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 The software our forums run on is just too out-of-date and it poses a significant security risk.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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I hope everyone's having a good holiday season! My husband got me a pressure cooker a few months back. My America's Test Kitchen book has a few pressure cooker recipes and I tried two that were very good: Boston baked beans and chicken cacciatore. So I ordered a couple books from the library on pressure cooking and I didn't really like the recipes in either one.
I thought I'd post here to see if anyone has any favorite/family pressure cooker recipes they could share with me. I'd especially appreciate recipes using either beans or grains and any "one pot" dishes. Also recipes using bone-in or whole chicken (In one of the library books I got, 9 out of 10 recipes for poultry called for boneless skinless chicken breasts. Not only is a future where I regularly buy 6.99 a pound boneless skinless breasts not in the forecast, I don't even like the breast meat that much. ).
Lastly, if anyone has a good pressure cookery cookbook, I'd love to know the title!
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Good luck with your pressure cooker. I've never used one basically because I'm scared of them.
Nowadays, pressure cookers are quite safe - not like the old "rocker valve" models that our mothers used. In fact, I still have my mom's old pressure canner out in the garage . I've never brought myself to use it on my own alone - I, too, am frightened of those old cookers!
Modern cookers use a pressure valve and have redundant safety features. It would near impossible (if not completely impossible) to blow up a well-made modern pressure cooker. Don't know if that changes your mind at all.
Making Boston baked beans in 30 minutes and chicken cacciatore in 9 minutes is incredibly convenient! A pressure cooker can also save on your fuel. These are the reasons I asked for one I may even try some pressure canning. I've stuck with water bath canning for years because I've always been terrified I'll poison us by improperly pressure canning stuff.
I love my pressure cooker. I use it all the time to make stock and cook roasts, soups, and chili.
Here's one dish I make regularly.
Pot Roast with Lentils
beef, 2-3 lb. chuck roast or any other braising cut recommended by your butcher
onion, 1 lg
carrot, 2-3 diced
celery, 2-3 diced
garlic, as much as you like
tomatoes, 6-8 fresh, peeled and diced, or 1 can
tomato paste, 2tbl.
red wine, 1-1/2 c.
water or stock, 4-6 c.
S & P
optional seasoning, dried or fresh
thyme
rosemary
oregano
Brown all sides of beef in oil, and remove.
Add diced onion, carrot, celery, saute until onions are translucent, 5-10 min. add garlic in the last minute.
Add any seasoning and deglaze the pot with red wine.
Add tomatoes (juice and all), and tomato paste.
Add beef, and enough water or stock to cover veggies and about half way up the roast (4-6 c.), and 1 tsp salt.
Cover and lock PC, bring pressure to high, cook for 20 min. Quick release pressure (follow PC intructions), add 2 cups of dried lentils, cover, bring pressure back to high. cook additional 10 min., turn off heat and let the pressure come down naturally.
I don't have recipes that I follow - I just chuck in stuff and cook it!
My favorite is beef ribs - cut off the membrane on the back, put the ribs, some onions (sliced up), and some apple juice or cider (you can use water if you want), start - and cook for about 15 minutes after it starts to "rock". Let cool on its own.
Put ribs in baking dish, pour on some BBQ sauce, and cover pan with foil. Cook at 350 degrees for about 30 minutes.
As might be obvious from all the gushing posts about them, but I **love** anything that America's Test Kitchen comes up with. (Except pancakes... those I didn't find worth the effort.)
I have a pressure cooker and it's great for cooking anything that has beans or lentils in them.
Eileen
I love to cook veggies in mine! We canned green beans this past summer and I open a couple of jars, put in a piece of smoked meat and in 20 minutes, fantastic beans! I also like to do limas, black eyed peas, oooo, steak tips for beef tips and rice. I like it cause you can throw in an inexpensive cut of meat (sometimes frozen) and in a short time, you get tender, fall off the bone yumminess. Short ribs, country style ribs......Oh my, I'm gonna have to pull out the pressure cooker for tomorrow's dinner!
My kids are crazy about this one - two cans of pork and beans,3/4 cup water, one chopped onion and green pepper, one bottle of barbecue sauce, and a pound of cubed pork (when boston butt is on sale for 0.99/pound I buy 10 pounds and have it cubed like stew meat to use in the pressure cooker or crock pot).
It cooks up fast and tastes good - we usually eat this with cornbread.
Well, I finally got a chance to make this the other night. All I can say is Yum yum yum yum yum!
If you think of any more recipes, let me know...thanks!!
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Don't know if that changes your mind at all. 
Me and Mickey...same birthday!! Nov. 18th!! 
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