Sriracha takes its name from Si Racha, a coastal town in Thailand, but you won’t find many green-topped sriracha bottles lining Thai restaurants. Tran created his version of sriracha to be used as a dipping sauce for pho, but it won’t be found at any pho restaurants in Ho Chi Minh City, either. Sriracha, or at least what we popularly know as sriracha, is quintessentially American, in birthplace and in spirit.

Sri Racha ain’t so sri. The whole article here.

Finland, Achieved

This was worth it. It’s the first morning at our tiny cabin in the Finnish lakes district. After a bolt through Greenland via Iceland, overnight flights and lots of public places for five days, now things slow down.


Already yesterday, first thing, we enjoyed sauna and a naked swim in the (very cold) lake. Every summer we see the new generation of our local ducks, but last night toward midnight, a first – a swan family, the adults on either end and six little ones, swimming by from the little island out into the open water. Isn’t six a lot of baby swans?

More than a week stretches ahead of us now to enjoy this nice cool (highs around 20C/68F) summer weather, sleep late, slow down and go through all those gorgeous pictures from Greenland.

Only thing is, I’m kind of drawn to check each morning on the ugly Trump derailment. Otherwise, please excuse my (mostly) online absence for a week. We got swans to watch.

World Breakfast, Sikkim Edition


Sikkim is a Himalayan Indian state bordered by Tibet, Nepal and Bhutan. Here is a selection from today’s breakfast buffet as served at the Mayfair Hotel Gangtok, the Sikkimese capital: Coriander vada, chicken roll, pineapple, onion uttapom, aloo matar ki subzi, club kachori, dhosa (a south Indian pancake), idli (rice ball), various chutneys and onion and chilli accompaniments, fresh squeezed pineapple juice, mineral water and coffee.