My last run was on Tuesday. I have been carb loading a little for which I have temporarily reintroduced grains into my diet. I got a pedicure and my toe nails freshly painted yesterday. Not that anyone would see, but it’s important. I got a great sports massage from a running friend after which I thought I could fly, or at least jump like a spring. No niggles, no tiredness, the right amount of nerves has kicked in. Now I just need to stay out of trouble.
At pick-up time in school I stay away from anyone who sneezes, coughs or has a red nose. I don’t shake hands or give hugs. I didn’t drink from other people’s water bottles (during our last group run) after I lost mine. Germs, viruses, bacteria…….
I feel confident I’ll make it unscathed til tomorrow, although one never knows whether the next little accident is waiting just around the corner. So it happened that a couple of days ago, I dropped a big glass bowl in the kitchen and ended up standing barefoot in the middle of a thousand glass pieces. Not cool. Last thing you need. I managed to come out of it without a scratch or a cut.
So what’s the plan for tomorrow? I have trained for a 3:10:00 marathon. That’s an average pace of 4:30 min/km. It’s ambitious, as it would take another 8 minutes off my current marathon PB which stands at 3:18:11. I’ll be happy with anything under 3:15. And I always race with a list of people/friends/fellow runners that I want to beat. The list is long and also ambitious. The weather forecast predicts 15 degrees Celsius at the start. That is not too bad, although 12 would be better to start with as it does get warmer rather quickly. But hey, the weather is one of the few things you can do nothing about it. It will be the same for everyone.
My bag is packed, my clothes laid out. Nothing more to do than eat yet another few more carbs and hydrate well. And to somehow get those last 12 hours of waiting over and done with. Wish me luck. I’ll keep you posted!
LENTIL SPINACH CURRY
200g/8oz brown lentils, dry
1 bay leaf
1 tablespoon coconut oil
1 red onion finely chopped
1 big tomato, finely chopped
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon salt, or to taste
3/4 cup water
2 cups fresh spinach leaves, chopped
Add brown lentils and bay leaf into a medium sized pan with slightly salted water and bring to a boil. Simmer over low heat until lentils are tender with a little bite, about 15 minutes. Drain, remove bay leaf and set aside.
In a skillet, heat coconut oil over medium heat. Add onions and cook until softened. Add finely chopped tomato and cook for another 3-4 minutes. Stir in spices, then add pre-cooked lentils and water. Simmer over low heat for another 8-10 minutes. Take off the heat and stir in spinach. Ready to serve when spinach is wilted.