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 The software our forums run on is just too out-of-date and it poses a significant security risk.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, DD and I were going to watch the BCS championship game with the local OSU alum group, but since it's a prime time game on a school nite and the alum hangout is a long drive away, we thought we'd stay home and have a party for ourselves and our neighbors. I want to pay tribute to the teams and the game location.
We can cover the Ohio State side of the menu -- Cincinnati style chili and peanut butter Buckeyes (I can make a meal of those) but need some help with ideas for the LSU / New Orleans side of things. My knowledge of Louisiana cuisine is limited to jambalaya and beniets (which I can pronounce but not spell).
So.. what are some ideas for Lousiana dishes that hold well? For all you Bayou Bengal fans out there -- is there anything traditional at LSU tailgates?
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Preheat oven to 350 degrees F. Spray a 9- or 10-inch tube or Bundt pan generously with cooking spray and dust with breadcrumbs. Shake out excess crumbs and set aside.
Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and stir until mixture boils. Remove from heat. Stir in coconut, cashews, almonds and almond and vanilla extracts. Spread in bottom of prepared pan. Set aside.
Cake: Sift flour and baking powder together into medium bowl; set aside.
In mixer bowl, beat butter and sugar together until light. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in vanilla and almond extracts. Add dry ingredients alternately with milk. Mix well.
Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack; remove pan and cool completely.
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've been to LSU games but never tailgating. As far as foods of this area, I was thinking gumbo, jambalya, red beans & rice, or muffaletta. That is all I can think of right now.
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My two kids enjoying the Studios 11/06.
Pages to date: 93
New Orleanian checking in . . . gumbo is a good start--boiled shrimp/crawfish, boudin (or boudain) sausage, po'boys (put anything between a sub roll and you've got a po'boy--down here fried seafood, roast beef, and hot sausage are the most popular), fried alligator, Crawfish Monica, Crawfish Bread, Red beans and rice.
If you want to tailgate like a New Orleanian all you really need is lots and lots of alcohol --get some hurricane mix and some rum and tons of beer!
We make black and gold shots for saints games--half jager half goldschlager! Jager is almost purple!
Jambalaya or red beans and rice would be good to make - both are easy to do. If you want me to, I'll post the recipes I make. Just let me know - the jambalaya I cook on the stove, the red beans you can make in a crock pot.
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Lynda
Last edited by Mouseketeer; 12-29-2007 at 09:26 PM..
Unless You've got a little Cajun in you, I think I would avoid the Gumbo, UNLESS you have a really easy recipe. Try Red Beans/Rice, Jambalaya both of which you can get in a box from Zatterans. Any kind of meat on the grill, i.e. beef, pork, nutria, alligator.
One thing they do down here is a pig roast. Dig a big hole in the ground and add firewood. Let it burn down to coals. Meanwhile, take a 200lb pig and split it in half. Season with salt, pepper, and cayenne pepper. Enclose in chicken wire and run a spit through it. Roast over coals, turning and basting for about 5-6 hours or until done. Enjoy.....BTW feed about 6-8 Cajun LSU fans or about 25-30 of you regular folk.
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