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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 have two recipes that no matter how many times I make them, I never tire of them. I love Beef and Beans in the crock pot:
2 lbs of stew meat
1 med. onion, chopped
1 clove garlic, minced
Spicy brown mustard to taste
chili powder to taste
salt and pepper to taste
2 cans diced tomatoes, undrained
1 can kidney beans, rinsed and drained
1 T. beef bouillon granules
Put beef cubes in crock pot and squirt mustard over cubes. I usually come in the neighborhood of 3-4 T. Add chili powder, salt and pepper to taste. Coat meat with mustard and spices. Top with remaining ingredients except the beans. Cook on low 8 hours. About a half hour before serving, add the rinsed beans and allow to heat through. Serve over rice.
And I could eat Tater Tot Hot Dish fo evah
1 lb. ground beef or turkey
1 onion, chopped
1 garlic clove, minced
salt and pepper to taste
1 bag tater tots, frozen
2 cans cream of mushroom soup, undiluted
2 cans cream of chicken soup, undiluted
10 oz. shredded mozzarella cheese
Brown ground beef or turkey with onion and garlic and then drain. Add bag of tots to large bowl and add soups and ground beef mixture. Coat tater tots with soup/beef mixture. Layer half of this into a 13 x 9 pan and top with a layer of cheese. Finish with the other half of the tots and another layer of cheese. Bake in the oven at 350 for one hour. Serve with a veggie and a salad. This recipe is very versatile as I always make it with 98% fat free soups and part skim mozzarella. I've also changed up the cheese at times and it always comes out great!
Do you have recipes that you never tire of and almost always have the ingredients on hand to whip it up in no time? I'd love to know about them!
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.
omg...those sound SO delicious...i am gonna try to make em lf/ls somehow as i am in the diet challenge...but what a great idea...let's hear others....mine are all desserts...he he he.
I love soup in the winter and I always have dried lentils, split peas, 16 bean dried beans and cartons of veggie broth on hand- I never get tired of soup-- I also always have lots of kinds of pasta around and various jars of canned sauce.
Oh, and stuff to make home made mac and cheese- although I only make that if one of my sons is around---
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.
I always have the stuff to make orange chicken.
1 pound cubed chicken breast
1/2 cup orange marmalade
1 pint chicken stock
brown the chicken in a very little olive oil
mix the hot chicken stock and marmalade together
add to the chicken and cook till the stock becomes syrup
so easy and so yummy.... serve with rice and salad.
Chicken pot pie! My family is obsessed with them lately. I usually have all the ingredients at home and all I have to do after work is stop and pick up a package of pillsbury pie crust and put it together.
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Lisa 
Luke and I cook eat several of my soup recipes all the time.
Kris
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