I'll try to get a picture of what I'm making tonight.
Brined pork tenderloin, cut into medallions, cooked with minced onion and mushrooms, oregano and lemon pepper, with a side of cooked Swiss chard.
No pix. My mother had to take over the local library because the librarian had a family emergency, so by the time I had her all packed up with supper there wasn't much left to take a picture OF.
Came out a solid 8.3 OMNOM, though. If the white wine pan sauce hadn't caramelized while I was reheating some buttercup squash for her to take instead of the chard, it might have hit 8.7, maybe even 8.8.