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Anthony Mattox

@anthony.luckypaper.co
823 followers 116 following 391 posts

Occasional artist, constant learner, avid home cook, software developer and designer, aspiring potter, MTG cube enthusiast, co-host of Lucky Paper Radio, increasingly pickled

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Anthony Mattox @anthony.luckypaper.co · 15/09/2026
Little 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.
Design files for a d100 standAssembled laser cut d100 stand.
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Anthony Mattox @anthony.luckypaper.co · 08/09/2026
Hear, hear. Make something real. Value something without scarcity. "Don't buy this poser shit."
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Anthony Mattox @anthony.luckypaper.co · 08/09/2026
Did 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.
Beef short rib stew and mashed potatoesHome made dan dan noodlesMapo tofu and stir fried vegetablesHome made ramen with pickled vegetables and broiled chicken
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Anthony Mattox @anthony.luckypaper.co · 19/08/2026
I'm so excited to see what people do with what's in this box.
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Anthony Mattox @anthony.luckypaper.co · 08/08/2026
Pork 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.
Table of roasted and grilled meats and banchan
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Anthony Mattox @anthony.luckypaper.co · 04/08/2026
One 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.
Big jar of soy sauce at the beginning of agingTrays of soy bean and toasted wheat koji ready to be mixed with brine to make soy sauceMany jars of different fermentations on wire shelves
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Anthony Mattox @anthony.luckypaper.co · 03/08/2026
Sushi night! Far from perfect, but every time I make maki rolls it goes a little quicker and less clumsily.
Home made maki sushi
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Anthony Mattox @anthony.luckypaper.co · 31/07/2026
Why do I still get nervous every time starting a new batch of koji even though it literally always works?
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Anthony Mattox @anthony.luckypaper.co · 31/07/2026
Pretty good braised chicken with sichuan inspired flavors. Love using my growing collection of my hand made bowls too.
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Anthony Mattox @anthony.luckypaper.co · 27/07/2026
The fermentation station expands! But somehow is still full? Time to start a few more batches of soy sauce.
Fermentation shelves with jars and bottles of soy sauces, misos, mirins, pickles, vinegars, and more.
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Anthony Mattox @anthony.luckypaper.co · 20/07/2026
After 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.
A bottle of home made yellow pea shoyu, aged one year.
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Anthony Mattox @anthony.luckypaper.co · 20/07/2026
Trying 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.
Home made vegan miso ramen with mushrooms and pickled vegetablesHome made ramen noodlesToppings for ramen: crispy fried garlic and broiled zucchini
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Anthony Mattox @anthony.luckypaper.co · 16/07/2026
The 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.
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Anthony Mattox @anthony.luckypaper.co · 07/07/2026
Really 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.
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Anthony Mattox @anthony.luckypaper.co · 06/07/2026
I'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
Two small hand thrown ceramic pitchersGlazed bottoms of two hand made ceramic pitchers
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Anthony Mattox @anthony.luckypaper.co · 05/07/2026
Kinda hard to beat a dog on a toasted bun with mayo, topped with a freshly cracked batch of home made sauerkraut
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Anthony Mattox @anthony.luckypaper.co · 03/07/2026
Gotta 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.
Large jar of fermenting barley moromi ready to press for the next stage of fermentationJars of barley sake air locked to continue fermenting
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Anthony Mattox @anthony.luckypaper.co · 28/06/2026
New 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.
Hand thrown bowls, sauce dishes, and vases
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Anthony Mattox @anthony.luckypaper.co · 27/06/2026
If you hate that feeling you get when you realize how long ago something happened, may I recommend getting into fermentation?
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Anthony Mattox @anthony.luckypaper.co · 22/06/2026
After 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.
Bottled home-made, one year aged, yellow pea soy sauce and a new batch of moromi ready to ageSet up for pressing home made soy sauce, and trays of soy bean and what koji ready to assemble another batchPressing moromi in a small wine press
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Anthony Mattox @anthony.luckypaper.co · 16/06/2026
More 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.
Bowl of home made ramen
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Anthony Mattox @anthony.luckypaper.co · 15/06/2026
Year 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.
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Anthony Mattox @anthony.luckypaper.co · 12/06/2026
New bowl! Gotta put it through the paces with miso ramen with fried tofu, cabbage, and turnip pickles.
Home made bowl of ramen in a home made bowl
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Anthony Mattox @anthony.luckypaper.co · 11/06/2026
