Marissa used her impartial hand to pick the name out of the salad bowl and … the winner of the Paradise Bakery gift card is… Sharon Cereska. Congratulations, Sharon! I shall send out your gift card in the mail today. OK, in all honesty, it will be tomorrow. A big thank you to all who commented on Wednesday’s post and thank you for sharing your favorite sandwich with me, all of them sounded terrific!

I have a new addiction. It’s called One Kings Lane and it is an online deep discount sales sight. New items go up every day at 11 AM Eastern Daylight Time and things go fast. That’s 8 AM Arizona time, so I have an alarm set on the cell that alerts me to get online and see what is offered. Last month, they began putting up food items on Sundays. On one glorious Sunday they had live lobsters and lobster tails… needless to say, had to have some. Four gigantic tails (a whopping 20 ounces each!) arrived two days later in all their dry-ice-packed glory. Since there are only three of us at home currently, one of the tails was steamed and cut up for this decadent dish. If you are local, I did notice that Fry’s has lobster tails on sale through tomorrow, so if you’re tempted, go get one and enjoy! It is rather difficult to find 20-ounce lobster tails (at least here in the desert, it is), so I have you using two 10-ounce tails. Basically, the rule of thumb is to steam tails 1 minute per ounce. For this recipe, it is important to undercook them a bit since they will cook further when baking in the macaroni. Be sure and keep that in mind if your tails are a little lighter or heavier.

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