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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Can someone tell me the difference? I had to buy molasses for a recipe I had that only calls for two table spoons, but I had to buy a big bottle of it.
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I pretty much use mine just for cookies -- gingerbread men and molasses crinkles.
Add a little of it to canned baked beans and they'll taste like homemade.
You can probably do an online search and find recipes for bbq sauce that use it too.
Molasses is a deriviative of sugar cane, and will have a different flavor than maple syrup. (If molasses is lucky it grows up to be rum, but that's another story.) Molasses is so much thicker, too. I think you could probably substitute syrup for molasses in sauces, baked beans, etc. But I'd wonder about the consistency effect in baked goods. And maple syrup wouldn't give you the same deep (almost like burned sugar) taste as the molasses. Molasses is generally used in such small quantities (and often with other fairly strong spices) that I don't think you'd even taste a corresponding amount of maple syrup.
Then again, I won't even swap between green and yellow label molassses because they taste different.
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Carolyn
Last edited by Carousel96; 12-17-2008 at 01:43 PM..
The classic southern breakfast tradition - put it on a biscuit!!! I loooove fresh homemade biscuits w/ molasses to dip them in.
It is also good in baked beans. Sometimes when I have the extra time, I open a can of Bush's baked beans and add a litte yellow mustard and molasses to them and bake them rather than heating on the stove. You can also either cut up soem hot dogs and mix in or lay strips of bacon across the top. Tastes just like scratch made!!!
Good maple syrup has a very different taste from molasses. It's much more delicate. Real maple syrup is from maple sap that is boiled down for days. It can't be compared to the fake stuff.
I used to make oatmeal bread that used molasses for a sweetener. I also use it in cookies. It does have a pretty long shelf life so long as it is kept in a coll, dry place.
My Dgrandmother always made molasses cake. She made a frosting with powdered sugar and she put a little coffee in it. It was delicious!! Fond memory of my childhood!! I have the recipe somewhere.
The classic southern breakfast tradition - put it on a biscuit!!! I loooove fresh homemade biscuits w/ molasses to dip them in.
It is also good in baked beans. Sometimes when I have the extra time, I open a can of Bush's baked beans and add a litte yellow mustard and molasses to them and bake them rather than heating on the stove. You can also either cut up soem hot dogs and mix in or lay strips of bacon across the top. Tastes just like scratch made!!!
That is exactly what I was going to say! I would say that homemade biscuits w/ molasses is one of my favorite childhood treats.
I do the Bush's beans and add the molasses and I use dry mustard but same diff, turns out really good and when I'm feeling really adventrous I'll add the hot dogs and bacon too. We never eat Bush's without adding the Molasses and mustard though.
It's also great as a ham glaze I mix it with apricot preserves, in fact I'm doing that this weekend for a pre holiday meal for some friends coming over.
My MIL adds a touch of it to her beef gravies with some liquid smoke.
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But the only thing I've ever used it for is gingerbread.
Debbie
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