Homesick Texan texas flag booth e1544647436386

Homesick Texan subscriptions

The morning after Thanksgiving, as I was preparing to leave my grandma’s and head to Love Field to fly back to New York, I looked into my purse and saw my house keys were missing. At first, I figured they were in my suitcase, but after searching through all my bags and my rental car, I realized I’d left them at my mom’s place in Houston, where we’d been earlier in the week.

My brilliant plan was to cancel my flight and drive all the way from McKinney to Houston to pick them up, but my mom had a different idea. She offered to have a friend go to her house, get my keys, and send them to me in New York. Meanwhile, I could call on my building’s superintendent to let me into my apartment. I didn’t want to give up control, so I said, “I hate asking people for help.” Mom nodded and said, “I get it. But everyone needs assistance sometimes and it’s always okay to ask for help when you need it.”

I mention this now because I’ve reached a point that my current financial model of running Homesick Texan is no longer sustainable. To continue, I need your help. If you are a regular reader and would like to offer support, please consider purchasing an annual subscription to Homesick Texan.

Here’s the situation. Homesick Texan is funded by ad revenue. Unfortunately, ad spend has been on a steep decline for some time. For the past couple of years, I’ve made up the difference by supplementing my income with savings but that is not a longterm, workable solution.

The main costs of running the site are from hosting, software subscriptions, newsletter services, ingredients, equipment, and research. Other costs include rent, utilities, equipment, travel, and insurance. I pay for all this myself with no reimbursement or outside backing, besides ad revenue. This is what keeps me independent but at the same time, the costs accumulate.

Likewise, if another publication uses one of my recipes, while I get exposure I don’t see any revenue. If I am hired to write for another publication, most of the time I no longer own that content (unless I can negotiate ownership but many big media companies don’t allow you to do this). So even if I make $300 for the article in the short term, to use that content again I’ll have to get permission from the media company and may even have to pay them a fee to use something that I created! To me, it makes sense to keep my content under my ownership on this site, but that does cost money.

Here’s my solution. At first, I considered erecting a paywall, but I don’t wish to do that. Another option would be to load even more ads up on the site and do sponsored posts, but I’m loathe to do that as well since a profusion of ads would take away from both the efficiency and aesthetics of the site. Indeed, increasing the advertising would take away from the site’s autonomy and independence.

Here’s the thing. I love researching, cooking, writing, and photographing recipes to share with you, and I love that as an independent publisher, I am free to share what I wish. I answer only to myself and you, my readers. If Homesick Texan remains independent, I can focus on topics that others may not find marketable, but I know y’all will enjoy. This freedom makes creating Homesick Texan my greatest joy.

For those readers who wish to make a financial commitment to what I’m doing on the site, I’m now offering annual subscriptions to Homesick Texan. There’s an adage that if one has 1,000 devoted fans buy what they’re selling, an independent content creator can make a living. Would you like to be one of my 1,000?

While I’m not going to take anything away from the blog, subscribers will have access to extra, exclusive content. There will also be opportunities for subscriber-only chats, if there is interest. I may even mail you a hand-written card with an original photo.

Subscriptions start as low as $25 a year, which is a bit over $2 a month, the price of a coffee. There are higher-priced options based on what you’d like to pay, and there’s even a family subscription where five people can gain access for the price of four.

If you enjoy using the site and cooking the recipes, please consider subscribing. To purchase a subscription, you can go here and choose your level. I would love your patronage and be very grateful.

This is an experiment, but I’m willing to give it a try. I adore sharing recipes with you, and while that passion will never stop, I need to figure out a way to make it sustainable so I can continue. I appreciate your consideration and thank you for reading!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Kathryn Fridberg says:

    Just signed up to be a supporter! I found your blog around a decade or more ago after I moved to the Midwest from my hometown of Houston (west side!) Learning how to make Texan and Tex-Mex from you when I was so far away from home was a life saver and I’ve gifted your first book to others who moved away from TX. Looking forward to reading more of your writing in the future.

    1. Lisa Fain says:

      Kathryn–Thank you for your support! I look forward to sharing more recipes with you!

  2. Jim Gomes says:

    Lisa, im excited to be one of your 1,000! You’ve made living in Los Angeles just a little better since I left Texas over a decade ago. I look forward to reading more of your stories and trying to duplicate your recipes. Have you given any thought to writing a “Texas Thanksgiving” cookbook?

    1. Lisa Fain says:

      Jim–Thank you for your support! And that’s an excellent idea about focusing on Thanksgiving,. I love it!

      1. Jim Gomes says:

        I’d be happy to be a “taste tester” for your Homesick Texan Thanksgiving cookbook! ?

  3. James Sutherland says:

    I bought a copy of Queso for my brother (Clear Lake HS) a while ago, happy to help keep these lovely recipes coming! How much is the hosting all costing you now by the way? (That’s what I do for the day job – an old friend in the business moved to Austin recently too.)

    1. Lisa Fain says:

      James–Thank you for sharing the queso love with your brother! I use Flywheel for hosting and have been extremely pleased with them and their service. Who do you work for?

  4. Amy in Hunting Valley OH says:

    I have no connection to Texas but Lisa, this is pretty much my favorite blog. You have a uniquely honest voice in your writing and through the blog you’ve taken me on many enjoyable journeys through your home state. Plus I’ve never once made a recipe you’ve shared that wasn’t truly outstanding. I’d be glad to help support the site. Thank you for asking.

    1. Lisa Fain says:

      Amy–It always surprises and delights me to discover readers who aren’t even Texan. Thank you for your support–your comment has made my day!

  5. Kate Nolan says:

    Count me in as another non-Texan who is happy to support! (I mean, how can you not support someone who has a queso cookbook?!) Best of luck to you, Lisa!

    1. Lisa Fain says:

      Kate–Thank you for your support! Writing the queso cookbook was definitely a blast!