Girls just want to have fun...


My brother, Chris, bought me my first gun, a 20 gauge Savage Pump when I was 19. Of course he moved from Connecticut to Moose River, Maine right after. I took the NRA Course, passed, and signed up for skeet shooting to practice. Amazing what a little kick can do to bruise your shoulder when you practice a lot. I went from skeet shooting in CT to partridge hunting in Jackman/Moose River, ME. My experiences expanded to watching, learning, practicing, learn to trap beaver, hunting deer (a few times) to winning the moose lottery twice for two bulls in Jackman, ME. I love the hunt and don't have the time to do it enough. So I depend on GREAT Maine Guides (thanks Chris), and many hunting friends  for the best results. 


Black Fly Stew Story: When I married, Don, in 2000 in our back yard in Pretty Marsh (Mount Desert Island) with the band "Five O'clock Shadow", his best friend surged ahead with a toast before the champagne was poured. Jay had to think quick on his feet and he and Ed came up with the "Top Ten Things" heard at Don & Kate's Wedding. Top of the list was, "I heard Kate has a great recipe for Black Fly Stew!" This stuck in my mind and has become the base for many stories, the lead on my published book series, new recipes and even curiosity from Andrew Zimmern. Andrew asked me to be part of his MAINE show cooking beaver, black flies, and bean hole beans "Bizarre Foods with Andrew Zimmern."  The Maine episode also includes Masa, owner of Miyake's, author-Linda Greenlaw, and featured was his dads 80th Birthday Bash with June Bug appetizers!


As I work on more recipes I reflect on the many comments and feedback I have received over the years. Those who love and want more stories related to the recipes, to new cooks who like the format and simplicity of the recipes and all the various spice combinations that sounded good and then tasted great. And always, keep it simple and tasty. I always say - "challenge your palette, be open and  discover your own new culinary paths."

I am not a classically trained chef. I have been cooking since I can remember in our kitchen, always curious. The first two spices I can remember, and being intrigued, were saffron and sage. I was 14 years old and my parents paid for me to go to Spain and I had Paella. I couldn't describe the elegance I tasted that first time. Months later, Shirley Hayes made Sage Turkey Stuffing for Thanksgiving. I then became addicted to sage, especially in stuffing. 

Later years took me to working in Switzerland where Saffron, Beef Tongue, and the best homemade bread and butter graced the menu. Yoghurt and milk came in boxes; and  granola, chocolate and Nutella were staples. The more I have traveled over the years the more I have discovered that spices and herbs offer so much more in flavor than sugars. So ENJOY it all with family, friends and food.

Bon Appetit!


    Krukowski Family Reunion


Front row: Barbara Carter, Ashley Haggan, Addisyn Hagan, Angie Krukowski

2nd Row: Chris Krukowski, Courtney Krukowski, Kirstie Hale, Harland Christopher Hale, Jake Hale 


Back Row: Brayden Michael Haggan, Steven Haggan, Gary Christopher Krukowski, Kate Krukowski Gooding, Jeremiah Hale, Michael Krukowski, Megan Krukowski, Jeramey Krukowski, Carson Krukowski, Mark Krukowski

Missing: Nicholas Krukowski (over serving our country), Holley and Vivian Krukowski