Announcements

Homesick Texan subscriptions, an update

Two years ago, I launched the Homesick Texan subscription program to keep the site running. Ad revenue had sputtered, and I was using my savings to keep Homesick Texan going. At the time, it appeared to be an odd and controversial step. That said, many of you have taken a chance, and I am honored.
 
The idea was to keep most of the site free for all, with subscribers simply gaining access to additional recipes. Some of these have included a chili-cheese enchilada casserole, green chile roast chicken, South Texas baked flautas, and Grandma’s pumpkin dessert.

Here’s the full delicious roster, with many more fun dishes planned for 2021!
 
The program has been a success, as its revenue brings in half of what is needed to maintain the blog. Likewise, the price has stayed the same since I began, and as we enter the third year, I will not be raising those rates.

The subscriptions start at $25 for one year (about the cost of lunch for two), and for that price, you get access to all prior premium posts as well as all new ones coming up in the year. I publish a new subscriber-only post every-other week, and each premium post has not been published before.

For $100, there’s a family plan, which is a bargain as it allows 5 people to be on one subscription. There are also partner and patron levels, which are there for those who wanted to give more as they have deeper pockets. For all, however, there is the joy of supporting independent publishing.  A subscription also makes a fine gift!

For now, I still need to run ads on the site, but I am thankful that I don’t need to inundate the blog with even more. (Here are more details about the blog’s costs and such, if you’re interested.) Times are tight and uncertain right now, so I’m very grateful for all who wish to subscribe. But please know that I completely understand if someone doesn’t care to subscribe, which is why I keep most of the site free, including all posts published before 2019.


As always, I’m grateful for your support. Whether it’s through participating in the subscription program, or by linking to content, leaving comments, or your lovely emails, sharing recipes with you is always a joy. Thank you for being here!

  1. Debbie

    I am just happy that you continue the blog! Can I say that my favorite, because it is the most requested from my family, recipe is the cheese enchiladas? Looking forward to a better 2021!

    • Lisa Fain

      Debbie–Thank you! I’m pleased your family loves the cheese enchiladas. And yes, I’m also looking forward to a better 2021, too!

  2. Debbie

    Wrote that completely wrong. I hope you get my meaning!

    • Lisa Fain

      Don’t worry–I completely understood your meaning in your sweet comment! Thank you!

  3. Happy to subscribe and will continue to do so! Being a ‘lost’ Texan now in Idaho, your recipes and stories are not just appreciated, they’re needed! I love my new home state, but oh! How I miss Texas food! I’m from the NTX area, so I must also ask/beg/plead/shamelessly cry to friends to send items and spices up from Central Market and the Grapevine Farmers Market so I can *properly* make your recipes.

    Thank you for the blog and your continued work to bring us the recipes we miss!

    • Lisa Fain

      Dena–Thank you for subscribing and the kind words! Idaho is a beautiful place, but it sure doesn’t have Texas food. I haven’t been to the Grapevine Farmers Market yet, but I keep hearing such good things about it so I will have to visit. And did you know that HEB does mail order? It’s temporarily suspended now because of the pandemic, but it’s another great way to get Texan ingredients.

  4. Thanks for the update! Good reminder that I had to update my billing info again. (Credit card fraud on last one. Not from your site, but bank issued a new card.)

    Love that I can help you keep blogging. Your recipes are awesome. Your stories are great, too. They seem more integral/authentic than many in the recipe blog world.

    FYI – your login authentication silently fails if Ghostery, a fairly well known pop-up/ad blocker, is turned on.

    Thanks for such a wonderful blog!

    • Lisa Fain

      Todd–Thank you for re-subscribing and the kind words. I’m so glad you enjoy both the recipes and the stories! As for Ghostery, I wasn’t aware of that issue. I’ll ask ny developer and see if there’s anything that can be done so people can log in otherwise.

  5. I love being a subscriber because your recipes are always so good! If I need a new idea of what to make for dinner, a party, a holiday or just something tasty, I always look here first. Thank you so much for continuing your blog! I love your cookbooks, too. In pre-Covid times, my friends and I would have a party where we make one of your recipes for a potluck. It’s always a hit! Thanks again 🙂

    • Lisa Fain

      Staci–Thank you! I’m honored that your first stop is Homesick Texan when you’re looking for something to cook. And here’s hoping we’ll be able to gather with friends and have potlucks again soon.

  6. Hi Lisa,

    Turning off Ghostery (or whitelisting your site, I suppose) to log in doesn’t bother me at all. It’s the silently failing part that’s a bother. If NY developer can’t find a workaround, a note saying “ad blockers may disable the login process” underneath the credential field should really be enough of a workaround. I couldn’t imagine how much work it would be to test against all the different ad blockers.

  7. Tony Jaschke

    Good for you Lisa. This is a very worthwhile endeavor, and I enjoy reading your articles and recipes. I plan to keep contributing!

    • Lisa Fain

      Tony–Thank you! I value your readership and support and I look forward to sharing more recipes and stories with you!

  8. Kim Brakeley

    Hey there, long time fan, happy 1st time subscriber. Moved from Lubbock to LA 36 yrs ago, and was followed by 6 friends and a brother! We miss the food, and you are the authority i turn to. Happy to help do a small part to keep this incomparable treasury going. Thawing some meat for guisado tonight!

    • Lisa Fain

      Kim–Thank you for subscribing! Your moving story sounds a bit like mine, as when I left Texas for NYC, some friends also soon followed. Happy cooking and enjoy the recipes! I’m glad they remind you of home.

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