Taperin' and Feelin' Ready

I’ve only run a touch over 32 miles this month, with only a couple more in store (tonight) before Saturday’s race—an effective, and much needed, tapering period. It’s funny to think that, in between now and Saturday, I’ll actually end up spending more time prepping than I will running (though I’ve got an exhaustive checklist I’ve been working on for the better part of two weeks, so this should help in mitigating too much time spent worrying/preparing, meaning I shan’t be spending too much time doing either). The guest bed has become the staging area for all my race-day gear, snacks, etc.—once I get it packed (or at least less “loose leaf”), I’ll likely turn the bed into a dual staging area: half a bed each for the race and cruise.

Using the #1 attachment (the shortest still-using-an-attachment haircut option), I cut my hair yesterday afternoon, so I’m feeling nice and fast (and aerodynamic). I also went grocery shopping and picked up a bunch of carb-heavy/runner-friendly meal fixins.

Last night’s dinner: whole wheat linguine mixed with bell pepper, tomatoes, squash, mushrooms, onion, and garlic in an olive oil sauce. Accompanied by freshly made, bread machine Oregano Bread.
Tonight’s dinner: broiled chicken, sweet potatoes, and freshly snapped green beans. Likely accompanied by more Oregano Bread.

My feet are blister-free, my legs are feeling more and more rested each day, and I’m thus-far feeling mentally strong. Calli (and I) say BRING IT ON (while at the same time being introspective, apparently), Bethel Hill Moonlight Boogie!