1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun -
dried tomatoes olive oil, drained, patted
dry, and thinly sliced For the pesto: 3 packed cups
baby arugula 1/3 cup fresh basil
leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun -
dried tomato jar if you're
feeling fancy.)
My favourites are the Knickernappies Doublers which, with the microfleece side up, wick the wetness away from
baby's bottom and
leave them
feeling as
dry as they would in a disposable.