Morning! I’m proud to announce that I’m a guest-poster on The Runner’s Kitchen today, one of the very first blogs I started reading when I joined the blogosphere six months ago. As a fellow beer lover, Megan always posts about the great suds she’s drinking, so for my guest post I made up a fancy salad to pair with my favorite beer, Newcastle Brown Ale.
I mean, if you’re going to get all banged up, the least you can do for your body is eat a salad with it, right?
I’ll let you get your food fix for the day over there, while I post about training over here.
You’ve Changed, Man
There are some major changes going on with my body. Not those changes, silly! I may be baby-faced, but I’m 28! I’m talking about my fitness level, as the result of about a year and a half of consistent training and the best diet I’ve ever eaten for any amount of time.
A few things about my 20-miler yesterday made me realize this. Mainly, it was the fact that I ran the 20 in the morning, quickly showered and wrote a blog post, then went into school for a meeting. I was running five or so minutes late and had to bring lunch in the car, an all-too-familiar situation for me. But that’s the thing, it was exactly the same thing I’d have been doing if I hadn’t run 20 miles in the morning. All the sudden it hit me.
Holy f, two hours ago I was running farther than most people will drive today.
20 miles used to be the type of thing that would require an entire Sunday. Three hours to run it, 21 hours to lay on the couch/limp around the house moaning and feeling like I was coming down with the flu. What’s more, runs like this would invariably be followed by a day or two of achy knees and shins. But not now. My quads are tired, for sure, but I don’t feel any differently than if I had, say, done a few squats in the gym.
Next week I’ll run 15, then another 20, followed by another 15, then one more 20 before tapering for two weeks prior to my marathon. A far cry from my previous training programs, when my legs would scream for an easy week after any run longer than about 13 miles. And I would reluctantly oblige, concerned at the realization that my body would only allow me to get in a single 20-miler during my training. A single 20-miler, in preparation to not just run 26.2 miles, but to try to do it faster than I ever had before.
Six months ago, when I was giving serious consideration to this vegetarian thing, the marathon training was almost the deal-breaker. If I stop eating meat, is something going to happen to my running?
Yes, Matt. I’d say something happened to your running.