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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Maybe we should compile all the recipes into a cookbook and let Dave and Jenn sell them as the Passporter Cookbook made for friends by friends edition!
So here's what you do:
Halve one pound brussels sprouts.
Heat a large skillet on medium-high heat until water drops boil off quickly. Add three tablespoons olive oil and swirl in the skillet until it shimmers. Add sprouts. Toss/stir constantly. In about three minutes, the sprouts will start to carmelize. Add two large cloves garlic, crushed. Continue to stir, keeping garlic from sticking to the pan and burning. Add about 1/4 cup water with a good squeeze of fresh lemon juice, which should boil off quickly and steam the sprouts a little. Continue to stir until the outside of the sprouts soften a little. Season with sea salt and ground pepper, serve immediately.
So here's what you do:
Halve one pound brussels sprouts.
Heat a large skillet on medium-high heat until water drops boil off quickly. Add three tablespoons olive oil and swirl in the skillet until it shimmers. Add sprouts. Toss/stir constantly. In about three minutes, the sprouts will start to carmelize. Add two large cloves garlic, crushed. Continue to stir, keeping garlic from sticking to the pan and burning. Add about 1/4 cup water with a good squeeze of fresh lemon juice, which should boil off quickly and steam the sprouts a little. Continue to stir until the outside of the sprouts soften a little. Season with sea salt and ground pepper, serve immediately.
Sounds really good. I don't think my local market carries fresh brussel sprouts. Yeah I know, small town. I guess it wouldn't be the same with a good quality frozen.
__________________
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?
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.
4 slices bacon, chopped
1 c. diced onions
1/2 c. each diced celery and diced red pepper
2 t. minced garlic
1 t. dried thyme
2 T. flour
1 1/2 c. chicken broth
1 (12 ox) can 2% evaporated milk
1 ( 14.5 oz) can diced tomatoes, well drained
1 (14.75 oz) can cream style corn
2 c. chopped roasted chicken breast
1 T. hickory flavored BBQ sauce
1/2 t. black pepper
1/4 t. salt
1. Cook chopped bacon in a large nonstick soup pot over med. heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.l
2. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gently boil and stir continuously until soup thickens slightly.
3. Reduce heat to med-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Source: Healthy Cooking Feb/March 2009
I added a bit more salt than the recipe stated, but overall, I think it was pretty good. Creamy texture comes from the milk and the corn without the fat.
Maybe we should compile all the recipes into a cookbook and let Dave and Jenn sell them as the Passporter Cookbook made for friends by friends edition!
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?
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.
Sounds really good. I don't think my local market carries fresh brussel sprouts. Yeah I know, small town. I guess it wouldn't be the same with a good quality frozen.
I've done them frozen but I thaw them out then I slice them up thin sliced so they can absorb the yummy ingredients and can get some of their sugars to carmalize. The fresh ones are the best but I can pass them pretty well onto my famiy frozen if I take the time to do the extra steps.
Maybe we should compile all the recipes into a cookbook and let Dave and Jenn sell them as the Passporter Cookbook made for friends by friends edition!
I love this idea! So many Passporters have great tried and true recipes that would make such a great cookbook.
OHHHH, i'm jealous! Living in Connecticut most of my life; Friendly's was always a treat! Our favorite Friendly's is in Brattleboro, VT though, they're so nice and they let me order from the kid's menu. I want a Jim Dandy!
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I guess it wouldn't be the same with a good quality frozen.
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