So, I literally almost cried once the weekend finally commenced. It has been one of those no good, very bad day everyday kinda weeks. Work? Slammed. Work project I had been working pretty hard on? Disappointing results. School? Stressful. First biochem test results? Meh. research assignment? Not good enough.
When stuff like this all happens at once, it really gets me down. I’m pretty hard on myself, and when important things in life/school/work don’t go well it’s a real blow to my confidence. I’ve barely had time or energy to think much about the marathon I’ll be running in just 7 days. Womp, womp.
So I’m ready to say sayonara to all of the negative thoughts, start anew and get excited for marathon week!
The weekend couldn’t have started better – I was up early for an easy 4.5 miler on the bridle path and happened to pass by Mary Wittenberg (CEO of New York Road Runners and race director for the NYC Marathon) running with a few other runners. Once of them, a super speedy sub-3 hour marathoner whom I see and exchange hellos with often, said to me, “So, are you ready??”
I turned to her and Mary and said “I am SO ready! Can’t wait!”
They smiled – I can’t even remember what they said back because I was so excited to be talking to them (running dork alert!) – and we went on with our runs.
So with that, bring on the marathon excitement! But first I’ve got to do spend the rest of today studying my butt off (don’t be jealous, ‘kay?).
Tomorrow I’ll be running the Poland Spring Marathon Kick-off 5 mile race, which officially kicks off marathon week! (AHHHHH). The plan for the race is a 2 mile warmup, 5 mile race at marathon pace (note: no racing), and 2-3 miles cooldown for a total of 9-10 miles.
Hopefully my taper legs will be feelin’ ok and a bit less sluggish. I have been so exhausted all week – I hope this means the taper is working and my muscles are busy repairing and recovering from all the weeks of hard work I’ve put them through!
The plan for pre-race is to practice what I’ll do on marathon morning to make sure my fueling plan works out well. Stay tuned for a full race recap tomorrow 🙂
I mentioned in my last post that I roasted some pumpkin seeds for my weekday salads, and I must make a confession: I had never roasted pumpkin seeds prior to last weekend. Call it beginner’s luck, but they turned out great!
The biggest pain in the ass was separating the seeds from the goo. I found placing the seeds plus gunk in a strainer and running some warm water over them helped a bit.
Once I had separated seeds and gunk, I placed the seeds in a bowl. Recipes I had read online used butter, salt and pepper for roasting, but I wanted something a little sweeter than went well with the salad I was making. Enter cinnamon, nutmeg and vegetable oil.
I coated the seeds lightly in oil, sprinkled on the cinnamon and nutmeg, and mixed all together.
And spread the seeds out onto a cookie sheet
And popped them into the 400 degree oven for about 25-30 minutes, until they were brown and toasty looking.
They turned out perfectly – crunchy and full of flavor! Great addition to the fall-inspired salad I made:
Question: What gets you excited for a big race? And pumpkin seed roasting tips?