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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
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When I saw a package of mixed seafood in the supermarket freezer case this morning, all I could think of was the delicious seafood stew I had at Tutto Italia last fall. So, I grabbed it, thinking maybe I could come up with a fair imitation of theirs. (Made perfect sense I'd want that today since it was well over 80 degrees out when I got hungry for it. )
The mix had tiny squid, sliced calamari, shrimp, baby clams and mussels. I'd have preferred they not be already cooked, but you go with what you can find.
So, with some hints from James Beard's cioppino recipe, I cooked a mess of chopped celery and onion in some yummy EVOO, dumped that into a big saucepan and started it simmering.
Next in--
2 good-sized smooshed garlic cloves
15-oz. can unsalted diced tomatoes
1 cup tomato juice
Two hefty teaspoons Better Than Bouillon chicken base
1 cup white wine
1 cup water
Bouquet garni of sprigs from my parsley and basil plants with a small bay leaf
Salt to taste and half a dozen good shakes of cayenne to brighten the tomato flavor
I simmered all that for a good half hour of drooling impatience and then dumped in the frozen seafood mix until just heated through.
It was fabulous! And since DH is allergic to almost every bit of seafood in it, I get ALL the leftovers myself.
The only drawback was it tasted so good it made me want to be at Tutto Italia itself. < sigh! > Only 4-1/2 more months till we will be, though. Meanwhile, my stew was a very nice reminder of yummy Disney dining I've enjoyed.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Gotta resurrect this thread to tell you, Cheryl, that your inclination to use a fish stock instead was soooooo on the money. Knew it would be better but had no source of fish stock at the time I threw this together.
Ate a crab feast at Red Lobster to celebrate my car repair costing about 1/3 what I feared and asked the server to box my shells.
The result with some added veggies, a couple good shakes of Old Bay Seasoning and a pinch of Maldon sea salt? FanTABulous. Can't wait for the all-day rain we're forecast in a day or two to try this seafood stew again.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Update to add that I tossed a couple more shakes of Old Bay into this latest batch with a 1/2 tsp. of sugar. Enhanced the tomato flavor even more.
Honestly, this is one of those things that demands whatever you think to shake into it that might taste good. My parsley plant no longer gets enough light on our patio, so I tossed a few shakes of dried cilantro into the bouquet garni. Not bad. Not as tasty as the fresh parsley, but the faint lemon flavor is pleasant.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
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.
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