Butterflies have always fascinated me. So one morning I dedicated my time entirely to chasing them. I walked through the resort’s planted gardens, down to brush edges, near wildflowers, watching for wings. The nearby National Butterfly Center was a must. I spent hours wandering their gardens, reading signage, watching larvae on host plants, and spotting dozens of species: monarchs, gulf fritillaries, giant swallowtails.
I sketched butterflies in my notebook, trying to catch wing venation, color masking, subtle fades. I talked with the naturalists there, learning about butterfly life cycles and local conservation.
Lunch was a butterfly theme: “pollinator salad” of greens, edible flowers (picked from safe garden zones), berries, nuts, and a citrus vinaigrette. I served it with warm pita or tortilla wedges.
Later, I revisited the resort grounds with my camera, photographing butterflies that wandered into the palms or garden beds. I felt like a tiny explorer in a winged world.
That evening, dinner was light: grilled vegetables wrap with hummus, charred corn, and cilantro. We tipped our glasses to the day’s winged wanderers.