On Wed, 21 Sep 2005 03:36:09 GMT, Curly Sue wrote:

> On Tue, 20 Sep 2005 20:17:30 +0200, "Pandora" >
> wrote:
>
> "Heavy" cream here in the US is probably not so heavy as you imagine,

I've never been to Europe, so I have no idea how our whipping cream
compares to their "heavy" cream. Whipping cream is THICK - so the
thought of something thicker doesn't make sense.

> especially as there was no cheese in the sauce. It would have been
> fine if the sauce hadn't disappeared.
>
Here's what I'd do... I'd add a lot of pesto and a little cream, not
the other way around.

> You could be right that vermicelli won't work for this sauce; probably
> because the thinness provides relatively more surface area for sauce
> absorption.

Try fettuccine....
>
> I'll probably try one more time, with Barilla and possibly adding some
> of the cooking water as a last resort. If none of that works, I'll
> give up on this dream. Darn!
>
Don't give up. There is always hope! I didn't note the recipe
because it didn't sound "good" to me, but I'm in the mood to recreate
it and figure out how to tweak it now... just because I like you,
sistah! We have to band together and support each other in times of
need (obviously, I'm in that situation at work).