Bettermilk

This is really how it went:

Me: Here is the Proof of Loss form you needed me to print. And a cookie for good measure.

Mary: Thanks. Sorry we don't have a printer right now. Floods are lame.

Me: Yes, floods are lame. By the way, I finally made buttermilk syrup.

Mary: We love buttermilk syrup! It's all we eat!

Me: I see why. It's something of a gastronomic revelation.

Mary: It's hard to go back to the old stuff after buttermilk syrup.

Me: Old stuff? Pure maple syrup?

Mary: No, Mrs. Butterworth.

Me:  Mrs. Butterworth belongs in prison. So does Aunt Jemima.

Mary: Yes, yes they do.

Me: Prison in the Log Cabin. That stuff is also revolting.

Buttermilk Syrup

1/2 c. white sugar

3/4 c. buttermilk

1/2 c. butter

2 T. honey

1 t. baking soda

2 t. vanilla

Stir everything in a saucepan except the vanilla. Bring to a boil, turn heat down, slow boil for 4-5 minutes. Remove from heat. Add vanilla. It will thicken slightly as it sits. Stores well in the fridge.

Please don't cringe at the thought of tangy milk in your syrup. This tastes like caramel and as long as your pair it with some tart berries you won't die of sugar shock. We serve ours on whole-wheat blueberry waffles with fresh strawberries on top. It's cheaper than "liquid gold" (pure maple syrup) and the leftovers are great for dipping apples in.