cooking notes: mayo, nut bars

Homemade mayo still going well. I did, against better judgment, try a batch with very good mayo (but not the great stuff), and it was way too bitter. The last batch was much better: I dropped a couple of garlic cloves into the whirring blades to start, and went heavy on the lemon juice, to end up with a really excellent garlic mayo (not aioli).

I also had a first attempt at homemade low-carb nut bars. I'd like a portable snack, something like these from Jordan's, which are the best I've found -- about half the carbs of comparable crunchy granola bar -- but still way too much sugar. Took 150g pecans, 100g walnuts, 100g brazil nuts, 100g hazelnuts, 100g almonds, 50g sesame seeds, toasted them, chopped them pretty finely, added 2 T maple syrup and a hearty amount of salt, beat 3 egg whites then folded the egg whites and the nut mixture togethers, pressed into a greased pan and baked at 165C for about 25 minutes. Verdict: not bad, not exactly right. Crispy at the edges but not in the middle. Next time bake longer.