pondering ingredients

Diann & I were cooking last night (wild salmon filets with a chipotle glaze and jalapeño-lime butter, yum!) and I realized that we've been using quite a bit of chipotles in adobo sauce recently. That made me start thinking about our cooking habits.

Do you ever notice that you use ingredients in phases? Before, we never used chipotles, and recently we've shot through three cans of them. Before that, we never used shallots, but since Cuisine Magazine introduced us to shallots, we rarely go two home-cooked meals without eating shallots. (and by the way, if you've not yet cooked with shallots, they're excellent!)

I wonder if other people use ingredients in phases…