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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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OK! I am now sick and tired of cold cereal and toast. I like to have some change in my meals... So what do you have for breakfast that we could have? We have baggel, toast, hot or cold cereal or muffins? Any other ideas or good recipes to share?
Here's mine: overnight french toast from today's parent
4 eggs
2/3 cup (150 mL) milk
2 tbsp (25 mL) brown sugar
1/4 tsp (1 mL) cinnamon
6 thick slices (in./1 cm) homemade-style bread or challah
1.In a bowl, whisk together the eggs, milk, brown sugar and cinnamon until blended. Arrange the bread slices in a shallow baking dish that can accommodate all of them in a single layer. Pour the egg mixture over the bread, turning them over so they are evenly coated. Cover the dish with plastic wrap and refrigerate overnight.
2.Preheat the oven to 400ýF (200ýC). Lightly grease a cookie sheet very well or spray it liberally with non-stick vegetable oil.
3.Arrange the soaked bread on the prepared sheet and bake for 10 minutes. Turn slices over and bake for another 10 to 15 minutes, or until slightly puffed, crisp and browned on both sides. Serve immediately with maple syrup or whatever you usually have on your French toast.
I make those the night before and bake them while I make coffee and everyone elses lunch for pre-school or work!
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I like omlets.
Cheese
Broccoli
Farmers (ham, peppers, onion)
Tomato & Feta Cheese
Sometimes if there are left over veggies or meats,poultry or seafood it's
fair game for the morning omlets
I eat alot of oatmeal. The brown sugar oatmeal with some fruit on it like peaches. YUM-O!
I just made these frittata things last night.
You take frozen hashbrowns and let them thaw. About a pound of them.
Put the hashbrowns in about 9-10 of the cups of a cupcake tin. Press them down to make a little "piecrust". Bake this part in the oven (350 degrees) for about 10 minutes.
Mean while, mix up 5 eggs, 2 tablespoons of milk, 2 ounces of canadian bacon or ham, 2 tablespoons of finely chopped onion, 1/4 cup of peppers and 1/2 cup cheese.
Mix up your eggs and milk first and then dump in the rest. Leave out what you don't like. (My girls are picky, so I just make theirs with ham, egg and cheese)
Take the hashbrowns out of the oven. Press down to make sure the bottom and sides are covered. Then add about 1/4 cup of the egg mixture to each one. I like to sprinkle just a little extra cheese on top. As I believe everything is better with cheese!
Put back in the oven to bake about 15 minutes. Until eggs are set and hashbrowns are browning.
Let me tell you! This is some yummy goodness!! My husband and I had 2 each. I was pretty hungry. My girls each ate one. (with pancakes too!)
You can refrigerate and heat in microwave for a quick breakfast!
Enjoy!
I love hash browns so my health fanatic of a daughter made me what she calls "healthy hash browns"....
She will boil a sweet potato until soft (sometimes she will use a left over baked sweet potato) enough to chop up.
She cuts up an onion (small pieces), browns in a pan with a teaspoon of olive oil, then she adds the sweet potatoes and mixes together until crispy - she adds some paparika and a drop of orange juice...
I like toast with peanut butter and dried cranberries sprinkled on top. With a rich coffee, it's divine!
I also like yogurt and fruit over granola.
Oatmeal and Cream of Wheat are soon to come out of summer storage!
I make an egg & bagel sandwich the way they do at the bagel place -- toast the bagel, drizzle veg oil into a round storage container the same size as the bagel and nuke the scrambled eggs for about 90 seconds or until it rises up like a souffle. Then I plop that onto the bagel and add a slice of cheese. Yummy scrummy!
I'm not much of a cold cereal person -- I'd rather nurse a big cup of coffee and splurge on lunch.
Eileen
But we usually have 5+ different types of cheese in the fridge at any given time (yes, we really like cheese!). We are trying *very hard* to eat better, so I take a slice of whole wheat/high fiber bread, slap a slice of cheese (or 2 if it's for DH) and pop it into the toaster oven. It's done just about the time I finish making our lunches and DH is walking out the door to go to work. The whole wheat/high fiber bread tastes better toasted - I guess it brings out the nuttiness of the wheat or something.
Lately, I've been on a pepper jack kick - very good!
I am getting hungry reading all of these ideas for breakfast!
One of my favorite breakfasts this summer has been waffles. I buy the EGGO toaster waffles, and pop them in my toaster. Once they are warm, I top them with vanilla yogurt (Activia is my favorite.) Then I put on a layer of fresh fruit, usually strawberries, blueberries or raspberries. Finally I top that with a little bit of Redi-Whip whipped cream!
Hum, I love all your ideas... I'm taking notes! The thing is we don'T have time on weekends for nice sit down breakfasts since we have gym and swimming class on saturday and sunday morning! So I like to take it slow on tuesday and wednesday...
Last night I made theseBlueberry Breakfast Bars Recipe | Recipezaar for breakfast this morning and they were good, like a muffin in a bar
My kids like "cheesey bread". It's just a sliceeor two of american cheese in a pita pocket. Put in in the microwave for 30 seconds and it can be portable for those days you are running late.
I make a variety of things throughout a week. Eggs, pancakes, waffles, fresh fruit salad, cereal, oatmeal to name a few. I usually give them a couple of choices and go from there.
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the kids and I in Cayo Coco, Cuba. March 2011
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