Anthony Mattox
@anthony.luckypaper.co
Occasional artist, constant learner, avid home cook, software developer and designer, aspiring potter, MTG cube enthusiast, co-host of Lucky Paper Radio, increasingly pickled
Valentine's dinner: many dishes!
Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.
Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.
February 15, 2026 at 4:32 PM
Valentine's dinner: many dishes!
Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.
Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.
As a byproduct of making sake, I have a lot of lees, so experimenting with some ways to use it.
Kasujiru: a soup of lees, stock, pork, and root veggies. Kasuzuke: essentially using salted lees as a brine to pickle vegetables.
The next stage of fermentation seems to be going well too!
Kasujiru: a soup of lees, stock, pork, and root veggies. Kasuzuke: essentially using salted lees as a brine to pickle vegetables.
The next stage of fermentation seems to be going well too!
February 13, 2026 at 4:29 PM
As a byproduct of making sake, I have a lot of lees, so experimenting with some ways to use it.
Kasujiru: a soup of lees, stock, pork, and root veggies. Kasuzuke: essentially using salted lees as a brine to pickle vegetables.
The next stage of fermentation seems to be going well too!
Kasujiru: a soup of lees, stock, pork, and root veggies. Kasuzuke: essentially using salted lees as a brine to pickle vegetables.
The next stage of fermentation seems to be going well too!
My partner requested tortilla soup and we're not taking any shortcuts.
Poached a whole chicken, picked the meat, bones back the pot to simmer for the broth, cooked a pot of beans, blended some chilis, made fresh tortillas.
And why not put pickled red cabbage on top? Goes with literally everything.
Poached a whole chicken, picked the meat, bones back the pot to simmer for the broth, cooked a pot of beans, blended some chilis, made fresh tortillas.
And why not put pickled red cabbage on top? Goes with literally everything.
February 9, 2026 at 3:28 PM
My partner requested tortilla soup and we're not taking any shortcuts.
Poached a whole chicken, picked the meat, bones back the pot to simmer for the broth, cooked a pot of beans, blended some chilis, made fresh tortillas.
And why not put pickled red cabbage on top? Goes with literally everything.
Poached a whole chicken, picked the meat, bones back the pot to simmer for the broth, cooked a pot of beans, blended some chilis, made fresh tortillas.
And why not put pickled red cabbage on top? Goes with literally everything.
Completed the next steps in this batch of sake. Strained it through a fine filter, pressed, and transferred it to smaller fermentation jugs for the next stage.
As is, it's pretty tasty! A little strong and dry — not surprising — but we can make some adjustments.
Now time to make kasuzuke.
As is, it's pretty tasty! A little strong and dry — not surprising — but we can make some adjustments.
Now time to make kasuzuke.
February 8, 2026 at 2:12 PM
Completed the next steps in this batch of sake. Strained it through a fine filter, pressed, and transferred it to smaller fermentation jugs for the next stage.
As is, it's pretty tasty! A little strong and dry — not surprising — but we can make some adjustments.
Now time to make kasuzuke.
As is, it's pretty tasty! A little strong and dry — not surprising — but we can make some adjustments.
Now time to make kasuzuke.
Been trying out some new dishes while putting together my valentine's day menu. Beef tartar's a winner.
Then taking it easy making some basic ass spaghetti with red sauce. Can't be beat. (I mean, I made the noodles and sauce from scratch, but you know)
Then taking it easy making some basic ass spaghetti with red sauce. Can't be beat. (I mean, I made the noodles and sauce from scratch, but you know)
February 6, 2026 at 4:05 PM
Been trying out some new dishes while putting together my valentine's day menu. Beef tartar's a winner.
Then taking it easy making some basic ass spaghetti with red sauce. Can't be beat. (I mean, I made the noodles and sauce from scratch, but you know)
Then taking it easy making some basic ass spaghetti with red sauce. Can't be beat. (I mean, I made the noodles and sauce from scratch, but you know)
Interesting accident in the pottery studio. This pot buckled perfectly symmetrically. I wonder if this could be replicated and controlled to do something interesting. The folds were interesting from the outside too.
Also finished a little urn I'm very happy with!
Also finished a little urn I'm very happy with!
February 5, 2026 at 8:34 PM
Interesting accident in the pottery studio. This pot buckled perfectly symmetrically. I wonder if this could be replicated and controlled to do something interesting. The folds were interesting from the outside too.
Also finished a little urn I'm very happy with!
Also finished a little urn I'm very happy with!
The little tiny bit of grim crushing despair I feel every time I search for something and the first suggestion is, without fail, "__ recipe easy" really starts adding up.
February 4, 2026 at 7:40 PM
The little tiny bit of grim crushing despair I feel every time I search for something and the first suggestion is, without fail, "__ recipe easy" really starts adding up.
Simple breakfast, leftover dumpling filling fried up in a patty with pickled cabbage.
Decided I liked the size proportions of the bowl so spent some of my time in the studio trying to make some improvements on it. It could work better with chop sticks.
Decided I liked the size proportions of the bowl so spent some of my time in the studio trying to make some improvements on it. It could work better with chop sticks.
January 29, 2026 at 8:40 PM
Simple breakfast, leftover dumpling filling fried up in a patty with pickled cabbage.
Decided I liked the size proportions of the bowl so spent some of my time in the studio trying to make some improvements on it. It could work better with chop sticks.
Decided I liked the size proportions of the bowl so spent some of my time in the studio trying to make some improvements on it. It could work better with chop sticks.
Sometimes it's fun to zoom out on my whole cooking photo library and appreciate almost a decade of stuff that I've cooked.
