I like to leave in the primary for 3-4 weeks. I do not secondary. I brewed a batch that I left in the primary for about 2 months, an American Wheat. It turned out with a phenolic character, but I do not think that had anything to do with letting it sit so long. (I had used a yeast cultured from a commercial wheat brew, with no idea as to exactly what type of yeast, how much was viable, and what the ideal fermentation temp should have been).
People here have told of experiences leaving their beer in their primary for longer than that, and the beer turned out fine.
Now, what I would do is brew your beer, and in the next few weeks pick up some fine commercial brews for your and your friends. Save the bottles; between these and the bottles that you free up in the meantime, you should have enough. Also ask friends to save bottles for you, no twist offs of course. I initially bought 2 cases of bottles, and now have about 8, just by saving bottles and collecting from friends. (Believe me, I want to be kegging in my future.)