You all know that I believe in some racing during marathon training. This training session I raced a 10-Miler, a Half-Marathon and a 5K. I believe some racing amps you up during the last grueling months of training and helps show you what your potential is for your marathon.
However, racing—whether to race at all and how often—during a marathon training is a controversial topic among the coaching community.
Roughly one-third of coaches are proponents of executing a marathon build-up similar to that of a 5K, with six to eight primary races leading up to the goal event. Another half believe that racing should be kept to an absolute minimum while preparing for this unique distance. The remaining handful of coaches implement a theory of based on two key factors:
1. How fit are you at the beginning of your marathon preparation?
2. How much racing did you do prior to your marathon build-up?
Many think that fit-at-the-start-of-training runners should race less frequently during the marathon build-up—1 to 2 times max—because over-racing during the ramp-up can put these athletes at a higher risk for being stale on race day. Racing too frequently can make you overly fatigued and therefore not well prepared for marathon day.
Conversely, should you fall into the category of the athlete who missed the previous season, or who competed infrequently during the previous year, you can race aggressively and frequently during the marathon build-up. Racing hones a variety of skills and prepares the body for the physical and mental rigors of the toughest of events.
So, in the end, it depends on you. What makes you comfortable. What makes you feel prepared. How fit your body is. Isn’t it always about assessing your body and what it’s capable of?
And just because I love my girlies!
They are a bunch of crazies! 🙂
Quote of the Day:
“Surround yourself with good people that care and don’t keep a personal score.” -Doug Allison
Okay, so I LOVED this bread! I took it to our TWD (The Walking Dead) get-together the other week and it was a hit! And it is darn easy to make! Isn’t that the best?? This is a must try!!
Garlicky Party Bread with Cheese
– 1 round (about 1 pound) loaf firm sourdough bread
– 1/2 cup salted or unsalted butter
– 1/2 teaspoon coarse or flaky salt, or 1/4 teaspoon table salt (if butter is unsalted)
– 4 medium cloves garlic, minced
– Pinch or two of freshly ground black pepper to taste
– 1 cup finely grated cheese
– Heat oven to 350°F.
– Being careful not to cut through the bottom crust (i.e., leave slices attached), cut bread loaf into 1-inch slices in one direction, then perpendicular, forming porcupine-like bread fingers. Transfer to baking sheet or roasting pan.
– In a small saucepan or your microwave, combine butter, salt and garlic until butter is melted and sizzling. Pour over bread, making sure to separate any fingers leaning on each other to ensure the bread is evenly butter-soaked. Scatter with grated cheese, again making sure to get cheese all the way to the bottom crust too (helps finger separation, too) with a spoon.
– Cover dish with foil and bake loaf for 15 minutes, until warmed through. Remove foil and bake another 15 to 20 minutes, until edges of loaf are toasty and cheese has melted. Scatter with any additional green herbs for garnish and serve warm.
Adapted from Smitten Kitchen