Soon, I was back in the galley, ready for my shift. It was dinnertime for the rest of the station. I’d sit sipping instant cocoa, watching the mocha cake or Key-lime pie or tiramisu I made the night before disappearing, bit by bit. The meteorologist from my inbound flight might stop by to say hello. The electronic noticeboard in the dining room showed the flight schedule for the next LC-130 Hercules (“the Herc”) arriving from McMurdo. I’d ask the meteorologist whether he thought the plane would make it in, and, more often than not, he’d shake his head. For months, there was no heavy cream and no fresh eggs on station, never mind an apple or a head of lettuce. “Weather delay” or “mechanical delay” on the board meant no “freshies”—what everyone called fresh fruit, vegetables, and dairy—for me to cook with.
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