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Arrival was a shock. Inside the station, I unzipped my engorged duffel, retrieving my precious scale and cookie cutters. I filled my drawers, tacked up photos of my husband, two children, and dog, and pulled out the recipe book I’d assembled—marzipan cake, ginger-prune upside-down cake, walnut tart. My father was a chef, and I grew up in a rarefied food world. I’m as obsessed with ingredients as I am with the subtleties of flavor and texture. Taste is a form of knowledge that’s nearly impossible to unlearn, and, whatever challenges the job might pose, I hadn’t planned to try. I’d witnessed the baked goods served at McMurdo, the main American station in Antarctica, where I’d had to wait three weeks before being flown to the Pole proper: dense chocolate-chip scones, confetti cake from a mix, Jell-O. These sorts of undoubtedly popular items aren’t in my repertoire, but neither, honestly, was the daily bread I was now responsible for producing, in addition to a morning pastry, a lunch cookie, and an evening dessert.
，这一点在新收录的资料中也有详细论述
斯蒂芬·库里整个职业生涯都以此为座右铭，并且在不断地坚持打破成见，追求自我品牌的更新。，这一点在新收录的资料中也有详细论述
- Use `--locked` to install `cargo-xwin` in guide ([#17530](astral-sh/uv#17530))。关于这个话题，新收录的资料提供了深入分析