The Easiest Way to Decorate Easter Eggs with the Kids

 

I was kind of dreading decorating the eggs with the kids this year until I discovered a new technique. The old technique involves a dipping process which is messy and time consuming, and you have to add vinegar to the dye to make deep colors. The vinegar inevitably makes the eggs taste awful. 

Even with newspapers, towels, and everything else you can think of, the process is a mess.

But this year I found a new way.

       First, start with eggs that are blown out. The process to create these involves poking two small holes in each egg, one at the top and one at the bottom. Make the bottom hole slightly larger. Then blow the egg innards into your favorite recipe (like STMJ), and rinse out the egg shells. Let them dry. It can be helpful to do this well in advance of decorating day.

     Then get some small, sandwich-sized plastic bags from the dollar store. They do not need to be locking like those ziploc-style bags. And while you are shopping, pick up a variety of pack of food coloring from the baking section.

     Next, put a drop of food coloring of your preferred color in a plastic bag, and add the egg. Smear the coloring around the egg as desired. Do all of the eggs and use all of the colors. A single drop of food coloring goes a long way.

     Let the eggs dry and enjoy.

Lemon Poppy Seed Bread: A Delicious and Easy Recipe for the Breadmaker

 Lemon poppy seed bread is a delicious and easy-to-make treat that can be enjoyed by people of all ages. It is perfect for breakfast, snack time, or dessert. This recipe can be made in a breadmaker, which makes it even easier to prepare.

This recipe accomplishes two things: it uses up extra lemons from the garden and extra eggs from the ducks.

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

2 teaspoons lemon juice

2 teaspoons lemon zest

1 cup vegetable oil

3 eggs

1 cup sugar

Instructions:

Breadmaker Instructions:

Put all the ingredients in your breadmaker's bowl and place in the breadmaker. Program your machine for the Quickbreads setting.

Oven Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, whisk together the flour, salt, baking powder, poppy seeds, lemon juice, and lemon zest.

In a separate bowl, whisk together the oil, eggs, and sugar until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Tips

For a sweeter bread, increase the amount of sugar to 1 1/2 cups.

For a more moist bread, add 1/2 cup of sour cream or yogurt to the batter.

To make a lemon poppy seed cake, bake the batter in a 9x13 inch pan for 35-40 minutes.

To make a lemon poppy seed muffin, bake the batter in 12 muffin tins for 15-20 minutes.

Variations

Add 1/2 cup of chocolate chips to the batter for a chocolate lemon poppy seed bread.

Add 1/2 cup of dried cranberries to the batter for a cranberry lemon poppy seed bread.

Add 1/2 cup of chopped nuts to the batter for a nutty lemon poppy seed bread.

Serving Suggestions

Lemon poppy seed bread can be sliced and served with butter or cream cheese.

It can also be used to make sandwiches or French toast.

Lemon poppy seed bread can be stored in an airtight container at room temperature for up to 3 days.

Discover the Delicious and Nutritious Indonesian Drink: How to Make STMJ

STMJ is a traditional Indonesian drink that is known for its rich flavor and nutritional benefits. The name STMJ is an acronym for the four main ingredients that make up the drink: susu (milk), telur (egg), madu (honey), and jahe (ginger). This popular beverage is commonly consumed for breakfast or as a pick-me-up throughout the day, especially during cold weather.

To make STMJ, you will need to start by boiling a piece of fresh ginger in water until it becomes fragrant. Then, you will need to strain the ginger water into a blender or food processor along with a raw egg, honey, and condensed milk. Blend the mixture until it is frothy and smooth. You can also add a pinch of ground cinnamon or nutmeg to enhance the flavor. Serve the STMJ hot or cold, depending on your preference.

STMJ is not only delicious, but it is also packed with nutrients that are beneficial for your health. Ginger is known for its anti-inflammatory and immune-boosting properties, while eggs provide a good source of protein and healthy fats. Honey is a natural sweetener that is rich in antioxidants, and milk is a great source of calcium and vitamin D. This drink is a perfect way to start your day off on the right foot or as a nutritious snack anytime you need a quick energy boost.

