A Day with My Best Friend

We're both stay-at-home moms. We can be girly, prissy, even really really silly. We share the same astrological zodiac, penchant for books and bling bling stuff, also addiction to good, preferably gourmet food.

Sometimes we're shallow, even callous, all in all, we're essentially female. We love dabbling with stuff and we feel comfortable with each other despite of the fact that after all these years, we've only met... um, four or five times.

We both enjoy reading (obviously!), lazing around and writing! And soon, both of us are going to be published authors, because our pet project will be published by Gramedia Pustaka Utama.

Thank you for the make up session, Mbak Echy, and thank you my dear friend, Kori Suryani, for that wonderful day.

Meet & Greet Schedule (Bandung) UPDATED

Dear readers, isman and I are going to share some tips and thoughts concerning writing and our books.

Should you happen to be in town, please be there! We'd love to meet you!

Sat, May 16, 2009
Location: Atrium IP (Istana Plaza), Bandung
Time: 10.00 - 11.00
(yours truly)

Thurs, May 21, 2009
Location: Atrium IP, Bandung
Time: 11.00 - 12.00
(isman)

Fri, May 22, 2009
Location: Atrium BSM (Bandung Super Mall)
Time: 14.00 - 16.00
(yours truly)

If you, by any chance, would like either yours truly or my darling partner to hold workshops/talkshows concerning writing at your school/campus, just email me:

primadonna.angela at gmail.com

Thank you, and see you at IP and BSM! (I hope!)

blessed be,
Primadonna Angela

This Friday

17.00
Raka FM Bandung
98,8 FM

I'll be there to share some stuff concerning my newest book, Dunia Aradia!

If you happen to be in Bandung, please stay tuned! Thanks!

Indonesian Delicacies Part Four--Abon

What is abon, you might ask? Most Indonesians are quite familiar with it, but I think it's not really known worldwide. Abon is processed meat, usually made of beef, chicken, or fish. It can be stored for months, even years (if you some food preservatives). Usually Indonesians use it to top their meals, like porridge, steamed rice, even bread. Abon might taste sweet to spicy, yet one thing remains for sure, it is quite tasty.

It takes quite a while to make abon. According to Desak Nyoman, founder and owner of Abon Kenanga, it takes hours to make abon. At first you boil the meat for about two hours until it's tender. Then you tear the meat to tiny pieces, carefully removing the remaining bones. Mix some blended herbs and spices (coriander, garlic, shallot, salt, lengkuas (Alpinia galanga, some kind of ginger root), salam (bay leaf), turmeric, sugar, broth) and then sautee the condiment using medium heat. Add the meat then fry it, medium heat, for about one hour. (for 2,5 kgs of meat) When it is done, use some kind of filter to remove the excess oil, press it with a spoon. Stir with a spoon, and it is done! The whole process takes about 6 hours.

I tried some products from Abon Kenanga and they hook yours truly (including my family and kids). This abon is crunchy and tasty, and the most important thing, it does not use any preservatives.

If you happen to be in Jogjakarta, you can visit this home industry at:
Jalan Solo Km 9
Gg. Kenanga 235
(in front of Adisucipto Airport)

You can stay at a nearby hotel for a more comfortable visit.

You can also order the abon online...
dk_dessaque@yahoo.co.id

Handmade Gifts from the Heart

I got these cute bookmarks from a creative, prolific writer. The problem is, I think they are too lovely and I'm afraid of using them! I'm touched because she took the time to create something special for yours truly.

Thank thee, A, may creativities and inspirations never cease to leave your side!