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Homesick Texan subscriptions, an update

A year ago, I made a wild decision. I began offering a subscription program to help support the running of Homesick Texan.

Now, for many independent online publishers, this isn’t an unusual option as you’ll find premium-level posts on sites that focus on topics such as business, politics, culture, and relationships. But I hadn’t seen a food blog take this step, so it was uncharted territory to ask for support from my readers.

Sure, it was a risk, but with ad revenue down, in order to keep Homesick Texan running I had been dipping into my savings and that was no longer sustainable. I can be both a proud and private person, so it was a challenge to not only admit my financial situation but to also ask for help. That said, I’m very glad I did.

Instead of erecting a paywall over the entire site, I decided instead to continue publishing as I had always done, but for those who wished to subscribe, I would now offer additional premium content. This way, I would not be taking anything away but if people wanted even more recipes, there was an option.

While some grumbled, I felt this was the best path to take, as it didn’t change anything except now there were some new recipes only for subscribers. That said, everything published before 2019 is still available to all, and I’ve ended up publishing more free recipes this year to keep the distribution of premium recipes and regular content balanced. Everyone wins!

In fact, many of you took a chance and the subscription program has saved Homesick Texan. Thank you so much for your support, as it has enabled me to keep publishing! I can’t tell you how grateful I am to my subscribers and your support means everything to me. In the past year, many online publications have closed so it is a gift to continue to share recipes and stories with you.

Over the past year, my subscribers have been able to make borracho black-eyed peas, West Texas caldillo, pork shoulder roast with garlic, citrus, and herbs, and crawfish fettuccine, amongst a host of new recipes. As we go into the second year of the program, I have a long list of Texas regional recipes to share, such as an East Texas savory pastry, a surprise soup from the Panhandle, an El Paso beloved breakfast, a San Antonio one-pot meal, and my new favorite way to eat ice cream.

My aim is also to continue to support the site with the combination of subscribers and ad revenue. (For those who don’t like ads, I’d love to be completely member-supported, but I’m not there yet.) If you’re a current subscriber, thank you and I hope you’ll continue. And for those who are regular readers who have not bought a subscription, it’s never too late to sign up for one!

The most common subscription level is $25 a year (which is about the cost of one restaurant dinner or two lunches, whereas the recipes can generate many more meals), and for that, you will not only receive all future premium recipes to be published in the next 12 months but also full access to all past premium recipes. Other levels are the family plan, which is $100 and gives you five subscriptions for the price of four. 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.

The check-out system is simple and secure, however, if you wish to buy a subscription as a gift, my software doesn’t offer a solution for that yet. But it’s still possible, and it does make a fine present! You may contact me directly to do this and I’ll get it sorted for you.

Of course, any way you support Homesick Texan is welcome. While a subscription is the most direct means, please know that your comments, showing up for events, sharing of links, posting dish photos on social media, and emails all help keep me going. While this has always been a one-woman operation, I have never been alone since you, my readers, have always stood behind me. I am grateful for all of you as you have made it possible to keep doing what I love. Thank you. I can’t wait to share more recipes with you! (And since I have a spreadsheet with over 1500 recipes ideas, I can keep this up for as long as you’ll have me!)

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  1. Tracy La Haise says:

    Thank you for your efforts and perseverance, Lisa. I thoroughly enjoy your blog, stories and recipes and my spouse, coworkers and friends enjoy your recipe outcomes. When it comes to email that I actually look forward to opening, the price for all of this entertainment is more than reasonable.
    Kind regards, Tracy L.

    1. Lisa Fain says:

      Tracy, thank you so much for the kind words. That’s high praise that you look forward to opening my emails and I look forward to sharing many more recipes with you!

  2. Carla Harlan says:

    I am proud to support you Lisa, an American business woman that provides wonderful recipes from the great state of Texas!!! Everything I’ve made has been amazing. I can’t thank you enough for all you are doing. Happiest of holidays and best wishes for a glorious New Year!!

    1. Lisa Fain says:

      Carla–Thank you so much for your support! I’m delighted that you enjoy the recipes. Happiest of holidays to you, too!

  3. Kristine Kratschmer says:

    Aloha Lisa
    As a fellow home-grown Texan, ‘Roo, former NJ resident, and current Maui resident, I have always enjoyed your recipes and sharing with others no matter where I’ve lived. I’ve also purchased your books and display them proudly in my current home here on Maui. My favorite recipe is your Tacos Al Carbon, and prepare this recipe at least 10 times a year!! I’ve been a displaced Texan for almost 2 decades, and it’s nice to be reminded of Texas comfort food – especially Tex-Me – and preparing easy and flavorful recipes such as yours! My XMAS present to myself, is subscribing to your content. Keep up the good work, and hope to run into you at a ‘Roo reunion or in a Tex-Mex restaurant when I visit Texas in 2020.

    1. Lisa Fain says:

      Aloha Kristine! I am thrilled that the recipes have helped you stay closer to home over the years and honored that my books are on display in your home! I’ll definitely be at homecoming next year though Maui is also on my list of places to visit again soon, so I will holler if I head your way. Go Roos!

  4. Lisa, how happy it makes me that you have stepped out and that Homesick Texas continues. I look forward to your email, and love your cookbooks. Keep it up! The cheese ball looks great! As always, your recipes are featured when my grandchildren come for dinner. Chili powder covered cheese ball with be featured at Christmas. Along with carnitas.

    1. Lisa Fain says:

      Thank you for your support, Leah! May you have a joyful Christmas with your family.

  5. Anthony Jaschke says:

    Great work Lisa and worth every penny. While I use the Paprika 3 app as my recipe archive your site is my go-to for all things Texas food related.

    Keep up the great work!

    1. Lisa Fain says:

      Anthony–Thank you for the kind words! I’m delighted you’re a satisfied customer and look forward to sharing more recipes with you soon!