I’ve been told 2012 is the Year of the Dragon, but I’m going with “2012 – Year of the Sub-Zero.” This year I find myself blissfully gazing into the frosty depths of a new refrigerator (in the test kitchen above the Kowalski’s Woodbury Market). Well, at least it’s new to me. 2011 was tough as far as refrigerators go – I lost quite a number when I left the world of private cheffing to join Kowalski’s. Each was a unique loss, full not only of unsalted butter and endless varieties of mustards, but memories of the wonderful clients who owned them. I miss them all. (Yes, the refrigerators, but mostly the people.)

Today I have a new refrigerator. I feel a little bit like I’ve replaced a lost pet with a new puppy. It’s hard not to be excited, but I’m wistful to be sure. I fed a lot of people from those refrigerators over the last five years – hundreds, actually. There were parties and private classes and weeknight suppers – lots and lots of suppers. There were cookies for kids when they came home from school. There was soup and salad and salmon, paella, enchiladas, crab cakes and cassoulet, plus steak and lasagnas (oh, how many lasagnas!). I served up some mighty meals, prepped for some pretty posh parties, and generally had a fair bit of fun with those refrigerators. Yeah, I’ll definitely miss them.

But back to 2012 – there’s loads of fun to be had, and I’m looking forward to it! I may not get a chance to meet all of the people that in one way or another will “feed” from this particular refrigerator, but I like to think they are all uniquely fabulous and will appreciate my work just as much as my wonderful former clients. As I write recipes and foodie features for Kowalski’s shoppers, create new signature dishes for the markets or plan meal ideas, magazine layouts and media appearances, I’m thinking of them. Of you! I’m practically giddy to show you a new recipe for Tiramisu Cups (watch for me on KARE-11 on Friday at 4 pm for that!) and I can’t wait for you to try the Steak Sandwich and the Balsamic and Pepper-Macerated Berries that will appear in the May issue of At Home with Kowalski’s. I also look forward to seeing many of you in the classes I’ll host in this kitchen (The Next Level Teaching Kitchen, where my new refrigerator lives…).  We’ll be exploring chocolate and cheese (and chocolate cheese, actually) and soups and sauces and salads and all kinds of delicious things in the coming months. (You’ll find the schedule here and soon at www.kowalskis.com.) It’s a good thing this is a “professional” refrigerator – I think it’s going to be professionally BUSY!

But before I get busy with my “new” refrigerator there are two things I have to get out of the way. 1) A new year means a clean start – and by that I mean the refrigerator needs a bath (you know my stance on this – a clean refrigerator is a happy refrigerator). And 2) it needs stocking. Some serious shopping is in order – buttermilk powder, tamari, yuzu marmalade, prosciutto (you know, the basics). Sure, unsalted butter and mustard are on the list, too - the fridge may be new, but there are some things that never change.

You can follow all of my foodie adventures in 2012 more ways than ever! I’m still twittering as @chefRachael, but you can also find me in a new place on Facebook – as Rachael Perron At Kowalski’s. You can submit a question (“Ask the Culinary Expert” (me)), read the Kowalski’s newsletter or magazine and get meal suggestions, recipes and more at www.kowalskis.com (click Recipes/Resources).