.

I cut them up in strips and sauteed them in olive oil with fresh diced garlic, salt, pepper and chili flakes and then added some of my homemade IPA vinegar (you read that right!). So. Much. FLAVOR.

I let the liquids cook down and was left with some nice and tender peppers. I placed them evenly in some mason jars and then poured in olive oil until they were covered. Like I said these have an incredible amount of flavor to them and I personally love using them in breakfast burritos or egg sandwiches. And of course then I have some marvelous pepper-infused oil to take the elevated flavors even further!

Love you more,Rob