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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Yesterday I spent half of my day preparing dinner, so I guess this would be an ambitious weekend menu only, but we were celebrating my DD's 18th birthday, so I made all her favorites.
Grilled Salmon (glazed with garlic basil pesto)
Cornbread pudding
Oven roasted potatoes and onions
Salad with apples; candied walnuts and gorgonzola w/raspberry-pecan dressing
For dessert: Meringue shells topped with berries and light whipped cream
Everybody said it was my best dinner yet, but I lost 1/2 day of my weekend making it all, so it will not come along anytime soon.
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!
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! [/quote]
That sounds so good! I wish I were at home right now instead of work as I would probably be trying to make it. It is going on the list of things to try as soon as I have some spare time.
Quote:
Originally Posted by CountryTink
Tonight will be cheesy chicken & rice enchilada supper with tortillas.
Your enchilada supper sounds yummy! Do you have the recipe?
I noticed several people mentioning that they were making chili this weekend. Would anybody be willing to share their recipes? I could use a good chili recipe.
This week, we're having Meatloaf (M,W,Th,F) and Bacon&Eggs (Tu). We'll have some steamed fresh broccoli with the meatloaf two nights, and frozen green beans the other two. With the bacon & eggs, we'll have toast.
Lunches consist of hot italian sausage with about 1/3 cup sautee'd onion (we like onion!), with a bread roll on the side.
That sounds so good! I wish I were at home right now instead of work as I would probably be trying to make it. It is going on the list of things to try as soon as I have some spare time.
I noticed several people mentioning that they were making chili this weekend. Would anybody be willing to share their recipes? I could use a good chili recipe.
The Buckle is totally worth the effort...I ended up making it yesterday for DH. We were out of just blueberries, so I used a "berry blend" I had on hand...blueberries, raspberries, and blackberries. It turned out just as good!
My chili recipe is pretty basic, but I'm happy to share!
1 1/2 lb lean gound beef (I usually use the 93/7)
1 large sweet onion, chopped (vidalia, maya, texas, etc.)
6 lg cloves garlic, pressed
1 green bell pepper, chopped
1 lg can crushed tomatoes (I like the Tuttorossa with basil)
2 cans Rotel (cilantro lime blend)
1 can kidney beans, drained and well rinsed
Salt
Pepper
Chili Powder (Mexican or New Mexico style)
Smoked Paprika
Gound Cumin
I start browning the beef, then add the onions and garlic. (Because the 93/7 is so lean, I don't have to drain off the fat - if you do, you end up having to add oil or everything will stick.) Add the bell pepper, crushed tomatoes, Rotel, and beans. Mix well and TASTE. Then add salt if needed.- a lot of the caned tomatoes and beans have a lot of added sodium. Now for the fun part: spices. DH and I like our chili spicy. You can tone it down with chili powder from McCormick, etc (not so intense as the Mexican/New Mexico chili powder). Start adding the chili powder, smoked paprika, and cumin. Keep tasting and adjust your spices as needed. Once you have it how you like it, simmer at least 30 minutes. DH tops his with cheese and sour cream, I prefer just sour cream.
I like making chili this way as it can be as quick or slow as you want. I threw this together last night and from the time I started chopping veggies to when we sat down to eat, it took about an hour and 15 minutes (most of the issue was with a crappy can opener that we threw in the trash - piece of junk!). The peppers were still a little crisp, which we like. We also cut our veggies chunky, but you can cut yours finer (again, it's a matter of taste). I've had folks over for dinner and made 2 pots of this...one with very finely chopped veggies that is spiced tame (read: kids pot) and another with chunky veggies and lots of heat. Yum!
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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