The Ultimate Tuna Potato Salad Recipe

Tuna potato salad is a classic dish that is perfect for a quick and easy lunch or dinner. It is made with simple ingredients that are readily available at most grocery stores. The salad is packed with protein and healthy fats, making it a nutritious choice. It is also relatively low in calories, making it a good option for those who are trying to lose weight or maintain a healthy weight. It can be made inexpensively with many pantry staples such as potatoes and canned tuna.

Tuna potato salad is typically made with canned tuna, potatoes, mayonnaise, celery, onion, and dill. However, there are many variations of the dish. Some people like to add hard-boiled eggs, chopped pickles, or relish. Others prefer to use a different type of mayonnaise, such as olive oil mayonnaise or light mayonnaise. There is no right or wrong way to make tuna potato salad, so feel free to experiment until you find a version that you love.

To make tuna potato salad, simply combine all of the ingredients in a large bowl. Mix well until everything is evenly combined. Serve the salad on its own or on a bed of lettuce. You can also use it as a sandwich filling or a wrap filling.

Tuna potato salad is a versatile dish that can be enjoyed in many different ways. It is a great option for a quick and easy meal, and it is also a good choice for picnics, potlucks, and other gatherings. So next time you are looking for a delicious and nutritious dish to make, be sure to give tuna potato salad a try.

Here is a recipe for tuna potato salad that you can try at home:

Ingredients:

2 cans of tuna, drained

4 medium potatoes, cooked

1/2 cup of mayonnaise

1/4 cup of celery, chopped, optional

1/4 cup of onion, chopped (half an onion)

3 tablespoons of dill, dried is all right

Salt and pepper to taste

Instructions:

In a large bowl, combine the tuna, mayonnaise, celery, onion, and dill.

Season with salt and pepper to taste.

Mix well until everything is evenly combined.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Enjoy!

History of Tuna Potato Salad

Tuna potato salad is thought to have originated in the United States in the early 1900s. It is believed to be a variation of the classic potato salad that was popular at the time. Tuna potato salad quickly became a popular dish, and it is now enjoyed all over the world.

Variations of Tuna Potato Salad

There are many variations of tuna potato salad. Some of the most popular variations include:

Tuna salad on a bed of lettuce: This is a lighter option than the tuna salad sandwich or wrap. Simply serve the salad on a bed of lettuce and enjoy.

Tuna salad as a side dish: This is a great option for picnics, potlucks, and other gatherings. Simply serve the salad on its own as a side dish.

Tips for Making Tuna Potato Salad

Here are a few tips for making the best tuna potato salad:

Use high-quality ingredients. This will make a big difference in the taste of the salad.

Use fresh mayonnaise. This will also make a big difference in the taste of the salad.

Don't overmix the salad. Overmixing will make the salad mushy.

Serve the salad immediately or store it in an airtight container in the refrigerator for up to 3 days.

Tuna potato salad is a delicious and nutritious dish that is perfect for a quick and easy lunch or dinner. It is made with simple ingredients that are readily available at most grocery stores. The salad is packed with protein and healthy fats, making it a nutritious choice. It is also relatively low in calories, making it a good option for those who are trying to lose weight or maintain a healthy weight.

Tuna potato salad is a versatile dish that can be enjoyed in many different ways. It is a great option for a quick and easy meal, and it is also a good choice for picnics, potlucks, and other gatherings. So next time you are looking for a delicious and nutritious dish to make, be sure to give tuna potato salad a try.

Overnight Ferment (Fake) Sourdough Dill Bread

         The best thing about this bread is that it has all the benefits of being sourdough bread without the necessity and mess of maintaining a starter, something that I did for years. What are the benefits of sourdough? Better gluten for a better structure, better taste. To make this bread, you mix some of the ingredients together the day before you make the bread, let it sit out overnight on the counter, and then add the rest of the ingredients for the loaf. This is called making a poolish. Dill bread is exceptionally tasty and makes for a mean grilled cheese sandwich.

For day one:

One cup of water

One teaspoon yeast

One cup of flour

For day two:

Take the day one ingredients and add:

2 1/2 cups of flour

Three tablespoons water

2 teaspoons of dill

1 teaspoon of sugar

1 teaspoon of salt

2 or 3 tablespoons of oil, I use lard

Put into the breadmaker on 1.5 pound setting.

