I made egg salad for lunch today. I don't normally put paprika in my egg salad, but it's good in deviled eggs, so I figured, why not? I was maybe a little heavy handed with it, and it had a familiar taste. I realized that it was the predominant flavor in some of my favorite Ethiopian dishes. I've never had luck replicating them before, even with recipes, but I may have to try again.
I've been making good progress into the things that needed to be used up. Out of everything on the original list there is just a small amount of lettuce left. I also need to finish up the carrots, mango, and strawberries soon.
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