So now the question is, how can I change this template so I can have my font=palatino linotype, font size=16px, and line height=1.5

I want to change it so that every post will automatically have this setup. Can anyone help me?

Asian steamed dinner for 1

With Jason gone away, I need a simple and small meal for supper. There was chicken, marinade, broccoli, and rice.

First I chopped up the chicken breast and put in a 1.5cup bowl (this bowl must only take up half of the steamer basket) and poured some marinade on top. I knew the marinade wouldn't have time to flavour the chicken before I would be hungry, but would deal with that later. Put in fridge.

Next measured out 1/4cup of rice and 1/2cup of water. Mixed in another small bowl. Filled steamer with water to the maximum line, put rice in steamer and let steam for 35 minutes. Meanwhile I chopped up the broccoli.

Once time was up, I added the bowl of chicken and marinade to the steamer basket with the rice and continued to steam for 10 minutes, after which the broccoli was added and everything steamed for a final 10 minutes. I'm not sure if such a small quantity of rice needs as much time to steam, but food doesn't tend to dry out in a steamer so I didn't worry about it.

Pizza

From Feb. 2006: MHPOP

My new tradition (currently lasting 5 weeks) is to make pizza on the weekend. It works well for throwing together all the leftovers in the fridge. I've been trying differente dough recipes from the food network and have settled on two: one by Alton Brown, the host of Good Eats and the other by Emeril. Brown's is currently my favorite. The best thing about homemade dough is that you can add spices and herbs to it. I prefer oregano and garlic salt. I'm not including all directions on how to mix the dough- I just toss everything into my food processor and then walk away for 15 minutes. I like to Make mine into pizza "wrap" just like the did at Pizza Pizza at UNB.2 tablespoons sugar1/4 to 1 tablespoon salt1 tablespoon pure olive oil3/4 cup warm water2 cups flour (either bread flour or all-purpose flour)1 teaspoon instant yeastknead for 15 to minutesTear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if you can see the light through it. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil or spray with non-stick spray to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. (I know it takes a while- but definitely worth the effort!)Turn the oven to its highest temperature, about 500 degrees F. Split the pizza dough into 2-4 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.Repeat the steps with the other pieces of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.Sprinkle the flour onto baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Place on baking sheet (you may want to sprinkle flour on the sheet first to make sure the dough doesn't stick.(Top and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)Turn off heat in oven. Bake for 7-10 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.