Egg Suzette

     One day I went deep diving into my antique cook book collection to try to find out some more interesting recipes to cook eggs, as I had a surplus of duck eggs to deal with. We had been loving the scrambled eggs and egg salad sandwiches. But honestly, I was getting tired of it. 

     But check this out, the finished picture is on the bottom left.

     Yep, you got it. It's deviled potatoes made with eggs and sour cream. The kids also love this recipe. I like to scoop out the cooked inner potato, give that to the rabbits, then pour the eggs mixture into and around the potato shells. Then add cheese and bake in the oven for 20 to 30 minutes until the eggs are cooked.

     The internet says Princess Diana used to love this recipe and would eat it every morning for breakfast.

Bread Machine Cinnamon Raisin Bread

• 1 cup water
• 2 tablespoons butter, melted
• 3 cups 🍞 flour
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 2 1/2 teaspoons bread machine yeast
• 3/4 cup raisins or craisins

     Put all the wet ingredients into the breadmaker. When adding the cinnamon, consider halving the amount and adding allspice and cardamom to make up the difference. Put the breadmaker settings to 1.5 pound loaf, light crust, sweet cycle. Add the raisins or craisins when the machine prompts you.

      Really good with peanut butter and jelly. Or peanut butter and honey.

How to save money by brewing your own wine

     I was pretty excited to find grape juice available at the big box store near my house again. It has been sold out for months, but obviously November is a month where surplus abounds in the world of frozen concentrate.

     "Frozen concentrate grape juice?" you gasp in shock.

     Yes frozen concentrate grape juice. I had previously read that you couldn't use it to make wine, but I have since disproved that to be a myth. It certainly does ferment and well. 

Each frozen concentrate grape juice container makes approximately 48 ounces or one quart of juice once rehydrated. Cost per quart $1.86. Cost per gallon $7.44. 

      You will also need one packet of winemakers yeast, though I have heard that you can use breadmaking yeast. I should do a post about that experiment sometime. Amazon has champagne yeast $7.99 for 10 packs, cost per pack is $0.79.

      You will also need a fermenting bucket or carboy and an airlock. These are not different from the beer brewing supplies and so are cheaper to buy them that way. They are one time purchases and pay for themselves after a few batches.

     Place the room temperature grape juice in the brew bucket. Add yeast. One packet of yeast will brew about 5 gallons of wine. No need to stir. Put the airlock on. Wait 2+ weeks.

     Total cost for one gallon of wine equals an astounding $8.24! Beat that, box wine. Plus, since you didn't add any sulfates or problems the homemade wine is a lot more natural than the storebought bottled wines.

Save money by making popcorn from scratch at home!

     When I was a kid, my family was given a hot air popcorn machine, and I was fascinated by it. It was loud, and hot, and hot pocorn shot out of the side into your waiting bowl. After we had played with it a few dozen times, I finally figured out that the machine was basically a hair dryer shooting hot air over the kernels until they popped. Cool engineering, but not very energy efficient. Heck, nowadays I don't own a hair dryer and I don't own a popcorn machine. 

     Later they invented microwaved bagged popcorn, and I have to admit that I used to love to eat this. As an adult, I never eat this! They are loaded with polyunsaturated fat and salt, which none of us should be eating. So I went on a quest to make the perfect home popcorn with no additives.

     I tried to cook popcorn on the stove. Several messes later I decided maybe microwaving would be better. I set no less than two hand towels on fire in the microwave until I discovered this technique.

     Find your favorite covered glass dish, whether new from the store or used from the thrift store. Cover the bottom of the dish with one layer of kernels. Add a dash of your favorite oil and spices if desired. Cover dish with its lid (not a towel) and put in the microwave on high for 4 to 5 minutes. Each dish and microwave varies, so you will want to work with your setup until you find the exact sweet time to pop about ninety percent of the kernels without burning the rest. In my 1.5 quart dish from Walmart it is exactly 5 minutes. Use towels to protect hands when removing from microwaving, take off lid and let cool, and then done! My kids like salt added, spices, honey, and other things. I like plain.

