I want to add my thanks to you, also! I received an email within a few hours of faxing my request to POR and it was granted!You are a generous person, Venomhatch, to spend so much time and effort to help us. A very merry Christmas to you!
I was just abe to do our online check in!! 10 days until we stay at POR for the first time!!
The panic/excitement is starting to set in Soooo much to do with so little time left to do it in. We will be checking in Dec. 11th - 18th. Just the hubby and I. We will be celebrating our 5th wedding anniversary First time at Port Orleans Riverside. First time at Disney during Christmas time. First vacation without the kids!
Nixie said:I just sent in my fax with your help Venomhatch. Thank you so much
Even for Americans...I thought the bacon kind of 'meh' I like mine crispy and not limp.
I just sent in my fax with your help Venomhatch. Thank you so much
I want to add my thanks to you, also! I received an email within a few hours of faxing my request to POR and it was granted!
ksromack said:
I want to add my thanks to you, also! I received an email within a few hours of faxing my request to POR and it was granted!
It's very obvious that Venomhatch has a huge heart for helping out so many people. Thank you very much for ALL that you do! 
VERY well said.
Totally agree! Not one meal we had there in Oct was bad. Are actually going to save some money in Jan when we go and eat there instead of table service places.
Also wanted to thank you Venom! We got the building we requested, my sister had a corner river view royal room it was amazing! We are going to request that room again next month.
See http://www.thegreatbritishdiet.co.uk/Articles/Bacon.html.
It's a fairly lean, thinly-sliced piece of gammon ham (also referred to as 'back bacon'), usually grilled or fried until the meat is cooked through and the fatty edge is just starting to turn crispy. The meat is not charcoaled to within an inch of its existence, which seems to be the aim in the US.
Andre
