Lower mileage than I’d like, but I suppose I’ll just be that much more rested?
Monday: 6.1 mi, trail (Lester Park)
Tuesday: 5.2 mi, paved trail (Lakewalk)
Thursday: 8.4 mi, road
Saturday: 15.3 mi, trail (Superior 25K)
Sunday: rest/travel (raining)
Total: 35 mi
Monday: 6.3 mi, road
Wednesday: 8 mi, road
Thursday: 7.4 mi, road
Friday: 4.4 mi, trail (Western Waterfront)
Saturday: 8.7 mi, road
Sunday: 5.6 mi, road
Total: 40.4 mi
In week 15, even though I raced, I wanted to treat it as a true training week. That didn’t really work out, because my planned Sunday run didn’t happen. I made a non-noteworthy pasta salad (my own “recipe,” so basically some pasta, bell peppers, cheese, cilantro, and Newman’s Own parmesan-garlic dressing. Usually it has pepperoni, too, but I forgot.) and had a nice trail run at Lester Park. The only thing I don’t really like about running at Lester Park is the elevation: it’s all up, then all down. It’s not hard, but I prefer more variety.
In week 16, I switched my focus entirely to FANS, and started practicing walk/run intervals. I am not planning to do a Galloway-style walk run, that takes a lot more adjustment. I tried it once and found that I was constantly staring at my GPS watch, wondering if I missed a beep (and then I did miss one, the one time I wasn’t staring at it). I think that would be too distracting for me during a 24 hour race. I did some run 10/walk 5 intervals and some run 15/walk 5 intervals, to see which I liked better. The transition is harder than I thought. I found that run 10/walk 5 worked ok, but I wasn’t warmed up enough for the first transition and my calf muscles felt really tight, on the verge of cramping. I don’t think that will be an issue for the race, because I plan to run at least the first hour or so straight without walk intervals, but if my plan changes, I want to make sure my muscles are sufficiently warm before starting my first walk interval. I am probably over-complicating this but I excel at that.
I also made this:
Easy Chickpea Salad, once again from The Sea Salt. I didn’t cook the chickpeas long enough, so they didn’t absorb the dressing as well as I’d have liked. I subbed cilantro for parsley because I’m a freak for cilantro. The next day I made pasta and re-made the dressing from the recipe, added some of the leftover chickpea salad, and had a slightly different take on the meal. Be warned: it makes SO MUCH FOOD. I think I ate this 4 days in a row (2 with the pasta) and still had to toss some, not because it had gone bad, but because I needed to eat something different!
Last night, I made this:
Chicken Curry from Food52. I used half a jar of curry powder, which is amazing. I ended up using some extra cream, too (probably 2 cups instead of 1.5), since the skillet I used was kind of large and I wanted to make sure I had the chicken covered well. Also, I like sauce. I didn’t want to bother with the mess of cutting up chicken breasts, so I bought some already cut up chicken. I know that’s really lazy but I don’t really care. I guess that also means less chance of contamination. I actually didn’t put any cilantro in because I’ve bought it so much lately and some keeps going to waste. My meal planning skills are rudimentary.
The weather has been slowly starting to get nicer, and I have had a marked change in my mood. Earlier in the month I was stressing myself out a lot about the temperature, worrying about being cold only to find out it wasn’t that cold once I got outside. The last week+, I’ve run in shorts almost every day and felt fine. It was even hot for that 8.7 mile run on Saturday of Week 16! Some last minute heat training! Except now it looks like rain/thunderstorms for race day with highs in the 60s F. Woo.
I’m done running until Saturday! That feels strange to say. I plan on walking a few miles here and there to keep my legs moving, but other than that, I’m resting, prepping, and trying not to drive myself crazy between now and Saturday morning.