Closer and closer
Posted by Carrie on 20 Sep 2009 | Tagged as: Cooking, Fitness and Health
Starting Week 13 of this marathon training cycle; only about four weeks to race day. A 23-mile run is scheduled for this Saturday (ought to be fun; they’re predicting rain 
), and then (weekend long runs only) a 12, a 14, a 10, and then…there we are. I really, really ought to figure out this week what I’m wearing that day, so I can test it out on a lengthy run. I’m not terribly worried about it, though, and not about nutrition, either, since that worked really well for me in May. Gel in a flask, some sport beans or chews in the pouch, for around mile 20 when I just can’t stand the idea of one more mouthful of gel. (By the way, when my parents were here visiting, back in July, Dad saw the little Hammer gel packets and decided to crack one open to try it. He was something less than impressed with it. 
)
This morning, I took my usual Sunday bike ride, and I managed to get all the way up into South Milwaukee before having to turn around to get home in time to be ready for church. I didn’t feel like I was pushing a lot harder than usual, but I averaged an extra mile per hour for the ride than I usually maintain, and my quads were feeling it for a few hours afterward. Sadly, I didn’t leave myself enough time to make my coffee, so the harder-than-usual ride plus no caffeine led to a sleeeeeeepy morning in the pews. Sorry, Pastor, if I yawned a bit; I promise, I did absorb everything you were saying! 
Eric went on his own bike ride this afternoon. We’re trying a new schedule to incorporate more endurance training for him, too, and I think it’s going to work, but it’ll take tinkering. One thing I’m planning: on Mondays, since he’ll work out after work and therefore get home late, I’ll use the time to prepare a groovy meal for just him and me and not have to worry about it being “kid-friendly.” Heck, it may even “backfire”; if the boys see Mom and Dad having a “treat,” a special meal that they don’t get to share, maybe they’ll start taking an interest in it, as a whole forbidden fruit sort of deal. Ooh, food with sauces…
Speaking of interesting food, Eric is doing this with dough as I type. Glad it’s him; if it was me making that bowl of soupy dough, I’d totally have chickened out by now.
3 Comments »
on 20 Sep 2009 at 10:38 pm
jay said …
It’s not the soupy dough that would scare me, it’s the 800F oven temperature and McGuyvered oven! Did Eric do that part?
on 21 Sep 2009 at 9:29 am
Eric said …
Nope! I sure didn’t.
I’ve used a charcoal grill w/a pizza stone to try to get to close to that temp before. Maxed out around 700F.
on 21 Sep 2009 at 1:08 pm
jay said …
That sure sounds a lot safer! Sounds delicious!