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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I am soooo not in the mood for ham this year, but it's the only thing my mother ever cooked for Easter. My family won't eat lamb.
Any creative ideas for a "spring-y" Easter dinner. There are just 3 of us -- me, DH and the world's pickiest 8 year old.
We are getting a smoked turkey breast and a spiral cut ham. We tend to do 2 meats on the table as not everyone likes ham. I did a marinated boneless lamb last year that was good, but I am a ham fan.
We were in the same situation so my sister and I offered to take my parents out for Easter brunch. After a little coaxing they agreed. Can you find somewhere to go out since you have a small group? That way everyone can get what they want.
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
I'm roasting a chicken for Easter but my DM used to make a wonderful roasted duck. I just can't bring myself to go all out so I figure a roasted chicken, red skin potatoes, some green asparagus and a bunny cake will do just fine.
If it's just the 3 of you, start your own tradition. My grandma started making lasagna on Christmas Day a few years ago and now it's something we all look forward to. Maybe Easter can be your favorite meal. There's no rule that says it has to be ham/turkey/whatever... Have fun
__________________
*~*Tina
Picking up our Brasilian exchange student at the a/p
I like the suggestion that you go to brunch.
I agree with Tina - you don't have to have anything you don't want. Maybe you could each pick one thing that is your favorite, and you could make a meal of it.
We have a Chinese take-out tradition begun when I was in highschool and living with my single dad. My husband loved the idea so much, we've kept it up ever since we got our first place together. No arguments over ham or lamb. The Chinese place doesn't do either of those.
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You could also do a mini-brunch at home. Get a smaller ham, make omelettes with all the fixin's, maybe some hash, scalloped or au gratin potatoes or home fries, bagel or some kind of pastry - do it up!
Since my DD decided a few months ago that the only meat she will eat has to have worn feathers in it's lifetime, I decided on Teriyaki Turkey Breast. A whole turkey is too big for the 4 of us. It's not exactly spring-y, but it's delicious. And the best part is that you don't spend the whole day in the kitchen! I'd give credit to the writer of this recipe but I don't remember where I got it from. Your picky 8 y.o. could omit the dressing/sauce on their portion, but I find it adds a wonderful kick to the turkey.
Pound turkey steaks to 1/2 inch (1 cm) thickness; place in large plastic bag. In small bowl mix together soy sauce, sherry, honey, ginger, orange rind, sesame oil and garlic.
Pour marinade over turkey; refrigerate at least 2 hurs or up to 8 hours. Remove from marinade and broil or grill 3 to 5 minutes on each side or until cooked through. Slice thinly on diagonal and place over rice. Garnish with toasted sesame seeds, if desired.
Dressing: 1 tbsp brown sugar, 1 clove garlic crushed, 1/4 tsp hot pepper sauce, juice of one lime, 2 tbsp soy sauce and 2 tbsp, rice vinegar. Combine all ingredients and mix well. Drizzle over top.
Number of Servings: 4
Turkey Breast Teriyaki
Serving Size: 1 serving
Amount Per Serving
Calories 266.7 Total Fat 3.4 g Saturated Fat 0.9 g Polyunsaturated Fat 0.7 g Monounsaturated Fat 1.3 g Cholesterol 73.1 mg Sodium 3,598.5 mg Potassium 631.5 mg Total Carbohydrate 24.4 g Dietary Fiber 1.3 g Sugars 6.8 g Protein 31.3 g
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I just bought a giant pork roast to make on Easter. I found out no one's coming this year so it's just us. I think we are hammed and turkeyed out so I thought I'd do something different.
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My husband loved the idea so much, we've kept it up ever since we got our first place together. 
No arguments over ham or lamb. The Chinese place doesn't do either of those. 
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