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Hi, my name is Dian Ara. I’m a freelance content writer, and I currently living in Bandung, West Java, Indonesia with my husband and our 4-year old son.
I’m obsessed, obsessed, with stationery — especially Japanese stationery and notebooks. I mean, my wardrobes only consist of half of a kiddie-sized wardrobe and four pairs of shoes, while my stationery collections pile up inside four extensive wardrobes, four IKEA Sockerbit boxes, the big ones, and all of them are filled with my notebooks, sketchbooks, covers, sticky notes, pens, and washi tapes. Also, a dozen IKEA Skadis filled with colored markers, two drawers filled with stickers, and six more filled with hundreds of gel pens.


The best part: I use them all 😆
I grew up with my aunt, and when I was in primary school, she introduced me to the best stationery brands that she owned.
A lot of children at that time — and still even up to now, I guess? — were quite satisfied and opted for colorful-looking pencils and scented erasers. Remember those? Hahah. A lot of those stationeries were quite cheap and fun-looking too.
Mine, though, were far from “fun”. Inside my pencil case, there were only plain-looking pencils and a black eraser. That said, those were, and still are, my pride and joy. The pencil, a Tombow MONO, was blacker than the blackest sea in a moon-less midnight. The eraser, from Mitsubishi Boxy, was the top of its class — you know that too, right?! That eraser can erase your sin, hahah. The eraser erased any mistakes or scribblers without ripping the paper. Little Dian always smiled whenever she’s checking her worksheet. Also, my handwritings are really neat since I was small, and it brings me joy whenever I see it.
That said, I started journaling as an adult. It was when Ryder Carroll introducing bullet journal system back in 2013. He published this really cool stop-motion video with him showing how to do rapid logging and migration in a Moleskine notebook. It looked so simple and easy, it immediately clicked with my ADHD brain. Since then, I use bullet journaling and adapt it with my ever-growing needs.
Alright, sooo… This is just my theory, so take this with a grain of salt.
Depending on the content, there are at least 5 types of journaling:
And, if we want to classify it based on intent, that would be unlimited. It’s because the whole idea of journaling depends on what you want to do. Your intentions. The most common ones are travel journaling, gratitude journaling, gardening journaling, dream journaling, commonplace book (this is the type of journal/book where you can write facts or information that you want to log), and many more.
We can combine both: A travel journal can be in long-form, art, or junk. The same goes with the other types of journals. It’s up to the journal owner and the sky is the limit.
Oh, whoa, alright, my journaling journey has been through a lot and with so many changes. So many. The reason, the journal adapted with my ever-changing needs.
For example, this year (2024), I’m doing long-term planning in this app Things 3. My very short-term planning a.k.a. daily logs are in my pocket-size Moleskine notebook. This Moleskine notebook only filled with a combination of daily log and time log, and several collections pages — a really simple book.

That said, the Moleskine book has been instrumental in helping me with my daily tasks: My daily log consists of 2 pages — the left page is for time log, and the right page is for my daily log. Every morning, I choose important tasks from my Things 3 app and I wrote them down on my daily log spread (right page). Then, on every hour, I set the task I want to do. However, instead of listing down all tasks in one go, I’m doing it incrementally. Hour 1: “What do I want to do in this hour?” — then, I write it down on the time log (left page) then do the task until 1 hour is up. I continued with Hour 2: “What do I want to do in this hour?”, and so on and so forth. This method helped me to avoid feeling overwhelmed and stay focused with important tasks.


… … … … Six notebooks.



Let me start with this: Being diligent in journaling is a myth.
I have ADHD and bipolar disorder, and there were times I literally couldn’t do anything. When I’m on my depressive episode, I could stay in bed, bundled with a blanket, and do nothing for a couple of weeks. And that’s okay. You don’t have to journal. You are not in your top condition, and it’s okay to not journaling.
After my depressive episode ended, I simply turn over a new page and start journaling.
That said, there are a couple of tips you can try, though!
In the end, your journal your rule. There are times you wanted to do long-form journal up to 5 pages. There are times you only wanted to write, “I feel freaking tired” and nothing more — and that’s okay! Your journal is your tool (more on that later!)
Set your mindset (ha!): Journaling is a tool to help you, not an end product.
What kind of tool, you might ask. It’s a tool to help you create products: Feeling content and secure to have your bills paid on time, feeling happy and confident that you were able to finish your projects on time, feeling the joy of able to hold your focus in the daytime so you can have extra time to chill and spend with your family.
Can a tool get broken or missing? Yes. And you can change or even replace it.
With that new mindset, let me share with you the practical tips: That ugly spread that you see as a mistake? Cover them with washi tapes and stickers 😆
All you have to do is to cover, or you also “hide”, the whole spread with washi tapes, then turn over a new page to start the new spread.

My first journal looked exactly like this — filled with mistakes and washi tapes to cover them — and that notebook looked so gosh dang pretty.

