This weekend is the Buffalo Marathon. This will have been my third year running this race in a row…and we’re all crossing our fingers that this will be *the year* for me to qualify for Boston.
The week leading up to the race is always one of great anticipation. The goal is to get several nights of really good sleep before the race, since normally the night before the race I’m unable to sleep at all. It’s nerves, of course, and my teeny weeny bladder, that keep me up all night. So I try my best to get as much sleep as possible in the week before.
zzzz.
Oh… what? Oh, yeah. Sorry about that. As I was saying, the week before. In addition to getting plenty of sleep, there’s the whole business of carb-loading. I also spend the week before the race ingesting large bowls of pasta and peanut butter sandwiches. Lettuce becomes a bad word in my house, as does anything with too high a fiber content. The idea is to avoid food that will do anything to knock ye old bowels off their schedule. Lettuce happens to be one of those culpritous foods.
And yes, “culpritous” is a perfectly cromulent word. It means “having culprit-like qualities.”
Also on the to-do list for this week: print and laminate pace bracelets, figure out what the hell I’m actually going to wear on race day (which includes shoes…I still have not decided which shoes will carry me the 26.2 miles this time around), and eat some birthday cake. ‘Cause my birthday is tomorrow, beeyotches.
What do I want for my birthday?? I want to BQ, TYVM.
And the last thing I’ll do is work on hinting to my running buds that I want new running socks for the race. I think I’m partial to the thin Balega Enduros. I do not, however, want those crazy Injinis.
Some links for race-week prep:
9 Things You Must Do Before the Marathon
Psyching Up Before the Race (or, being psycho before the race–heheh)
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