Cakes, steaks, lots of stir fries, those couple times I tried to learn to make rolled omelettes, noods, dumps, soups, and lately a lot of pickles.
Cakes, steaks, lots of stir fries, those couple times I tried to learn to make rolled omelettes, noods, dumps, soups, and lately a lot of pickles.
January 27, 2026 at 7:00 PM
Sometimes it's fun to zoom out on my whole cooking photo library and appreciate almost a decade of stuff that I've cooked.
Cakes, steaks, lots of stir fries, those couple times I tried to learn to make rolled omelettes, noods, dumps, soups, and lately a lot of pickles.
Cakes, steaks, lots of stir fries, those couple times I tried to learn to make rolled omelettes, noods, dumps, soups, and lately a lot of pickles.
"Almost graupel" has been my favorite thing on the internet for at least a decade.
It always hits.
en.wikipedia.org/wiki/Graupel
It always hits.
en.wikipedia.org/wiki/Graupel
January 26, 2026 at 3:03 PM
"Almost graupel" has been my favorite thing on the internet for at least a decade.
It always hits.
en.wikipedia.org/wiki/Graupel
It always hits.
en.wikipedia.org/wiki/Graupel
The sake project continues! After a series of additions we're entering the main ferment. My big fancy new jar makes all my other fermenting jars look tiny.
Cups are trimmed. Consistency's not perfect but I'm learning things.
Cups are trimmed. Consistency's not perfect but I'm learning things.
January 21, 2026 at 2:31 PM
The sake project continues! After a series of additions we're entering the main ferment. My big fancy new jar makes all my other fermenting jars look tiny.
Cups are trimmed. Consistency's not perfect but I'm learning things.
Cups are trimmed. Consistency's not perfect but I'm learning things.
Woke up with a serious bout of graphomania this morning.
Am I writing a cookbook? Or maybe a book on food philosophy!? Who knows! Check back in on me in like 2 or 3 years.
Am I writing a cookbook? Or maybe a book on food philosophy!? Who knows! Check back in on me in like 2 or 3 years.
January 17, 2026 at 5:58 PM
Woke up with a serious bout of graphomania this morning.
Am I writing a cookbook? Or maybe a book on food philosophy!? Who knows! Check back in on me in like 2 or 3 years.
Am I writing a cookbook? Or maybe a book on food philosophy!? Who knows! Check back in on me in like 2 or 3 years.
The beginnings of a big project. First attempt at making sake, and cups to go with it.
Also a flower pot, cause I was exhausted of doing tiny things. Disregard the flower pot.
Also a flower pot, cause I was exhausted of doing tiny things. Disregard the flower pot.
January 16, 2026 at 6:11 PM
The beginnings of a big project. First attempt at making sake, and cups to go with it.
Also a flower pot, cause I was exhausted of doing tiny things. Disregard the flower pot.
Also a flower pot, cause I was exhausted of doing tiny things. Disregard the flower pot.
How am I ever going to learn everything before I die?
January 16, 2026 at 4:37 PM
How am I ever going to learn everything before I die?
I'm a little embarrassed when I break down a chicken the wings usually end up in the stock bag. What am I going to do with four random wings?
Apparently fry them up in the wok with a little salt and corn starch for a little appetizer while prepping the rest of dinner.
Apparently fry them up in the wok with a little salt and corn starch for a little appetizer while prepping the rest of dinner.
January 15, 2026 at 3:36 PM
I'm a little embarrassed when I break down a chicken the wings usually end up in the stock bag. What am I going to do with four random wings?
Apparently fry them up in the wok with a little salt and corn starch for a little appetizer while prepping the rest of dinner.
Apparently fry them up in the wok with a little salt and corn starch for a little appetizer while prepping the rest of dinner.
I made a new little MTG App. My simplest but probably most useful.
Ever quickly type out a deck or trade list, but you can't upload it somewhere cause card names aren't exactly right? Run it through the spellchecker to validate and auto correct every card name!
luckypaper.co/resources/sp...
Ever quickly type out a deck or trade list, but you can't upload it somewhere cause card names aren't exactly right? Run it through the spellchecker to validate and auto correct every card name!
luckypaper.co/resources/sp...
Magic: the Gathering Card Spellchecker
Spellcheck a list of Magic cards, correct spellings and punctuation to make sure card lists can be imported into other systems.
luckypaper.co
January 13, 2026 at 3:17 PM
I made a new little MTG App. My simplest but probably most useful.
Ever quickly type out a deck or trade list, but you can't upload it somewhere cause card names aren't exactly right? Run it through the spellchecker to validate and auto correct every card name!
luckypaper.co/resources/sp...
Ever quickly type out a deck or trade list, but you can't upload it somewhere cause card names aren't exactly right? Run it through the spellchecker to validate and auto correct every card name!
luckypaper.co/resources/sp...
Had a craving for dandan noodles and they came out particularly great.
I improved my noodle workflow too. Turns out it's easier and takes less counter space to cut the noodles to length first and then run them through the cutting roller.
I improved my noodle workflow too. Turns out it's easier and takes less counter space to cut the noodles to length first and then run them through the cutting roller.
January 12, 2026 at 2:47 PM
Had a craving for dandan noodles and they came out particularly great.
I improved my noodle workflow too. Turns out it's easier and takes less counter space to cut the noodles to length first and then run them through the cutting roller.
I improved my noodle workflow too. Turns out it's easier and takes less counter space to cut the noodles to length first and then run them through the cutting roller.
Back in the pottery studio! Session one results:
January 8, 2026 at 7:46 PM
Back in the pottery studio! Session one results:
New year, time to get serous. BIG JAR acquired.
January 5, 2026 at 3:44 PM
New year, time to get serous. BIG JAR acquired.
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.