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
I like this kind of presentation just dressed with some vinegar and sesame oil and such cause it shows off the cool shape, and they're good fried for garnishes. But braised is my favorite sue too. Made this last week!
January 15, 2026 at 7:36 PM
I like this kind of presentation just dressed with some vinegar and sesame oil and such cause it shows off the cool shape, and they're good fried for garnishes. But braised is my favorite sue too. Made this last week!
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.
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.
Very cool work! I was not familiar, thanks for sharing. Reminds me even more of this piece I made a million years ago, but huge.
January 10, 2026 at 2:19 PM
Very cool work! I was not familiar, thanks for sharing. Reminds me even more of this piece I made a million years ago, but huge.
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.
It's been interesting watching it slowly transform over the last month.
November 24, 2025 at 6:13 PM
It's been interesting watching it slowly transform over the last month.
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.
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?
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!
workflowy.com/s/0cd73fda-5...
They're a little more earthy and mustardy than radishes but in the same ball park.
They're a little more earthy and mustardy than radishes but in the same ball park.
October 7, 2025 at 2:11 AM
workflowy.com/s/0cd73fda-5...
They're a little more earthy and mustardy than radishes but in the same ball park.
They're a little more earthy and mustardy than radishes but in the same ball park.
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.
A full kilo of freshly made pasta went into the lasagna which I rolled out in one extremely long sheet before cutting it to size. It was pretty satisfying.
September 22, 2025 at 8:38 PM
A full kilo of freshly made pasta went into the lasagna which I rolled out in one extremely long sheet before cutting it to size. It was pretty satisfying.
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.