Start simple, embrace the mistakes, and enjoy the process. And if you are slightly perfectionist, note that a handwritten journal is prone to errors. When mistakes happen (and trust me, it happens!), remember my tips about mindset above.
Happy journaling!
Hello! My name is Almaviva, and you can call me Nyanya. I live in Bandung, and I work as a visual merchandiser.
Oh, it started in March 2021. It was a long story, actually 😆 At first, I planned to go back to school but then life went another route and there was a point I felt down and wondered why things went like… you know, things. It wasn’t long until a good friend of mine who happened to be a yoga instructor told me about becoming a yoga instructor and nudged me to join yoga teacher training. My husband supported my decision as well, so here I am!
I became interested in yoga as I started seeing it as part of my life needs. I felt better and happier whenever I finished the routine, which I found important, and I want to cherish it.
It started from the pandemic back in 2020-2021 😆 Remember how we were on the height of pandemic in 2021? Yeah, that was when I finished my yoga teacher training and Zoom was all in the rage at that time — everyone is talking about Zoom at that time! Then, we saw the rise of online classes and courses as people finding ways to spend time and upskill during the quarantine and lockdown, including classes and courses in health and exercises.
Doing yoga through online classes/Zoom can be tricky, yes. The main reason is that there are a lot of distractions where they are located which caused them unable to focus — but it’s actually pretty normal for online classes. On my classes, I always give instructions as detailed and as clear as possible, be it using cues or demonstrating the poses.
Also, a tip for doing yoga via online classes: Use/wear headphones! It will help you stay focus and able to hear instructions clearly.
A lot 😆 Our bodies change conditions every day, and a pose that was comfortable today might feel different tomorrow. My favorite pose usually follows how my body responds at that time.
The same goes with challenging poses. A pose that might look and feel challenging today might feel easy on a different day.

That said, speaking about advanced and intermediate-level poses, definitely arm balance and inversion-related poses. It’s really fun and challenging to learn about these poses, and it involves techniques that we must master.
I have always wanted to hold a yoga event but make it special and fun for everyone who joins. I am privileged to have friends from diverse backgrounds with unique hobbies, and I wanted a yoga event where my friends can join and contribute too! Thinking about it now, I feel we can call it a collaboration 😄 One of them is a florist, and one of them is really good in cooking, so we combined both with yoga exercise where the participants had yoga retreat, vegetable bouquet workshop, and enjoying Palestinian dish culinary in the heart of Manglayang Mountain, Bandung.
Yoga is not a mere exercise or sport for people to feel better—in a way, it has become a way of life. OK, it can feel too serious and tricky to explain here, especially in writing, haha, but most definitely, give yoga a try, and you will see what I mean. Never feel that you are too novice to try! We all start from somewhere, and as we go through the process, we will feel the benefits for our body, mind, and soul.

Don’t think too much about it and go go go, just do it! 😆 I’m serious: Join the teacher training and work your way to be a yoga instructor. The experience since the training will be something that you will cherish as part of your growth and journey. I used to think that doing the teacher training to be a yoga instructor would only end up at myself — but then, I found that sharing our knowledge and skill with others is something beautiful and something that we need in this world.
Hello! My name is Veta, from “veterinarian” — I’m serious, haha — because my mother was on her way to achieving a bachelor’s degree in veterinary medicine at university when I was born.
I am the “Pak” (Mister) in Mie Ayam Pak Sarmintul, and I live in Bantul, nearby the TPA Piyungan that will be closed next year.
Daily, I manage my chicken noodles stall, Mie Ayam Pak Sarmintul, take and pick up my kids from school, and watch K-dramas with my wife (she’s the “Ibu” (Missus) in Ibu Sarmintul.)
Mie ayam, mi ayam, or bakmi ayam (Indonesian for ‘chicken bakmi’, literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It is derived from culinary techniques employed in Chinese cuisine.
Source: Wikipedia
It all actually started not from chicken noodles. Back in February 2020, my wife and I started an ayam geprek restaurant in Jepara, Central Java. Then, as we all know, came the pandemic. We just started our business, yet the pandemic happened — naturally, our ayam geprek restaurant took the hit. The location was far from where we lived, which added to the existing problems. In mid-2020, we decided to shut down the business.
The dream was still there, though. My wife still wanted to open ayam geprek restaurant, but this time, in Yogyakarta – Bantul area, where we lived. We looked around, and then we found a location: A shophouse in front of Sultan Agung Bantul sports stadium. But then, as we looked and checked the area, we felt the shophouse was more appropriate as chicken noodles stall than ayam geprek 😆
I myself am a fan of chicken noodles, and I own the Twitter account @infomieayamyk. What you see in Pak Sarmintul‘s dishes is the culmination and things that I love about chicken noodles and what people love when they eat chicken noodles, such as free-flow green onions for garnishes.
In the middle of November 2020, Mie Ayam Pak Sarmintul opened its doors.

