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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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We had beef stew that was in the freezer. I doctored it up a bit and it was for a rellaxed evening following black Friday.
Tomorrow night is pinto beans with chopped polish sausage and fluffy corn bread.
__________________
šOš ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
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Lorie - The apple sausge dressing sounds yummy. Will you share the recipe? Please.
Sorry that it's taken me so long to post. Life has been hectic. Here you go:
Apple Sausage Dressing
1 cup chopped celery including leaves
3 small tart apples, chopped fine,
1/2 # premium sausage, cooked & crumbled fine
small onion, chopped fine
16 oz. dry stuffing mix (I use Pepperidge Farm seasoned)
2 eggs, slightly beaten
14 oz. chicken broth
1 can cream of celery soup
1/4 cup melted butter
2 tablespoons dried parsley
1 teaspoon each of salt, pepper, thyme, & marjoram
Mix first five ingredients together in a large bowl. Mix remaining ingredients together in a medium bowl. Toss all together and loosely place in a greased 9x13 casserole. Don't pack down. Bake uncovered at 350 degrees for 20 minutes. Loosen dressing with a spoon and turn. Again, don't pack down. Continue baking 15 minutes or until top is lightly browned. Any leftover dressing can be frozen.
__________________
šOš ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
Last edited by Minnie Lor; 11-28-2008 at 09:14 PM..
I just reheated the ham from Wednesday night and threw in some french fries. We also are having a salad (needs those veggies) and leftover chicken noodle soup.
We're just about ready to eat. It's been a long day and I'll be glad when I'm all snuggled in bed!
The kids and grandma had Thanksgiving Leftovers in various forms, and DH and I went out for dinner for my birthday. We ate at BJs and I had a wedge salad and DH had a mini pizza. Hallie made me a chocolate cake for dessert. Yum!
Tomorrow I'm sure it will be some form of leftovers again, and I'm making Turkey Noodle Soup on Sunday.
Sorry that it's taken me so long to post. Life has been hectic. Here you go:
Apple Sausage Dressing
1 cup chopped celery including leaves
3 small tart apples, chopped fine,
1/2 # premium sausage, cooked & crumbled fine
small onion, chopped fine
16 oz. dry stuffing mix (I use Pepperidge Farm seasoned)
2 eggs, slightly beaten
14 oz. chicken broth
1 can cream of celery soup
1/4 cup melted butter
2 tablespoons dried parsley
1 teaspoon each of salt, pepper, thyme, & marjoram
Mix first five ingredients together in a large bowl. Mix remaining ingredients together in a medium bowl. Toss all together and loosely place in a greased 9x13 casserole. Don't pack down. Bake uncovered at 350 degrees for 20 minutes. Loosen dressing with a spoon and turn. Again, don't pack down. Continue baking 15 minutes or until top is lightly browned. Any leftover dressing can be frozen.
Sounds yummy! I definitely will have to give this a try.
We had leftovers for dinner tonight-still very good! Tomorrow I think we might make split pea soup so that we can use up the leftover ham.
Wednesday night we had pizza, Thursday our Thanksgiving meal was at my parents at 1:00 so when we got home that night we had leftover pizza! Then Friday I made our Thanksgiving meal and last night we had DH's famous leftover Thanksgiving sandwiches!
We are having gnocchi tonight with spinach, tomato, wine and mozzerella.
Karen, is this cooked all together? Could you post a recipe? It sounds delicious and budget friendly too.
__________________
šOš ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
Ingredients 2 medium onions, chopped
2 cloves of garlic, chopped
Olive oil (a dessert spoon)
Tin and a half of chopped tomatoes or two tins if you prefer
Handful of fresh spinach leaves
Five or six thinly sliced mushrooms
A glass of red or white wine (or both! )
Handful of torn fresh basil leaves
Salt and Freshly ground black pepper
Mozzerella (we use low fat)
Mature cheddar cheese, grated
A pack of fresh gnocchi
Pour the olive oil in a frying pan and fry the onion and garlic until soft, then add the tomatoes, wine, salt and pepper, mushrooms and the freshly torn basil. Heat the sauce until simmering and then add the gnocchi and cook on a low heat for about 2-3 minutes.
Transfer the mixture into an ovenproof dish (without a lid), stir in the fresh spinach, then top with slices of mozzeralla and grated cheddar cheese. Cook in the oven at gas mark 6 (200 degrees centigrade or 390 Farenheit) for approx 10-15 mins or the cheese is golden.
Yep....I'm cooking turkey and dressing today!!!!!!!!!!!!! Round 3! OMGosh!!!!!!! never want to see another turkey for the rest of my life!!!!!!!!!!!!!!!!!!!! and DH said don't you think it would be a great idea to cook one for the trip out to Disney! You don't want to know what I said back.................
Ingredients 2 medium onions, chopped
2 cloves of garlic, chopped
Olive oil (a dessert spoon)
Tin and a half of chopped tomatoes or two tins if you prefer
Handful of fresh spinach leaves
Five or six thinly sliced mushrooms
A glass of red or white wine (or both! )
Handful of torn fresh basil leaves
Salt and Freshly ground black pepper
Mozzerella (we use low fat)
Mature cheddar cheese, grated
A pack of fresh gnocchi
Pour the olive oil in a frying pan and fry the onion and garlic until soft, then add the tomatoes, wine, salt and pepper, mushrooms and the freshly torn basil. Heat the sauce until simmering and then add the gnocchi and cook on a low heat for about 2-3 minutes.
Transfer the mixture into an ovenproof dish (without a lid), stir in the fresh spinach, then top with slices of mozzeralla and grated cheddar cheese. Cook in the oven at gas mark 6 (200 degrees centigrade or 390 Farenheit) for approx 10-15 mins or the cheese is golden.
We serve with garlic bread and a salad.
DH made this tonight and it was very nice
Thanks Karen ~ it sounds like a perfect Saturday night dish. I'm going to try this very soon.
__________________
šOš ~*~
Oct '99: CSR ~ May '02: CR ~ Nov '04: SOG ~ May '06: SOG ~ Dec '07: Solo @ Pop ~ May '08: Pop w/friends ~ Oct '08: SOG ~ Dec '09: Pop w/LeAnn ~ Sept '10: Solo @ Pop ~ Spring '11: AKL ~ Jan '12: Pop for 1/2 Marathon ~ Sept '12: 1st trip for DL 1/2 Marathon? ~ Feb '13: Pop w/pals? ~ Mar '13: Tokyo Disney w/PP's?
it s cold, its raining just enough to make things just feel lousy. We just watched Kansas beat Mizzou in a great football game. The beans with polish sausage are in the crock pot and smelling gooooood.
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for a rellaxed evening following black Friday.
šOš ~*~ 
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Hallie made me a chocolate cake for dessert. Yum!
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