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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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Sausage with onions and peppers, pasta with sauce and italian bread. Oldest DD and I just had a hero but the little DD had more pasta than anything. Added the left over sausage and peppers to the pasta and we have leftover for dinner tomorrow....YEAH (no cooking )
Tonight...well, I guess last night now ...I took some of the leftover roast and added veggies and broth and made a homemade vegetable soup. The meat was so soft and delicious! And of course we had the usual pizza and wings during the games earlier in the day.
Do you have a recipe for this or do you buy it? If you have a recipe, I would love to have it as we really like General Tao's chicken.
DH made it for me I'll give you the recipes with great pleasure. DH took the leftover to work with him this morning we were almost licking the plate after our meal! The only thing is the chicken is not fry like the one from the restaurant but it's better for your health!
General tao's chicken
1/2 C brown sugar
3T hoisin sauce
3T white vinegar
3T ketchup
2T soy sauce
1/2 C water
3 to 4T of cornstach
1pound of chicken breast cut in cubes
1T olive oil
1T sesame oil
6 to 8 green onions
3T fresh ginger grate
in a bowl mix the first 6 ingredients for the sauce
put the cronstach and the chicken in a big ziploc bag and coat the chicken.
Heat the oil in a big pan or a wok. then add the chicken and cook for 10 minutes stirring constently until the chicken is cook and golden. Keep in a plate.
In the same pan or wok, heat the sesame oil on medium/hi heat. Add the green onions and ginger and cook for 1 minute. Add the sauce while you scrape the bottom of the pan/wok so you get the chicken little pieces and flavor. Let the sauce thicken for 2 minutes and add the chicken back and cook for 2 more minutes.
Hope you enjoy your chicken and understood everythins, sorry I had to translate the recipe!!! I would like to thanks my english and french dictonary to make it possible
Last night I made a big pot of vegitable soup (which is also my lunch today) and tonight it will be ham, Scalloped potatoes, green beans, salad and biscuits.
Last night I made a big pot of vegitable soup (which is also my lunch today) and tonight it will be ham, Scalloped potatoes, green beans, salad and biscuits.
That was our dinner last night -- and lunch today.
Tonight? Absolutely no clue! Steelers are playing! Any suggestions???
DH made it for me I'll give you the recipes with great pleasure. DH took the leftover to work with him this morning we were almost licking the plate after our meal! The only thing is the chicken is not fry like the one from the restaurant but it's better for your health!
General tao's chicken
1/2 C brown sugar
3T hoisin sauce
3T white vinegar
3T ketchup
2T soy sauce
1/2 C water
3 to 4T of cornstach
1pound of chicken breast cut in cubes
1T olive oil
1T sesame oil
6 to 8 green onions
3T fresh ginger grate
in a bowl mix the first 6 ingredients for the sauce
put the cronstach and the chicken in a big ziploc bag and coat the chicken.
Heat the oil in a big pan or a wok. then add the chicken and cook for 10 minutes stirring constently until the chicken is cook and golden. Keep in a plate.
In the same pan or wok, heat the sesame oil on medium/hi heat. Add the green onions and ginger and cook for 1 minute. Add the sauce while you scrape the bottom of the pan/wok so you get the chicken little pieces and flavor. Let the sauce thicken for 2 minutes and add the chicken back and cook for 2 more minutes.
Hope you enjoy your chicken and understood everythins, sorry I had to translate the recipe!!! I would like to thanks my english and french dictonary to make it possible
Thank you so much for the recipe! I'm so excited to try it!
I had a nice surprise when I got home from work last night. I don't get home until almost midnight because I work the evening shift at a local hospital. DBF had taken a slice of the lasagna which he had made for his dinner and had stuck it on a plate in the oven to keep it warm until I got home. And he had made me a slice of garlic bread to go with it.
I was going to make a roast tonight, but it isn't quite thawed out from the freezer yet. I may have to do with Plan B, which at the moment I'm not sure what that is!
Too funny! Love the redskin potato idea...maybe I'll make my scalloped potato dish with redskined potatoes! I can't think of anything for steelers though.
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...I took some of the leftover roast and added veggies and broth and made a homemade vegetable soup. The meat was so soft and delicious! And of course we had the usual pizza and wings during the games earlier in the day.
the kids and I in Cayo Coco, Cuba. March 2011
Debbie
That was our dinner last night -- and lunch today. 
I'm so excited to try it! 
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