Pre-race relaxation

Wednesday, April 03, 2013

My, my, my! This week has been busy, busy, busy! I've given myself so many things to get done in the evenings and made so many social plans, I've had almost no time to fret and worry about Saturday's race. I was almost positive that my quiet day in the office yesterday would translate into fretting over the half marathon, but I kind of nipped that problem in the bud by obsessing over my life as a whole instead.

So, that's ... good?

Don't get me wrong, I've been thinking about the Hoosier Half a lot, but instead of the normal "What if?" scenarios that plagued my mind before all of my other half marathons, I've just been thinking about how excited I am for the race in general. I normally spend the week before a half marathon worrying about catching a cold, doubting my endurance or what the weather conditions are going to be like, but this time it's different. I feel very "whatever happens, happens" about the whole thing and for someone who is practically incapable of letting things be, that's huge!

I mean, the hay is already in the barn, so to speak. The work has already been done. I ran all of my long runs, completed all my speed work. I did everything in my power to make sure I'm prepared for this race. Everything else is in God's hands.

Maybe I'm less stressed about the Hoosier Half because I have absolutely zero expectations of getting a PR?

Let's face it, the Hoosier Half is going to be HILLY. With the exception of my first race that ran through a state park (which doesn't count in this conversation because it was my very first half marathon and I had no previous goal to beat and had absolutely no idea what I was doing), all of the half marathons I've chosen have been so flaaaaaaaaaaaaaaaaaaat. Like, the 500 Festival Mini and the Monumental Half courses are the flattest of the flat. You don't run through those courses so much as you glide through them. They're amazing and I love them, but they leave absolutely zero room for growth. I mean, if I only stick to flat, easy courses, how am I ever going to improve? Where's the challenge?

For the Hoosier Half I didn't give myself the goal of setting a new PR because honestly, it's probably not going to happen. Unless I've made some stunning improvements in my fitness over the past six months, I highly doubt that I can run faster on this course than I did on the perfectly level, perfectly flat Monumental.

And I have to admit, that's been a tough pill to swallow over the past few months. 

I've consistently improved my half marathon time with each race and being the perfectionist that I am, I want nothing more than to see that happen with EVERY race. But that's not realistic. And the time to get over that ridiculous, stress-inducing expectation is now.

That could very likely explain my cool-as-a-cucumber demeanor. I'm not stressed out about finish times because that's important to me right now and I gotta say, that is a LIBERATING feeling. I love running. I love the challenges that come with running and well, I can't wait to simply run my sixth half marathon. I have zero visions of grandeur as I come running across the finish life in record time. I just want to go run. I just want to be part of the loud and crazy crowd of runners who love this sport as much as I do.

And dude, I really want that 6th medal.

Last night I completed my second-to-last run before the race, and it was a good one! Considering I had just gotten back from another cooking class and had stuffed myself to the gills with seafood crepes, I'm surprised I managed to waddle onto the treadmill in the first place, let alone have a strong run. I only did 3 quick miles (because feeling good or not, I was still incredibly full) and kept my pace faster than usual at 7:49 min/mile because I was anxious to spend some time with the hubs.

There are fewer things I like more than a good sweat.
But one of those things is definitely seafood crepes.

But before I continue this post, can we talk about seafood crepes for a second? Oh my gosh! YUM! I loved the Cardamom Biscuits with Scallop and Mushroom Gravy class so much, I signed up for the next cooking class immediately even though I had absolutely no idea what seafood crepes entailed. 

Chef O'Neill showed us how to make our very own French crepes and then demonstrated how to prepare a Mornay sauce (which is basically alfredo) to bind the shrimp and scallops together. I'm typically not a huge fan of thick, cream-based sauces because they're too rich for my blood, but my goodness! It was the taste of true indulgence.


And I was really proud of myself not only for successfully flipping a crepe in a skillet, but for taking a giant leap out of comfort zone by attending class alone. Though I showed up at the first cooking class in March by myself, I had friends from work to sit with and talk talk to. This time I was on my own, and I was very pleased that I didn't have an anxiety attack or bolt from the room when I realized everyone was paired off except me!

Alright, before I stop yammering on for the day, I have a small confession that may even better explain why I'm not freaking out about this Saturday's 13.1 miles:

I'm officially signed up for my first full marathon.

I've been signed up for the Monumental Marathon since the first week of January, but I hesitated to mention it on my blog in fear of the whole "If I say this out loud it must really be happening" thing.

But it's true. It really is happening. I will be running 26.2 miles on Saturday, November 2rd, 2013. Training officially begins in August and lemme tell ya, the knowledge that I will be training to run almost 26.2 miles in one race REALLY puts this Saturday's half marathon into perspective.

Is anyone else racing this weekend? What are you doing to get mentally prepared?

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2 comments

  1. Seafood crepes sound amazing!!! Am I allowed to take these cooking classes? Or do you have to be a student or employee to sign up? And yes, I realize that this post is about running and not food, but my priority is food. :) I guess that explains why the baby weight isn't magically going away. :)

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    Replies
    1. Funny thing is, one of the reasons why I like to run so much is that food is one of my top priorities, too. :)

      The cooking school classes are free to me as an employee, but absolutely anyone else can take them at cost!

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