Last long run of marathon training – you are MINE! 🙂
Riding high and feeling awesome after today’s (suppose to be last Friday’s) 18.0 miler. I only have 13 days before the race so that means it’s TAPER TIME! 🙂 🙂 :) So exciting to be entering this final phase of training.
Pre-run lunch was standard fare:
Today’s run was kind of a test run to see what pace I should aim for during the race. The first time (and only other time) I ran a marathon, my primary goal was to finish. I think that’s STILL my goal but now I’m thinking about time goals, too. I shall reveal all soon!
- Duration: 3:02:47
- Distance: 18.0 miles
- Average: 10:10
- Mile 1: 10:06
- Mile 2: 10:02
- Mile 3: 10:10
- Mile 4: 10:41
- Mile 5: 10:03
- Mile 6: 9:57
- Mile 7: 9:55
- Mile 8: 10:10
- Mile 9: 10:13
- Mile 10: 10:05
- Mile 11: 10:50
- Mile 12: 9:43
- Mile 13: 10:03
- Mile 14: 9:45
- Mile 15: 10:02
- Mile 16: 10:21
- Mile 17: 10:05
- Mile 18: 10:47
I took about six walking breaks and two stretching breaks. And I ate two packets of this amazing tasting Gu.
I grabbed little James for the last 0.4 mile but he didn’t want to run very fast! Arg! I just wanted it to be over but he was dragging his little booty. All in all, I was very proud of my time and super hopeful about the race. October 30, here I come!
Two whole wheat burritos, one stuffed with kidney beans, hummus, corn salsa, and asparagus. The other with cheese instead of hummus.
And a banana. 🙂
The Husband is still sick, but I managed to convince him to go to Yoforia with me for a little marathon treat. :) Cookies and cream with Oreo, Butterfingers, and animal crackers.
Made me think of Kath!
Maggie came with me but I don’t think she had too much fun. I wish she liked being outside, being petted by strangers, and seeing the world… she just doesn’t. But it’s still important to socialize her. Right?
And for dinner, I tried a new special recipe:
Have you ever made spaghetti squash? This was my first attempt. I had to explain to the Husband that it’s actually squash. When cooked, the spaghetti squash peels away from the skin in little strands… just like pasta!
To make the squash, I washed the entire squash, stabbed it with a fork, and put the whole things into oven. After baking it at 375 for an hour, I cut it lengthwise, scrapped out the seeds, and put the halves back in the oven for another 15 minutes.
To top our spaghetti, I roasted some vegetables:
Just a little tomatoes, zucchini, onion, garlic, and olive oil. Simple ingredients are so great.
two three four pieces of wonderfully crusty bread. 🙂
Another week begins – are you ready? I’m gearing up!