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Since this week I found no bread at all; to eat with my cheese, I baked some thin crusty sourdough baguettes based on a recipe from King Arthur Flour. I used a mixture of white and whole wheat flour and baked them on aluminum foil because I didn’t have long enough pans.

From left to right: Bella Vitano Merlot, Prairie Breeze Milton, Rembrandt Gouda, and Délice de Bourgogne. The Bella Vitano is sort of halfway between a Parmesan and a cheddar or Gouda, with a hint of red wine. The Milton is a good moderately sharp white cheddar, something I likely would have taken more of if I had not been put off by the name “Milton,” which led me to believe it would be a mild, bland cheese. Rembrandt Gouda is one of my favorite cheeses, though I prefer an older Gouda if I can get it. The more crunchy little nodules the better. Délice de Bourgogne is like a soft, slightly sweet creamy brie.

With this I also had some pomegranate. I have had good luck with dumpstering pomegranates because though they may have a rotten spot when they’re thrown out, the fruit inside is divided into discrete arils that will stay fresh even when another part of the fruit has gone bad.