Back in San Francisco, still under the tidal influence of Janny’s excellent cooking. We had a proper Janny-style lunch of smoked salmon and capers, pugliese, spinach and avocado salad, raw carrots and tomatoes. The lashings of tea was our own innovation. Dinner was steak panfried and cut against the grain, with steamed peas, corn and broccoli and roasted carrots and butternut squash. Raspberries and blueberries for dessert.

ETA: Rach’s jetlagged roast butternut squash

Choose a butternut squash with a long neck and a small bulb. Cut off the bulb, peel the neck and slice into 5mm circles. Quarter the circles. Toss in a roasting pan with salt and olive oil. Roast at 450 Fahrenheit until just caramelized.

They were sweet and savory, crisp around a silky puree. Claire had to be force-fed one, and then she ate two helpings.

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