When and why did you start this site?
I have always enjoyed cooking and photography and this blog has been a wonderful outlet for these two passions. I started Homesick Texan in September 2005, but it wasn’t until the summer of 2006 that I became more regular in my posting.
At first, it was just a place to share recipes with friends and family but eventually some other fine people started visiting as well—both homesick and non-homesick Texans alike!
What’s your comments policy?
I can’t tell you how happy your comments make me—they are the backbone of this blog and without them I feel like I’m just talking to myself. So please, comment away!
What’s your comments policy?
I can’t tell you how happy your comments make me—they are the backbone of this blog and without them I feel like I’m just talking to myself. So please, comment away!
I moderate my comments to keep out the spammers, and I generally post anything unless it’s hateful, hurtful and insulting to the other commenters. Likewise, if you want to be critical, please do it in a constructive manner—life’s too short to be nasty. And I accept anonymous comments, but I prefer if you leave your name that way I can get to know you!
Can I link to your site? And will you link to mine?
You are most welcome to link to this site. And I will gladly read your blog but I don’t link to a new blog until after it’s been active for six months nor do I exchange links.
Who takes the photos?
I take all of them unless otherwise noted.
Can I post your recipe and/or photo on my site?
You can use my content with full attribution and a link back to the post only if you’re not blogging for profit. I don’t work for free nor is it fair for others to profit off my hard work.
So you want to make money, eh? Do you freelance?
Yes, I do—both writing and photography. Have a job you’re interested in having me do? Just shoot me an e-mail.
Have you ever thought about writing a book?
Yes, I have and that’s all I’ll say about that for now.
Do you accept products for review?
I don’t—everything I recommend on this blog has been discovered by me. That isn’t to say I won’t accept your kind offer to send me stuff, but that in no way means I’ll write about it on the blog.
What kind of camera are you using?
I use a Nikon D300 with a 60mm macro lens. I love it—its viewfinder is 100%, which means that what I see is what I’ll get. But I now have my eye on the D700 which makes full-frame digital photography available at the “prosumer” level. But, I strongly believe it’s the photographer not the camera that makes for a good photo. Sure, with a more expensive camera you’ll have more megapixels and more control, and, of course, a higher quality file. But it’s what you see that counts.
What kind of lights do you use?
I prefer to use available light. And I shoot most of my shots for the blog in my bedroom because it has the most light in my one-bedroom apartment.
What do you look like?
Girl, what are you doing in New York City?
Well, believe it or not, but ever since I was a little girl, I’ve wanted to live here. I blame it on a steady diet of Sesame Street, E.L. Konigsberg titles such as From the Mixed Up Files of Mrs. Basil E. Frankweiler, and Woody Allen movies. And now that I’m here, I have a job that is based in New York so I’m going to be here for the time being. That said, I do miss Texas something fierce so I reckon the grass is always greener, eh?
I’m new in town, what do you recommend for barbecue?
I’m a big fan of Hill Country, which is owned by someone with deep Lockhart roots. Order the moist brisket. I also enjoy RUB’s burnt ends and they have Shiner Bock. Rodeo Bar also has Shiner Bock.
Where can I find decent Tex-Mex in New York?
My kitchen. Oh, did you mean what restaurant serves decent Tex-Mex? Honestly, I still haven’t found it. Seriously, don’t waste your time. If you want Mex-Mex, I enjoy Rocking Horse in Chelsea, Taqueria Coatzingo and El Sol Azteca in Jackson Heights, Queens and Real Azteca in the Bronx.
And who serves chicken-fried steak?
Cowgirl Hall of Fame, Duke’s, Brother Jimmy’s and Hill Country are a few places that have it.
Your chili—beans or not?
No beans. If you put beans in it I no longer consider it chili--it's now meat and bean soup.
“Homesick Texan plays well to natives who've wound up on both coasts and everywhere else in between” —Dallas Observer Online
“Homesick Texan [has] great family stories. The one about her grandparents that precedes brined fried chicken is a doozy.” —Mississippi Sun Herald
“It's the best of memoir, travel writing and personal essay wrapped up into one, along with beautiful photographs of chicken fried steak and Tex-Mex standards, which wouldn't typically make the pages of the food magazines.”—MSN City Guides
“Fain's postings aren't just finger-lickin' good, they're often lick-the-cast-iron-skillet good.”—Culinate
Also seen on BonAppetit.com, Huffington Post, The Seattle Stranger, Chow.com, Serious Eats.com, Slashfood.com. The Food Section and Simply Recipes.com; mentioned in The New York Times, The Fort-Worth Star Telegram, The Austin-American Statesman and Liz Smith's column in The New York Post; and featured on Sirius's Maxim Radio.
