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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 love you guys! I can ask the questions I'm too embarrassed to ask my neighbors face to face. Like this one...
Apparently we are the only family in MN that doesn't have fondue on Christmas Eve! (Not really but it sure seems that way). I've never had fondue in my life. So I bought a pot and cheated and got heat-and-eat fondue from Trader Joes.
What do you dip in your cheese fondue? I have crusty bread and some veggies (which I'll be the only one to eat). What else do people like dipped in their cheese? Somehow just bread and cheese sauce doesn't sound like the makings of a great supper.
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We don't fondue nearly as much as we should, but I would go for apples, breaded appetizers, crackers, anything--you could do french fries or cubes of baked potatoes, anything that's good with cheese.
Now I want to get DH a fondue pot, but his birthday isn't until November---and I don't want to think how far away we are from Christmas.
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although I mostly eat the cheese -- we'll usually also have a pot of the "oil" fondue going to cook steak, chicken, and/or shrimp as well, and then have sauces to "dip" in (peanut sauce, garlic salad dressing, etc.)
Little sausages, tator tots, bread sticks, veggies, etc. We've also done the chocolate fondue and that's SOOOOO Yummy. We do fruits, marshmellows, cookies, etc.
Growing up in Germany in the 70s, you bet, we fondue! We used to have 3 course fondue meals, start with cheese (bread, sausages, boiled cubed potatoes, apple slices, french bread, steamed carrots, broccoli, cauliflower) then on to meat fondue w/ hot oil (meatballs, cubes of steak, lots of dipping sauces) finished with a chocolate fondue (marshmallows, bananas, mandarin oranges, pound cake, strawberries). Wow, I miss those days of sitting on burnt orange floor pillows around the mosaic table...
I do make cheese fondue frequently, but mine is the American 70s version and involves Velveeta and Worcestershire sauce. I do add some swiss and wine to doctor it up more, but we can generally get a well balanced meal with it. We've also gotten "dumb" (to quote my mother) and rather than dip each item, we ladle the fondue over the food. Hubby has issues and dipping his food in after someone else is too disturbing to him, plus, what if it falls off the fork??? (In Germany, you have to kiss whomever fishes it out for you... )
Thanks! I hadn't thought of potatoes -- looks like I can get rid of the steak fries in my freezer
I like the idea of cooking meat in hot broth or oil, but since DD is 7, I think I'll wait a few years on that one. Cheese and chocolate seemed like safer starting points.
We love fondue! But we don't do it at home much -- my favorite restaurant here does a great one, so we mostly just do it there, but there have been a few times that I've made fondue at home. DD, age 4, loves the idea of dipping...makes an average "meat and potatoes" meal just a little more fun because you are dipping. (Actually, just thinking that I wish I'd seen this post sooner -- sounds good for New Year's Eve!)
We dip anything and everything, I swear! Steak, chicken, shrimp, broccoli, sourdough bread -- those are our favorites. Kinda depends on the cheese you use, I suppose. I also have a chocolate fondue fountain that we pull out for special occasions -- for that, we dip marshmallows, cherries, strawberries, Oreos, graham crackers, bananas, etc.
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There is a fondue restaurant in chicago that we go to when we visit my brother. It name is Geja's, it is soooo very good. You cook your own meat and veggies in hot oil with all kinds of dipping sauces. They also have the cheese fondue with bread, apples and the such for appetizer and the chocolate fondue for after with strawberries, apples, pound cake, etc......fondue is such a fun way to dine!
We'll fondue at home on occassion, but I refuse to go to the fondue restaurant here -it's expensive, and I just don't feel like paying that much to cook my own food!!
I like to use a gruyere cheese and dip french bread cubes and tart apples.
Thanks all!
For the record -- chicken nuggets were surprisingly good dipped in cheese. I purposely overcooked them, and the steak fries, a little for added crunch and contrast.
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We used to have 3 course fondue meals, start with cheese (bread, sausages, boiled cubed potatoes, apple slices, french bread, steamed carrots, broccoli, cauliflower) then on to meat fondue w/ hot oil (meatballs, cubes of steak, lots of dipping sauces) finished with a chocolate fondue (marshmallows, bananas, mandarin oranges, pound cake, strawberries). Wow, I miss those days of sitting on burnt orange floor pillows around the mosaic table... 
Previous trips: POFQ 2005 & 2007, Boardwalk 2008, BCV & AKLV 2009 (our honeymoon) & 2012, BCV & BLT 2011, BCV 2013, AKLV 2014
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