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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Well, I'd call DH and ask him if he's nuts! We don't pay for text - I refuse to, and he knows that it costs us to send/receive them. (I'd assume this would be from DH)
Okay - IF I did go to the store (and I'd go to the store - not the butcher that is only 3 blocks away - he's way too expensive!) - I'd get 10 pds. stew meat - divided into about oh, say 10 packages. a small beef roast - probably rump, and a small pork loin.
I would divide the stew beef up as well when I got home. Not sure why he needs 10 pounds? I'd divide into 2 pound bags and freeze. Pork roast - I usually get a 3 pound roast for us and we have plenty left over (but my kids don't eat much) and the same for the beef roast!!
IMHO, the best "stewing meat" is a chuck roast. I buy it as a roast and cut it myself, so I'm not getting the butcher's trimmings. I can also control the piece size and keep everything uniform, so they cook at the same rate. (The chuck roast has a lot of marbling and will stay moist as it cooks a long time, giving you great-tasting, fall-apart meat that makes my mouth water.
As for a beef roast, I avoid the eye roasts -- I find them bland and, because they don't have much fat in them, they get dry too.
In terms of a pork roast, I'd need to know what he was cooking. For most pork meals I make, I like a "picnic" cut.
Eileen
Well, I'd call DH and ask him if he's nuts! We don't pay for text - I refuse to, and he knows that it costs us to send/receive them. (I'd assume this would be from DH)
Okay - IF I did go to the store (and I'd go to the store - not the butcher that is only 3 blocks away - he's way too expensive!) - I'd get 10 pds. stew meat - divided into about oh, say 10 packages. a small beef roast - probably rump, and a small pork loin.
Our butcher is less expensive and we don't have to worry about bad meat which is a BIG problem here!
Quote:
Originally Posted by Colexis Mom
I would divide the stew beef up as well when I got home. Not sure why he needs 10 pounds? I'd divide into 2 pound bags and freeze. Pork roast - I usually get a 3 pound roast for us and we have plenty left over (but my kids don't eat much) and the same for the beef roast!!
3 pounds is evengood for us!
Quote:
Originally Posted by KLBV
3 pounds on the roast as said above and a bigger pot if he is planning stew with that much beef!!
We don't even have a pot that big!
Quote:
Originally Posted by Caldercup
IMHO, the best "stewing meat" is a chuck roast. I buy it as a roast and cut it myself, so I'm not getting the butcher's trimmings. I can also control the piece size and keep everything uniform, so they cook at the same rate. (The chuck roast has a lot of marbling and will stay moist as it cooks a long time, giving you great-tasting, fall-apart meat that makes my mouth water.
As for a beef roast, I avoid the eye roasts -- I find them bland and, because they don't have much fat in them, they get dry too.
In terms of a pork roast, I'd need to know what he was cooking. For most pork meals I make, I like a "picnic" cut.
Eileen
The moister the better, I say! I when my roasts fall apart with a fork!
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Okay...here's the scoop...I promised DH I wouldn't say anything before - just threw the question out as he wanted.
Blame me for the 10 lbs of beef cubes. Chat makes Le Cellier's Beef and Barley Soup and he's been going through it like water! The butcher had it on sale so I thought we'd stock up!
But here's the rest of the story...
Remember my text said "10 lbs. stewing beef, 1 beef roast, 1 pork roast."
DH came home with the 10 lbs. of beef cubes...and...1 lb. beef roast and 1 lb. pork roast. They fit perfectly - one in each of my hands!
He thinks everyone else would read the text the same way he did! I said, -- most people would know to buy a roast big enough for the family.
I teasing him about it. Especially because he read the text to the Dguys and asked them what they would buy -- and they didn't agree with him! Knew I had smart kids!
But I can just imagine the butcher cutting a one-lb piece of both! He must have been laughing!
So...do you have any recipes for a lb. beef and a lb. pork roast? I was thinking some kind of pull-apart recipe for a sandwich. Or do you have a better idea?
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Way funny story! I like the sandwich idea. I make a roast about once a month and make a bigger roast on purpose so we can get some pull apart sandwiches out of it. My family sweet bbq on the Hawaiin style bread buns.
If I were to have sent a text to my DH for anything, he would never get it because he comes home to me and has me open up his text messages because he is afraid to learn that part of his cell phone!
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when my roasts fall apart with a fork!
Blame me for the 10 lbs of beef cubes. Chat makes Le Cellier's Beef and Barley Soup and he's been going through it like water! The butcher had it on sale so I thought we'd stock up!
-- most people would know to buy a roast big enough for the family.
Debbie
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