diff --git a/recipes-003.tex b/recipes-003.tex
index 3ad2ea3..c8c3acb 100644
--- a/recipes-003.tex
+++ b/recipes-003.tex
@@ -6,7 +6,6 @@
 \usepackage[utf8]{inputenc}
 \usepackage{amssymb}
 \usepackage{graphicx}
-\usepackage[]{kpfonts}
 \usepackage{float}
 \usepackage{gensymb} % Just for the degree symbol
 \usepackage{lettrine} % Drop caps
@@ -17,14 +16,27 @@
 \usepackage{setspace} % Better control over line-spacing
 \usepackage{environ} % Create custom environments to make everything easy
 \usepackage{quoting} % Intros to recipes
-%\usepackage[]{josefin} % Use 'Josephine' for sans-serif fonts
-%\usepackage[]{lmodern} % Use 'Venturis' for sans-serif fonts; font code is 'yvl'
-%\usepackage[T1]{fontenc}
 \usepackage{xfrac}
 \usepackage{adforn} % flourishes
 
 
 
+%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
+% Fonts %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
+
+\usepackage[T1]{fontenc}
+%\usepackage{tgtermes}
+%\usepackage[]{kpfonts}
+%\usepackage{mathptmx}
+\usepackage{Alegreya}
+\renewcommand*\oldstylenums[1]{{\AlegreyaOsF #1}}
+%\usepackage[]{josefin} % Use 'Josephine' for sans-serif fonts
+%\usepackage[]{lmodern} % Use 'Venturis' for sans-serif fonts; font code is 'yvl'
+%\usepackage[math]{anttor}
+\usepackage[]{FiraSans} %% option 'sfdefault' activates Fira Sans as the default text font
+
+
+
 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 % Commands %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 
@@ -87,9 +99,9 @@
 	{
 		\noindent{}
 		\begin{quoting}[leftmargin=10mm, rightmargin=10mm]
-		\begin{small}
+%		\begin{small}
 			\BODY
-		\end{small}
+%		\end{small}
 		\end{quoting}
 	}
 
@@ -102,7 +114,9 @@
 		\begin{multicols}{2}
 		\sffamily
 		\begin{itemize}[nosep, left=0pt]
+		\begin{small}
 			\BODY 
+		\end{small}
 		\end{itemize}
 		\rmfamily
 		\end{multicols}
@@ -223,11 +237,9 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
 
 \section{Creole Seasoning}
 
-\begin{center}
-%\includegraphics[scale=0.15]{}
-\end{center}
 
 \begin{intro}
+This is the introduction for creole seasoning.
 \end{intro}
 
 \begin{ingredients}
@@ -532,6 +544,20 @@ This also worked great on popcorn!
 \end{instructions}
 
 
+
+\section*{Notes}
+
+\begin{itemize}
+\item Because these are meant to be seasoning mixes that you can make and store in your cupboard, assume all of the herbs used are dried herbs.
+\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt. (Likewise, if a recipe calls for table salt, and you would prefer to use kosher salt, simply use twice the volume of kosher salt.)
+\item Mexican oregano is \textit{very} different than either Italian or Greek oregano. If your regular grocery store does not stock it, try a local Mexican or Latino market, where you may find it to be much less expensive. You can substitute Italian or Greek if you can't find Mexican, but it won't entirely be the same.
+\end{itemize}
+
+
+
+\end{document}
+
+
 \section{Template}
 
 %\kimage{}{}
@@ -547,15 +573,3 @@ This also worked great on popcorn!
 \item Mix all ingredients and store in an air-tight jar.
 \end{instructions}
 
-
-\section*{Notes}
-
-\begin{itemize}
-\item Because these are meant to be seasoning mixes that you can make and store in your cupboard, assume all of the herbs used are dried herbs.
-\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt. (Likewise, if a recip calls for table salt, and you would prefer to use kosher salt, simply use twice the volume of kosher salt.)
-\item Mexican oregano is \textit{very} different than either Italian or Greek oregano. If your regular grocery store does not stock it, try a local Mexican or Latino market, where you may find it to be much less expensive. You can substitute Italian or Greek if you can't find Mexican, but it won't entirely be the same.
-\end{itemize}
-
-
-
-\end{document}