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 The software our forums run on is just too out-of-date and it poses a significant security risk.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 here's what I'm thinking...my pantry seems to be full, but there's always "nothing to eat". With my new job kicking in, I'll be home to make dinner every evening, so it's time to be creative.
I was thinking we could start a thread (maybe a sticky?) where we can post things we've made just from our food stores to give everyone ideas of what can be done with what's on hand (or a very limited add-on budget). Have that odd can of chick peas or fruit cocktail? Share what you did with it to use it up.
I used to be so good at pantry management, rotation, etc, but I've fallen off and would welcome the ideas.
I had to do this lastweekend. Sat. we had a chicken pasta casserole-chicken, noodles, 2 cans of mushroom soup (I only had one so I had to make a white sauce, onion, chicken broth and velvetta (we used cheddar instead - no velvetta either)
Last night I made veggie soup - I had a little bit of everything, but not enough of anything by it's self for a side.
__________________
Janell
Exercise Challenges January 825/625
February 715/750
March 725/800
April goal 800 minutes
I dont overstock my "pantry" so pretty much whats in there can make a meal.. thats what I am thinking of when I buy stuff.... chick peas? make hummus or veggie burgers.. I dont buy random stuff anymore- 7 years of college tuition ( and 3 years without a raise) has taught me to think before I buy, anything,
Its a good idea for a thread, Dawn, always interested in quick easy meals
One of my favourite things to make when we "don't have any food in the house" is scones. All you need is flour, sugar, salt, milk, baking powder, baking soda and butter.
We got invited to a just-thrown-together last-minute NYE potluck dinner party. I was asked to bring a dessert. But I had nothing suitable to bring. So I made an old-fashioned pudding (the British cake-y type of pudding). It is a sure-thing "hit" and made with everyday pantry ingredients.
Ingredients
SAUCE:
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
PUDDING:
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
The batter will float and look very unappetizing, but as it bakes, it takes care of itself. The sauce will thicken up a bit as it cools, but is meant to be runny. If you want a thicker sauce, add a little more flour when you make it.
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I've been trying to do this lately as we haven't done major grocery shopping in awhile. I have a Campbell's Soup cookbook which is great for preparing meals out of miscellaneous ingredients. Here is a link to their website where they have many great recipes as well: Recipes – Campbell’s Kitchen
Generally I try to menu plan a month at a time and do one major grocery order from Coborn's Delivers, which is a local grocery delivery company. I find that we spend less on groceries and always have the stuff we need for what I want to make. Every other week or so, we will shop SuperTarget for milk, eggs, and produce--things that wouldn't be fresh if you only bought them once a month. Good luck with your upcoming dinners.
Love the idea of this thread! I've been carrying 21 credit hours for a double major and shudder to think of what my family has been eating in my absence. Way too much fast food and spaghettios! The pantry is pretty full, and I would love to come up with creative ways to eat from it. We might have a chance for a last-minute Easter trip to WDW on the chaep, which provides us with even more incentive to eat off the pantry!
We did this one night and it was great...a definite repeat:
1 lb fish (we usually have tilapia or orange roughy in the freezer)
1 packet taco seasoning
2 tbls olive oil
2 jalapenos diced (or you could use canned if you don't have fresh to hand)
1 14 oz can drained pinapple
1/2 cup diced red onion
1 lime
cilantro (dried or fresh)
rice
refried or black beans
mix taco seasoning with olive oil and rub on fish. cook fish in skillet on medium high heat or grill
mix diced jalapenos, pineapple, onion, lime juice and cilantro
cook rice per directions
cook beans per directions
serve fish over rice with beans on the side and pineapple salsa on top of the fish
Voila! this was all stuff in our pantry/veggie crisper/freezer...took about 20 minutes to make...
I try to use up all of our leftovers, and love when we have steak or roast left!
I have no idea about quantities, or even exactly what I put in, but I usually make a steak or roast stew. If I don't have potatoes, I almost always have frozen veggies, so I'll make soup instead. Yesterday was Pot Roast Stew -
Cut the pot roast up into bite size chunks,
add about 6 cups beef base (always have on hand)
a few chopped onions, celery, carrots, potatoes, garlic, thyme, parsley, bay leaf, whatever other spices seem to work, cook until potatoes are soft, add some corn starch dissolved in cold water, and a bit of sherry or burgandy wine, a splash of Worchershire sauce and a loaf of good, crunchy french bread! DINNER!
We'll be doing something similar tomorrow...using left over rotisserie chicken (Tom got a rotisserie for Christmas) veggies, cream of chicken soup and canned biscuits to make chicken pot-pie...
Sounds like a great idea. I buy ingredients for a recipe, and then forget about it until I dig in and find a wayward packet of something or other. Then I wonder why I have it...
I have the most random things sitting in my pantry because I'll buy a bunch of stuff with a meal in mind and then B will use one can for something else and I'm stuck short of ingredients. I have a bunch of recipes that are based on things like beans and canned tomatoes from my days as an underpaid high school teacher. I'd be more than happy to send you my version of the $25 grocery week!
I like crepes as my "there's no food in the house" go-to meal.
1 cup all-purpose flour
2 eggs
1/2 cup milk (no milk? I use non dairy coffee creamer)
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Mix batter and pour enough into a heated/greased pan to just cover the bottom when the pan is rotated. Cook until it starts to become golden brown, then flip.
I stuff mine with whatever is on hand really...pb&j, cream cheese and veggies, left over chicken, chocolate sauce...lol
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With my new job kicking in, I'll be home to make dinner every evening, so it's time to be creative.
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Pixie Dust
Janell
Danielle Harmon
I buy ingredients for a recipe, and then forget about it until I dig in and find a wayward packet of something or other. Then I wonder why I have it...
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