So despite this whole marathon thing, I still really like cross-training. I know I should be out on the road more working on that actual running thing (first 10K race is on the 9th!) but I’m still not back up to a level of fitness that I’m happy with and the gym gives me a bit of a helping hand.
For starters, it means I can work on incline running. This place is pancake flat, and although there’s a reasonable swell heading out the west side of the town, it’s a path next to one of the main roads and I fancy training without having an asthma attack into the bargain.
Following that, I know what I’m like with regards to overtraining. I’ve injured myself several times in the past doing completely avoidable things, like injuring my left calf muscle – I wasn’t drinking enough water (I guess) and it seized up on me while I was on a rowing machine maybe eight or nine years ago, now I have to spend five minutes stretching it before every workout to make sure it doesn’t try to leap up under my knee again.
Between that and the rest of the twinges and aches that remind me of the bloody-minded stupidity with which I previously approached fitness, I’m taking the long view with regards to building things up. Lots of low-impact interval work on the bike and stepper and the ever-joyful 900 calories per hour painfest that is the rowing machine gives me the range to keep building up my general fitness without pounding all my joints to dust.
I will do more road miles. Just not right at this minute.
On a side note, I made spaghetti carbonara for dinner. It’s the first time I’ve ever made it and I considered looking up a recipe until my brain kicked in and said “it’s eggs and cream, dumbass, just cook the damn thing“.
I still don’t understand the instructions on the dried spaghetti you get in the UK, though. It suggests boiling the spaghetti for 11-12 mins, when 6-7 is more than enough. I can’t imagine what it must look, feel and taste like with an extra five minutes in it.