Forums Closed
|
As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
Best wishes for a wonderful and magical new year!
|
|
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
If you think you've already joined, log in below now. If you don't remember your member name or password, please visit our Member Name and Password Recovery page. You are also welcome to contact us.
|
 |
06-06-2006, 01:32 PM
|
#1
|
Community Rank: Globetrotter 
Join Date: Feb 2006
Location: Manchester, England
Posts: 3,595
|
mac n cheese - how do I make it?
I'm sure this sounds like a silly question, but mac n cheese isn't a staple here in Britain, and isn't something we find in supermarkets. (I saw a box of Kraft in a store with American imported products and it was the equivalent of $10!).
Anyway, I'd like to get Kat used to the taste before our trip in August. Can anyone give me a really simple recipe? Please bear in mind that I'm a lousy cook [img]/ubb/images/graemlins/blush.gif[/img], so nothing complex please.
By the way, other things that cost a fortune over here are oreo cookies, A1 steak sauce and that marshmallow fluff stuff. Just so you know what to bring if you come to the UK!!!!
Cheers
|
|
|
|
06-06-2006, 01:47 PM
|
#2
|
Community Rank: Trekker 
Join Date: Apr 2005
Location: western ny
Posts: 1,172
|
Re: mac n cheese - how do I make it?
This is as easy as it gets: Boil 1 pound of pasta(I use elbows). After draining put back in same pot and mix in 1/2 cup butter, 2 cups shredded cheddar cheese, and salt and pepper to taste. Perfect every time. We love mac-n-cheese!
|
|
|
|
|
06-06-2006, 01:48 PM
|
#3
|
Community Rank: Explorer 
Join Date: Oct 2003
Location: Near a Tower of Terror at the moment...
Posts: 13,884
|
Re: mac n cheese - how do I make it?
Do you have Velveeta "cheese" or "American" cheese slices?
All I do is cook pasta (elbows, farfalle, whatever I have), then while it's still hot, stir in some American cheese slices or Velveeta then add a little milk or cream to get it the right consistency.
|
|
|
|
|
06-06-2006, 01:52 PM
|
#4
|
|
Facebook Addict
Join Date: Jul 2004
Location: Philadelphia
Concierge Level: 6
Posts: 39,682
|
Re: mac n cheese - how do I make it?
Boil about a pound of elbow macaroni.
Drain and pour back into the pot.
add two tablespoons of butter and 1/2 cup of milk.
Blend in 2 cups of shredded cheddar cheese until creamy.
Serve and enjoy!
|
|
|
|
|
06-06-2006, 02:02 PM
|
#5
|
Community Rank: Trailblazer 
Join Date: Jan 2005
Location: Richardson, Texas
Concierge Level: 8
Posts: 5,653
|
Re: mac n cheese - how do I make it?
Wow $10! Although the Kraft box of Mac and Cheese isn't the sames as the resorts Mac and Cheese (see previous receipes), it still works when you don't have much time.
The boxes are so cheap over here that even with shipping costs it would be cheaper to ship a box or two to your DD from here than buying it from there!
I've never shipped food before but if you would like a box or two send me an e-mail with your info. and I would be happy to help your DD get used to our FAVORITE comfort food!
KJ
|
|
|
|
|
06-06-2006, 07:33 PM
|
#6
|
Community Rank: Explorer
Join Date: Feb 2003
Location: Longfellow's "Jewel by the Sea"
Posts: 14,165
|
Re: mac n cheese - how do I make it?
Velveeta is THEEEEEE way to go! [img]/ubb/images/graemlins/waytogo.gif[/img] [img]/ubb/images/graemlins/luck.gif[/img]
|
|
|
|
|
06-06-2006, 07:41 PM
|
#7
|
Community Rank: Adventurer 
Join Date: Jan 2006
Location: Greenville, South Carolina
Posts: 611
|
Re: mac n cheese - how do I make it?
And it's sooooo much better if you can throw it in the oven to bake for about 20-30 minutes. The top comes out golden brown...mmmmmm....
|
|
|
|
|
06-06-2006, 09:32 PM
|
#8
|
Community Rank: Jetsetter 
Join Date: Aug 2001
Location: Hooksett, NH
Concierge Level: 6
Posts: 2,363
|
Re: mac n cheese - how do I make it?
Ok here you go. Take a put a splash of oil into a big pan 1/2 filled with water. Bring to a boil. Drop in a pound of elbows macaroni, stir. Cover pot and shut burner off and set a timer for 12 minutes. (p.s. no peeking into the pot, leave the lid on and the pasta will cook to the right tenderness every time.) While that is doing its thing take about 3/4 of a pound of white cheddar and cut into small cubes. Also toast a couple of slices of bread and cube those too. Once macaroni is done, stir it in the pot, then drain. dump it into a 9"x12" casserole dish, salt and pepper it, stir in cheese cubes, then pour a can of condensed can milk over mac and cheese until you can just see the mil through the pasta, then top with bread cubes. Put dish into oven set on 350 degrees F for 20-30 minutes until milk and cheese are bubbling. Old family recipe that all us kids were taught when we were kids.
Good Luck and Enjoy!!!! [img]/ubb/images/graemlins/grin.gif[/img]
|
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
|
About This Page: 
Like
Thank
Pixie Dust
Hybrid Mode