These prices are from the Walmart website.

PopSecret family pack 12 packages for $6.18, cost per serving $0.52.

Popcorn from scratch, cost of additives negligible, Great Value Yellow Popping Corn 32 ounces, serving per container approximately 13 of the 4 tablespoon size, $2.28, cost per serving $0.18.

     After mathing this up, it is clearly better to make popcorn from scratch and have no added chemicals. As a bonus, the kernels last for years whereas the popcorn bags go bad in less than one. The first time I tried to cook up old gross popsecret was probably the last time I cooked up bags of popcorn.

     I bought this dish many years ago from Walmart. Im surprised I haven't broken it, considering how often it I used and how my house is the place glassware goes to die. Thy have a similarly sized glass dishes with lids for about $30. Or better yet shop your thrift stores.

     By the way, you can't pop dent corn sold as animal feed. It's unpopable. Read all about that here.

There's Something Going On With The Economy

      The other day I was at a big box store on the west side of the adjacent county, which is where I work now. And I was looking to see if they had jalapeño or red pepper jelly, which is wayyy better than normal jelly for your great American traditional sandwich, the peanut butter and jelly. Or as my kiddo said when she was little, the belly jelly sandwich.

     The store did have pepper jelly, but it was oddly sold out of normal flavors of jelly, like your standard grape and strawberry. Even gone was my other favorite, blackberry. Apple butter was gone. Oddly apricot and mint were there. And hot pepper.

     Most of the peanut butter was also sold out, but the more expensive brands were there, plus the few jars of store brand. Not a jif in sight.

     Then I noticed that all the store brand cheap bread was bought out, but there was plenty of Nature's Own, now $4 a bag. And plenty of that disgusting Sara Lee bread.

     I'm not sure if it's a reflection of our economy or the high homelessness on that side of the county. Or both. 

Can you make Popcorn from Dent Corn in the Microwave?

      It turns out that the ducks don't seem to like corn sprouts very much, even though I think they are pretty good, and so do the rabbits. 

So what am I going to do with 40 pounds of whole 🌽? I guess I will slowly sprout it for the rabbits, since they seem to enjoy it so much, and I decided to try to pop it in the microwave like I pop regular popcorn for the kids, simply, plain with no butter or oil. 

     It turns out that whole corn from a bag from the feed store doesn't pop all that well. I now have a whole plate full of burned corn and about 5 pieces of popped corn.

     Sigh. Worth a try though. 

     Corn sprouts are good.

Stuffed Onions with Italian Meat Sauce

 

     I love old recipes. It's not really because they are healthier, but usually they are healthier because they involved less processed ingredients. I love that most older recipes are simpler, with fewer ingredients and are usually cheaper and more easily acquired than a lot of modern recipes. I can't even watch cooking shows because as soon as the recipe calls for some expensive ingredient that I might have to go to a specialty store to get I look at the show like mystery horror fiction - fresh terragon? Pickled chives? Veal? Custard? Not going to happen.

     This recipe came out amazingly. I made the meat sauce the day of in the slow cooker, then baked the onions and meat sauce for about an hour in the oven. When I make it again I am going to supplement the hamburger with turkey burger, lowering the price without changing the flavor much, and baking the onion a little bit longer so it's more tender. But came out great for a first try.

Nailed it.

Slow Cooker Spoon Bread with Seafood Recipe

Wine and Wine Cooking, 1972. Cookie, Animal Control, 2013.

     This recipe came from another amazing antique cookbook thrift store find. Spoon bread is a somewhat custardy cornbread, which can only very loosely be called a bread. It is supposed to be have the consistency of a quiche or, more accurately, a bread pudding which can be eaten with a spoon. This meal could be a nutritious one for anyone who has trouble chewing. Perhaps the best part about it is that it can be prepared with pantry ingredients on hand, with the exception of butter (maybe substitute oil) and fresh eggs.

