The Tourniquet Reprisal

The Tourniquet Reprisal

The Tourniquet Reprisal (Paperback)
Ellen Curtis / Matthew LeDrew
There is a man living in Atlanta Georgia that people don’t talk about, but everyone knows he’s there. He arrived a year ago and turned a gaggle of uneducated and uninterested youth into a force to be reckoned with; something to fear more than any demon or violent act: something new.

The man’s name is Gavin. And he’s been dead.

Now he’s set his claws into a young girl named Kelly Saunders, and nobody around her seems to understand just how much trouble she’s in — nobody except a young man from Coral Beach named Nick Carry.

Luckily, Nick Carry isn’t like other people his age. He grew up in Coral Beach Maine, one of the worse places in the whole of the United States. And he has people on his side: the enigmatic Victor and Jaycee are present to uncover the mystery of Gavin’s sudden resurrection… and it may link closer to their pasts then they’d have dared imagine.

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Title Information:

ISBN: 978-1-926903-15-6
Release Date: October 26, 2012
Status: Available
Book Type: Paperback (5 x 8 in)
Cover Price: Buy Local: $20 / EBook: $9.99
Page Count: 438

Related Titles

 Infinity (Ellen Curtis, Matthew LeDrew)  Roulette (black Womb series, 4)  The Tourniquet Reprisal


“The Tourniquet Reprisal — V2 in the Infinity series — has intriguing characters, strong pacing, and an excellent mix of drama and action. Of all the Engen Books’ releases, this may be my favourite.” — Jay Paulin, Ink’d Well Comics


Return of the Hal-Con!

Nelson the Robot
Nelson the Robot

It’s been a year already, somehow, and Hal-Con is back to take the science-fiction world by storm October 26th – 28th at the Halifax World Trade Convention Center!

Engen Books authors will be there for their third year in a row, bringing new novels and merchandise for fans and newcomers to enjoy!

Authors on site include Matthew LeDrew (Black Womb, Gang War) and Ellen Curtis (Compendium, The Tourniquet Reprisal). Also in attendance: Jay Paulin (Gristle while you Work), who will be doubling his efforts as both Engen authors and Ink’d Well Comics creator!

Engen will be hosting and participating in several writing panels throughout the convention, so be sure and make it down to as many as you can if you’re interested in Engen or in writing in general! Panels include:

Writing Good Fiction Workshop
6:15pm – 7:00pm Friday, October 26, 2012
Workshop Room 4

Stargazer Soiree
7:00pm – 9:00pm, Friday, October 26, 2012
Summit Suite

Writing Wrecks
11:30am – 12:15pm, Saturday, October 27, 2012
Workshop Room 2

Young Author Panel
1:15pm – 2:00pm, Saturday, October 27, 2012
Workshop Room 1

The Most Dysfunctional Writing Panel EVER
2:00pm – 2:45pm, Sunday, October 28, 2012
Workshop Room 4

The Tourniquet Reprisal
The Tourniquet Reprisal

Engen also debuts, for the first time ever, The Tourniquet Reprisal: the sequel to 2010’s smash-hit Infinity. Infinity was released at the first Hal-Con and developed a strong fan-base there, who have been eagerly awaiting the sequel for two years.

Also being released in the new, international edition of Black Womb, revised and expanded throughout, the first of the original five Black womb books to be reinvented as such.

New-to-Halifax includes light|dark, an anthology featuring the work of two Halifax natives; Gang War, the ninth book in the much-beloved Black womb series; and The Man with the Hole in his Head, the first book from the newest Engen-author Kevin Woolridge.

Be sure to keep up with us on Twitter, Facebook, and our WordPress to keep track of our up-to-the-minute photos, reports and changes!

See you all there and hope you have a lot of fun!

Today St. John’s, tomorrow Halifax


Another year gone by already, and another blog-post! Bright and early tomorrow morning we get to escape the rain here in St. John’s and hop across the water to Halifax for Hal-Con. It doesn’t really seem like a year since the last convention because we’ve been so busy! Once again we are down to the wire running errands and packing up shop to make the trek to Atlantic Canada’s biggest science fiction convention.

New this year from Engen Books comes The Tourniquet Reprisal, our follow-up to Infinity. Fans of the first are in for a wild ride, following Victor, Abby, Chad, JayCee, Theo and a few new faces as the face of against an old foe. Likewise, fans of Matthew LeDrew’s Black Womb series will be happy to see Engen’s flagship novel in it’s new international format with a bumped-up word count.

