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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
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.
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PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
Bad girl here - Sarah's game got pushed back from 4 pm to 5 pm - so we didn't get home till 7. I had chicken out - but didn't want to wait for it to cook - so we got takeout pizza - 1 mushroom/onion, 1 cheese. MMM Good!
PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
We had a chicken that I roasted with onions, potatoes, rosemary and thyme. I also steamed some peas and made some cinnamon nutmeg cookies for dessert (from the latest "Cooking Light") Yummy!
I had to work late at an event, so afterwards some coworkers and I went out to eat at this great local place called FishBones that uses all organic foods. I got the S.O.B. Chicken Salad - it's got Mexican chicken, greens, black beans, onions, tomatoes, jasmine rice and some kind of fabulous dressing, all in a crispy bowl made of the same stuff that Chinese fried noodles are made of - washed down with a Stella Artois. YUM.
I had to work late at an event, so afterwards some coworkers and I went out to eat at this great local place called FishBones that uses all organic foods. I got the S.O.B. Chicken Salad - it's got Mexican chicken, greens, black beans, onions, tomatoes, jasmine rice and some kind of fabulous dressing, all in a crispy bowl made of the same stuff that Chinese fried noodles are made of - washed down with a Stella Artois. YUM.
Well, tonight we are being moochers...we are going to Gram's for dinner she is making Chicken and Dumplings....Yum. Hopefully there is enough to take home some too.
We are starting to get in a rut again as far as what we are eating for dinner. I did make sweet and sour chicken with rice last night which was very good. However I am clueless as to what we should have tonight.
So what are you having for dinner tonight?
we went to our local pizza parlor and we bought two pizza dough 1 for dinner 1for dessert
i made calzones with one of them and the other was italian donuts .
calzone is ricotta and mozzarella with grated chesse and oil wash on top bake it to a golden brown.
italian dounuts take the dough and roll it out with a rolling pin using a round cookie cutter cut the dough then use a smaller one to make it look like a dounut. pre heat your oil to 350degrees and fry them to a golden brown on both sides . take them out
while they are still a little oily put brown sugar cinnamon on dip in chocolate .
i saw this on the food network. so i cannot take credit . but i always made calzones this way . the hardest is making the dough that is why i use the easy way out.
we went to our local pizza parlor and we bought two pizza dough 1 for dinner 1for dessert
i made calzones with one of them and the other was italian donuts .
calzone is ricotta and mozzarella with grated chesse and oil wash on top bake it to a golden brown.
italian dounuts take the dough and roll it out with a rolling pin using a round cookie cutter cut the dough then use a smaller one to make it look like a dounut. pre heat your oil to 350degrees and fry them to a golden brown on both sides . take them out
while they are still a little oily put brown sugar cinnamon on dip in chocolate .
i saw this on the food network. so i cannot take credit . but i always made calzones this way . the hardest is making the dough that is why i use the easy way out.
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Last night I made chicken and noodles with mashed potatoes, chocolate chip muffins and green beans.
I think we are going to go out to eat tonight. We have to go buy a wedding present for tomorrow, so that is my excuse to go out to eat!
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However I am clueless as to what we should have tonight.
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