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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I've had the hardest time planning meals this week! And tonight's no different!!! Still have to figure something out!
Last night ended up being a ny strip (we only had one) so I cut it up in slices - made a salmon cake for DH and I - and boiled some tortellin and made a homemade sharp cheese sauce. For using whatever caught my fancy ingredients, it turned out really good!
I can't wait for dinner tomorrow, my aunt is making her BBQ ribs as a going away dinner!!!!
Ribs! Can I join you???
Finally came up with dinner. A miracle we ate before midnight! Had some beans that I quickly boiled and soaked for an hour. Added ham and carrots, ham base and let it boil away for a few hours. Took some roast beef lunch meat I bought earlier today and added pepper rings, italian seasoning, a beef cube and brought it to a boil for a hot italian beef sandwich and a bowl of ham and bean soup.
Turned out really good for a last minute thing! I still can't believe the beans cooked in time!
You can make them famous -- wanna share your recipe???
http://www.passporterboards.com/foru...on-relish.html
Here is my recipe in this link and more when i said add onions and mushrooms that is when you are making hamburgers. also since i do not cook with salt and pepper i use MRS. DASH for some seasoning since mrs.dash is salt free. good luck with this DIZ if you make it tell me how they came out.
Last night was crazy busy with orchestra practice, parent/teacher conferences, basketball practice and cub scouts so it was leftovers in between all the running around.
Tonight will be the Little Caesars Pizza Kit that we bought from one of the kids during their school fundraiser.
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Last night I made BBQ chicken, green beans and a great mashed potato casserole. It has mashed potatoes, sour crean, cream cheese, green onions and cheddar cheese. You mix it all together and bake it until the cheddar cheese on top melts. I tried it for the 1st time last night.
I am so hungry after reading this thread-but it helps me with quick and easy recipes since I don't always have the time to bake extravagant things.
Something quick I wanted to share that my kiddos really like are rolled & stuffed chicken breasts:
4 or 5 boneless skinless chicken breasts (if they're the thicker variety cut into thinner pieces)
stove top stuffing (made the quick way in the microwave)
one can cream of chicken soup
I take the chicken breasts and put them in a 9X13 glass pan. Place a spoonful of stuffing in the middle of the breast, roll up and secure with a toothpick. Pour cream of chicken soup over the top of the rolls, sprinkle a little paprika and bake for about 45 minutes @ 350. Very yummy!!
I make this alot and also put in deli ham and cheese instead of stuffing for cordon bleu!
Finally have something planned for dinner! First time this week! Stopped by the meat market and they had a stuffed pork roast. It was calling out to me. So it's in the oven, au gratin potatoes and green beans. The roast looks like it needs something - it looks bland even though I added some seasonings.
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.
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Tonight we are having Buffalo Chicken dip! 
the kids and I in Cayo Coco, Cuba. March 2011
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