Marathon training presses on.
Saturday, I set a new personal record for distance: 16 miles.
All in all, it wasn’t that bad. Diana and I were able to schedule the same time to run, so that always helps. (There is nothing lonelier than two hours of solo running.) And for about 90% of the run, I felt pretty great.
Until the final two miles rolled around. Then my hips and knees started feeling tight and sore, and the 30-degree weather I had been ignoring seemed to kick it up a notch.
We crossed the 16-mile mark cold and uncomfortable, but we crossed it.
I’m not feeling too bad about it, though. When I did the 14 miles, I had a similar experience where only the last two were a little painful. Hopefully it’s a trend that continues.
It’s true what everyone says, though, marathon training is a mental game. Diana and I have started this thing where we’ll pretend we’re just starting to run mid-way through a long run. For example, on Saturday’s 16, after four we said (out loud) that we were just going to do two six mile runs real quick. Then at 11, Diana turns to me and says, “Do you want to do a quick five-mile run?”
It sounds corny, but it helps to break up the trek.
We’ve also started experimenting with eating whilst we run. I’ve never done this before (I rarely even stop for water during half-marathons), and it’s a little strange. On Saturday, I ate about four Swedish Fish (two at mile seven, two at mile 12). I don’t love candy on a normal day, but the extra sugar did help. Next long run, I might try one of those sports chews or something. I still can’t get on board with the goos.
Any recommendations from my runner friends?
I’ve got three weeks until the first 20-miler (which I honestly can’t even think about right now) with two 12-mile runs and an 18 in between. BUT, I’m about halfway through with training.
Right now, let’s just focus on these pretty pictures of paris, okay? Okay.