Engen Universe’s Halifax fans will also get a chance to buy light|dark in person for the first time since it launched in April, as well as the latest addition to the Black Womb series, Gang War. The third annual Hal-Con will also be the convention debut of The Man with the Hole in his Head, the work of Engen’s newest author, Kevin Woolridge.

Hal-Con will also be the first venue to offer Engen Books prints. All new Black Womb artwork will be available for sale, including Kevin Kendall’s cover art from the international edition of Black Womb.

Look for Engen Books on the second floor of the World Trade and Convention Centre 12:00 Friday. In the mean time, we’ll be packing (I actually haven’t started my suitcase yet. Oops!) and getting all the little last minuted things done before we take flight early tomorrow morning!

A little (gluten free) fall treat

So despite the gorgeous sunshine we are still having, it has come time for me to accept that it is, in fact, autumn. I even wore a sweater this morning because it was getting a bit blustery! With thanksgiving just around the corner for Canadians, I figured I’d go through a few of my favorite recipes a week in advance.

I’ve posted photos before of my cooked chicken. This time however, we get a step-by-step of how it comes out so tender even without the skin left on. I know there are people out there completely appalled by that, but I really can’t stand any amount of fat left on meat. It’s just one of those sensations that turns my stomach. In case it doesn’t go without saying, make sure your chicken is well thawed at this point. Mine was tiny and had been in the fridge since the night before, then had been transferred to a pan of cold water in the morning (you can also fill up your sink to do this).

I spend a good deal of time cleaning up the chicken. If your chicken comes with organs included (usually in a bag in the stomach cavity), remove those and rinse the whole chicken in cold water, inside and out. Set the organs aside if you have them, and you can get to work on the chicken.

You can skip this step if you want the skin left on, and skip straight to dressing it up and preparing the stuffing. By all means, keep the skin on. I’m a bit of an oddball in this, but if there are others who really don’t like soggy chicken skin this is for them. I usually start near the chicken bum, because it is easier to get at the loose skin there. I go up along the back then, and down the next side. Drumsticks are left for last, and are the most difficult to remove, requiring a little bit of muscle to tug the skin off. (Gross, I know right?)

When you finish off getting the skin off, Chicken Little gets another bath. He then ends up in his bed. Usually, I would recommend a roaster, but I’m a poor writer and university student, so we are using a casserole dish for our yummy chicken goodness.

If you do have the tools available, pop in a wire cooking rack in the bottom of the roaster. This will prevent the chicken from sticking its butt to the bottom of the pot and being a sook when you try to take him out. I’ve never had much of a problem skipping this step (again, not spending $9.99 on a rack  when I can spend $9.99 and get a chicken) but I do know this has been a problem for other people roasting chickens.

If you want, you can have this dressing recipe made up the night before, and have it ready to go right in the chicken. Depending on how big of a chicken I have (and this is a small-ish one) I only use one or two slices of gluten free bread. Today, it’s Glutino’s Genius brand. Gluten free bread crumbles very easily, so I just crumble the pieces up with my bare hands. In goes a bit of butter (let’s say two tablespoons), a helping of savoury (let’s say two teaspoons), some fresh chopped chives (judge based on the size of your chicken, but we used 4 shoots), a little powdered garlic (barely a full teaspoon, you don’t want it too garlic-y!) and a little thyme (we are using fresh silver thyme from our garden). All this should be well mixed, and to add a little moisture to the chicken, add a little chicken broth or water. Only a small splash is needed to moisten the mix. I pack my stuffing in the chicken as much as possible at this point, but there is another school of thought that says stuffing should only be packed loosely to ensure proper cooking. If any dressing is left over, that gets popped in the oven in a small dish with the chicken (though it won’t need so long in the oven or it will burn). After all, who can say no to extra dressing?

Once the dressing is in Chicken Little’s belly, it’s time to put his fancy clothes on. He gets oiled up (or buttered up depending on what you prefer), and gets a sprinkling of thyme and savoury. A small amount of salt and a quick crack of pepper will be nice at this point too. Poke a couple rings of onion on him too (I used a little less than a half of one medium onion). As well, pour half a cup of chicken broth or water in with him. If you’ve kept the chicken organs, now is the time to put them in the bottom of the dish. This is more important if you use water, because it will add a little more flavour to whatever water is left at the end of the cooking and you will have a nicer gravy (if you decide to make gravy, that is).

