After lead scientist Horatio Glen Knightsen and his accomplice are apprehended, but later apparently disappear, senior engineer “Big Joe” Carson suspects something more is afoot, which is revealed in the third book of the Big Joe Carson series, “The Dutch Master” ($10.99 in paperback, independently published; also for Amazon Kindle).

The first two books, “Particle Beam (For Such A Time),” written with Dennis E. Jones, and “Red Skies (Aftermath),” introduce a fellowship of close friends, including David Janzen, a key engineer on a new super-secret device, the Laser Optic Diamond Turning Machine (LODTM) for the Laser Defense Weapon program approved by Congress.

Since the LODTM is not available at Costco, the lab has to build its own, at great cost. And now the Indiana lab is experiencing odd delays and Janzen and Carson wonder if Mildred Cornwall, administrative lead for the new program, and one among others of Dutch ancestry at the lab, might be involved with a rumored “Dutch master” of espionage.

There’s big trouble for Big Joe when Knightsen vanishes. “The FBI announced they were adding the charges of murder and conspiracy to commit murder to the … charges against Big Joe Carson, and Sunny and Bunny Valencia, the two Latino twin daughters of the infamous but dead cartel lord, Agusto Guitterez Valencia, and defrocked U.S. Marshals. All three were already locked up on multiple serious charges, any one of which could land them behind bars for life….”

That’s on page 1 of the novel; later, an attorney, known for defending cartel members, springs the twins. His name is, ahem, Daniel Barnett, of the firm of Barnett, Bennett and Barns. I’m honored. I think.

It’s a great romp and a satisfying conclusion and, if it please the Court, you should read it.

Dan Barnett teaches philosophy at Butte College. Send review requests to dbarnett99@me.com. Columns archived at https://barnetto.substack.com

Happy Birthday: Control, discipline and drive will get you where you want to go this year. Too much spare time will allow outsiders to take advantage of you. Rely on yourself and your efforts to ensure you get the most out of life. Launching your plans will bring more satisfaction than taking orders and giving your all for someone else’s benefit. Use your skills wisely. Your numbers are 4, 12, 17, 26, 33, 39, 45.

ARIES (March 21-April 19): Gather facts and determine what’s best for you. Take care of your responsibilities and protect your reputation and position. Expand your options by updating skills and applying for positions that interest you. 2 stars

TAURUS (April 20-May 20): Be open to suggestions but resourceful in determining how the information you receive will unfold. If you take on too much or lack organizational skills, you will fall behind and require clarification. Change looks inviting. 5 stars

GEMINI (May 21-June 20): Upgrades are essential to maintaining your position or advancing your pursuits. Don’t expect everyone to offer an accurate point of view. Ask questions, go directly to the source and leave no room for error. 3 stars

CANCER (June 21-July 22): Learn all you can and share what you know. Wisdom, clarity and physically displaying what you offer will give you plenty of support. A partnership will help you more than you anticipate if you choose someone whose assets compensate for your weaknesses. 3 stars

LEO (July 23-Aug. 22): You have the skills, knowledge and energy to tap into something that brings you joy. Change what you don’t like, open doors to new beginnings and trust yourself to go in the right direction instead of letting someone else choose for you. 3 stars

VIRGO (Aug. 23-Sept. 22): Participate in an event that broadens your awareness and teaches you how to do something that interests you. A unique relationship with someone with something to offer will encourage you to pivot in a desirable direction. 5 stars

LIBRA (Sept. 23-Oct. 22): Be a good listener and discover what you can do to make someone’s life easier. A kind gesture can do as much for you as it does for the person you help. Consider what you want and map out a plan that endorses positive change. 2 stars

SCORPIO (Oct. 23-Nov. 21): Take the plunge, follow your heart and invest in yourself. A change will lift your spirits and point you in a direction that gives you hope for a brighter future. Networking, social activities and sharing thoughts and visions will lead to self-improvement. 4 stars

SAGITTARIUS (Nov. 22-Dec. 21): Stick to what you know, and stay within script. Accurate information will help you instill confidence in others that you know what you are doing. Don’t put up with interference or manipulative people. Honesty is the best policy. 3 stars

