I go in baking cycles and tend to use some ingredient often and then put it away and go on to something else. This was the situation with puff pastry until I tried, and then craved, buttery, flaky palmiers and fruit tarts in Paris. I was addicted.
I swear I will never go without packages of puff pastry and phyllo dough in the freezer. It is possible to turn the most ordinary ingredients into something praise worthy and fit for company with very little effort and expense. Saturday at the farmers market I bought several perfectly ripened peaches with the thought of recreating one of the divine and expensive fruit tarts we saw in almost every Parisian patissiere.