u/Gold-Raspberry-3096

Crackers has discovered that his tail is not merely for storing fat. It is also memory foam.

I walked over and found him fully asleep with his little head nestled into the thickest part of his own tail like this is a perfectly normal and dignified way to sleep. 😭

Sir grew his own pillow and would now like to be left undisturbed.

10/10 engineering. 10/10 comfort. Absolutely no thoughts.

A few weeks ago I bought a tomato hornworm as food for my leopard gecko, Crackers.

Instead of being eaten, he grew too large before Crackers showed any interest in him. At that point I figured he deserved a chance, so I gave him some coconut fiber and decided to see what would happen.

I watched him burrow underground, pupate, and then spent weeks checking on him every day. Today I found a beautiful Carolina sphinx moth waiting for me.

After letting his wings finish expanding, I eventually coaxed him onto my hand. He has an incredibly strong grip and has been surprisingly calm while he finishes settling in.

It’s funny how something that was originally meant to be feeder food ended up becoming one of the most fascinating little animals I’ve ever cared for. Watching an entire metamorphosis happen in front of me has been such a rewarding experience.

A few weeks ago I bought a tomato hornworm as food for my leopard gecko, Crackers.

Instead of being eaten, he grew too large before Crackers showed any interest in him. At that point I figured he deserved a chance, so I gave him some coconut fiber and decided to see what would happen.

I watched him burrow underground, pupate, and then spent weeks checking on him every day. Today I found a beautiful Carolina Sphinx moth waiting for me.

After letting his wings finish expanding, I eventually coaxed him onto my hand. He has an incredibly strong grip and has been surprisingly calm while he finishes settling in.

It’s funny how something that was originally meant to be feeder food ended up becoming one of the most fascinating little animals I’ve ever cared for. Watching an entire metamorphosis happen in front of me has been such a rewarding experience.

Not every memorable travel experience comes from chasing the biggest attraction. Sometimes it comes from slowing down for an hour and paying attention to smaller things.

A few things I’d recommend if you’re planning to visit:

• Bring water. I brought a bottle with me and was glad I did. The conservatory is beautiful, but it’s warm and humid, and you’ll probably spend longer there than you expect.

• Go in the morning if you can. The guides explained that the butterflies are much more active earlier in the day. Later on, after happily feasting on fermented fruit, many of them become… considerably less motivated. Yes, butterflies can apparently get a little drunk.

• Take your time. The guides were wonderfully knowledgeable about the butterflies’ life cycle and the different species, but they were also genuinely funny. It felt less like a scripted tour and more like listening to people who truly love what they do.

I expected to spend an hour looking at butterflies. Instead, I found myself standing still while they landed on my hands and shoulders, and I walked away with a much greater appreciation for these remarkably delicate creatures.

If you enjoy nature, photography, or simply slowing down for a while, I’d absolutely recommend making a stop here.

Visited The Butterfly Farm, Aruba, and ended up having one of those unexpectedly peaceful experiences. After standing still for a while, several butterflies began landing on my hands and shoulders and stayed long enough for photos. The owl butterfly was especially impressive—its size and those enormous eye spots are incredible up close.

Spent my birthday dinner at Terra in Aruba and came away genuinely impressed.

I opted for the “Terra the Story” tasting menu along with the Sommelier Choice Experience, where the sommelier curated wines from around the world rather than sticking to a single region. The progression felt thoughtfully built, with each pairing complementing the dish without ever dominating it.

Some standout pairings included:

* Henriot Rosé Brut Champagne with the hamachi crudo, whose acidity and fine mousse played beautifully against the richness of the fish and smoked buttermilk.

* A Spanish red (Màs Borràs Pinot Noir) with the binchotan-charred fish, which was lighter and more elegant than I expected, letting the smoky flavors remain the focus.

* Caymus Cabernet Sauvignon alongside the Westholme Ranch Wagyu, which brought enough structure and dark fruit to stand up to the beef without overwhelming it.

* A demi-sec Champagne with the piña colada-inspired dessert that echoed the tropical fruit while keeping the finish fresh instead of overly sweet.

The menu itself had a nice sense of progression. There was a balance between delicate seafood courses, richer pasta and Wagyu, a refreshing intermezzo, and desserts that finished on a lighter tropical note rather than ending with something heavy.

One thing I appreciated was the portioning. Looking at the menu, I initially wondered whether I’d leave hungry, but by the end I was comfortably full without feeling weighed down. For me, that’s exactly what I want from a tasting menu.

Service was warm and polished throughout the evening. The sommelier took the time to explain each selection, why it was chosen, and what to look for in the pairing, which made the experience feel educational without becoming formal or pretentious.

I know Terra isn’t Michelin-starred itself, but after this meal I can absolutely see Jeremy Ford’s influence in the precision, restraint, and attention to detail. I’d happily recommend it to anyone visiting Aruba who enjoys tasting menus.

