Thoughts and prayers @truman. We never plan on becoming caregivers, but life happens. Wishing you strength and good kharma. 
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@truman Just sent you a private message. Thank you for the link. I wasn’t aware of this particular type of dementia.
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My warmest thoughts to all of you at this tough time.
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It hurts my heart to know you and your family have been through this. Wishing you strength and comfort. 
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I am sad to hear about what you and your family have been dealing with.
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So very sorry to hear this, @truman. May you continue to find the strength and courage, for all of you.
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Thoughts with you, truman. Stay strong.
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Oh Truman, sending golden light to all of you. Such a difficult situation. You are doing amazing with the cooking during this time.
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So very hard to hear about your DH. Sending peaceful thoughts for all.
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I rarely plan out a week’s meals, so I’ve not often posted on the WMP threads, but I did do some planning towards the end of last week.
FRI - Gorton’s Fish filets with roasted red pepper and mango sauce and asparagus. I used Aleppo pepper, and sprinkled the green onions on top.
SAT - Bourbon Honey Glazed Shrimp, Basmati rice, and sauteéd sugar snap peas, red bell pepper and onion with dried marjoram, savory, and s/p. The shrimp were wild-caught from North Carolina, and surprisingly “squishy” when I peeled them and deveined them. The only other shrimp Wegmans had were farmed 13-15 count from Vietnam. But I still should have gone with them. The bourbon marinade was also reduced a bit and I added a cornstarch slurry and a large tab of butter for a drizzle over the shrimp and rice.
SUN - Made a HUGE pot of meat sauce for my freezer (and a couple of current meals). 80/20 ground beef, ground pork, couple of sweet Italian sausages squozen out of their casings, chopped onions, red bell peppers, and mushrooms, minced garlic, tomato paste, couple of kinds of jarred marinara, chopped tomatoes, dried basil, oregano, parsley, fennel seeds, garlic powder, s/p, couple of bay leaves and a couple of Parm-Reg rinds. A healthy sploosh of Borsao Garnacha near the end. Dinner was sketti and sauce, a quick salad with a fine herbes vinaigrette, and crusty roll.
MON - leftovers tonight
TUES - I’m aiming for Beef & Cabbage Stir-Fry (IF I remember to stop and get a small bag of shredded cabbage tonight on the way home from work). If I forget, it’ll just be Fried Rice with chopped carrots, peas and corn. Maybe I’ll add some pancetta.
WED - Halibut, I think. But there might be leftovers to finish.
THURS - Annnnnd this is where I’ve run out of ideas. 
As I’ve said - I rarely plan this far ahead. Since it’s just me, I usually wing it a day before in order to take something out of the freezer. And since I rarely cook for just a single meal, I’ve got those leftovers to eat up. I do often bring leftovers in for lunch (i.e., today is some rice, the sauteéd sugar snap pea mixture and chopped asparagus from Fri/Sat dinners), but if it’s a bigger meal, I often go lighter in the evening during the week.
We’ll see how I do trying to do some planning and using up what’s in my multiple freezers, both upstairs and down.
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I also am grateful for the link. I have suspected for some time that my immediate family may be dealing with this, and the link is very healthful.
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Also, thank you for sharing the link. This sounds very similar to my mom’s version of dementia.
I’m so sorry you are going through this. Wishing you much strength going forward.
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Cooking for two in Northwest England. It’s an interesting food week. We plan to eat out twice for dinner (and maybe a lunch), including a Michelin starred place about an hours drive away. And we’re off “urban foraging” on the other side of the metro area at Bury’s market - top notch fruit & veg, good fishmongers, Lancashire cheese, cheese & onion pie, wimberry pie and Chorley cakes.
But here’s the plan
Thursday - out at the Michelin place
Friday - fish & Mediterranean veg traybake, pouch of mixed grains
Saturday - asparagus, followed by a classic roast chicken, Jersey Royal spuds, veg, Sticky treacle pudding (farmers market purchase) and cream
Sunday - pancetta, pea and asparagus bake & salad
Monday - leek and lamb pilaf
Tuesday - what this house calls San Gennaro sausages - pork & fennel sausages, fried onions and red peppers, hotdog rolls
Wednesday - in to Chinatown for Sichuan food.
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I love this description and will be borrowing it, given that I do this all the time at markets in distant neighborhoods
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Like an ejeet, I forgot to mention the food product for which the town of Bury is nationally famous - black puddings. We’ll certainly buy some for the freezer. Maybe also have one to eat there and then - although the second breakfast has competition from the adjacent stall - Turkish Gozleme - which does a good breakfast including sucuk and the gozleme. There are also a couple of new South Asian cafes to check out.
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Ohhh, this would be great fun! Had to look up wimberry pie and Chorley’s cakes - the latter look very good. Of course, now knowing that wimberries are like blueberries, all I can think of is Violet Beauregarde who blew up like a blueberry in Willy Wonka and the Chocolate Factory. 
They are a shortcrust pastry version of the better known Eccles Cake.
And, yes, I think wimberry is part of the same family as blueberry. More flavoursome, IMO, and much smaller. Not at all easy to find. They are never in supermarkets and not even in most greengrocers. My Dad had a friend who was a farmer. He would stay overnight with us every couple of weeks when he came to sell eggs and other crops at the wholesale market (an excellent opportunity for Dad to spend the evening in the pub with “Uncle” Frank). In season, he’d always have wimberries to sell which I think must have been foraged. There would always be some for us and Mum would turn them in to pies. Delish.
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Sounds like wild Maine blueberries - smaller, MUCH more intense in flavor. I think unless you’re in Maine, you can only find them frozen. Shoot - now I want wild blueberries.
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Wild blueberries are also grown in Northern Ontario and Northern Quebec. We can get them fresh at farm stands where I live around th end of June early July and they are much sweeter than the larger blueberries. I used to use the larger ones in muffins and quick breads back in the day when I baked. I eat the wild ones fresh usually sprinkling them over granola or yogurt for breakfast or ice cream.
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LUCKY YOU!
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