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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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DH and DS are leaving for Cub Scout Haunted Weekend camp this afternoon and DD15 is going to the high school football game so tonight's dinner will be whatever DD9 wants, as long as it isn't McDonald's.
hmmmm, swedish meatballs in the crockpot. Sounds good. Are they time consuming?
It takes all day to cook, but the prep is easy. Just dump in the crockpot...
1lb. frozen meatballs (I generally buy them at Costco, but our local grocery has them too.)
1 onion chopped
2 cloves minced garlic
1 can golden mushroom soup
1 can cream of mushroom w/roasted garlic soup (I've used whatever cream soup I have on hand, they've all been good.)
1 cup sour cream
2 T flour
1/4 t pepper
Noodles, Mashed Potatoes or Rice
Place all ingredients except for sour cream, flour, pepper and noodles, rice or potatoes in the a crockpot. Cover and cook on low for 6-8 hours.
About 30-40 min. before serving, combine sour cream, flour, and pepper and blend well. Add a spoonful of the hot liquid from the crockpot and blend with a wire whisk. Add the sour cream mixture to the crockpot and cook on low until thickened and blended. Serve over hot cooked noodles, mashed potatoes, or rice.
I generally double the recipe, and it serves five hearty eaters with enough leftover for a few lunches.
Ok, tonight was clean out the fridge and freezer. So DH had a slice of deep dish pizza and taco soup. I had handful of tatertots topped with chicken stroganoff alomg with some green beans.
Tomorrow night will be Red Robyn burgers
Sat: Coconut almond chicken from the Kona Cafe
Sun: various dishes from around world showcase
Mon: Brown Derby Cobb salad
Tue: Chef De France - the soup, sandwich, and brule special
Wed: Boma with Zebra Domes and all their other goodies
Thur: Raglan Rd
Fri: Turf Club at Saratoga for steaks with crumbled bleu cheese
Sat: Earl of Sandwich
Sun: stew from the freezer
You made me laugh! At first, I was like "Kona Cafe? Where have I heard that before?" Then I clued in (it's been a long week). Enjoy Red Robin tonight, we love that place as well!
Gotta say, though...next Sunday's dinner is a bit of a letdown, hey?
For our dinner tonight, we're having baked potatoes, salad, and bread. It's turned really cold and nasty here (we're currently -29 degrees from this same time yesterday...it's a bit of a shock). I think I'll get up in the morning and make DH a blueberry buckle or coffeecake. It's gonna be a chilly, rainy day!
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.
Ok, tonight was clean out the fridge and freezer. So DH had a slice of deep dish pizza and taco soup. I had handful of tatertots topped with chicken stroganoff alomg with some green beans.
Tomorrow night will be Red Robyn burgers
Sat: Coconut almond chicken from the Kona Cafe
Sun: various dishes from around world showcase
Mon: Brown Derby Cobb salad
Tue: Chef De France - the soup, sandwich, and brule special
Wed: Boma with Zebra Domes and all their other goodies
Thur: Raglan Rd
Fri: Turf Club at Saratoga for steaks with crumbled bleu cheese
Sat: Earl of Sandwich
Sun: stew from the freezer
It takes all day to cook, but the prep is easy. Just dump in the crockpot...
1lb. frozen meatballs (I generally buy them at Costco, but our local grocery has them too.)
1 onion chopped
2 cloves minced garlic
1 can golden mushroom soup
1 can cream of mushroom w/roasted garlic soup (I've used whatever cream soup I have on hand, they've all been good.)
1 cup sour cream
2 T flour
1/4 t pepper
Noodles, Mashed Potatoes or Rice
Place all ingredients except for sour cream, flour, pepper and noodles, rice or potatoes in the a crockpot. Cover and cook on low for 6-8 hours.
About 30-40 min. before serving, combine sour cream, flour, and pepper and blend well. Add a spoonful of the hot liquid from the crockpot and blend with a wire whisk. Add the sour cream mixture to the crockpot and cook on low until thickened and blended. Serve over hot cooked noodles, mashed potatoes, or rice.
I generally double the recipe, and it serves five hearty eaters with enough leftover for a few lunches.
That sounds really good! I think I'll have to add this to my list of recipes to try.
Quote:
Originally Posted by loubell
You made me laugh! At first, I was like "Kona Cafe? Where have I heard that before?" Then I clued in (it's been a long week). Enjoy Red Robin tonight, we love that place as well!
Gotta say, though...next Sunday's dinner is a bit of a letdown, hey?
For our dinner tonight, we're having baked potatoes, salad, and bread. It's turned really cold and nasty here (we're currently -29 degrees from this same time yesterday...it's a bit of a shock). I think I'll get up in the morning and make DH a blueberry buckle or coffeecake. It's gonna be a chilly, rainy day!
Can I ask what a blueberry buckle is? I love blueberries so it sounds interesting!
Late dance night here - so we didn't eat till after we got home at 8 pm. It was just Sarah and I so we had Campbell's homestyle chicken noodle soup with some peanut butter crackers and apple slices.
John went to Keene to pick up Jennie - then they drove to Cambridge to see Julia Nunes (the ukelele girl from Youtube) - guess it was great - they got to buy Tshirts for her to sign, and chatted with her a bit after she played. They'll get something at a drive through on the way home (John's turn for the marathon drive around NH)
Today I learned how to make chinese dumplings! DH and I sat around to table for a good hour filling and folding them, and then I made a pot of wonton soup and some egg rolls for dinner. Yummy! I'm in the process of freezing the remaining dumplings for pot sticker/wonton soup use in the future.
Can I ask what a blueberry buckle is? I love blueberries so it sounds interesting! [/quote]
You sure can! I love blueberries as well...my parents have always had several bushes in their backyard, so I grew up picking them. Hot and sweaty work!
Blueberry Buckle is a twist on a traditional coffee cake. My Mom has made it for years, and I learned from her when I was about 11 years old. It's a Better Homes and Gardens Cookbook recipe (have to give credit where credit is due!)
Blueberry Buckle
2c AP flour
2 1/2t baking powder
1/4t salt
1/2c shortening (Mom always uses butter; I now use one of the stick blends from Smart Balance)
3/4c sugar
1 egg
1/2c milk (we both use skim, can't tell a difference)
2c fresh or frozen blueberries
Struesel Topping:
1/2c AP flour
1/2c sugar
1/2t ground cinnamon
1/4c butter (see tip above)
Grease bottom and 1/2 inch up sides of a 9x9x2 or 8x8x2 inch baking pan (I find the butter wrapper works really well for this!) and set aside. In a medium bowl, combine 2c flour, baking powder & salt; set aside.
Beat shortening 30 seconds with electric mixer, add 1/4c sugar. Beat until light and fluffy. Add egg, beat well. Alternately add flour mixture and milk; beating until smooth after each addition.
Pour batter into prepared pan; sprinkle with blueberries. Combine the dry struesel ingredients; cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberries. Bake at 350 for 50-60 minutes or until golden. Serve warm.
This is great as a special treat at breakfast, we've also made it for dessert and topped with whipped cream or vanilla bean ice cream for a slide into total decadence. It's really good!
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 have an island black bean soup concoction in the crockpot for meals later this week, and I'm making a batch of chili for supper. I think we'll pair it with a salad and some skillet cornbread. It's good chili weather today!
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