Chicken Little is now ready for his nice, hot nap. Have the stove pre-heated to 450 degrees, and poke his little butt in their. Don’t forget to tuck him in though! Cover him with a lid if you have a roaster, and if you’re going the struggling writer route, make him nice and snuggly in tin foil (make sure it’s crimped around the edges of your dish). It will take ~2-3 hours to cook depending on the size of your chicken (if he’s not Chicken Little, but Chicken Super Large, allow extra time for him to get his groove on in the oven.)

We can now turn our attention to the veggies. I have my pot boiling at this point, and if we were going the Jiggs Dinner route, I’d have had my salt beef soaked overnight, rinsed, then put in the pot (this adds all the seasoning you would need). We aren’t though, because I have issues with the fat on cheap salt beef, and I didn’t want to spring $20 for the really good stuff (but it would have been sooooo good.)

Get all your veggies cut up and peeled. Today, we have a tonne of carrots, potato and a turnip. Keep everything but the turnip whole, and cut the turnip into semi-circles about an inch thick. All of this normally goes into a large stock pot with the salt beef, but last time I made this my very cheap stock pot sprung a hole and we got back to the poor writer and student argument. I’m here to teach you to cook, not break the bank.

Everything is popped in the pot to boil away. If you haven’t used salt beef, pop in a couple pinches of salt to bring out the flavour in your veggies. Now you can get started on your pie.

Pop out some gluten free flour. I keep Kingsmill bread mix on hand almost all the time, and use half a pouch and a cup of white rice flour in my pie crust. A different blend of flour can be used as well, and when my father make this recipe he usually adds coconut flour in, which gives the crust a light, sweet taste. I also throw in a teaspoon of baking powder and two tablespoons of white vinegar and two tablespoons of vanilla extract, a cup of brown sugar and a half cup of white sugar. The recipe also requires a cup of shortening (we use Crisco). All of this gets mixed together by hand or by a fork (I find a mixer just makes this too messy). Gluten free flour is a pain to work with, so rather than roll it out (you can, between two sheets of wax paper and then carefully place your crust), I simply press my dough into place, taking care that it is as even as possible.

When the flour is all in place, use a fork to poke a couple holes in the bottom of the crust. This prevents the dough from bubbling while it cooks pre-filling. You’ll want to put tinfoil around the edges of the crust at this point to prevent them from burning. Pop it on a rack below the chicken for ten minutes and let it bake up a little.

Get your filling ready now. Be very careful if you are doing this gluten free that the filling you are using is gluten free. E.D. Smith is one of the only brands of filling we can get around here, but there is a catch. Their pumpkin pie filling does contain gluten, however their tins of pure pumpkin do not. One tin of pure pumpkin will be perfect for this recipe.

In a bowl, combine your tin of pure pumpkin with a few spices, two eggs, 3/4 cup of evaporated milk. I (mostly) followed the recipe for filling on the inside of the pure pumpkin label. Ginger is wonderful in the filling, a well as cinnamon and ground cloves. A teaspoon or two of each will do just fine. All are strong spices, but cloves are especially so, so limit this to a teaspoon or less if you do add it at all.

Once the pie filling is prepared and your crust is done with the oven, you can ladle the pie filling into the dish (but take off that shiny tinfoil crust guard first, and pop it back on when the pie is filled). This can go right into the oven now.

When your chicken has been in the oven for an hour and a half (or more if it’s much larger), take it out and remove the tin foil. You may need to add a little extra water or broth at this point, and I usually add a small amount more of oil or butter to crisp up the skin/ exposed chicken flesh. Chicken Little is a bit vain and will take kindly to this. With fall in full swing, he’s lost his tan, so of course he doesn’t mind that you’d like to get him back to his summer glow. At this point, we are only looking to achieve a Jersey Shore level of bronze if the chicken has the skin left on. If not, we will settle for a healthier looking “I got this tan while hiking and applying just enough low-level sun screen” shade.

With your chicken and pie back in the oven you can relax for a half hour. You can begin to take up your  veggies, but do not throw out the water in your veggie pot if you want to make gravy. This is the part where I get my manly helpers involved, and they get to work serving this up (and cutting up salt beef if you’ve cooked it).

