This weekend I was very domestic. I spent some of one evening spot-cleaning the carpeting, and it looks much better now. (I think when I have more storage space someday I'm going to buy one of those personal-sized steam-cleaners.) I did a bunch of laundry, and Cory helped me rotate the mattress.
I also spent a bunch of time in the kitchen. Earlier last week I read VeganYumYum's post about Homemade Veggie Broth and since I had some leftover carrots and such from the CSA I thought I'd try my hand at it. I made a huge mess of the kitchen, but it was so very worth it. I've been buying Pacific brand veggie broth from WinCo, which comes in those little rectangular containers that their soy milk also comes in, and every time I'd open it I'd think "eww!" at the smell in the back of my mind. In fact, I think now that I've made this broth I've been completely spoiled and probably will have to make my own broth forever more, dangit. It's so much easier to just buy it! Oh well. So then today's VYY blog post is a recipe for Delicata Squash Bisque, which I'm going to have to try as well, I think. I hear that cashews make a really good cream, so that would be interesting to try.
After the broth was done, I made pumpkin pies as well. I had two sugar pumpkins from my Sauvie Island trip, which ended up being enough for two pies. I used this recipe from Accidental Hedonist and I do believe my finished products were the prettiest pies I've ever made. I haven't tasted them yet, so I don't know whether they're also the tastiest pies I've ever made, but I'll find that out soon.