Currently I'm obsessed with Southern cooking. If dinner doesn't seem Southern enough, I'll just put it in an iron skillet, and if the opportunity arises, add some buttermilk.
I've gone years without buying any buttermilk--now I'm going through a half gallon every week. When I open the fridge I see it and think, "Oh, I'd better make some biscuits or cornbread." And then I do it.