Can I link to your site? And will you link to mine?
You are most welcome to link to this site. And I will gladly read your blog but I don’t link to a new blog until after it’s been active for six months nor do I exchange links.
Who takes the photos?
I take all of them unless otherwise noted.
Can I post your recipe and/or photo on my site?
You can use my content with full attribution and a link back to the post only if you’re not blogging for profit. I don’t work for free nor is it fair for others to profit off my hard work.
So you want to make money, eh? Do you freelance?
Yes, I do—both writing and photography. Have a job you’re interested in having me do? Just shoot me an e-mail.
Have you ever thought about writing a book?
Yes, I have and that’s all I’ll say about that for now.
Do you accept products for review?
I don’t—everything I recommend on this blog has been discovered by me. That isn’t to say I won’t accept your kind offer to send me stuff, but that in no way means I’ll write about it on the blog.
What kind of camera are you using?
I use a Nikon D300 with a 60mm macro lens. I love it—its viewfinder is 100%, which means that what I see is what I’ll get. But I now have my eye on the D700 which makes full-frame digital photography available at the “prosumer” level. But, I strongly believe it’s the photographer not the camera that makes for a good photo. Sure, with a more expensive camera you’ll have more megapixels and more control, and, of course, a higher quality file. But it’s what you see that counts.
What kind of lights do you use?
I prefer to use available light. And I shoot most of my shots for the blog in my bedroom because it has the most light in my one-bedroom apartment.
What do you look like?
Girl, what are you doing in New York City?
Well, believe it or not, but ever since I was a little girl, I’ve wanted to live here. I blame it on a steady diet of Sesame Street, E.L. Konigsberg titles such as From the Mixed Up Files of Mrs. Basil E. Frankweiler, and Woody Allen movies. And now that I’m here, I have a job that is based in New York so I’m going to be here for the time being. That said, I do miss Texas something fierce so I reckon the grass is always greener, eh?
I’m new in town, what do you recommend for barbecue?
I’m a big fan of Hill Country, which is owned by someone with deep Lockhart roots. Order the moist brisket. I also enjoy RUB’s burnt ends and they have Shiner Bock. Rodeo Bar also has Shiner Bock.
Where can I find decent Tex-Mex in New York?
My kitchen. Oh, did you mean what restaurant serves decent Tex-Mex? Honestly, I still haven’t found it. Seriously, don’t waste your time. If you want Mex-Mex, I enjoy Rocking Horse in Chelsea, Taqueria Coatzingo and El Sol Azteca in Jackson Heights, Queens and Real Azteca in the Bronx.
And who serves chicken-fried steak?
Cowgirl Hall of Fame, Duke’s, Brother Jimmy’s and Hill Country are a few places that have it.
Your chili—beans or not?
No beans. If you put beans in it I no longer consider it chili--it's now meat and bean soup.
Help! I just moved to NYC and can't find any Ro-Tel! Do you know where can I buy some?
I believe that Key Foods in Brooklyn sells it. You can also order it buy the case at Amazon.
Has anyone besides your mother ever said nice things about this site?
I’m usually very self-effacing but, since you asked…
Cited by the Times of London as one of the world's 50 best food blogs.
“This expat Texan lovingly describes her quest to find and re-create the food she loves so much—BBQ, fried chicken, and Tex-Mex…and her post on classic Tex-Mex tacos made me salivate, which is what a good food blog should do.”—Epicurious.com
Has anyone besides your mother ever said nice things about this site?
I’m usually very self-effacing but, since you asked…
Cited by the Times of London as one of the world's 50 best food blogs.
“This expat Texan lovingly describes her quest to find and re-create the food she loves so much—BBQ, fried chicken, and Tex-Mex…and her post on classic Tex-Mex tacos made me salivate, which is what a good food blog should do.”—Epicurious.com
“Homesick Texan plays well to natives who've wound up on both coasts and everywhere else in between” —Dallas Observer Online
“Homesick Texan [has] great family stories. The one about her grandparents that precedes brined fried chicken is a doozy.” —Mississippi Sun Herald
“It's the best of memoir, travel writing and personal essay wrapped up into one, along with beautiful photographs of chicken fried steak and Tex-Mex standards, which wouldn't typically make the pages of the food magazines.”—MSN City Guides
“Fain's postings aren't just finger-lickin' good, they're often lick-the-cast-iron-skillet good.”—Culinate
Also seen on BonAppetit.com, Huffington Post, The Seattle Stranger, Chow.com, Serious Eats.com, Slashfood.com. The Food Section and Simply Recipes.com; mentioned in The New York Times, The Fort-Worth Star Telegram, The Austin-American Statesman and Liz Smith's column in The New York Post; and featured on Sirius's Maxim Radio.
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