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 The software our forums run on is just too out-of-date and it poses a significant security risk.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'm so excited! I already made chunky cinnamon applesauce in it (delicious!) and now I've got burgundy beef stew in it. Can't wait to see how it turns out.
So, all you crock pot veterans out there - any helpful tips, hints, recipes you'd like to share with me? The easier the better
I love my crockpot! Today I have meatballs and sausages simmering in a sauce. Yum. I don't use mine much in the summer, but I use it a lot in the colder weather.
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One of my favorite things in the crock pot is an adaptation of something we used to always have camping. It's called foil stuff (it actually has some other name the Boy Scouts gave it, but that's what we always called it!!)
1 package cheddarwurst (or sausage of your choice)
Potatoes
Carrots
Onions (optional)
Basil
Parsley
Garlic powder
Slice the sausage and carrots. Cube the potatoes. Dump everything in the crock pot with about a cup of water. I also put in some butter in, but that's because I love butter on my potatoes!!! Cook on high for a few hours or low while you're at work. It done when the potatoes and carrots are done.
Oh my, what have you done all this time without one? I have 2 regular crock pots and then a thing with 3 smaller crock pots. I constantly am using ours - more in the winter than the summer.
I know people love the crock pot liners or even lining their crock pots with tin foil, but I don't like either. I find the rip and tear and still make a mess.
Oh my, what have you done all this time without one? I have 2 regular crock pots and then a thing with 3 smaller crock pots. I constantly am using ours - more in the winter than the summer.
I know people love the crock pot liners or even lining their crock pots with tin foil, but I don't like either. I find the rip and tear and still make a mess.
Congrats! Just wanted to add I use both the websites mentioned above. I LOVE the Crockin Girls
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The Fun, Old-Fashioned Family Vacation, 3.0 http://www.passporterboards.com/foru...ml#post4472933
Ch-Ch-Changes July 2015
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I just made a new crockpot recipe last weekend when my ILs were here and it was a huge hit. Here it is:
Aztec Chicken
-Boneless chicken breasts (can be thawed or frozen; can use between 3 and 6 depending on how much you want to make)
- 1 box (or bag) of frozen corn kernels
- 1 can black beans (drained; and I use two cans if I am using 6 chix breasts)
- 1 jar (approximately 16 oz) chunky salsa
- 1 can diced tomatoes
- 1 to 2 tsp cumin
- salt/pepper to taste
- 8 oz cream cheese
Combine all ingredients in crockpot EXCEPT cream cheese. Cook on low for 8-10 hrs. Using a fork, shred chicken up in crock pot (this will be VERY easy...chicken will be falling apart at this point). Mix in cream cheese one spoonfull at a time until completely combined (it helps if the cream cheese is at room temperature). Serve over yellow Spanish rice, with grated cheddar cheese on top if desired.
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MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
Congrats! I use mine year round. I love not heating up the house and coming home to a yummy meal in the summer. A recipe I tried the other day was a huge hit (I think it was off 6 Sisters website, but it could have been Crockin ' Girls). It was 4 chicken breast (Uses frozen, it's okay). One package cream cheese (I used light), one can of cream of mushroom soup (again I used the low fat stuff), and a package of the dry Italian salad dressing. Mix it up after it's been heating for about 30 minutes to get it all creamy. Cook on low 7-8 hours. Serve over rice. It was really good! We also make chili in there, baked potatoes, everything!
Oh my, what have you done all this time without one?
Believe it or not but I've never ever seen a crock pot in any kitchen here in Germany It's just not something we use over here so I had some trouble even finding one! Luckily, at least Amazon had a couple slow cookers on offer.
Congrats! I my Crockpot and use it quite often during the week. I make anything in mine from Pot roast, roasted chicken, meatloaf, to chili, or beef stew. One good tip is to use the liners and when I make my meatloaf or whole chicken in the Crockpot, I use a large piece of foil paper folded into thirds and line the bottom and sides of the crockpot with the foil and then place the meat on top of the foil. It makes taking out a meatloaf or roasted chicken so much easier as you lift up on the foil to take out the meat. I don't know how many times I have ruined my meatloaf or chicken with it falling apart in the crockpot without using the foil paper.
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I finally got a crock pot!!!
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Pixie Dust
Congrats on your crock pot!! I love mine!
It's just not something we use over here so I had some trouble even finding one! Luckily, at least Amazon had a couple slow cookers on offer.
my Crockpot and use it quite often during the week. I make anything in mine from Pot roast, roasted chicken, meatloaf, to chili, or beef stew. One good tip is to use the liners and when I make my meatloaf or whole chicken in the Crockpot, I use a large piece of foil paper folded into thirds and line the bottom and sides of the crockpot with the foil and then place the meat on top of the foil. It makes taking out a meatloaf or roasted chicken so much easier as you lift up on the foil to take out the meat. I don't know how many times I have ruined my meatloaf or chicken with it falling apart in the crockpot without using the foil paper.
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