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Eve 🦋

@eveschla

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✦ create, curate ✨
✦ joy @thehiddengemtreats
✦ life with @jamesmielnik

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As a kid, I was asked “If you could only eat one thing for the rest of your life, what would it be?” The answer was ice cream.
“If you could be anything, and money was no object, what would you be?” An artist.

Against all odds, schooling, and cultural beliefs… I guess dreams do come true. And for me, it wasn’t by focusing on it, but by remaining true to what felt good.

Build the love, and the dream gets built for you. ✨ taken in The Hidden Gem Treat Shop by @eveschla

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8 days ago

where europe & asia meet 🤝 taken in İstanbul Turkey by @eveschla

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17 days ago

A little late, but… Vegas, baby!

I used to come here all the time for work, and I still love it for all the right reasons 😉

This summer, I got to show Eve some of my favourite spots. I guess she liked it. We’re heading back next year for Oasis Live ’27.

Lucky me. Let the countdown begin! taken in Las Vegas, Nevada by @eveschla

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18 days ago

Death Row does not, in fact, pay me. taken in The Hidden Gem Treat Shop by @eveschla

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18 days ago

I’ll let you in on my party trick ↓

Warm, spicy, & perfect for fall. These bad boys came to make friends

🫚 Miso Ginger Cookies 🫚

Ingredients

* 340 g unsalted butter, softened
* 400 g brown sugar
* 100 g granulated sugar
* 120 g white miso paste
* 2 large eggs
* 80 g molasses
* 2 tsp vanilla
* 50 g fresh ginger, finely grated (start with 64g, once you peel it you’ll be closer to 50)
* 600 g all-purpose flour
* 2 tbsp ground ginger
* 2 tsp cinnamon
* 2 tsp baking soda
* 1 tsp fine salt
* Approximately 150 g granulated or coarse sugar, for rolling

🤝 Method

1. Put on your favorite tunes.
2. Cream the butter, brown sugar and granulated sugar until smooth and slightly fluffy.
3. Beat in the miso, eggs, molasses, vanilla and finely grated fresh ginger.
4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda and salt.
5. Mix the dry ingredients into the wet ingredients just until no dry flour remains. I recommend doing this in two parts.
6. Portion the dough. I went for 50g cookies, which yielded approximately 40 cookies.
7. Roll each ball in coarse sugar.
8. Chill the dough for at least 1 hour. Pop it in the freezer if you’re impatient like me.
9. Heat the oven to 375°F/190°C. Line baking sheets with parchment.
10. Bake for 12–15 minutes for medium cookies or 8–10 minutes for smaller cookies. The edges should be set while the centres still look slightly soft.
11. When removing the tray from the oven, slam them on the counter a few times to knock the air out for a nice wrinkly cookie.
12. Cool 😎 Enjoy 👏 taken in Vancouver, British Columbia by @eveschla

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a month ago

An ode to summer ❤️‍🔥

It always goes by so fast, but oh my goodness am I grateful for every moment. ✨ It started with a world trip, was studded with desert dancing and catch ups with friends, old and new, and made special by the one I got to experience it all with. 🫶

May you fall in love with life again and again, no matter the season. by @eveschla

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a month ago

it’s been a dream, travelling the world with my favourite person. a romantic fairytale, with plot twists & side quests, supporting acts & main characters.🥂

here’s to you
cheers to us
here’s to a life
that feels like us

Xx taken in Amsterdam, Netherlands by @eveschla

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a month ago

Hell of a view you are, Cape Town 🇿🇦

Got behind on posting after recovering from some health stuff, but this was one of the craziest trips I’ve been on.

First time in Africa!!!

This was back in May, and Cape Town most definitely lived up to its reputation.

Wild nature, vibrant culture, and a very looonnnnggg way from home.

Shoutout to @kellyarobinson for putting it all together, to @eveschla for always being up for whatever adventure I throw her way, and to the crew for making so many great memories 🌊⛰️ taken in Cape Town, South Africa by @eveschla

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a month ago

Korean Kookie Monster 🌶️ 👹
Recipe below ↓

🪭Chewy Gochujang Cookies🪭

Makes approximately 24 cookies.

🌶️Gochujang swirl

* 60 g gochujang
* 40 g brown sugar
* 30 g melted butter

🍪 Cookie dough

* 230 g unsalted butter, softened
* 300 g brown sugar
* 100 g white sugar
* 2 large eggs
* 2 tsp vanilla
* 380 g all-purpose flour
* 1 tsp baking soda
* 1 tsp fine salt
* Optional: 1 tsp cinnamon

👉Method

1. Mix the gochujang, brown sugar and melted butter into a smooth paste. Set aside.
2. Beat the softened butter with both sugars for 2–3 minutes, until lighter and creamy.
3. Beat in the egg and vanilla.
4. Stir together the flour, baking soda, salt and cinnamon, if using. Fold into the butter mixture just until no dry flour remains.
5. Dot the gochujang paste over the dough. Fold it through only two or three times so distinct red ribbons remain—don’t mix it in completely.
6. Portion into balls, around 50 g each. Chill for at least 30 minutes, or overnight for deeper flavour.
7. Before baking, sprinkle tops with @maldonsalt
8. Bake at 375°F on a parchment-lined tray for 12–15 minutes. The edges should be set, but the centres should look slightly underdone and puffy.
9. Firmly tap the tray against the counter once or twice to create ripples. Let the cookies cool on the tray for 10 minutes.

Enjoy! ❤️‍🔥🪭❣️🤗 taken in Vancouver, British Columbia by @eveschla

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2 months ago

A quick trip to the desert 🏜️

✔️ danced to RÜFÜS DU SOL in Phoenix 🪩
✔️ hiked Cathedral Rock—the feminine vortex—in Sedona 〰️
✔️ accidentally witnessed a proposal at @mariposa_sedona 💍
✔️ went deep with the loml @jamesmielnik 💜
✔️ ran the Old Post Trail through Coconino National Forest 🌵
✔️ foraged a prickly pear with my bare hands (not recommended) 🍐 taken in Sedona, Arizona by @eveschla

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2 months ago

Something Eve and I do as a couple that’s been really valuable for us is a quarterly planning weekend.

We travel somewhere inspiring, get out of our normal routines, and spend time talking about our relationship and what we want to build together.

Some of those conversations can get pretty deep, so we also make sure to mix in lots of fun.

This time we went deep into the Sedona vortex, did some hiking, and saw RÜFÜS DU SOL for the first time!

Funny enough, I used to do the same thing religiously in business. I’ve found that when you want to build something, there’s a difference between working IN IT and working ON IT. Relationships are no different.

Every time we do this, we come home feeling more aligned, excited and inspired about what’s ahead.

Maybe this inspires you to try it too. Or just take a trip to the desert. Either way, I don’t think you’ll be disappointed 🌵 taken in Sedona, Arizona by @eveschla

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2 months ago

summer things: minnesota, vancouver & victoria by @eveschla

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2 months ago