CAPRICORN (Dec. 22-Jan. 19): Use your imagination, and you’ll develop many unique ideas that transform what you have to offer. Reinventing yourself and how you display your talents to be diverse and applicable to a fast-changing global economy will pave the way to exciting prospects. 3 stars

AQUARIUS (Jan. 20-Feb. 18): Don’t fold under pressure. Use your ingenuity to discover how to overcome a financial barrier. Expert advice will pique your imagination and motivate you to turn something you enjoy doing into a lucrative side project. 3 stars

PISCES (Feb. 19-March 20): Don’t hesitate. It’s up to you to make things happen. Choose to put your energy into addressing how you make and use your money. Set up a savings plan that encourages a debt-free future. Distance yourself from people who encourage you to overspend. 4 stars

Birthday Baby: You are demonstrative, influential and resourceful. You are diligent and motivated.

1 star: Avoid conflicts; work behind the scenes. 2 stars: You can accomplish, but don’t rely on others. 3 stars: Focus and you’ll reach your goals. 4 stars: Aim high; start new projects. 5 stars: Nothing can stop you; go for gold.

Visit Eugenialast.com, or join Eugenia on Twitter/Facebook/LinkedIn.

Want a link to your daily horoscope delivered directly to your inbox each weekday morning? Sign up for our free Coffee Break newsletter at mercurynews.com/newsletters or eastbaytimes.com/newsletters. 

Kao Kalia Yang has been called the foremost chronicler of Hmong life in the United States, and though this isn’t wrong, it’s the kind of tempered acclaim with which immigrant authors are especially familiar. Let’s retire the qualified praise. Her immensely powerful new book confirms Yang as one of America’s sharpest nonfiction writers.

“Where Rivers Part: A Story of My Mother” is about Tswb (pronounced “Chew”) Muas. Yang fans know her by another name. She was “Chue” in Yang’s “The Latehomecomer,” and excellent follow-up, “The Song Poet: A Memoir of My Father,” which Esquire named one of the 50 best biographies ever published.

Tswb gave birth to Yang in a Thai refugee camp, where her family lived for eight years before moving to Minnesota in 1987. Because her life has been a study in resilience, this book could’ve been too reverent for its own good. But, sticking to the approach that worked so well in “Poet,” Yang foregoes third-person narration in favor of her mother’s first-person voice. This gives the book immediacy, authenticity and humor (Yang also has an autobiographical picture book, “The Rock in My Throat,” out this month).

Born in Dej Tshuam, Laos — known locally as the Village Where the Rivers Meet — Tswb’s youth was distressing and brief. Her mother was widowed three times. Seeking stability amid chaos — North Vietnamese and Lao troops stalked members of the Hmong ethnic group, some of whom aided America during the Vietnam War — Tswb wed at 16.

Tswb consulted her mother about such decisions. “Young men who smell bad will only smell worse with age,” her mother said. Nineteen-year-old Npis — “Bee” in Yang’s previous books — must’ve smelled just fine.

Hiding in Laotian jungles, Tswb’s family survived by fishing, bartering and gathering vegetables. They made toothpaste from cooked banana peels.

In 1979, Tswb, Npis and their first child, Dawb, nearly died crossing the Mekong River, yet made it safely to a refugee camp in Thailand. There, the growing family lived near an open sewage canal and trembled as wind blew the roof off their communal house. “Pressures of this transient life” caused marital arguments.

Tswb glimpsed a different life when a letter arrived from her nephew. His family was thriving since they “resettled in a place called St. Paul.” Tswb’s family made the same journey.

In the Twin Cities, Tswb worked in factories and earned her high school diploma. More challenges awaited: Repetitive-stress injuries, depression. One of her toddlers ate lead paint.

The book is stronger for Yang’s decision to include fraught, not necessarily flattering, scenes. In one, Npis, having learned Tswb was pregnant, says he’s too old to raise another child. To Tswb, this is cowardice, the words suggesting she “kill the child inside me.”

For all its harrowing detail, “Where Rivers Part” lets the reader see the world afresh. As young Tswb washes bowls in a stream, “little minnows emerge out of the rocks to grab the bits of rice swimming down the current.” Years later, Minnesota snowdrifts assume “shapes like sheet-clad American ghosts in the orange glow of the streetlamps.”

