October 17 I’ll be running the Toronto Marathon.
It’ll be my eighth marathon.
When I turned 21, I decided to run my first marathon. The whole idea was that the only milestone of being 21 years old shouldn’t be the right to legally drink.
From there, somehow, the goal became running 10 marathons in 10 years.
Sure, people run a marathon a month or 50 marathons in 50 days…
…but I’m a mere mortal.
I’m training for #8.
Being in South Africa and training for a marathon whilst working with teachers in schools and planning workshops and all the other life detritus makes scheduling a little weird.
Last year, I felt wonky about running at night.
This year, I know my surroundings. I know what’s what.
In this, our third home of the trip, I’ve marked an out-and-back course that’s 4 miles, round trip.
Tomorrow, I’ve a 13-mile long run.
That’s 3 out and backs with a mile somewhere at the end for good measure.
Should be interesting.
I’ve been averaging 25-30 miles/week the last few weeks.
The other piece of this training puzzle that’s been a tough navigation has been diet.
Vegetarian distance running is one thing when I’m in the familiar confines of my own city and have total control over my diet.
I learned last year that “vegetarian” here oftentimes translates to “only chicken and fish.”
I’m turning to No Meat Athlete and The Runner’s Kitchen for my inspiration to keep my hopes high.
Sure, they lose me when they start talking brand names that aren’t on the shelves here, but talking protein content of everyday foods is crazy helpful, not to mention the recipes.
13 miles tomorrow
I’ll let you know how it goes.