We happened to stumble upon Butterfly Hollow in 1996 just as our life was changing course. We were searching for a path to a more simpler life, where neighbors were friends, where time moved slower, and where the air was clean and fresh. The hollow didn't look anything like it does today when we crept up the gravel road for the first time. The farm had been abandoned for over thirty years and though the old farmhouse was still standing, it had long been overtaken by trees, termites, weather and weeds. Call it insanity, or perhaps a guided vision... but somehow us two novices, who had only built a bookshelf and a coffee table, decided that we could blow life back into this desolate place and fill the farmhouse with love once again.... and somehow.. WE DID IT!
We documented the adventure with journals and pictures and created a website as we began the project to share the journey with family and friends. We had no idea that the website would lead us to a path of one day sharing the hollow as a Bed and Breakfast, and later as a vacation rental or even for something as wonderful as a Wedding day.
READ MORE about the Story of Butterfly Hollow >
Perhaps what makes us smile the most is knowing that all those that have found their way to the hollow over the years are some of the most gracious, caring, loving and kind people we have ever met. I think kindred spirits are drawn here. There is something so much bigger than us that brings us together in this magical place. It's not for everybody. There isn't a big swimming pool out back. There isn't a waterpark next door. Butterfly Hollow is for those that love nature. It's for us who love the quiet. It's for the star gazers, hummingbird lovers, and firefly catchers.
May the path lead you here....
A Secluded Country Getaway
Baked French Toast
* 1/2 c. Melted Butter
* 1/2 c. maple syrup
* 1 1/2 c. chopped pecans
* 10 1" slices of French Bread
* 5 eggs beaten
* 2 c. milk
* 1 tsp. cinnamon
* 1 T. sugar
Stir together butter and syrup. Pour 1/2 of mix in a 9 x 13 pan. Sprinkle with 1/2 c. pecans. Arrange bread in single layer on top of nuts. Set aside. In medium bowl mix eggs and milk well. Add cinnamon and sugar. Pour over top of bread. Sprinkle with remaining nuts. Pour remaining butter and syrup on top. Cover, refrigerate 2-24 hours. To bake, remove cover and bake at 350 for 30-35 min. Until center is set and top is slightly brown. Let stand 10 min. before serving.
"Thank You so much for providing a place to come, relax and enjoy. The peace and quiet from a loud world is so refreshing. The work you have done here is heart warming, as we can see how much love you have put into Butterfly Hollow. The moment we arrived, we felt right at home. How could we have enjoyed our first visit any more? We'll have to keep coming back to find out!!" Rob and Victoria