Escaped to Aruba for a few days to celebrate another trip around the sun, and I can’t think of a better place to spend the day than Renaissance Island. Sometimes the best gift you can give yourself is a change of scenery, a slower pace, and a reminder to simply enjoy where you are.

This is my second time visiting Aruba, and it’s been wonderful returning to a place that still feels just as welcoming as I remembered.

I’ve still got a couple of days left to explore, so if there are any favorite local restaurants, hidden beaches, scenic spots, or things you think every returning visitor should experience, I’d love to hear your suggestions.

It has been a few years since my last visit, and I genuinely forgot how good it feels to be back here. Aruba has such an easy, familiar warmth to it. The breeze, the colors, the dry island landscape, and that feeling of immediately slowing down the moment you arrive.

Not long after checking into the hotel, this curious green iguana wandered over and spent a little while watching me. I did not approach or feed him; he simply seemed interested in the new arrival before eventually carrying on with his day.

It was such a small encounter, but somehow the perfect welcome back. I am only at the beginning of the trip, and I am already so happy to be here again.

I walked into the room, called out to Crackers like I usually do, and he didn’t wake up or react at all. I found him folded into his hide, completely motionless, eyes shut, and breathing so softly I couldn’t see it at first. I nearly threw up from panic.

After staring at him like a maniac, I finally caught the tiniest little breath. He was perfectly fine, just sleeping so deeply that he apparently felt no need to reassure his mother.

During a recent visit to Toronto, I finally had the opportunity to dine at Alo and opted for the tasting menu with the elevated wine pairing. The menu itself was ten courses, though I added one of the supplemental courses, bringing the evening to eleven dishes in total.

What impressed me most was the restraint. Every course felt deliberate and thoughtfully composed, but never theatrical for the sake of being theatrical. The progression moved naturally from delicate seafood preparations through richer courses like foie gras, lobster, duck, and Beef Wellington before finishing with dessert and petits fours.

Highlights for me were the wine poached foie gras, caviar and uni tart, and the duck course. The wine pairings were equally memorable and felt selected to enhance the dishes rather than compete with them.

As someone who enjoys whisky, wine, and learning how flavor, texture, and aroma interact, I found the pairing experience nearly as interesting as the food itself. By the end of the evening, I left with a greater appreciation for just how much thought and precision goes into a meal of this caliber.

During a recent visit to Toronto, I finally had the opportunity to dine at Alo and opted for the tasting menu with the elevated wine pairing. The menu itself was ten courses, though I added one of the supplemental courses, bringing the evening to eleven dishes in total.

What impressed me most was the restraint. Every course felt deliberate and thoughtfully composed, but never theatrical for the sake of being theatrical. The progression moved naturally from delicate seafood preparations through richer courses like foie gras, lobster, duck, and Beef Wellington before finishing with dessert and petits fours.

Highlights for me were the wine poached foie gras, caviar and uni tart, and the duck course. The wine pairings were equally memorable and felt selected to enhance the dishes rather than compete with them.

As someone who enjoys whisky, wine, and learning how flavor, texture, and aroma interact, I found the pairing experience nearly as interesting as the food itself. By the end of the evening, I left with a greater appreciation for just how much thought and precision goes into a meal of this caliber.

Visiting Toronto and woke up to this view over Lake Ontario from my hotel room. I ended up sitting by the window with coffee longer than I planned because the water was sparkling like this all morning. Sometimes the best part of traveling is doing absolutely nothing and just enjoying the view.

Did the red wine and chocolate pairing at Biltmore this weekend and genuinely fell in love with several of their wines.
What started as “I’ll just bring home a bottle or two” turned into this. No regrets though. The pairing experience was beautifully done, and some of these bottles were far too enjoyable to leave behind.

First time making Kladdkaka today. I wanted something rich and fudgy and this absolutely delivered.

Caught two Mummy Dust bills and now I’m stuck in post-Ghost depression until they tour again.

This is Crackers 🦎
I got him about 2 weeks ago from someone who was looking to rehome him, and he’s my first leopard gecko ever.

At first he was shy, but lately he’s been crawling onto my hands on his own, using me as a bridge to climb around his enclosure, accepting chin scritches, and even letting me gently pet his face and cheeks.

He climbed out onto me by himself, hung out on my shoulder for a bit, then went back into his enclosure when he got nervous 😭

I know we’re still early in the trust-building process, but I already love this little guy so much. He has so much personality.

These are some of my favorite pictures of him so far 💛

Follow-up to my daytime post of the Brooklyn Tower. Somehow this thing looks even more like a villain headquarters at night.

Original daytime post: https://www.reddit.com/r/evilbuildings/s/5YALokQ3hY