Anthony
@anthony.luckypaper.co
Occasional artist, constant learner, avid home cook, software developer and designer, Magic the Gathering enthusiast, co-host of Lucky Paper Radio, increasingly pickled
5 months later, tried this fermented tofu and despite my initial skepticism it was a hit! Funky and salty with the texture of soft feta cheese. I will definitely be making more of this and experimenting with the recipe.
December 21, 2025 at 4:43 PM
5 months later, tried this fermented tofu and despite my initial skepticism it was a hit! Funky and salty with the texture of soft feta cheese. I will definitely be making more of this and experimenting with the recipe.
Just got this piece made by @nervousjessica.bsky.social and @nervousjesse.bsky.social and it's delightful, as their work always is.
December 16, 2025 at 8:38 PM
Just got this piece made by @nervousjessica.bsky.social and @nervousjesse.bsky.social and it's delightful, as their work always is.
I've added a new feature to the List Formatter. You can now fetch nested attributes.
It's a bit fiddly and you need to use the exact fields names from the Scryfall API, but makes it much more powerful.
Making little improvements as the app has proven useful to folks!
luckypaper.co/resources/li...
It's a bit fiddly and you need to use the exact fields names from the Scryfall API, but makes it much more powerful.
Making little improvements as the app has proven useful to folks!
luckypaper.co/resources/li...
![List formatter configuration building a CSV from a Scryfall Search using {card_faces[1].name} to fetch the back face card name and {legalities.standard} to get the standard legality.](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:juir7gukf7rzff7nbd4f3cpu/bafkreiholcchncdiwfscgrvnay6qlrarxfgkg4nmazutnscoqpyu6gbwma@jpeg)
December 11, 2025 at 2:58 PM
I've added a new feature to the List Formatter. You can now fetch nested attributes.
It's a bit fiddly and you need to use the exact fields names from the Scryfall API, but makes it much more powerful.
Making little improvements as the app has proven useful to folks!
luckypaper.co/resources/li...
It's a bit fiddly and you need to use the exact fields names from the Scryfall API, but makes it much more powerful.
Making little improvements as the app has proven useful to folks!
luckypaper.co/resources/li...
Another day, another bowl of ramen. Some fermentation projects are starting to pay off. Chicken garum was a great addition to Dashi and miso broth. Turnip pickles are my new favorite topping. Fermented hot sauce worked better than expected. (not home made noodles cause I was lazy)
December 6, 2025 at 7:07 PM
Another day, another bowl of ramen. Some fermentation projects are starting to pay off. Chicken garum was a great addition to Dashi and miso broth. Turnip pickles are my new favorite topping. Fermented hot sauce worked better than expected. (not home made noodles cause I was lazy)
Three new jars joining the ranks of the fermentation station! Attempting to make mirin and experimenting with a few variations with home made rice wine and purple sweet potatoes. I doubt the color will hold, but looks pretty for now.
Should be ready in the ballpark of 2 months to 2 years.
Should be ready in the ballpark of 2 months to 2 years.
December 5, 2025 at 3:20 PM
Three new jars joining the ranks of the fermentation station! Attempting to make mirin and experimenting with a few variations with home made rice wine and purple sweet potatoes. I doubt the color will hold, but looks pretty for now.
Should be ready in the ballpark of 2 months to 2 years.
Should be ready in the ballpark of 2 months to 2 years.
After a month incubating, I finished and pressed "chicken garum." It's funky and chicken-y and very reminiscent of soy sauce. I'm excited to experiment with it.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
November 24, 2025 at 6:06 PM
After a month incubating, I finished and pressed "chicken garum." It's funky and chicken-y and very reminiscent of soy sauce. I'm excited to experiment with it.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Why doesn't Arena let you look at the top cards of your library after you choose to mulligan? If I don't know if I made the right choice how am I ever going to get better?
November 4, 2025 at 5:38 PM
Why doesn't Arena let you look at the top cards of your library after you choose to mulligan? If I don't know if I made the right choice how am I ever going to get better?
I'd love to give the fancy new Powered Cube on Arena a try but cannot download Arena because I can't log into the Epic Games Store, and there's apparently zero way to get support.
Isn't that funny!
I love how broken all tech is and being constantly directed to talk to chatbots!
Isn't that funny!
I love how broken all tech is and being constantly directed to talk to chatbots!
November 4, 2025 at 1:18 PM
I'd love to give the fancy new Powered Cube on Arena a try but cannot download Arena because I can't log into the Epic Games Store, and there's apparently zero way to get support.
Isn't that funny!
I love how broken all tech is and being constantly directed to talk to chatbots!
Isn't that funny!
I love how broken all tech is and being constantly directed to talk to chatbots!
Exactly one year ago I started this jar of garlic misozuke from a recipe in Flavorama. Gonna blame Arielle Johnson for this fermentation rabbit hole I've fallen in.
October 31, 2025 at 8:01 PM
Exactly one year ago I started this jar of garlic misozuke from a recipe in Flavorama. Gonna blame Arielle Johnson for this fermentation rabbit hole I've fallen in.
After about three months fermenting I strained and pressed this rice wine. It's interesting. Boozy and funky. Reminds me most of Koream makgeolli. But I'll just call it "Baltimore home style rice wine." Can't be more than one weirdo in this city growing koji in their basement so probably accurate?
October 31, 2025 at 12:44 PM
After about three months fermenting I strained and pressed this rice wine. It's interesting. Boozy and funky. Reminds me most of Koream makgeolli. But I'll just call it "Baltimore home style rice wine." Can't be more than one weirdo in this city growing koji in their basement so probably accurate?
