“I feel a responsibility to the viewership, and I personally wouldn’t like the feeling of, “Oh, that’s it, guys. That was the end.” I wouldn’t like that in a show. I think I would like to know it is coming to an end,” says Jesse Armstrong in his interview with The New Yorker.
So, that’s it. Armstrong confirms this upcoming season of Succession will be the last. Succession has become my favourite TV show over the past few years—thanks to its spectacular writers and actors. (Also, Nicholas Britell truly went off with the soundtrack.)
So many brilliant moments from this show made me think:
“We could do a couple of short seasons, or two more seasons. Or we could go on for ages and turn the show into something rather different, and be a more rangy, freewheeling kind of fun show, where there would be good weeks and bad weeks. Or we could do something a bit more muscular and complete, and go out sort of strong. And that was definitely always my preference,” says Armstrong.
This is what sets Succession apart from most shows. It’s gripping in the way that Game of Thrones (ignoring the last two seasons) was, or even a film like Parasite. It is just like what Armstrong described: muscular and complete. There’s depth to it. The central dramatic question is clear, and the struggles and flaws of its characters are expressed throughout. No one gets left behind—even a character like Connor is so perfectly stupid that it’s actually smart.
Anyway, I’m looking forward to the season finale!
Sweet Potato & Kimchi Fritters
This recipe came to me last spring when I was cleaning the fridge, and I needed to get rid of old kimchi and sweet potatoes that had been sitting in the fridge for weeks.
I feel like the best thing to do when you have leftover vegetables is to turn them into fritters. It’s like when moms try to hide vegetables from their kids, so they blitz it all up and fry them—they taste better!
Ingredients
For the fritters
2 medium Japanese sweet potatoes, peeled and shredded
1/3 cup kimchi, chopped
1/3 cup all-purpose flour, use more as needed
1/4 cup water, use more as needed
Pinch of salt, paprika and garlic powder
Neutral oil, for frying
For the dipping sauce
2 parts mayo and 1 part sriracha, mixed
Instructions
Combine sweet potatoes, kimchi, AP flour, water, salt, paprika, and garlic powder in a bowl. Mix until fully incorporated, then form palm-sized patties.
Using a frying pan, heat just enough oil to cover the surface (about 1/2 inch high) over medium heat. Gently place the patties in the hot oil, then fry each side for 3 to 5 minutes or until golden brown. Transfer cooked fritters to a wire rack to cool.
Serve immediately with a side of sriracha mayo.