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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
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So, I don't want to start an online argument, but who in the South has the best Sweet Tea? Is it the "mid"-South or the Deep South? (BE KIND TO EACH OTHER )
Being up North, a co-worker got me hooked on Arizona's Sweet Tea (bargin @ .99 too ) and I also had some yummy stuff @ F &W F last October.
Part 2: Does anyone have a great Sweet Tea recipe they would be willing to share with me... it may become my summer drink of choice !
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I have the best sweet tea, and I'm in Ohio! McD's has THE best, followed closely by Chick Fil A for food places.
I boil a kettle of water (electric kettle). Put 3 tea bags (I prefer PG Tips) in a 2 qt pitcher. Pour the water over the bags (about 1 qt) and let steep for about 15-20 minutes. Remove the tea bags, then stir in 1 cup sugar (or you can blend 1/2 sugar and 1/2 splenda, OR you can use 1/3 cup sugar and 1/4 teaspoon stevia powder, if you are watching sugar intake). Fill the rest of the way with cold water and serve over ice.
ETA: the sweet tea from F&WF was from the Oklahoma pavilion, which I know b/c I was born in OK and I learned my recipe from Okies... :grin:
I make sweet tea for my DH. I just make a sugar syrup, steep the tea, add the sugar syrup, lots of ice, and the juice of 2 lemons (for a 1 gallon pitcher).
I cannot stand sweet tea and have to remember to ask for it unsweetened whenever we visit my best friend in South Carolina. People look at me like I'm nuts for wanting unsweetened iced tea!
We have a CiCi's restaurant here that serves sweet tea and it is really good.
When I make my own, I put 2 tea bags in my corelle tea pot, fill with water, and microwave for 5 minutes. Then I fill a tall tumbler with ice, pour a LOT of sugar on top, and add the hot tea, stir, gulp, repeat.
We like our sweet tea strong so I use the family size Luzianne tea bags. We use the Mr Coffee iced tea maker to make 3 quarts at a time. Follow the insert instructions for the amounts of water and ice, then we use 3 of the big tea bags and add 1 1/2 cups sugar over the ice. When the tea starts dripping start stirring the ice to be sure the sugar dissolves. Once the tea is done brewing, we let the remaining water in the basket with the tea bags steep for about 15 minutes longer and then add to the pitcher. This makes a stronger tea - very yummy!
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A Fairy Godmother wannabe -
Look what a little Bibbidi Bobbidi Boo can do!
We drink sweet tea with dinner every night. It's just what's done, I have never drank anything but tea with dinner at home - in restaurants, I might get a Diet Coke or water, depending on where I'm going.
Fill up a saucepan with water (probably about 1 quart? nothing is exact around here ). Bring it to a boil, remove from heat, put in two or three tea bags (depending on how strong you like it) and cover it, let it steep for 20 minutes, at least. Add ~1 cup of sugar (again, nothing is exact - some people use more like 1 1/2 cup) to the bottom of a pitcher (glass is best) and then pour tea over it, fill up with water (lukewarm is best to melt sugar quickly) and stir. Serve over a glass full of ice (we don't add ice to the pitcher, it waters it down when it starts to melt). My mom has fresh cut lemon on the table year round, although I don't usually use it.
Sometimes we'll do half tea, half lemonade (that's an Arnold Palmer, I think). Very good as well.
I don't know that one certain area of the South has better sweet tea. It really depends on who is making it. My dad's sister makes her SO sweet, I can't drink it - it's like syrup!
My Mom has the best sweet tea, and if you go much further south you'll be in the Gulf of Mexico.
Barry
Quote:
Originally Posted by Grumpytiggernomore
So, where's the recipe for it?!
Besides Dawn, anyone else have a recipe --- could you make a flavored (like raspberry) sweet tea, or is that defeating the purpose?
sweet tea is all about the sugar....and adding it whilst the tea is still hot and undiluted.....its trial and error and based on your own taste buds...but the usual amt is 1 to 1.5 cusp of sugar per gallon of tea. You can also mix half unsweet tea with half lemonade...to make a semi sweet very tasty and lemony tea. AND if you like raspberry.... grab some minute maid raspberry lemonade.....make unsweet tea..and mix the two. its crisp and just sweet enough.....with a yummy raspberry flavor
oh and FYI....Barrys mom uses lipton family tea bags.....has as long as ive known her
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) and I also had some yummy stuff @ F &W F last October.
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