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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Tonight is homemade Chicken Lo Mein with tons of veggies...it is actually one of those recipies that the girls love making so they will have all the veggies cut and prepared and then we will throw it all in the pot when I get home...
Really wanted to make some dumplings with it but the store did not have the little premade dumpling skins that I use (and I am not rolling dough when I first get home from work) so instead I will probably make some egg drop soup....
we're having no crust veggie quiche tonight. The recipes makes 2 so I'll freeze one for later
We're doing quiche, too! I'm making ours with shredded potatoes instead of traditional crust to try and cut down on the fat. Keeping the onions, bell peppers, ham and smoked gouda cheese, though!
That's a great idea. Do you shred the potatoes and then just line the pan? Do you use frozen or fresh potatoes?
I'm using "Simply Shreds". I'm going to lightly oil the pie plate, press the potatoes in, and then brush with olive oil. Bake 10-15 min @ 375 until lightly browned, then add the egg mixture and continue to bake until the center is set.
I've never tried it this way before, I've always made a traditional pie crust. I'll post later tonight as to whether or not this is a success.
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We're having what we call "Sick Soup" tonight. It's the store brand version of Lipton chicken noodle soup. I make it whenever I have a family member under the weather. DS came home from a birthday party last night late and woke up feeling nauseous. (They played tag outside after eating birthday cake, hot dogs, ice cream, smores, and soda...and he wonders why he doesn't feel well. )
I worked all week with my middle schoolers to get our dance paid for, decorated, chaperoned, and cleaned up. I'm a bit wiped out today myself. I need to go to the grocery store, but haven't moved from my house yet. :
I love the reference to "Sick Soup." Lipton chicken noodle soup has always been the food of choice for DD when she got sick. We never eat it any other time!
Quote:
Originally Posted by disneymom9092
Just Dh and I (Andrew at college and Matt has a band competition and won't be home until midnight. We had pork chops in the crock pot-with cranberry sauce, sugar, water and spicey mustard), homemade creamed potatoes and green beans and homemade gingerbread with whipped cream!
How do you make creamed potatoes? My grandma used to make them, and I loved them. However I have never made them myself.
Quote:
Originally Posted by mcc0313
Tonight is homemade Chicken Lo Mein with tons of veggies...it is actually one of those recipies that the girls love making so they will have all the veggies cut and prepared and then we will throw it all in the pot when I get home...
Really wanted to make some dumplings with it but the store did not have the little premade dumpling skins that I use (and I am not rolling dough when I first get home from work) so instead I will probably make some egg drop soup....
Could you post your recipe for Chicken Lo Mein? It sounds yummy!
Quote:
Originally Posted by CountryTink
That sounds really yummy. Would you mind sharing the recipe?
I just got done putting Mexican Meatloaf Sensation in the slow cooker for tonight's dinner. We will have that with mashed potatoes and sweet corn.
Mexican Meatloaf Sensation sounds interesting. Could you post the recipe?
I'm using "Simply Shreds". I'm going to lightly oil the pie plate, press the potatoes in, and then brush with olive oil. Bake 10-15 min @ 375 until lightly browned, then add the egg mixture and continue to bake until the center is set.
I've never tried it this way before, I've always made a traditional pie crust. I'll post later tonight as to whether or not this is a success.
This turned out so well, I doubt we'll ever use traditional pie crust again. YUM!
This turned out so well, I doubt we'll ever use traditional pie crust again. YUM!
Sounds really good. May try that on Thursday night.
We had chicken fajitas and corn tonight.
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Mexican Meatloaf Sensation sounds interesting. Could you post the recipe?
2 1/2 lbs. ground beef
4 oz. chunky salsa
1 pkg. dry taco seasoning
1 egg, slightly beaten
1 c. bread crumbs
2 c. shredded mexi-mix cheese
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients except half of the taco seasoning. Mix well. Shape into a loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
I'm not sure what I'm going to do tonight. I've got leftover chicken from Monday, and leftover goulash from last night. I don't really want to cook something tonight so I think it might be leftovers
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the kids and I in Cayo Coco, Cuba. March 2011
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I'm a bit wiped out today myself. I need to go to the grocery store, but haven't moved from my house yet. 
:
Lipton chicken noodle soup has always been the food of choice for DD when she got sick. We never eat it any other time!
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Kelly
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