SC - lye, fish, pastry, japanese and horehound

[jeffrey stewart heilveil]

Two quick thoughts:
1) Minnow and Tansy.  Aweful lot of minnows if you want to include this in
your breakfast feast (but post the recipe please...)

2) I know how to _make_ lye, but does anyone happen to know what it is
chemically?? (if only I had paid better attention in Organic Chem all
those years ago...)

Thanks in advance,
Bogdan

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