Less than a week left until race day. This is pretty exciting stuff. When I started training for this marathon 16 weeks ago, I didn't feel like I would ever get to race day. The grueling long runs, the exhausting speed training and the crazy things I had to eat in the last few weeks will hopefully pay off in a big way on race day. I'll follow up with a race goal post but for now the focus is on keeping the taper gremlins away.
Running "only" 50kms this week made it seem like I was procrastinating. I have to rationalize the feeling that I get in my legs when resting and convince myself that they are not injured and will be in top shape and ready to perform next weekend. No, this is not a stress fracture or a pulled muscle, it's just how it feels to not be tired all the time! Even the creaking in the morning feels different :)
Eating is also a difficult balancing act. Not running the crazy distances that the peak training was asking means that even though my appetite may be for seconds and thirds, the reality is that I have to be careful if I don't want to pack a few extra pounds come race day :) I've grown accustomed to the bottomless carbs and delicious desserts. Now I have had to cut back a bit to ensure that I hit the start line with the minimum amount of extra luggage ;)
It's been difficult to fit all the training in and find the motivation to keep going, especially the last few weeks. I am really happy that I managed to fit in most of the training plan for the last 3 months, only skipping a week's worth when I moved and even then I compensated wherever possible. I feel ready for the race and positive about giving a good performance in Hamilton.
If you are in Hamilton, let me know. We'll be there from Friday on. The long range weather report looks pretty good with sunny and sub 10 degree temperature. Depending on last minute weather, I'll be running with a variation of my chinese "orange blur" outfit that saw me through breaking 45 minutes for 10km last winter at the Richmond road race.