I’m a little scattered deciding where to begin. Maybe it’s a mild case of writer’s block, or jet lag still clouding my thoughts. Either way, Sicily is still with me — in memory, in photos, and in the people I met.

Just last Saturday I baked a cake and somehow forgot to add the flour. Little moments like that make travel home feel surreal.

I’ve been back from Sicily for only a couple of days, yet a large part of me remains there. The trip left me with an abundance of photographs and warm memories of the many friendly faces we encountered during our stay with Fabrizia, Mita, and Gianluca.

We — Keiko, Chika, Ximena, Oliver and Nicky, Melissa, and I — were welcomed like family. I felt fortunate to be part of such a talented, generous group.

And the food was unforgettable.

Sicily was alive with moments, places, and faces begging to be photographed. I took hundreds of shots — always looking for the next small scene that captured the island’s character.

Missing the flavors already, I recreated two dishes from our hosts: ricotta gnocchi and crema bianco mangiare (a delicate blanc-manger). Both are simple, comforting preparations that bring back the flavors of our meals.

While I work on sharing those recipes, here’s a bright orange fruit salad I made before I left. In Sicily we ate so many citrus fruits — sweet oranges, fragrant lemons, perfumed vanilla oranges, tart citrons, and deep-hued blood oranges. They were all wonderfully succulent and perfect for a simple salade de fruits aux oranges.

Consider this salad my welcome to spring.

I also want to say thank you for the warm reception my book has received from readers and the press — the support means a great deal. Merci! It feels wonderful to be in this place right now.

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This recipe for Skinny Buckeyes was originally published in December 2011. I’ve updated the photos and reshared it so you can make these for football season or the holidays. You won’t want to miss this healthier candy recipe.If you live in or near Ohio, you know exactly what a Buckeye is. Besides Ohio State’s mascot, it’s a beloved chocolate-covered peanut butter treat served around football season and the holidays.

For everyone else: a Buckeye is a peanut butter ball dipped in chocolate — and they’re dangerously good.The first Christmas Tim spent with my family, he was handed a large box of Buckeyes. He tried one and became hooked, then reached for another and another.Everyone was amazed when he finished the whole box in a single day — he became something of a legend in my family. See? Buckeyes are addictive.

Because Tim loves them so much, I wanted to make Buckeyes he could enjoy without overindulging. Traditional Buckeyes call for peanut butter, lots of butter, powdered sugar, and shortening for the chocolate dip. I knew I could make a lighter version.

My inspiration came from my High Protein Energy Balls. As soon as I tasted those, I realized I could make Buckeyes using chickpeas.

Yes — chickpeas. Don’t stop reading. You can’t taste them. I eliminated the butter, used a much smaller amount of honey instead of powdered sugar, and swapped coconut oil for shortening. The result is a healthier Buckeye that still tastes delicious.

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