Help. My fermentation log has exceeded the capacity of the notes app.
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Anthony Mattox @anthony.luckypaper.co · 11/06/2026
Landing 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.
Set of hand made sauce dishes thrown off the hump
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Anthony Mattox @anthony.luckypaper.co · 08/06/2026
I love a lunch of little dishes and I love my growing set of hand made little bowls.
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Anthony Mattox @anthony.luckypaper.co · 07/06/2026
My most beautiful batch of koji to date! And god the smell! Time to do some brewing.
Mat of home grown barley koji
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Anthony Mattox @anthony.luckypaper.co · 04/06/2026
Spent a while throwing tiny sauce dishes, just experimenting with different shapes to figure out what I want to make a set of.
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Anthony Mattox @anthony.luckypaper.co · 02/06/2026
After 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.
Home made shoyu (soy sauce) ladled off the moromi through a tea strainer
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Anthony Mattox @anthony.luckypaper.co · 18/05/2026
Started 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.
A big jar of home made miso freshly assembledThe fermentation station
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Anthony Mattox @anthony.luckypaper.co · 16/05/2026
Sometimes the smell of koji gets stuck in my head like a song
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Anthony Mattox @anthony.luckypaper.co · 30/04/2026
Wednesday 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.
Colorful home made veggie summer rollsThree shapes of thrown bottles
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Anthony Mattox @anthony.luckypaper.co · 27/04/2026
Made 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.
A bottle of home made purple sweet potato amazake
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Anthony Mattox @anthony.luckypaper.co · 23/04/2026
I 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.
Two jars of home made shoyu - one just started and the other aged 10 months. Made with koji grown on yellow peas and mung beans.
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Anthony Mattox @anthony.luckypaper.co · 23/04/2026
Steak 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.
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Anthony Mattox @anthony.luckypaper.co · 06/04/2026
Second year trying my hand at wax resist egg dying. Lots of room for improvement but I don't hate it!
Wax resist dyed eggs
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Anthony Mattox @anthony.luckypaper.co · 26/03/2026
Checking 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
Frothy surface of fermenting home made soy sauce (shoyu)Fermenting home made shoyuShoyu a few days after stirring. Fermenting gasses lifted up the moromi mass revealing the color of the clear, dark shoyu
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Anthony Mattox @anthony.luckypaper.co · 25/03/2026
And 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.
Bottles of home made sake and hand made sake cups
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Anthony Mattox @anthony.luckypaper.co · 25/03/2026
I 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
Hedron Network leaderboard. I rank 7 in number of trophies across all events.
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Anthony Mattox @anthony.luckypaper.co · 23/03/2026
Nice 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!
Dinner of chicken stir fry, blanched greens, and dumplings.
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Anthony Mattox @anthony.luckypaper.co · 03/03/2026
We 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...
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Anthony Mattox @anthony.luckypaper.co · 15/02/2026
Valentine's dinner: many dishes! Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.
appetizer trio with beef tartar, pickled shrimp, onion dip, and home made crackerspan seared salmon with hollandaise, fondant potatoes, and roasted carrots
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Anthony Mattox @anthony.luckypaper.co · 13/02/2026
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!
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Anthony Mattox @anthony.luckypaper.co · 09/02/2026
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.
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Anthony Mattox @anthony.luckypaper.co · 08/02/2026
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.
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Anthony Mattox @anthony.luckypaper.co · 06/02/2026
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)
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Anthony Mattox @anthony.luckypaper.co · 05/02/2026
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!
Top down view of a pot on a wheel that's buckled into a perfect pentagon.Hand thrown lidded greenware urn
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Anthony Mattox @anthony.luckypaper.co · 04/02/2026
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.
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Anthony Mattox @anthony.luckypaper.co · 29/01/2026
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.
Fried leftover dumpling filling patty with pickled red cabbage and riceHand thrown bowl with an improved version on the wheel.
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Anthony Mattox @anthony.luckypaper.co · 27/01/2026
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.
Zoomed out photo library of everything I've cooked and taken a picture of from 2018 to present
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