(no subject)

Experimented with a glaze-type thing for a pork roast today: Dijon mustard (well, it *would* have been Dijon mustard had I actually had any, so instead it was Dijonnaise), soy sauce, olive oil, garlic, rosemary, brown sugar. Mix, let sit for an hour or so. Smoosh all over the roast, roast the pork (300-ish oven for about an hour, then 10 min at 450 to give it more of a crust). Turned out really good - I was a bit weirded at the thought of the soy sauce, but it was in the original recipe that I was cannibalizing, so I left it in. Made sauce with the drippings - it was OK, nothing spectacular, but for some reason my milk/cream sauces enver turn out as good as the ones I use wine for instead (no wine todya, hence the milk).

And I, er, 'acquired' the first episode of Samurai Champloo and ... I am in love. Best way I can describe it is Cowboy Bebop in feudal Japan, but considering how part of the team responsible for Bebop are working on this, not surprising. Great art direction, and I love the scene cuts. Looking forward to more of this.