After marrying, Tswb was known to relatives as “Npis’ wife.” In her daughter’s exceptional book, Tswb shines in the lead role.

Where Rivers Part: A Story of My Mother’s Life

By: Kao Kalia Yang.

Publisher: Atria, 310 pages, $28.99.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

A captain flying on a commercial airline’s largest aircraft can bring home an average of $348,252 a year, based on recent pilot contracts that passed over the last year.

That’s just the best of the best when it comes to being a commercial airline pilot — a career that comes with years of high-earning salaries and benefits. But to get there, pilots need to invest into training and flying hours, which can often come with mounds of debt. ATP Flight School estimates it costs $108,995 to become a pilot when starting with no previous experience or $86,995 when starting with a private pilot certificate.

So what are the top commercial airlines for pilots to earn the big bucks? Here’s a list of a few.

American Airlines

At American, first-year pilots are at a flat rate, Tajer said. A first-year, first officer at American would be paid $116 an hour in 2024 under the new contract. Depending on how often that new commercial airline pilot would fly, that could mean an average $114,180 annual salary starting out, Darby said.

On average a major airline first officer in their first year flying the smallest aircraft may bring home $98,616, according to Darby.

Pay scales are based on a variety of factors, including each year of service, the type of aircraft the pilot flies and the rank of the pilot.

“It’s a good job,” Tajer said. “Each year you’ll get a pay raise because of the length of service and that goes out to 12 years. If you stay as a first officer, you’ll get an annual increase for your longevity up to 12 years and then you’ll cap out your pay per flight hour.”

Southwest Airlines

At Southwest, it is the only airline that pays per trip and a formula is used to calculate how much the pilot makes.

Southwest also only flies Boeing 737 airplanes — a difference in how other airlines get paid. First officers or captains at other major airlines, like American, can see pay bumps if they upgrade to larger airplanes.

A first-year, first officer would make approximately $133.76 an hour at Southwest, under the union’s calculations. Darby estimates that to be about $11,370 a month on average.

Top-of-scale captains at Southwest make $364.52 an hour, but Southwest believes this to be closer to $368.01. That would mean about $371,808 on average per year, Darby said.

Pilots are not paid during boarding or getting to their flight. Pilots sometimes work 10 to 12 hours a day but are only paid for when they are flying.

“What it boils down to is everybody’s competing for the best pilots, the most experienced pilots and that experience translates to safety,” Southwest Airlines Pilot Association president Casey Murray said. “When customers purchase tickets, that’s what they’re buying.”

Delta Air Lines

At Delta Air Lines, the Atlanta-based airline which nailed down its contract before all other airlines early last year, a first officer flying its smallest aircraft can make an average of $109,212 annually, according to Darby.

Pilots at Delta are represented by the Air Line Pilots Association. The deal raised their pay by more than 30% over four years. The union of about 15,000 pilots voted in the contract in March.

Flying their largest aircraft, a captain can make $420,876 a year on average.

United Airlines

United’s pilots who are first officers in their first year on the smallest aircraft can bring home a similar salary — $114,696, according to Darby’s estimate.

In July, United Airlines pilots reached an agreement for a new four-year contract, providing a cumulative increase in total compensation of as much as 40.2% over the life of the agreement.

On the other side of the scale, senior-most captains flying United’s largest aircraft can make a salary of $424,920.

Other commercial airlines

At JetBlue Airways, a first-year pilot can make $99,000. Top of the line, a captain at JetBlue flying its largest planes will make $303,840 on average.

At Allegiant Air, a first-year pilot might make around $55,356. A senior captain on average makes $222,696 flying its largest airplanes.

Spirit Airlines’ first officers starting out on the smallest aircraft make $92,868 a year. For captains flying the largest aircraft, that’s an average of $297,876 a year on average at Spirit.

Alaska Airlines pilots flying the smallest aircraft in their first year make $107,844 in the first year. As a senior captain, they can bring home $326,640 on average flying the largest airplanes at Alaska.