So I think I've committed to making "cicada garum" at the next opportunity. 2030 might be a weird year for me.
October 27, 2025 at 7:55 PM
So I think I've committed to making "cicada garum" at the next opportunity. 2030 might be a weird year for me.
Checking in on my first batches of miso I started about six months ago. Calling this a success! I'm going to give them some more time but confident about starting some more, and bigger batches so I can share.
October 27, 2025 at 4:16 PM
Checking in on my first batches of miso I started about six months ago. Calling this a success! I'm going to give them some more time but confident about starting some more, and bigger batches so I can share.
Starting my most intense fermentation project so far. I'm only a little bit nervous, but my DIY fermentation chamber is running smoothly and koji growing for "chicken garum" went great. Will check back in a month!
October 24, 2025 at 3:02 PM
Starting my most intense fermentation project so far. I'm only a little bit nervous, but my DIY fermentation chamber is running smoothly and koji growing for "chicken garum" went great. Will check back in a month!
Ok, NOW I'm regretting a little bit not making it to CubeCon this year. Why am I such a magpie when it comes to trophy pins?
Here's a sneak peak at our trophy pins this year at #CubeCon Now with more✨sparkle✨
See y'all Thursday!
See y'all Thursday!
October 15, 2025 at 3:35 PM
Ok, NOW I'm regretting a little bit not making it to CubeCon this year. Why am I such a magpie when it comes to trophy pins?
Honored to be on Lords of Limited this week, talking about how to approach drafting unfamiliar Cubes!
Had a blast getting to sit down as long-time-listener-first-time-chatter with @andy.luckypaper.co and @anthony.luckypaper.co to chat winning at new cubes, just in time for cubecon this weekend!
youtu.be/NHvgYYX52Pg?...
youtu.be/NHvgYYX52Pg?...
Crush the Cube Competition!!! | Magic: The Gathering Draft
YouTube video by Lords of Limited
youtu.be
October 14, 2025 at 1:16 PM
Honored to be on Lords of Limited this week, talking about how to approach drafting unfamiliar Cubes!
Queuing up my fourth unique performance of "In C." Feeling normal. Thank you @nhassenfeld.bsky.social ❤️
October 8, 2025 at 7:52 PM
Queuing up my fourth unique performance of "In C." Feeling normal. Thank you @nhassenfeld.bsky.social ❤️
Been too long since I made a good bowl of ramen: home made noodles, pork, bamboo shoots, and a couple come made pickles - soy mushrooms, zucchini, and turnips. The pickles are a nice bright contrast to a rich dish.
October 6, 2025 at 3:21 PM
Been too long since I made a good bowl of ramen: home made noodles, pork, bamboo shoots, and a couple come made pickles - soy mushrooms, zucchini, and turnips. The pickles are a nice bright contrast to a rich dish.
Doing some big cooking projects this last week: carrot cake which came out looking pretty tidy, steamed buns with two fillings as a snack for the cube crew, and an enormous lasagna and snack situation.
September 22, 2025 at 8:36 PM
Doing some big cooking projects this last week: carrot cake which came out looking pretty tidy, steamed buns with two fillings as a snack for the cube crew, and an enormous lasagna and snack situation.
Had such a blast at Capital Cube Championships this year, and I'm so excited to add this shiny Top 8 pin to my collection! This is how you bait me into playing three drafts in 1 day.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
September 22, 2025 at 8:13 PM
Had such a blast at Capital Cube Championships this year, and I'm so excited to add this shiny Top 8 pin to my collection! This is how you bait me into playing three drafts in 1 day.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
Had a great time talking about Cube on Untapped Libraries. I feel like I can get in the weeds with fellow cube heads sometimes and it was refreshing to step back and talk about my favorite way to play Magic in a broader way.
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
September 17, 2025 at 8:48 PM
Had a great time talking about Cube on Untapped Libraries. I feel like I can get in the weeds with fellow cube heads sometimes and it was refreshing to step back and talk about my favorite way to play Magic in a broader way.
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
Bo ssam, momofuku style. Finally getting some results from the fermentation station, making a pumpkin seed miso sauce and home made kimchi
September 8, 2025 at 4:21 PM
Bo ssam, momofuku style. Finally getting some results from the fermentation station, making a pumpkin seed miso sauce and home made kimchi
The fermentation will continue until morale improves.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
August 15, 2025 at 9:27 PM
The fermentation will continue until morale improves.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Experimenting with trying to make a rice wine. First koji was cultured on rice, then mixed with more cooked rice and water, held in a hot water bath for a day to sweeten. Finally inoculated with yeast and airlocked
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
August 4, 2025 at 6:15 PM
Experimenting with trying to make a rice wine. First koji was cultured on rice, then mixed with more cooked rice and water, held in a hot water bath for a day to sweeten. Finally inoculated with yeast and airlocked
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
Started my second batch of shoyu, using yellow peas and oats as an experiment. It's interesting to see side by side with the batch started over a month ago which is well on its way.
July 31, 2025 at 3:27 PM
Started my second batch of shoyu, using yellow peas and oats as an experiment. It's interesting to see side by side with the batch started over a month ago which is well on its way.
Made some pretty good pork chops for dinner last night, along with some sourdough. Best part was the quick sauce from deglazing the garlic, herb, and butter baste with rice wine.
July 31, 2025 at 2:47 PM
Made some pretty good pork chops for dinner last night, along with some sourdough. Best part was the quick sauce from deglazing the garlic, herb, and butter baste with rice wine.