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 The software our forums run on is just too out-of-date and it poses a significant security risk.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.
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We had the chicken bruschetta recipe from the new Kraft magazine along with basil baby green beans. And I made two stuffed mushrooms before the shrooms went bad.
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Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
I made pasta sauce with hamburg, sweet sausage, green pepper, onion and plenty of garlic. It's bubbling away in the crock pot until dinner time when it will be served with shells.
I made pasta sauce with hamburg, sweet sausage, green pepper, onion and plenty of garlic. It's bubbling away in the crock pot until dinner time when it will be served with shells.
Oh YUM! That sounds soooo good...can you share your recipe? I'd love to try it!
We're going out tonight...debate is raging over 3 restaurants: Longhorn (steak place, DH wants, I don't. We had steak salads Wed night, that was my red meat meal of the week) Finn McCool's (AWESOME Irish pub with kick butt grub. I'm pushing for this one) Buffalo Wild Wings (might end up being our compromise)
Any of the 3 work because they're in a shopping center with a Kohl's, Books-A-Million, and Best Buy. We need to hit all three to run some errands. And walk off some of whatever we end up eating tonight.
Oh YUM! That sounds soooo good...can you share your recipe? I'd love to try it!
I brown hamburg and ground sausage in a pan. Once that's done, I drain most of the fat off and add the veggies - I use green peppers, onion and garlic - and saute them for a few minutes. (Not too long or the garlic burns!) Then I throw it all in the crock pot with a jar of sauce (I use Ragu), season to taste with a little salt and let it simmer all afternoon! At the last minute I usually throw in some parmesan cheese. Enjoy!
Registered Message Board Members Get Our Free Newsletter! When you register you'll have the option to sign up for our weekly PassPorter Newsletter. It's chock-full of feature articles; news; tips; contests; photos; and special offers in our online store.
I brown hamburg and ground sausage in a pan. Once that's done, I drain most of the fat off and add the veggies - I use green peppers, onion and garlic - and saute them for a few minutes. (Not too long or the garlic burns!) Then I throw it all in the crock pot with a jar of sauce (I use Ragu), season to taste with a little salt and let it simmer all afternoon! At the last minute I usually throw in some parmesan cheese. Enjoy!
That sounds really good! I think I will have to try that next week!
I brought home scallops and DH did his magic with them with crackers/butter topping and a side of acorn squash w/brown sugar....I couldn't stop remarking on how awesome it was. We that I eat seafood now.
The temperature drastically dropped around 7 so I got a chill before deciding what to make for dinner. . We always eat late. So I decided on beef stew and biscuits. Delicious!
Registered Message Board Members Get Our Free Newsletter! When you register you'll have the option to sign up for our weekly PassPorter Newsletter. It's chock-full of feature articles; news; tips; contests; photos; and special offers in our online store.
I brought home scallops and DH did his magic with them with crackers/butter topping and a side of acorn squash w/brown sugar....I couldn't stop remarking on how awesome it was. We that I eat seafood now.
That sounds really good.
We had semi-homemade pizza.
__________________
ºOº ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
I brown hamburg and ground sausage in a pan. Once that's done, I drain most of the fat off and add the veggies - I use green peppers, onion and garlic - and saute them for a few minutes. (Not too long or the garlic burns!) Then I throw it all in the crock pot with a jar of sauce (I use Ragu), season to taste with a little salt and let it simmer all afternoon! At the last minute I usually throw in some parmesan cheese. Enjoy!
Thank you so much! I am sooo putting this on our menu for next week!
We decided on Buffalo Wild Wings last night...and got 3 types:
Jamaican Jerk
Hot BBQ
Wild
This is the first time we've had all "hot" wings. Really good, but my lips were still burning an hour later! We'll go back to adding a "sweet" sauce to the mix to tone things down a bit.
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It's bubbling away in the crock pot until dinner time when it will be served with shells.
that I eat seafood now. 
. We always eat late. So I decided on beef stew and biscuits. Delicious!
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