Spoon bread with Seafood

For the spoon bread:
1 1/2 cups milk (powdered or fresh)
1 cup corn kernels (frozen, fresh, canned, dehydrated)
2 or 3 teaspoons sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 cup uncooked yellow corn meal
2 eggs
1/2 cup sauterne (sweet white) wine, or substitute milk

     To prepare the spoon bread - whip the eggs, then add the other liquid ingredients and mix thoroughly. Slowly add the remaining ingredients, mixing well. Line the slow cooker with parchment paper, and slowly pour in the spoon bread batter. Put the lid in place, and turn on the highest setting for at least 1 1/2 hours.
     My delicious variation - We happened to be flat out of corn, so I used frozen mixed gumbo vegetables (okra, peas, etc.). It was a tasty, healthy substitution. I ended up taking the kiddo to the library at this point, and the spoon bread cooked for about 2 1/2 hours in the crock pot without burning. I love that kind of recipe!

For the sauce
3 tablespoons butter
1/4 cup sifted flour
3/4 teaspoon seasoned salt
1 1/2 cups milk
2 tablespoons chopped green or mild onion (or substitute powdered onion)
2 teaspoons lemon juice
1/2 cup sauterne (sweet white) wine, or omit
1 cup vegetables like peas or carrots
1 can of tuna (6 1/2-7 oz), drained

     To prepare the sauce - Mix together all the ingredients sans the tuna slowly in a saucepan on the stove. Bring to a boil, allowing the sauce to thicken. When the sauce has reached your desired thickness, add the tuna and remove from heat.
     My variation - omitted the wine and used frozen yellow squash as the vegetable. Used powdered onion and dry dill. Yum!

Meyer Lemon Yogurt Cake

     Meyer lemons are among the easiest to grow lemons here in central Florida. Not only a great source of vitamin C, they offer a unique flavor to baked goods and drinks.

1 (4-ounce) container homemade yogurt or store-bought
1 cup granulated sugar, to taste
3 whole eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup extra-virgin olive oil, or 1/2 cup butter
1 tablespoon Meyer lemon zest

For the icing, which is optional
3 tablespoons sour cream, at room temperature. Do not substitute ricotta cheese! Ask me how I know this.
3/4 cup powdered sugar
juice of 1/2 Meyer lemon, to taste

Laundry Detergent Update

     Having made more laundry detergent from this recipe, using home made soap as the main ingredient is beyond compare. Just because people online say it's a good use of leftover bar soap, doesn't mean much until you actually try it, and I have. Home made soap is much better for laundry detergent, I would even put it up over fels-naptha. though fels has a better smell. Also, this last batch,I used more soap and borax than the recipe calls for (about 10% more) and feel it is well worth the additional cost. This batch was made with castille soap.

Rice WIne Recipes

Author Unknown Fast
Rice Wine Recipe

3 lbs white rice (not instant)
1 lg box white raisins (15 oz)
1 box dark raisins (15 0z)
2 tablespoons yeast
5 lb sugar
3 large peeled oranges or dates, quartered
6 qt water

     Thoroughly mix all the ingredients in a large 5 gallon bucket. Stir every day, keeping the lid on between stirrings. After about 20 days, rack to bottles. About 10 days later, after the yeast has settled, rack to clean bottles and serve.

Longshen Rice Terraces, China

Jack Keller's Rice Wine Recipe

2 lbs long grain brown rice
2 lbs granulated sugar
1 lb chopped golden raisins
7-1/2 pts water
4 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp tannin
1 crushed Campden tablet
Champagne or Sherry wine yeast

     Rinse the rice well, then put in glass bowl with just enough water to cover rice. Chop the raisins and add to rice, adding enough water to cover them, too (1 quart total). Soak overnight or 12 hours. Pour rice and raisins into a nylon straining bag, saving the soaking water. Put sugar in remaining water in large pot and put this on to boil. Bring to boil and remove from heat, stirring until sugar is dissolved. Put nylon straining bag in primary and pour in soaking water. Add acid blend, yeast nutrient and tannin. Pour sugar water over this and stir. Cover with clean cloth and set aside to coll. When at room temperature, add crushed Campden tablet and stir again. Recover primary and let set 24 hours. Add wine yeast and recover. Stir daily for two weeks. Remove bag and let it drip drain (do not squeeze) into primary. Recover primary and let wine settle overnight. Rack into secondary and fit airlock. Rack after 3 months, top up and refit airlock. Repeat 3 months later. When wine is clear, stabilize, wait 10 days and rack into bottles.

