Anthony Mattox @anthony.luckypaper.co · 15/09/2026Little weeknight laser cutter project to get back in the swing of it — a little stand for this heavy die I was genuinely worried would put a dent in my floor. 040
Anthony Mattox @anthony.luckypaper.co · 08/09/2026Hear, hear. Make something real. Value something without scarcity. "Don't buy this poser shit." 0153
Anthony Mattox @anthony.luckypaper.co · 08/09/2026Did some good cooking this weekend: Jumping the gun on stew season a little but love a short rib stew, dan dan noodles, mapo tofu, and of course ramen is always in the rotation. 180
Anthony Mattox @anthony.luckypaper.co · 19/08/2026I'm so excited to see what people do with what's in this box. 4234
Anthony Mattox @anthony.luckypaper.co · 08/08/2026Pork and beef ssam. One of my favorite meals to cook for a group. All day roasted pork shoulder and grilled marinated beef with lots of little dishes, wrapped in lettuce with rice and punchy sauces. 0140
Anthony Mattox @anthony.luckypaper.co · 04/08/2026One more much bigger batch of soy sauce started. 2 gallons of salty, moldy beans! Last big fermentation project for at least a couple months. Probably. Maybe. 071
Anthony Mattox @anthony.luckypaper.co · 03/08/2026Sushi night! Far from perfect, but every time I make maki rolls it goes a little quicker and less clumsily. 0140
Anthony Mattox @anthony.luckypaper.co · 31/07/2026Why do I still get nervous every time starting a new batch of koji even though it literally always works? 240
Anthony Mattox @anthony.luckypaper.co · 31/07/2026Pretty good braised chicken with sichuan inspired flavors. Love using my growing collection of my hand made bowls too. 050
Anthony Mattox @anthony.luckypaper.co · 27/07/2026The fermentation station expands! But somehow is still full? Time to start a few more batches of soy sauce. 0100
Anthony Mattox @anthony.luckypaper.co · 20/07/2026After another month setting out, then racking and filtering, my first batch of soy sauce now looks as good as it tastes. It's beautiful, clear, and dark. Finally calling this batch done done. I feel like a god damn wizard. 1192
Anthony Mattox @anthony.luckypaper.co · 20/07/2026Trying my hand at vegan ramen. Vegetable based miso broth. Maybe too many pickle-y toppings. I was really happy with how this salted / purged / broiled zucchini came out, and crispy fried garlic with chilis and douchi. 1322
Anthony Mattox @anthony.luckypaper.co · 16/07/2026The suggested prompt at the studio is "chia pet." I'm taking a more austere interpretation, but came so much closer to what I envisioned than I hoped. The best one started cracking after I finished, but 2/7 isn't too bad for a much more extreme shape than I'm used to. 160
Anthony Mattox @anthony.luckypaper.co · 07/07/2026Really an excellent interview touching on so many things I've been thinking about a lot: games, art, intentional outdoor activities, and most importantly "values" in a very big sense. Straight to the top of my reading list. Sincere apologies, as usual, to The Power Broker. 240
Anthony Mattox @anthony.luckypaper.co · 06/07/2026I'm really happy with these little vases / pitchers. In particular, the shape of the feet and the glazing is a huge improvement for me. A clean edge makes them look so much more polished. But, now I just want to go back and remake my sets of ramen and rice bowls which feel very sloppy by comparison 2120
Anthony Mattox @anthony.luckypaper.co · 05/07/2026Kinda hard to beat a dog on a toasted bun with mayo, topped with a freshly cracked batch of home made sauerkraut 0140
Anthony Mattox @anthony.luckypaper.co · 03/07/2026Gotta keep the big jars occupied! Pressed a big batch of "barley sake" last night. I'm not sure that's a thing, and I'm not sure it'll be drinkable, but plan to use it to make vinegar and mirin, maybe other projects. We can keep pushing "from scratch" further in the fermentation lab. 060
Anthony Mattox @anthony.luckypaper.co · 28/06/2026New work from the spring session at the Potter's Guild. I feel like I'm improving a lot. Lots of flaws to work on but I think I have a clear sense of what they are which is honestly a satisfying place to be. 260
Anthony Mattox @anthony.luckypaper.co · 27/06/2026If you hate that feeling you get when you realize how long ago something happened, may I recommend getting into fermentation? 1130
Anthony Mattox @anthony.luckypaper.co · 22/06/2026After a year of aging I pressed my first batch of shoyu this weekend. The results are actually great. To complete the cycle I started another batch, this time with mushrooms. I think I'll start a new one every couple months to keep it going. 1200
Anthony Mattox @anthony.luckypaper.co · 16/06/2026More ramen. As usual home made noodles and broth. Working on my noodle fold for presentation. I'm excited next week to have home made shoyu. One degree further from scratch. Honestly I'm not sure what's next on that journey that doesn't involve quitting my job and buying a farm. 1100
Anthony Mattox @anthony.luckypaper.co · 15/06/2026Year two attempting to make mulberry wine from local trees. This time, I smashed most of them and let them start fermenting in a loosely sealed jar for a week. Then pressed and sealed with an airlock. Hopefully we wont end up with vinegar this year. Although thats not a terrible outcome. 050
