By Norma Hopcraft
This jewel of a landscape could inspire your garden, your photography, your writing, your life! And there's a recipe for a French almond cake below to inspire your baking.
After hijinks, rascals, and medieval homes in Dinan, with all the history they evoke, we sought some quiet time along the River Rance, which runs along the edge of the city. Downstream from us, in the Port of Dinan, the Kiwanis jousting boats kept going, with Celtic bagpipes adding to the swirl and hubbub. But just upriver was a marvelously peaceful scene. We walked to the incredibly beautiful village of Léhon on a footpath that followed the river's twists and turns.
The path took us past a few scattered houses that seemed to have no means of access by car.
The river was so quiet, it reflected perfectly.
I like how the bridge reflected until it looked like it was built in an oval.
The church for the little village of Léhon.
This is the scene in the heart of Léhon. I was dazzled by the beauty of a French village.
Ancient stonework. There's little in this world that's more picturesque.
Someone's well-loved flower garden.
There's Tibou, my French friend Martine's dog. He covered twice as much ground as we did as he ran ahead, then back to Martine.
A family enjoying a quiet moment on the Rance.
How about you? Been on any woodsy walks lately? Did you recharge your creative batteries? Let's chat about it below in the comments section.
And now for the recipe you've been waiting for. My friend Marla, a personal trainer and yoga instructor in New York City, says it's delicious. She is the nicest person, which you'll be able to see for yourself at her website.
Almond Bars (Barres aux amandes). Courtesy of Watkins Pure Almond Extract.
4 eggs
2 cups white sugar
1 cup butter, melted
2 cups all-purpose flour
1-1/2 teaspoons of almond extract
Confectioners' sugar
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flur and extract. Mix well. Spread into a greased 13 x 9-inch baking pan. Bake at 325 Fahrenheit for 30 to 35 mintes, until toothpick comes out clean. Cool on a rack. Sprinkle with confectioners' sugar.
Marla advises that people add 1-1/2 teaspoons vanilla and be sure to use salted butter. She recommends sprinkling the top with chopped nuts (of your choice) and a bit of sea salt. Also, you could drizzle melted chocolate on top.
