It’s marathon week! A week to rest, eat pasta, and check the weather incessantly (currently a 40% chance of showers…nooooo!). I don’t have a ton of pressure for this marathon, since my training didn’t quite go as planned with my mid-training injury. Although I did squeeze in one AMAZING twenty mile run, I haven’t run more than thirteen miles since September! Maybe this new training plan (although unplanned!) will yield amazing results at Philly, but I’m not going to be disappointed or anything with how things go*.
My last “long” run was yesterday, and the Rocket Scientist and I headed out for eight miles. During the giant hill in the middle of the run, I believe I proclaimed, “This is the LAST time I have to run up this hill!!” You know, until I start training for my next marathon…
Sunday, November 14
8.04 miles in 1:02:43, avg pace of 7:48
I’m not sure I could hold that for 26.2 miles…I think I’ll line up with the 3:30 pace group and go from there, adjusting mid-race as I deem necessary. Can you tell I don’t really have a race plan?? I was so prepared last time…
Anyway…PASTA! The runner’s best friend, especially during marathon week! I usually get through the week on one-two meals, which I cook on Monday and then eat the rest of the week. Boring, but when cooking for one, it’s what I like to do. Behold, marathon week dinners:
Packed for the week:
I’ll mix it up during the week by adding sauce to some, cheese to others…maybe even both! I know, I’m a master chef, you don’t have to tell me. HA.
One more day of work tonight before the Rocket Scientist’s birthday tomorrow! I’m really excited for his presents and cake…I’ll share tomorrow since he reads the blog from time to time…
* This could be a total lie that I’m just telling myself. FYI.