11-23-13 20 mph winds are nobodies friend

Scheduled Distance: 27
Actual Miles: 14
Average RPE: 4.25
Miles on Black Torins: 198.7

Don't freak out everyone, I will be running a marathon in two weeks... this applies to me as well, don't freak out. Alright onto today's adventure. When I was going to head out and run it seemed like our apartment was shaking, and I decided not to go running outside because I am tired of being cold, which for some reason has plagued me this season so far. So I went to the gym and ran. It took a message from my cousin Andy that finally got me out the door. It was perfect timing. So I finished the run about an hour ago. I tried to go at the pace I need to so I can finish my marathon in enough time. It took a lot of energy to get this first three miles in, it wasn't hard, just used up a lot of energy.

During the run I incorporated two sets of speed drills, in which I did 1 minute run at just under an 11 minute mile, then 1 minute at a 13 minute mile. I did that at the half way point for 6 minutes, then at the end for 6 minutes. I really like those speed drills. I need to get better at them.

You may look at my miles for the week and ask why I didn't get to my 27. Well I tweaked my right calve during my racquetball class, it hurt to walk for two days. One thing I've learned on this journey so far is, it's ok to mess up. It happens, and what's more important is how you recover from it. So here I am, my leg feeling better, and 9 miles ran. This coming week I don't have any plans of injury, only a little gluttony a 5k (which I still need to sign up for), and buy some art supplies at Michael's Arts & Craft for 30% (plus sale prices).

I have decided one last thing as I finish up my blog and before start to do my homework. Japanese curry is a great meal after you have run and refueled. So dinner after I run. I found this curry called Vermont Curry (Japanese Curry with maple and apple in it). If you like curry of any sort you should try it. I make mine with baby carrots, onion, potato, and chicken thighs then add water and the curry blocks. I will be making it with some Korean rice I got at the Asian market yesterday (also the same place I got the curry).



Thanks for reading,
Riley

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