When Chicken Little has browned up a little, take him out, but leave the oven on for the pie. I got one of my helpers to carve up the chicken and plate it while I started on gravy, right in the chicken pan (or casserole dish). Mix a small amount of your veggie water and rice flour together in a cup until it is a homogenous white fluid, then add that to the chicken pan. Your chicken organs should be left in the pan, as well as any onions that have fallen off Chicken Little. All I use to darken my gravy is VH soy sauce, as most gravy browner I have seen contains gluten. Many soy sauces do as well, but VH is a safe choice.

Add soy sauce and a little of the veggie water to your taste. This is not an exact science, as the amount of water or broth that has boiled off will not be the same every time. You want a semi-thick sauce that isn’t too dark though, so try to gauge accordingly.

Your guests or helpers should have somehow gotten the food on their plates by now, and your gravy should be ready, so by all means go get your own food and sit down to eat. By the time you’re done your plate, take the pie out of the oven to cool. If your fancy self has an extra cooling rack floating around, put your pie on their, you awesome thing. Otherwise, just pop it in the microwave (clearly do not turn the microwave on though). This is a little trick my daddy taught me. He is the pie-making king, and while I got through this pie without calling him, the pie recipe in this post is a culmination of many phone calls that he has spent coaching me through my kitchen. Without him, I would probably be clueless.

This seems like an appropriate time for me to simply show you the finished product. I’m fairly confident that most people can serve pie without instructions, but by all means, berate me in the comments if you’d like me to hold your hand through this step 😉 . I apologize in advance that I dropped the ball on this one.

Next Monday, let’s remember what we’re thankful for. Today I’m thankful the sky didn’t fall and that Chicken Little was such a good sport about getting eaten. Joking aside though, I’m thankful for the friends I have here today, and thankful for my favourite little dinner guest. Seriously, when two of your favourite people are combined into one little person, almost nothing can top that.

Much love to everyone celebrating Thanksgiving on Monday, love to those celebrating next month south of the border, and love to those that don’t celebrate Thanksgiving at all.

Reporting live from Atlanti-Con!

The first-ever Atlanti-Con happened (and is still happening) this weekend at the Greenwood Inn and suites in Corner Brook Newfoundland; and Engen Books was there to celebrate!

Hann and Lake were there celebrating the release of their newest collection of shorts More Sci-Fi from the Rock.

Darren Hann and  Fat Apollo
Darren Hann, author of Time Diamond and Holy Troll , along with self-proclaimed man-of-the-year Fat Apollo.
Steve Lake and Dale Jarvis
Steve Lake (author of Legacy of the Full Moon) with actor Dale Jarvis.

“It’s great catching up with old friends, seeing people that I haven’t seen in a while, seeing the vendors and booths setup and everyone having a great time,” said Lake. “Jeff and Matt and their team have done an amazing job setting this up, the panels so far have been great, the dealers room is well stocked and the food in the pub is really good.”

Kevin Kendall exhibit approaches!

Black Womb (Matthew LeDrew)In this industry, nothing is for sure until it’s at the printers. Actually, the rule around the Engen office is that nothing is certain until it’s actually in your hands, a lesson we learned this time last year, but we digress.

After much anticipation, the re-tooled and re-launched international edition of Black Womb hits the market this month, with the appropriate re-launch occurring at Hal-Con 2012 from October 26-28th.

The book has been revised and expanded throughout, so even existing readers can find something new and exciting within the text: all this to celebrate the fifth anniversary of the original Black Womb, published in October 2007.

To mark the occasion, Newfoundland artist Kevin Kendall supplied beautiful new cover art for the book. Kendall works out of Kendallight Studios in Abraham’s Cove, and is known for his photo-realistic renditions of portraits and people.

Kendall will be holding his first solo exhibit at the Arts and Culture Center in Stephenville (Newfoundland) on October 3rd, 2012 at 7:00 pm.

“I will be displaying various illustrations and fine art paintings and look forward to seeing old friends and meeting new ones,” said Kendall. “Come out for an evening of art and conversation, with a touch of humor.”

Kendall has also been teaching his trade at the College of the North Atlantic Bay St. George campus this year, “Introduction to Drawing,” where lucky students have learned:

• Materials/Techniques
• Perspective/Basic forms
• Warm ups/Sketching/Negative space
• Learning to see/Contour drawing/Line drawing
• Gesture drawing/Measuring/Grid drawing
• Still Life drawing
• Landscape drawing
• Animal and people drawing

Be there October 3rd to support Kevin Kendall, and on October 27th-29th to support Engen Books!