©2024 The Dallas Morning News. Distributed by Tribune Content Agency, LLC.

Deviled eggs — the darlings of church suppers and potlucks — may sound retro, but when served at a fancy cocktail soiree, those eggs disappear long before the canapés. You’ll be hard-pressed to see a leftover deviled egg.

The culinary term “deviled” was first used in the 18th century to refer to spicy foods. But the details of what to fill the eggs with is up to the devil who makes them. Those humble eggs are neutral and accommodate a range of flavors — smoked, pickled, herbaceous and, of course, spicy. A good deviled egg is more than the sum of its parts.

If you’re left with too many Easter eggs, try experimenting with a range of fillings. The eggs are already cooked and easy to fill. I like to make a big batch of a relatively simple stuffing, then tweak small amounts with different flavors to fill different eggs.

Theories of the best way to hard boil eggs abound. Here’s my basic method: Place the eggs in a pot with enough water to cover them by at least four inches. Set the pot over high heat, bring to a low boil, cook the eggs for 10 minutes; then with a slotted spoon, remove the eggs to an ice bath to cool for at least 5 minutes. Instant Pot users swear by the “5-5-5″ method: 5 minutes on high pressure, 5 minutes of natural release, and 5 minutes in an ice bath.

Removing the shells can be tricky. It helps to gently crack the shell all over, then run cold water over the egg while peeling it. This seems to help the shell more easily loosen up. Once the eggs are peeled, use a sharp knife to slice them horizontally. Use a teaspoon to gently remove the yolks, and pile them into a bowl for the base.

The jury is out about what fat is best to enrich the filling and enhance the flavor. Mayonnaise is a must, and some cooks add a little cream cheese or yogurt, too. Some cooks prefer a smooth, velvety filling and opt for the food processor. But if you like a few lumps, use a fork to mash the yolks with the mayonnaise.

The fun is deciding what comes next. Here you’ll find a range of options — from smoked salmon to salsa, pickled beets to pickled okra — for different fillings that can be salty, tangy, salty or hot. Taste, adjust, taste again. You won’t go wrong. The only mistake is not making enough.

Classic Deviled Eggs

Makes 24 halves.

Here is my go-to classic deviled egg recipe. Be sure to use a good mayonnaise (i.e. Duke’s) for the filling. These are great on their own, but also can be the base for a range of different options. Just season to taste and use whatever you have on hand.

• 12 hard-cooked eggs
• 1/3 c. mayonnaise
• 2 tsp. Dijon mustard, to taste
• Salt and freshly ground black pepper, to taste
• Dusting of paprika for garnish

Directions

Cut the eggs in half horizontally; carefully remove the yolks and place in a bowl. Set the whites aside.

Using a fork, mash the egg yolks with the mayonnaise until the mixture is creamy but a few lumps remain. Stir in the mustard. Season to taste with salt and freshly ground black pepper. For the most classic deviled eggs, simply scoop the filling back into the egg whites and garnish with the paprika. Or, create your own variations. Here are a few ideas.

Deviled egg variations

Mexican: Season with a splash of fresh lime juice and a little Tajin seasoning, to taste. Garnish with a sprinkle of Tajin.

Moroccan: Season with Za’atar and ground cumin; garnish with chopped parsley and grated lemon zest.

Miso Sriracha: Season with miso to taste and garnish with a drizzle of Sriracha.

Pickled: Stir in chopped pickled okra or chopped dill pickles and garnish with sliced pickle or pickled okra.

Smoked Salmon: Stir in flaked smoked salmon and prepared horseradish and garnish with capers.

Prosciutto: Stir in chopped prosciutto and garnish with more prosciutto.

Pickled Beet: In a covered container, soak the hard boiled, peeled eggs in pickled beet juice in the refrigerator overnight. Remove and discard the beet juice and garnish with chopped pickled beets.

Spicy and Corny: Stir in corn salsa and garnish with chopped cherry tomato.

Tex-Mex: Stir in chopped avocado, chili powder, a little lime juice and garnish with chili powder.

Asian Peanut: Stir in spicy peanut sauce and garnish with chopped peanuts and chopped cilantro.

