Sunday afternoon Cooking

I took a week off from my resolution to recover from my horrible stomach flu. It's amazing what that can do to one's appetite. In fact, chicken broth never tasted so good. So the vietnamese restaurant in town became my mecca for the few days that I felt ill. Started up the cooking with a few recipes from the internet.
In the past, I looked up tomatillo salsa. It has become a staple in our house. Very simple. I use about 2 lbs of fresh tomatillos. I peel, wash, and roast them along with one yellow onion, and 2 roasted poblano peppers. Cilantro, salt, and pepper all get added to a blender and then I blend it all together. For this dish, I grilled chicken and then added the sauce. Nothing tough or challenging about this dish.
Here is the first step to my carnitas. I used about 2 lbs of pork shoulder and followed the standard recipe from the internet which uses orange juice. I am not going to repost the recipe as halfway through cooking, I noticed that things on the list of ingrediants were not added to the step by step procedure so I ad libbed midway through. After boiling with cumin, mexican oregano, orange juice, chicken broth, salt and pepper, I took it out and refried it. 2lbs lasted a few lunches and dinners here in my household.
I bought leeks a few weeks ago because I thought they looked cool. I had no idea what to do with them so decided to use them in a soup. This soup was really thick and I did have to add chicken broth to make it more "liquidy." The recipe was super easy and located at:

http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/

Natalia is my biggest fan. She eats almost everything that I make. She LOVED the soup and asked for a second bowl with a little cheddar cheese. Not your everyday soup, but it has been so cold so it works for me.