71.   I grew up being told that yellow sauce was my cultural heritage.

72.   I know there is barbecue sauce on at least one of the windows of my summer kitchen and a few still festering spots of marinade baked onto the stove.

73.   If sauce is too thin, remove chicken and keep warm.

74.   If a sauce is too thin, cooking it longer, uncovered, will concentrate it.

75.   If sauce is too dry, add some of the reserved pasta water.

76.   If sauce is too thick, add a little reserved pasta water.

77.   If the sauce is not as thick as you like, place back on the burner over high heat and reduce to desired consistency.

78.   If the sauce is too thick, add a few tablespoons of the reserved cooking water.

79.   If the sauce is too thick, thin it with a little warm cream.

80.   If the sauce is too liquid, return it to the pan and simmer again until most of the liquid has boiled away and it becomes a dense paste.