Crock Pot Bread Pudding

     Bread pudding is one of the easiest desserts to cook, and one of the best ways to use up bread that is stale or unappetizing. A good recipe to try if a batch of homemade bread came out a bit disappointing. A great way to get rid of leftover cornbread pancakes that the kids weren't about to eat, days later.
     This is another recipe that powdered or condensed milk can be substituted for fresh. I'll have to try homemade yogurt sometime. That means the only fresh ingredients you really need are eggs and butter.
Just throw everything but the bread in the slow cooker, then stir. Add the bread, re-stir. Cover and cook on low for three hours.

8 cups cubed bread, pancake, stale hot dog buns...
1 cup raisins, craisins, or other small, dehydrated fruit
2 cups milk
4 eggs
1/4 cup butter, melted
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg or clove
1/4 teaspoon ground cinnamon or cardamom

Alternative Method for Making Lye, Part 3

Barefootboy's Recipe and Method for making lye from washing soda and hydrated lime, originally found here. Edited by Tentance.

• Put 4 ounces of distilled water into two, 2-cup measuring cups (or containers).
• Slowly add 1/2 oz of the Sodium Carbonate to the water in the first cup and stir. It will clunk up, so you'll need to stir gently but well with each 1/2 oz you add. NOTE There will be some very minor but noticeable heat given off. This is normal. 
• Add 1/2 oz to the water until you reach 2 ounces. Stir until the mix is clear. There may be a tiny amount that will not mix. This is NOT a problem.
• Slowly add 1/2 oz of lime to the water of the second cup, stirring with each 1/2 added to mix as much as possible. Continue until you reach 2 oz. The mix will look like a grey white milk shake and there will be some gritty residue especially if you use garden lime. This also is not a problem.
• Carefully pour the first cup with the 4 oz of clear liquid into the first large container, leaving any non liquid behind.
• Now pour the second cup carefully into the first large container.
• The mix will now become an even thicker gray white mix. Allow to separate into a clear liquid and a white/grey solid. This can take 2 hours or more. General rule, if you can let it sit for 24 hrs, do so.
• Set up your funnel with filter on top of you second container.
• When the mix has settled, carefully pour off the clear liquid into the funnel.
• The first 3 to 3 1/2 ounces should filter off rather easily, the last 1/2 ounce will take a bit longer. You can either let the mix sit and separate over time, or put the white semi-solid in the filter and let sit until as much of the liquid as possible filters out. What will be left on the filter paper will be Calcium Carbonate (raw chalk) with lye residue. Dispose of this very carefully.

You should now have 4 oz more or less of at least 50% lye solution. Every batch has had the strength verified by the pH test and has turned out 13 on the scale.
As listed above 2 oz of Soda ash (Sodium Carbonate) to 4 oz of water and 2 oz of hydrated lime to 4 oz of water = 4 oz more or less of 50% lye solution.

 
Editor's Note: To calculate the amount of homemade lye to use in your soaps with your choice of oils, head over to the SoapCalc website. In field 1, choose NaOH (sodium hydroxide). In field 3, choose Lye Concentration 50%. Adjust your superfat and oil percentages and calculate as usual.
When in doubt, do a small test batch. You can always add more water and "cook" the soap for a longer amount of time in the crock pot or on your survival fire until you obtain the desired consistency. This homemade sodium hydroxide might lend itself more to the hot process method until you become more familiar with it.

Previous method discussion

Alternative Method for Making Lye, Part 2

This is an explanation of how to make common lye, sodium hydroxide, from readily available ingredients.
Explained very well by Barefootboy, from the Homesteading Today forum. Edited by Tentance.

