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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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So I was wondering if anyone has any good grilling recipes that they wanted to share. We will be heading into this season very soon and I'm tired of the same ole same ole.
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Gina Nov. 2000 - CBR
September 2003 - Fort Wilderness Cabins
August 2008 - Pop Century for Gracie's 7th b-day!
June 2009 - POP Century Family Vacation!
Directions:
In a bowl, combine the first eight ingredients. Trim fat from steak and slice across the grain into 1/2-in. strips; place in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for 2-3 hours. (I've marinated overnight with no problem
Drain, discarding marinade. Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.
Directions:
Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; cover and refrigerate overnight.
Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160° well-done, 170°). Warm reserved marinade; serve with steaks.
(I usually double this recipe)
We just slap olive oil and Adobo san Pimienta on everything and everyone oohs and ahhs over DH's awesome grill skills. If only they knew it only takes a lazy chef.
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I swear by canadian steak seasoning, or chicken rub on chicken. For veggies, we marinate in a little Balsamic and EVOO....I'm with Chrissi.....KISS it and lazy grilling for our family!
We love to grill sweet potatoes. A little oil, a bit of honey, and some oj - and it's wonderful! Most of my grilling consists of "open package of meat, throw on hot grill, guess when it's done" Works for me - I get more things to come out perfectly than DH who times it all.
All that stuff sounds so yummy can't wait to break out the grill! We also wrap whatever veggies that we are having in foil with olive oil or butter, maybe garlic or onion powder. I love steamed veggies off the grill....
One of our favorite quick recipes is a really easy chili powder and lime juice marinade. I just combine the two (usually don't measure it but I combine them until it's a paste). Spread it over chicken breasts and let it sit in the refrig - all day, a few hours, however long until you need to cook it - and then grill it. It's really yummy and really easy - We will cut up the chicken and put it in tortilla shells with salsa and some shred. cheddar cheese, or you can put it in a salad, etc.
I swear by canadian steak seasoning, or chicken rub on chicken. For veggies, we marinate in a little Balsamic and EVOO....I'm with Chrissi.....KISS it and lazy grilling for our family!
We also use the montreal (woohoo such a nice city when we don't have more than 3feets of snow!) steak and the montreal chicken seasoning (the chicken one on potato is wonderfull) but we also make quick marinade with 3T soy sauce, 2T of vegetable oil, 2T honey, 2T lime juice and one clove of garlic and some red peppers falkes... Put your meat, let marinade and Voilà!!! Very good with chicken or pork tendreloin.
we also make Maple-Marinated Salmon very tasty and the kids love the sweet taste! I can't wait to grill again
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If only they knew it only takes a lazy chef. 
) but we also make quick marinade with 3T soy sauce, 2T of vegetable oil, 2T honey, 2T lime juice and one clove of garlic and some red peppers falkes... Put your meat, let marinade and Voilà!!! Very good with chicken or pork tendreloin.
I can't wait to grill again
the kids and I in Cayo Coco, Cuba. March 2011
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