I invented a recipe today that all my family went mad for.

Can you really invent a recipe now-a-days....with so many cookbooks and Food channel shows?

Drunken Brussels Sprouts

Read entire recipe before starting.

Measurements can be tweaked as cooking should be fun. Feel free to omit or add. Extra butter, extra salt works for me!

2 Pounds fresh raw brussels sprouts (quartered)

1 Bottle of beer

2 Tablespoons lemon juice

Salt & pepper to taste

Dill weed to taste

1/8 Cup Parmigiano-Reggiano cheese(shake on cheese okay)

Three turns in the pan of olive oil

1/2 stick of butter

Large cooking onion diced

1 Tablespoon garlic diced

1 Cup ham diced

Put onions, garlic, butter and oil in a chicken frying pan and cook on medium heat until sweated. Next add in the ham, salt, pepper and dill and cook all until lightly browned on Med-high heat.

While the above all cooks:

Cut the ends off the brussels sprouts and tear off the outter leaves. This should be 2 or 3 leaves only. All the dirt should only be hiding there. Scrub the brussels gently to get off dirt. Cut the brussels by quartering them. Small ones you can cut in half. Place aside.

After the onions, garlic and ham mixture is light brown add the quartered & halfed Brussels sprouts. Next sprinkle over the lemon juice. Add salt, pepper and dill now. Cook over High heat for 5 minutes, stirring often. Add exta oil or butter is the pan is looking too dry. Dump in 1/4 bottle of beer and mix well. Let cook down over med-high heat, stirring to avoid scorching. Once it reduces add the remaining beer and lightly cover the pan.

Continue cooking on med-heat stirring often as to not let it burn. This should all cook until the brussels sprouts are tender. Some leaves will fall off, some not. This is normal. Cooking time was 45 minutes until tender. Dump into serving bowl and shake or grate Parmigiano-Reggiano cheese ontop for garnish and zip of flavor. Eat!

This served 14 today.