It was really sudden. Unplanned. It even started as a joke.
On the account @infomieayamyk, sometimes folks only posted chicken noodles pics without mentioning the name — and I usually retweeted the post and added the text “Pak Sarmintul.” Apparently, it got people curious, asking, “Who is this Pak Sarmintul, and where is his restaurant?” 😆
Mind you, I hadn’t opened my stall at that time — but then, I decided that should I ever have a chicken noodles stall, I would name it “Pak Sarmintul”. I honestly hope the public already had the brand awareness, but I then realized there’s still a long way to go, hahah.

Starting the business was the hardest. In Javanese, we call it “babat alas” (clearing the forest/making the path/starting from the very beginning.) It was really challenging to get regulars to come to our store. When we just started, we could only sell 10, 20 bowls, hahah. As of now, I’m glad that the public knows us more and that we have an influx of regulars. We maintain our quality control periodically and monitor our Twitter account and Google Maps’ rating for the quality of our services.
Another challenge is human resources—managing the staff. Unlike corporations, where folks need to submit two weeks’ notice, it’s pretty normal for small stall like this for the staff to inform the owner that they are resigning the next day.
Also, as this is an F&B business, handling the ingredients is another level of the puzzle, haha. It’s pretty normal and common for basic ingredients, such as cooking oil, to “disappear” or become scarce, which results in a price increase. This is a problem because we can’t increase the price of our chicken noodles as it can drive away our regulars.
When I still had my full-time job, I wasn’t really concerned when the stall was quiet with low sales; now, as I dedicate myself to Mie Ayam Pak Sarmintul and have the business sustain my employees’ lives, it becomes something I constantly fight for.
Yep, yep.
Yes! The skills were tremendously helpful as I started the business. For example, during recruitment and payroll process. Even when we just started and were new, we ensure we pay our employees’ their yearly religious holiday allowance (THR) according to the standard even though it was not compulsory.
Mie Ayam Pak Sarmintul‘s management style ensures everyone has a safe space and place in the business. We do our best to “nguwongke wong” (humanizing humans) and deliver—and receive—feedback effectively. We are a team, and we can’t work only on our own without the help of others.
Everyone who just joined will be trained to cook according to our stall’s standard to ensure the taste fulfills our quality, no matter who cooked the dish. The training usually lasted, at the soonest, one week.
That said, cooking itself is a skill, and not everyone can, or comfortable, with cooking. For those who prefer not to cook, they can be the assistant (“kenek“), runner/busboy, beverages, and dishwashing.

In our stall, at minimum, there should be three areas to cover: The cook, the assistant helping the cook, and the cashier — The cashier usually taking care the beverages too.
Mie Ayam Pak Sarmintul team is a fun bunch! During Indonesia’s latest general election, the team created a promotion with visual that closely resembling political candidates’ campaign poster.
Oh, yeah, that! Hahah! Our first stall was in front of Sultan Agung Bantul stadium, the home base of Persiba Bantul. A bit of fun fact: I was part of the supporter management of the club 😄
Anyway! As a young man who grew up playing Football Manager game and Championship Manager game, I felt it would be super cool if we, Mie Ayam Pak Sarmintul, could own a club — but, as you know, it’s pretty expensive to buy and manage a football club. Then, when I heard about the opportunity to be part of the sponsorships, I immediately agreed.
Persiba Bantul is not a big club in Indonesia football arena, so our sponsorship contract was only up to province-level championship. Alhamdulillah, Persiba Bantul managed to go through to national level.
I actually hoping we could be part of the sponsors on the players’ jersey — that would be super cool. Maybe one day!
If they decided to dive into the F&B business because they have the choice to do so, as in, it’s not something they have to do, I would say: Just go for it.
Then, start small. You don’t need someplace big and fancy. You need a place that is clean and comfortable.
And if you want high profit, do it on your own/don’t give the business to someone else to manage, hahah.
Mie ayam bakso (chicken noodles with beef meatballs.)
Add it with beef trimmings.
Hungry? Craving for Indonesian style-chicken noodles a.k.a. mie ayam? Find out more about Mie Ayam Pak Sarmintul here:
Instagram: https://www.instagram.com/paksarmintul/

Nindya. Kapkap. she/her. Indonesian in Malaysia. Millennial. Lo-fi. Post-Rock. Gregorian. Animal Crossing: New Horizons. Murder mystery genre. “Love is Love“.
Read more about me here.
This is my personal blog, so anything goes. This blog has been around since 2014, which means you would, and could, see my past writings with different perspectives and mindsets at that time. This blog is a record-keeping of what I was, what I am, and what I will be. What I wrote in the past might not reflect who I am right now, nor me revisiting the topic.
While things here are generally PG-13, I must remind you that I’m an adult, which means some topics might be too heavy for younger readers.
Unless stated otherwise, posts mentioning brand names or places here are not ads/paid content.