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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 planning on doing some easy appetizers for New Year's Eve for just our family instead of a big dinner. DH doesn't have to work so we'll get to be together for the whole evening.
I know I'm doing a dessert cheese ball that tastes like cookie dough for DS11. But other than veggies and dip, I'm wide open.
I usually make sweet and sour meatballs (bite sized) in the crock pot - I make turkey meatballs and then let them simmer for the afternoon.
I can post the recipe if anyone wants it - it's yummy!
we do meatballs, cheese tray, veggie tray, cocktail sausages in BBQ sauce, pickles olives cheeseball and crackers peel and eat shrimp flavored cream cheese
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INGREDIENTS:
8 oz. pkg. cream cheese, softened (I do 4 0z of cream cheese and 4 oz sour cream)
1/2 cup blue cheese salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained (I substitue 2 poached chicken breasts that I shred up)
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
I'm a new fan of Gravlax. You just take a piece of raw sushi and put salt, sugar, and dill on it and let it sit for 8 plus hours and slice it onto crackers and it is delicious and amazing!
You can buy sandwich swirls in the frozen food isle that come with either
a BLT, Turkey and Provolone, etc. They are on flat bread and cut into pinwheels.
Yummy!!!
These things: Bacon-wrapped jalapeno thingies are freaking amazing. I made them for the first time last summer for my nephew's birthday party and now I have to take them with me to every family function.
our current family favorite it "pork fat rules"
little smokies wrapped in bacon and sprinkled with brown sugar - bake until the bacon is cooked. We make it the day before and warm in crock pot.
another tasty bacon treat is club crackers with about a teaspoon of parmesan cheese and a piece of bacon wrapped around it -- bake in 4OO degree oven until bacon is crispy -- good hot or cold.
otherwise shrimp cocktail is always good -- homemade pizza cut into smaller bite size pieces
seed and chop tomatoes, mix with pesto and put it on top of bread slices (I like a nice crusty baguette sliced in thin rounds...not too thin so the pesto doesn't make it soggy)...run the bread through the broiler for a few minutes with the tomato topping and then add some grated parmesan cheese.
You can also top the bread slices with carmelized onions and goat cheese or with olive tapenade (which you can buy pre-made at the grocery store)
All yummy little noshes that aren't hard on the wasitline!
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Meatballs:
1 lb ground turkey (can use ground beef instead)
bread crumbs (unflavored or italian flavored - whichever preferred)
1 egg
onion (chopped)
garlic powder
salt
Mix all ingredients - add bread crumbs until desired consistency. Form into 1" meatballs. Cook for 30-35 minutes at 350.
Sauce:
14 oz. Ketchup
10 oz. Apple jelly
Mix together in bowl. Add cooked meatballs to crock pot. Pour sauce over meatballs. Heat 30 minutes and then simmer. (I usually double the sauce)
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The meatball recipe is just a basic meatball recipe so you can use whatever you normally make. I don't really measure ingredients - just add as needed/desired.
The sauce is REALLY good even though it calls for apple jelly and ketchup which always sounded strange to me. Also, the measurements for the ketchup and apple jelly can be altered if you want to make more sauce/more meatballs. Just double, etc. as needed. Whenever I make these, they always disappear quickly.
Last edited by DisneyFanAnn; 12-27-2008 at 06:09 PM..
1 lb container of pitted dates (either in the produce dept or with the raisins)
1 lb bacon
Cut bacon in half. Wrap each half-slice around a date and place seam-side down on baking sheet, secure with dampened toothpicks if necessary. Bake in oven at 350F until bacon is done to your liking, about 30 minutes (last batch I made was at 325F and took nearly 45 minutes). Remove from pan and place on paper towels to drain. Serve warm. Easily reheat in the microwave.
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SRM 6/25/71-6/21/09
Who knew you'd miss out being a grandma for the very first time. Camryn Sheila was welcomed to the world 6/15/2010.
2009 Disney pages: 62 pages, 2006 album complete. 2007 Disney pages: 4 pages
See my scrapbook pages on my site: Vacation Scrapper
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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