You should be able to buy STPP from Cleartech in Calgary. Their phone number is: 1 800 387 7503 , and their website is: http://www.cleartech.ca.

Mare- You're right. I asked my surgeon before the surgery if I could kneel and he said about 40% of his patients kneel with varying degrees of pain. The rest don't even attempt it. I probably kneel once every two or three weeks and I use a thick foam gardener's pad to cushion my knees and I get up as soon as possible. And it's not a petty sight watching me get up either! Chair yoga focuses on balance, posture, stretching and flexibility without any kneeling and the instructor reminds participants to only do what they feel comfortable doing. I'll probably only go to this class on Friday. I much prefer the faster pace and higher intensity of the water exercise classes.

Mark, it sounds like you most probably did roll it out too thickly - when hand rolling this is often an issue. It shouldn't be gummy at all - as you know. I make the same dough for most things (adding semolina if I want more bite). The recipe below makes enough for four servings of fettuccine or spaghetti - I double it if making a lot of raviolis. Please let your dough rest a good 30 minutes at room temp to allow the gluten time to relax - in my recipe below, the pasta looks dry, but once it sits long enough it's like velvet, and never sticks to the rolling pin or pasta machine. I don't have to put mine in the fridge. I've let mine rest longer (room temp) if I get busy. Rolling ravioli pasta takes work, but once accomplished, it's amazing. That they didn't fall apart in the water is a great start! My basic pasta recipe, also used for ravioli: • 1+ plus cups all-purpose flour • 1 egg, room temperature • 1 tps salt • ½ Tbls olive oil • ¼ Tbls warm water • Optional: Up to ¼ cup Semolina flour (stay away from semolina if you've not made pasta before, it can be difficult, but adds a nice chew and bite) 1) In a large food processor add room temp egg, salt, olive oil. Run processor to mix. 2) Begin adding flour a bit at a time (very gradually), running processor as you go. First make a wet slurry, then add enough flour to form a ball as the processor runs. Continue to add flour a little at a time – it will initially separate, crumble, and balls will form. Initially smaller than peas, and finally about like course corn meal. If needed, add more flour or water as you go. 3) Stop and test the pasta by pinching it between your fingers. If it holds together without being remotely sticky, it’s ready – it may appear dry but that will leave as it rests. 4) Collect the pasta, form a ball, and wrap with saran wrap. Let rest at room temperature for at least 20-30 minutes to allow the flour to be hydrated and the gluten to relax.

Looks like you might have nodules on the roots. Though the plant doesn't look ill. I'm not sure if the nodules are caused by a symbiotic, possibly helpful, microbe. Or, the plant might be indifferent about them. Or, they could be caused by another pest. I'm not sure what kind of succulent you have. Anyway, the plant doesn't look ill so if it were mine I'd treat it for the small white worms you saw, let the roots callous and then repot it in a gritty mix that will dry out between waterings. After a change of culture (drier soil mix and less watering) the nodules might dry up.