Sweet potato, ginger and coconut milk soup
My friend Oliver and I have a tradition — every Wednesday we cook dinner and watch TV together. Throughout the years, we have made it through the many seasons of Buffy the Vampire Slayer and Alias. More recently we have veered toward
trashier things like Gossip Girl and The Vampire Diaries, and even went so far as to watch the Real World when it filmed in Portland.
A year or so ago we found ourselves in a lull between episodes of something and decided to check out The Killing, which we had both heard good things about. The show follows two Seattle detectives, Linden and Holder, as they solve the mystery of Rosie, a 17-year-old missing girl.
We were instantly hooked, until we realized the show was only planned to be two seasons long. Cue instant distress and sadness. This show was too good, too engrossing, too suspenseful not to continue!
And then the Netflix Gods, the same ones that brought back the final season of Arrested Development, blessed us with a surprise third season of The Killing. Even better, we were further surprised with an unexpected fourth season. Linden and Holder were coming back to us!
Last week, full of bittersweet excitement, we watched the last three episodes. While our emotions were riding an adrenaline roller coaster, our hunger was being soothed by a bowl of the most delicious sweet potato soup I’ve ever eaten.