Roasted Pepper: Stir in chopped roasted red peppers, a shot of hot sauce and garnish with chopped mint.

Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Based on the title track of the group’s 2008 album of the same name, the book is “a call to arms to stand strong and persevere during trying times … (and) follows the path of a humble armadillo who discovers along the way how music can pull together a disparate cast of characters,” according to a press release.

“Stay Positive” was illustrated by Mexican cartoonist and comic book author David “El Dee” Espinosa.

Said lead singer Craig Finn: “‘Stay Positive’ has a line that says, ‘The kids at the shows will have kids of their own’ and it’s true. Each year more Hold Steady fans become parents or grandparents. So, I’m thrilled that we’re offering the children’s book version of ‘Stay Positive,’ which brings THS joy to the whole family.”

The book follows last year’s publication of “The Gospel of the Hold Steady: How a Resurrection Really Feels,” an oral history written by Michael Hann and the band.

Autographed copies of “Stay Positive,” and a package that includes a custom water bottle and stickers, are available for preorder at akashicbooks.com.

My parents were first-generation Italians. Even though they both spoke Italian, regretfully they never taught us the language.

They were proud to be Americans, and instead of going full Italian, we always had the traditional ham with all the trimmings for Easter dinner. The only exception was a homemade Italian bread with dyed hard-boiled eggs shaped into the dough and then baked.

This year Easter is early, and prepping for April showers I wanted to feature a ham and split pea soup, making use of the ham bone and leftover ham. You can substitute a ham hock if you don’t have a ham bone.

This makes enough soup to share or freeze. Any questions or comments, email me at cjvigos@yahoo.com.

Split Pea Soup with Ham

INGREDIENTS

1 pound of split peas soaking in water to clean

1 ham bone or ham hock

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

4 teaspoons minced garlic

1 pound diced ham

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper

12 cups water

2 bay leaves

1 teaspoon of dried thyme or 2 teaspoons of fresh thyme

DIRECTIONS

In a large pot and on medium high heat, melt the butter. Add the onions and saute for 2 minutes. Add the celery and carrots, stirring for 3 minutes. Add the garlic, stirring for 30 seconds.

Add the ham bone/ham hock and diced ham, stirring until starting to brown. Add drained peas, salt, pepper, crushed red pepper, the 12 cups of water, bay leaves and thyme.

Partially cover the lid and simmer until the split peas are done, about 11/2 to 2 hours. If the soup gets too thick while cooking, add water.

When done, remove the ham bone/ham hock and take off the meat.

If you like a smoother split pea soup, use a blender to get to your desired consistency.

Add the meat back to the soup. Adjust seasonings, top with oyster crackers if desired and serve.

How to submit a snapshot

Snapshots, reader-submitted photos of community events, are published Monday. They may include service projects, guest speakers at club meetings, awards being presented or kids doing school projects. Just make sure there are people in the photo — no more than 12 — and keep it current.

Send a high-resolution JPG with a paragraph explaining the content of the photo: who (in left-to-right order with last names), what, where, when and why to snapshots@chicoer.com. Non-digital submissions will not be accepted at this time.

We can’t accept photos about businesses, private events or those adorable pet photos.

How to submit a snapshot

Snapshots, reader-submitted photos of community events, are published Monday. They may include service projects, guest speakers at club meetings, awards being presented or kids doing school projects. Just make sure there are people in the photo — no more than 12 — and keep it current.

Send a high-resolution JPG with a paragraph explaining the content of the photo: who (in left-to-right order with last names), what, where, when and why to snapshots@chicoer.com. Non-digital submissions will not be accepted at this time.

We can’t accept photos about businesses, private events or those adorable pet photos.

How to submit a snapshot

Snapshots, reader-submitted photos of community events, are published Monday. They may include service projects, guest speakers at club meetings, awards being presented or kids doing school projects. Just make sure there are people in the photo — no more than 12 — and keep it current.

Send a high-resolution JPG with a paragraph explaining the content of the photo: who (in left-to-right order with last names), what, where, when and why to snapshots@chicoer.com. Non-digital submissions will not be accepted at this time.

We can’t accept photos about businesses, private events or those adorable pet photos.