Alternative Method for Making Lye 

     Due to the restrictions being placed on lye sold in stores because of the criminal use of it, I'd like to bring up an alternative method of making lye that does not require wood ashes.
     Get hydrated lime at a hardware store (as builder's lime) or garden supply store, it is used in gardening and I found it under the Hoffman brand. The next ingredient is a little trickier, you need to find some basic washing soap powder. It should be straight Sodium Carbonate with NO additives or perfumes. Arm and Hammer (Washing Soda) does sell it in the old blue box some of us remember for childhood, but most big box stores don't carry it. Try discount or dollar stores. I found 100% Sodium Carbonate being sold as a pool chemical inexpensively, called "Pool Time pH UP". Or, you could try heating regular baking soda (NOT baking powder) then use it as the soda ash. I'm not sure how long to heat it, as I have not tried that method, but chemically it's correct.
     If you do get these two, simply make an equal mix of each in filtered or distilled water and carefully combine. I suggest starting out with a cup of each to get used to the steps. This will create a white solid (Calcium Carbonate = chalk) and a liquid (Sodium Hydroxide = Lye). Using a funnel and a coffee filter, filter out the white solid.
     I mixed 1 tsp of the Sodium Carbonate with 3 oz of distilled water, and 1 tsp of the lime with 3 oz of distilled water. I poured them together and waited 5 minutes for the solid and liquid (lye) to separate, then filtered the mix through a coffee filter in a funnel. The result shows all signs of being Lye.
     This process does NOT require heating at any stage of it. It is simply dissolving two powders in enough water so they can mix and separate, and then filtering off the liquid. If you use 1 ( oz, cup etc) of each chemical (lime and carbonate) and 1 (oz, cup, etc) of water in theory you'll end up with 1 (oz, cup) of the solid and 2 (oz, cups) of the liquid which will be 50% strength lye (which may need to be further diluted with water to be used with a lye calculator).
     BUT as they said in MASH "this is meatball surgery" this is meatball chemistry, so you will not get the exactness you'd get under controlled lab or industrial conditions.
     On the other hand, it will work, and has signs of being economical (yield/cost) and IS an alternative to getting hassled whenever you want to make a batch of soap.
     I found that I had to use 2 cups of water to each cup of lime/carbonate (4 cups of water). I am filtering the mix now, and it's looking like I'll recover 2 cups of lye solution, so the 50% strength still looks viable. At the max I'll get 2.5 cups of lye solution, so that's still somewhere between 35 to 40%.

The fancy term for this is a "double displacement reaction" [Editor's Note: Double displacement reaction - aqueous metathesis (precipitation)]. The Sodium Carbonate swaps with the Calcium Hydroxide (slaked lime) to create Sodium Hydroxide (lye/liquid) and Calcium Carbonate (chalk/powder).

     Read more for a better recipe and breakdown of the method. Check out this post for confirmation of the validity of this method from a chemistry and soaping text.

     From PlicketyCat:

     You can grind limestone or seashells (calcium carbonate) and then heat it in a kiln/bonfire (1200F) until it calcinates and forms quicklime (calcium oxide), then soak the quicklime in water to create slaked lime (calcium hydroxide).
     You can also burn kelp/seaweed to create soda ash (sodium carbonate) instead of heating baking soda. Soak your soda ash with water and filter to leach out the carbonates, and mix that solution with our calcium hydroxide water solution to form Sodium Hydroxide (and dry calcium carbonate again).
     Or burn wood to create potash (potassium carbonate) and a small amount of soda ash (sodium carbonate). Soak the ashes with water and filter to leach out the carbonates, and mix that solution with your calcium hydroxide water solution to form Potassium Hydroxide (and dry calcium carbonate again).

Alternative Method for Making Lye, Part 1

     This is an excerpt from a chemistry text, written in 1856, called "A Treatise on Chemistry Applied to the Manufacture of Soap and Candles: Being a Thorough Exposition, in All Their Minutiae, of the Principles and Practice of the Trade, Based Upon the Most Recent Discoveries in Science and Art."
     I have taken enough college chemistry classes to realize that I never could seem to find the useful parts of the chemistry books. Perhaps because they didn't come with those chapters. But here is a small bit of a nifty chemistry which can be done at home to work-around the lack of available lye sources for home soaping.
     I love antique cookbooks and now, chemistry books. They provide a new perspective that is absent in our modern age.
     Read more for a more practical method breakdown. Do home chemistry at your own risk. Never throw salt in your eyes.
     What is soda ash? What is hydrated lime?