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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Gosh, it's been so long since I was able to cook vegetarian dinners - DH does not like them. My favourite was a mushroom lasagne. It took quite a bit of work, but boy it did taste good. I have loads of recipes, but I would need to dig out the recipe book, as I don't remember them off the top of my head now....
I tend to just throw things I like together instead of really using a recipe. For example, tonight we're having whole wheat pasta with tomato sauce then I mix in lima beans, kidney beans, and chopped black olives. I'm not vegetarian, but I LOVE beans, so I get a lot of my protein that way.
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MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
That sounds like it would be right up my alley! I've already spent hours online trying to find a vegetarian lasagne recipe but I didn't like any of them enough to try them. So if you happen to come across your recipe for this mushroom lasagne...
Ashli - I'm not adventurous enough yet so I still work with recipes a lot.
I've been making things up as I go. But I did a cauliflower soup - I think Dianne (disneymom9092) put it up on "recipes for the challenged" forum. Basically cauliflower, leeks, carrots, onions, celery in veg stock until softened and then puree with cashews and wilt in some spinach. I found it rather bland - but you can add spice to taste. I do a split pea soup with beans that's pretty good. I just made Ratatouille last night and served it with some couscous (quinoa would work just as well). I roast off veggies and add them to top a pizza or roasted garlic in soups. I make a veggie/bean enchilada and add salad fixins with avocado. I found some recipes on Allrecipes.com but I usually tweak them to my own tastes.
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Here's the polenta veg lasagna recipe. I vary it a lot, these days making it vegan, and adding whatever veg I feel like at the time. It seems labor-intensive, but really is easy and I usually freeze individual portions, so it's well worth the work.
Polenta:
1 1/4 cups finely ground cornmeal
1tsp salt
4 cups water (approx) (I use veg stock instead)
Bring water and salt to a boil. Whisk in cornmeal gradually.
Reduce heat to low and simmer until thick but still pourable.
(Add more water if necessary). Pour out onto backing sheet(s)
about 1/2" thick. Spread with lightly oiled spatula. Put sheets
into refrigerator to harden.
Sauce:
olive oil
2c chopped onions
2 T minced garlic
2 tsp dried basil
1tsp dried marjoram
1/2 tsp dried oregano
1 cup chopped red peppers
1 cup chopped green peppers
28-oz can crushed tomatoes
3 T tomato paste
Saute onions, garlic, peppers. Add other ingredients and simmer 30 mins.
Filling:
1 cup Neufchatel or cream cheese
1 lg egg
3 cup chopped spinach or kale
1 cup grated provolone
1 cup grated parmesan
Soften neufchatel in microwave a bit, then mix with lightly beaten egg. Saute the greens until tender.
(I often add portobello mushrooms and/or zucchini to the filling as well)
Assembly:
Preheat oven to 350, lightly oil a 9x13 baking pan
Cut polenta into rectangles (about 3" x 5")
Put a thin layer of sauce on the bottom of the pan. Add a layer of polenta (they don't need to fit exactly-- if there are small spaces between, it's fine. Top with greens, half of the remaining sauce, add the softened cheese and a sprinkle of the grated cheeses. Top with one more layer of polenta, then more sauce and the remaining parmesan and provolone. Cover and bake for 45 mins, then remove cover and bake for another 15-20 mins. Can be frozen before baking, or frozen after and then just reheated in the microwave.
PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
1lb (400g) mushrooms, chopped
1 onion, chopped
2 tablespoons (30ml) oil
2 tablespoons (30ml) tomato puree
1 teaspoon (5ml) mushroom ketchup - it took me a while to find this, but if you can locate some, it really adds to the recipe!
glass of red wine (I sometimes miss this out and it doesn't seem to matter too much or you can use white wine)
14oz (400g) can chopped tomatoes
15fl oz (375ml) thick white sauce, made with 15fl oz (375ml) of milk
2 tablespoons (30ml) double cream (you can do it without this as well)
6oz (150g) lasagne
8oz (200g) cheese, grated
Pre-heat oven to 200C/400F/Gas Mark 6. Fry mushrooms and onion in oil until soft. Add tomato puree, mushroom ketchup, red wine and tomatoes. Simmer for 10 minutes.
Mix the white sauce and cream together. Alternatively layer the mushroom sauce, lasagne, white sauce and cheese, ending with a layer of cheese. Bake in the pre-heated oven for 40 minutes.
This serves four and you can sub out the mushrooms in favour of a large aubergine (eggplant) or two small ones.
Thanks so much, Chez! I'll be sure to try that recipe out soon. I do have two questions, though:
1. What is thick white sauce? (I wouldn't know how to translate this into German as I have no idea what's in it - well, besides milk???)
2. What is double cream? (Is it simply cream with a higher fat percentage?)
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My favourite was a mushroom lasagne. It took quite a bit of work, but boy it did taste good. 
I have loads of recipes, but I would need to dig out the recipe book, as I don't remember them off the top of my head now....
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