I just found a cookbook here in the house that I probably got at an auction last year. The full name is "Quick from Scratch - Real Food for busy weeknights." (This is how they capitalized the words.) Have you ever read a cookbook that just leaves you cold? I have looked at hundreds of cookbooks, and usually there is at least one recipe that sounds really good and I want to try it. I don't know why, because the recipes have a different twist, the pictures are lovely, and the directions are clear, but I'm not drawn to any of them.

Maybe I'll get with the program after I try one or two of the recipes.

Here is one:

Lime-Marinated Chicken Breasts

Serves 4

6 tablespoons cooking oil
1/4 cup lime juice (about 2 limes)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne (or paprika)
4 unboned chicken breasts (about 2 1/4 pounds in all)
1/4 teaspoon salt

In a shallow glass dish or stainless-steel pan, combine the oil, lime juice, cumin, coriander, and cayenne. Add the chicken; turn to coat. Let marinate at least 20 minutes. Heat the oven to 375 degrees. Sprinkle the chicken with the salt. Put in a roasting pan, skin side up, and bake until just done, about 30 minutes. Heat the broiler. Just before serving, broil the chicken until the skin is brown and crisp, about 2 minutes.

You can grill the chicken instead of baking it, about 18 minutes (they say) cooking time. If you use drumsticks instead of the breasts, add about 10 minutes to the cooking time.

They suggest serving it with their Corn Salad.

4 tablespoons olive oil
3 cups fresh (cut from 5 ears) or frozen corn kernels
1 teaspoon salt (divided)
1/4 teaspoon ground cumin
1/2 cup chopped red bell pepper
1/3 cup chopped red onion (rinse it for milder flavor)
3 scallions including green tops, sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon plus 2 teaspoons lime juice

Heat 2 tablespoons oil in a large frying pan over moderate heat. Add the corn and 1/2 teaspoon salt. Cook, stirring, for 5 minutes for the fresh corn, 1 minute for the frozen corn. Add the cumin and cook 1 minute more. Transfer to a large bowl and let cool. When cooled, stir in the remaining ingredients including the remaining 1/2 teaspoon salt. Serve at room temperature.

Usually it's not good meal planning to use the same ingredients in more than one dish at the meal, and what's the deal with two kinds of onions?

I dunno. Maybe it sounds good, but it sure doesn't make me want to go thaw out some chicken so I can try it tomorrow. Maybe it's not the recipes, maybe it's me.