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Friday, 21 June 2013

Changing Blog Fonts - Design/Customise Screen



Many bloggers have questions about changing their blog fonts, and get frustrated because they (the fonts) don't change. Are they doing it correctly? Heaven knows, but it's as simple as falling off a log.


Blogger has NOT helped in this area, either. We are very lucky to have a variety of templates to choose from, for our blogs, but the customising varies from template to template. Simple, Awesome, Picture Window, Watermark, Ethereal and Travel - lots of Layout combinations, and colours etc, too, and what you can do with them all. What works on one, may not work on another. Options are different, too. Don't forget, though, to apply your changes !

Step 1 - go to the 'Design/Customise' screen ...


Step 2 - Choose 'Advanced' option ...


Step 3 - Choose the section you want to change the font in. In this case, Page Text. Choose the Font, Text-Size, and Colour ...


Step 4 - Check your changes are satisfactory ...


Step 5 - 'Apply' your changes to the blog ...


Step 6 - You'll notice the changes haven't happened for the WHOLE blog, just the Page Text, as chosen in Step 1. They would be, if I wanted (chosen) them to be ...


Step 7 - Choose the sections you want the change to apply to, if you haven't already ...


and ...



N.B: Different templates (Dynamic Views, Picture Window, etc,) could have different names for the options ...







Remember, after you make your choices, 'Apply to Blog'


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Tuesday, 18 June 2013

Word Formatting Issues and the 'Compose Editor'



Some people say; "Never, never, copy from MS Word to Blogger, without copying it to Notepad first, to avoid formatting errors". I said it, myself, until I started testing.

The following recipe, was copied directly from a Word document, to this blog's html editor. Of course, I had to re-format it with <br/> tags.


HOME-MADE CRUMPETS


Quantity: - Makes approx: 20 crumpets


Preparation Time: - About 1 hour


Ingredients: -

• 450gms (1lb) Plain Flour
• 15gms (½ oz) Salt
• 15gms (½ oz) Fresh Yeast
• 600mls (1 pint) warm water


Method: -

Sieve the Flour and Salt. Mix the Yeast with a few tablespoons of the warm water. Whisk three-quarters of the remaining warm water into the Flour and then add the yeasty liquid.
Cover and leave in a warm place until the mixture has risen.
Once it has risen, check the consistency. If the Batter is very thick, loosen it with the remaining water. The Batter should now be left stand for 8–10 minutes.
Warm a non-stick frying-pan on a low heat. Grease some Crumpet rings or small tartlet rings and rub the pan with Butter.
Place the rings into the pan and pour some mixture into them until it reaches half-way – about 5mms -1cm (¼-½ in) deep. Cook the crumpets on a low heat until small holes appear and the top has started to dry. The base of the Crumpets will now be golden and it can be turned over and cooked for another minute.
The Crumpets are ready for lots of melted butter and your choice of topping!


* Note: The Crumpets can be cooked without turning over – simply allow the top to completely dry.
The finely grated zest of 1 Lemon can also be added to the Batter to give a lemon bite.
If fresh Yeast is not available, use 2 teaspoons dried Yeast. Mix with the Flour and Salt, and then add the water and leave to rise, as above.




This following part is copied straight from Word... (Copied into the html editor)


HOME-MADE CRUMPETS - Makes approx: 20 crumpets Preparation Time: About 1 hour Ingredients: • 450gms (1lb) Plain Flour • 15gms (½ oz) Salt • 15gms (½ oz) Fresh Yeast • 600mls (1 pint) warm water Method: Sieve the Flour and Salt. Mix the Yeast with a few tablespoons of the warm water. Whisk three-quarters of the remaining warm water into the Flour and then add the yeasty liquid. Cover and leave in a warm place until the mixture has risen. Once it has risen, check the consistency. If the Batter is very thick, loosen it with the remaining water. The Batter should now be left stand for 8–10 minutes. Warm a non-stick frying-pan on a low heat. Grease some Crumpet rings or small tartlet rings and rub the pan with Butter. Place the rings into the pan and pour some mixture into them until it reaches half-way – about 5mms -1cm (¼-½ in) deep. Cook the crumpets on a low heat until small holes appear and the top has started to dry. The base of the Crumpets will now be golden and it can be turned over and cooked for another minute. The Crumpets are ready for lots of melted butter and your choice of topping! * Note: The Crumpets can be cooked without turning over – simply allow the top to completely dry. The finely grated zest of 1 Lemon can also be added to the Batter to give a lemon bite. If fresh Yeast is not available, use 2 teaspoons dried Yeast. Mix with the Flour and Salt, and then add the water and leave to rise, as above.




The following was copied straight into the Compose Editor.


HOME-MADE CRUMPETS

Quantity: - Makes approx: 20 crumpets

Preparation Time: About 1 hour

Ingredients:

• 450gms (1lb) Plain Flour
• 15gms (½ oz) Salt
• 15gms (½ oz) Fresh Yeast
• 600mls (1 pint) warm water

Method:

Sieve the Flour and Salt. Mix the Yeast with a few tablespoons of the warm water. Whisk three-quarters of the remaining warm water into the Flour and then add the yeasty liquid.
Cover and leave in a warm place until the mixture has risen.
Once it has risen, check the consistency. If the Batter is very thick, loosen it with the remaining water. The Batter should now be left stand for 8–10 minutes.
Warm a non-stick frying-pan on a low heat. Grease some Crumpet rings or small tartlet rings and rub the pan with Butter.
Place the rings into the pan and pour some mixture into them until it reaches half-way – about 5mms -1cm (¼-½ in) deep. Cook the crumpets on a low heat until small holes appear and the top has started to dry. The base of the Crumpets will now be golden and it can be turned over and cooked for another minute.
The Crumpets are ready for lots of melted butter and your choice of topping!

* Note: The Crumpets can be cooked without turning over – simply allow the top to completely dry.
The finely grated zest of 1 Lemon can also be added to the Batter to give a lemon bite.
If fresh Yeast is not available, use 2 teaspoons dried Yeast. Mix with the Flour and Salt, and then add the water and leave to rise, as above.




My Observation:

When copying straight from a Word doc to Blogger, to avoid formatting problems, it would appear that you should copy to the Compose mode editor, or if you want to use the html editor, you have to reset the formatting.

Apart from that, I can't find any other formatting errors, but I ask myself; "Why even use MS Word? With 'draft' available on blog editors?"


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