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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 buy Sam's Club's Rotisserie Chicken about three times a month cause they are soooo good. You would think by now I would have mastered the whole carving aspect of it by now, but nooooo. It looks like the dog carved it. And he doesn't have thumbs. I just can't seem to make it look "pretty" on the platter.
My mother once asked me to cut up a chicken. I came out holding the raw thing by its leg (in front of the neighbors) and said, "WHAT am I supposed to do?!?" After that, I was never asked to cut another. I've had a bit of a phobia and usually buy my chickens pre-cut. HOWEVER, there is the old Thanksgiving thing, then I discovered "Sticky Chicken" in the crockpot so I learned (DH is a bit of a barbarian neanderthal when it comes to chicken consumption)
The key is to have a REALLY sharp knife and I use a utility knife rather than a carver or chef's, just b/c I think I have more control of it. I run mine through the Chef's Choice sharpener first. Grasp the leg and pull it slightly away from the body, then cut through the thigh joint. Do this to both legs, then cut through the joint between the leg/thigh if you want those seperated. Some people tell you to slice into the breast horizontally across the bottom, then carve the slices, but I don't bother, I just start slicing. DH usually picks at the carcass after we're done (ewwww) and if I'm feeling ambitious, I'll boil what's left for stock.
Chicken is much more difficult than turkey because of the size. And raw is much easier to chop up than cooked, particularly chicken like Sam's or Costco's (they're SO cooked they tend to fall off the bone.
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Chicken is much more difficult than turkey because of the size. And raw is much easier to chop up than cooked, particularly chicken like Sam's or Costco's (they're SO cooked they tend to fall off the bone.
That's what I'm talkin about! It's sooo slippery, there's no real grasping searing hot chicken to hold it still. The legs come off fairly easily, and I can get the white meat somewhat sliced (there is a trick to making it not look shredded), but the dark meat I end up just kind of pulling off the carcass with my hand, but the clean up is so nasty. And the dogs are at my feet drooling for a dripping or two.
I just went through this on Tuesday -- spent half the day brining the chicken, rubbing garlic/parsley butter under the skin, stuffing it with lemons...
Only to get so frustrated with the blasted thing when it came time to cut it up that I nearly threw it to the floor so the dogs could dispose of it. (It would've probably looked better if I'd just let them at it... )
I have tried and tried looking at websites and cookbooks and I still can't get the hang of carving a hot bird.
BTW, Joan... I personally think that just pulling off the dark meat is the way to go! I only attempt cutting off the legs and cutting the breast. The rest I just pull off when the bird cools.
Eileen
Chop the wings and legs off, then carve each breast from the bone... I then slice each breast into thin slices from a cutting board. A sharp knife is the biggest secret.
I don't have any trouble carving a chicken once it's been cooked....however...don't ask me to chop up a raw chicken....it's not a pretty sight. I never get it right, and I've been shown a million times.
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LisaJ
I've stayed at: Grand Floridian, Polynesian, Contemporary, Wilderness Lodge, Boardwalk Inn, Beach Club, Yacht Club and Port Orleans Riverside.
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I worked at Boston Market in highschool. I can quarter a whole rotisserie chicken in 8 seconds. You don't "carve" a chicken. It's a small game bird. Those are generally quartered and served on the bone. Large game birds - duck, goose, and turkey are carved.
BTW - it is easier to carve or quarter a bird if you let it rest for ten minutes first. MUCH less messy.
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HOWEVER, there is the old Thanksgiving thing, then I discovered "Sticky Chicken" in the crockpot so I learned (DH is a bit of a barbarian neanderthal when it comes to chicken consumption) 
I never get it right, and I've been shown a million times.
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