I am a serial enthusiast. When I find something fun, whether making books or knitting or beading, I go at the new pastime hammer and tongs for a while, immersing myself in the activity, then rarely do it again.
It's the same with with recipes. When I find an interesting new ingredient, I use it all the time, then tuck it into my recipe file, make it only every now and then, and go looking for something novel. The bacon butties are a good example; I'm pretty sure that's over.
I'm in a rhubarb phase just now and am enjoying the heck out of it. I made basically the same rhubarb tart for Easter dinner as I did last week, only I arranged the fruit like a sunburst or a big flower, used tangerine juice (and, so, less sugar) this time and sprinkled it with minced tangerine zest rather than finely grated.
Everyone who tried it was nodding and yumming at the first bite, so I call that a success. I'm thinking about a rhubarb and yogurt parfait next, while I'm still on a rhubarb roll.