On a number of occasions I heard my Dad tell of one of his grandfather's habits. He said at meals (mainly supper, IIRC), Grandpa Vaughn would always have two glasses of buttermilk. The first he drank "as is", but to the second glass he added syrup. This was ribbon-cane or sorghum syrup, raised on his farm and cooked at his syrup mill.
Last night I found myself with a glass of buttermilk in hand and a jar of sorghum syrup on the kitchen counter. This memory raised up and tempted me to try it -- sorghum in the buttermilk. I must say it wasn't bad. Not nearly as bad as I imagined. In fact, I could grow to like it.
This whole thing got me to wondering. Was this concoction just my great-grandfather's peculiar quirk, or was that possibly some old bygone Southern favorite?