Anthony Mattox @anthony.luckypaper.co · 12/06/2026New bowl! Gotta put it through the paces with miso ramen with fried tofu, cabbage, and turnip pickles. 070
Anthony Mattox @anthony.luckypaper.co · 11/06/2026Help. My fermentation log has exceeded the capacity of the notes app. 2100
Anthony Mattox @anthony.luckypaper.co · 11/06/2026Landing on a shape I like enough, switching to production mode. A lot of these will get culled but hoping for a consistent set of 6-10 sauce dishes. 170
Anthony Mattox @anthony.luckypaper.co · 08/06/2026I love a lunch of little dishes and I love my growing set of hand made little bowls. 0110
Anthony Mattox @anthony.luckypaper.co · 07/06/2026My most beautiful batch of koji to date! And god the smell! Time to do some brewing. 1120
Anthony Mattox @anthony.luckypaper.co · 04/06/2026Spent a while throwing tiny sauce dishes, just experimenting with different shapes to figure out what I want to make a set of. 070
Anthony Mattox @anthony.luckypaper.co · 02/06/2026After a mere year I'm really excited about how my first batch of shoyu is tasting. I think I'll press and bottle it on its birthday. 0130
Anthony Mattox @anthony.luckypaper.co · 18/05/2026Started my first larger batch of miso after making a lot of little test batches over the last year and a half. I'm excited to see how it goes and to have a volume I don't feel I need to be precious with. The fermentation station's looking cozy. 1111
Anthony Mattox @anthony.luckypaper.co · 16/05/2026Sometimes the smell of koji gets stuck in my head like a song 081
Anthony Mattox @anthony.luckypaper.co · 30/04/2026Wednesday night pottery party at the guild. Back to one of my potluck go to's to fit the "garden party" theme. Experimenting with some bottle shapes. 0100
Anthony Mattox @anthony.luckypaper.co · 27/04/2026Made an amazake with purple sweet potatoes. I love the color of it so much. What should I do with it? It's pretty sweet on its own but could make some beautiful cocktails. 180
Anthony Mattox @anthony.luckypaper.co · 23/04/2026I started my second large batch of shoyu (with some smaller experiments along the way). It's cool to compare this to my first that's been aging for about 10 months. The first batch is coming along well and I'll probably press it in a couple months. But optimistic the next will be even better. 060
Anthony Mattox @anthony.luckypaper.co · 23/04/2026Steak dinner from a couple nights ago. Still feeling satisfied with this meal. Did a good job on the ribeye, and also made fresh bread, braised leeks, smashed potatoes, and a salad with fun pickles. 3672
Anthony Mattox @anthony.luckypaper.co · 06/04/2026Second year trying my hand at wax resist egg dying. Lots of room for improvement but I don't hate it! 180
Anthony Mattox @anthony.luckypaper.co · 26/03/2026Checking in on my first batch of shoyu. The flavor is really starting to develop! I think I'll let it go a full year at this point I hadn't stirred it for a couple weeks and the frothy surface looks like an obscure moon of Jupiter. A few days after stirring it separated showing how dark it's gotten 090
Anthony Mattox @anthony.luckypaper.co · 25/03/2026And after a couple months, hand made sake and cups to serve! Gonna call it a good first attempt. I learned a lot on both sides. Looking forward to brewing another batch next winter. I still have another gallon to bottle too. 2170
Anthony Mattox @anthony.luckypaper.co · 25/03/2026I knew I was a cube sicko, but wow, seeing it in writing hits differently. 38 unique cubes drafted and 11 trophies at events run with Hedron Network. hedron.network/leaderboard 6281
Anthony Mattox @anthony.luckypaper.co · 23/03/2026Nice little dinner of chicken stir fry, veggies, and dumplings. It's satisfying slowly replacing the table with hand made dishes. I guess I need to learn to make plates. Tasted some home made sake too! 060
Anthony Mattox @anthony.luckypaper.co · 03/03/2026We finally have a long awaited update to the Cube Map! Check out how the map has changed in the last year. Explore new features that have emerged and shifted. Find where your own new cubes fall in the Cube landscape! luckypaper.co/resources/cu... 0233
Anthony Mattox @anthony.luckypaper.co · 15/02/2026Valentine's dinner: many dishes! Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture. 080
Anthony Mattox @anthony.luckypaper.co · 13/02/2026As 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! 060
Anthony Mattox @anthony.luckypaper.co · 09/02/2026My 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. 0130
Anthony Mattox @anthony.luckypaper.co · 08/02/2026Completed 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. 1100
Anthony Mattox @anthony.luckypaper.co · 06/02/2026Been 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) 080
Anthony Mattox @anthony.luckypaper.co · 05/02/2026Interesting 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! 2180
Anthony Mattox @anthony.luckypaper.co · 04/02/2026The 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. 080
Anthony Mattox @anthony.luckypaper.co · 29/01/2026Simple 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. 1120
Anthony Mattox @anthony.luckypaper.co · 27/01/2026Sometimes 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. 3250