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 The software our forums run on is just too out-of-date and it poses a significant security risk.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've got the Stout cake in the oven, the corned beef is in the roaster oven. I'm working on the brussel sprouts ala Crystal next. The house smells delicious!
Doesn't the house smell wonderful?! I have my corned beef and cabbage cooking on the stove top (my mom's recipe). I just finished making a moldy cake. And it smells delicious in here! But the Scottish half of this family doesn't think so! They are the ones gritting their teeth and wearing orange today! Me, green al the way!
Okay, I've switched to sweatpants. The Stout Cake was hands down to die for. It was very tall, moist and oh so chocolatey. Sinful I tell you. It says serves 12, but more like 24, cause you can't eat a big piece. I took a photo of it, but I have to remember how to post pictures. Plus, I've had some brewskis, so my typing is not doing so good, I have to backspace a lot for corrections. I'll post it tomorrow!
[QUOTE=Amy, I make a Guiness chili too! Isn't it delicious? We love it.[/QUOTE]
I love it. Since Dh and I had to give up spicy foods I had to find a way to make chili special. I also use Guiness or any other beer on hand for stews and roasts. Easy secret for non cooks. - buy the bags for roasts but instead of water in the bag use beer (even old beer that might not taste great to drink will work). Makes the meat more tender and flavorfull!
__________________
Keep Moving Forward
Wilderness Lodge
All Star Movies
Carribean Beach
Port Orleans French Quarter
Dixie Landings (Port Orleans Riverside)
can i have a recipe for guinness chili please???? it sounds realllllly good
Like a lot of things I make I don't really have a recipe. I just modified the chili recipe my mom taught me. So if you have a favorite chili recipe (even a spicy one) try doing the following---
I just add a little guinness to the meat as I'm browning it (maybe 1/4 cup) - I use the 93% lean ground beef so I don't have to drain any fat off. Then instead of adding water to dilute the tomato paste I add more guinness. If the beer is a bit skunky I add a few teaspoons of sugar to take out the bitter. Please note that any strong beer (lager) works - I've used Sam Adams and Harp too for these recipes and they do alright. Pilsners like Budweiser or Miller don't have as much flavor, I've found but it's really all about what you like.
__________________
Keep Moving Forward
Wilderness Lodge
All Star Movies
Carribean Beach
Port Orleans French Quarter
Dixie Landings (Port Orleans Riverside)
Thanks, Amy, for reminding me to post this. It took a little longer to dig out than I thought it would. Just a personal preference disclaimer here: I don't use hamburger or beans to make my chili.
Ingredients
2 tablespoons canola oil
2 onions, chopped
3 cloves garlic, minced (or more depending on how much you like garlic. I tend to use more, as we love it.)
2 pounds beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) bottle Guiness (or if you can find Youngs Double Chocolate Stout, that works great too.)
1 cup strong brewed coffee (I grab a black coffee through Starbucks drive-thru)
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar (I use less, 1/4 cup is sweet enough for us.)
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 fresh hot chile peppers, seeded and chopped (optional, depending on how hot you prefer your chili.)
Directions
Heat oil in a large saucepan over medium heat. Cook onions, garlic, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in hot chile peppers. Reduce heat to low, and simmer for 2 hours.
As with most chili recipes, it always better the NEXT DAY. So, make ahead and let the flavors develop overnight. Serve over rice, or with moist cornbread, and lots of chili toppings.
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Doesn't the house smell wonderful?! I have my corned beef and cabbage cooking on the stove top (my mom's recipe). I just finished making a moldy cake. And it smells delicious in here! But the Scottish half of this family doesn't think so!
They are the ones gritting their teeth and wearing orange today! Me, green al the way!
Guinness Chili Recipe - Sorta!
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