Count Down to 1st IM

Monday, March 19, 2007

Count Down to 1st IM

Not long now before my first IM race, things are going pretty well, just finished off a good week. A fast ride or two early in the week with some shorter but faster tempo work on the run and some solid pool work. The weekend was my usual long ride on Saturday which ended up being a tough 85 mile day. Only a few guys showed for the ride so I pulled a lot and the wind made for some excellent ME work. I was going to do a short brick after the ride but I was pretty tired and decided to save it for Sunday. Sunday's long run turned out to be 18 miles. Started getting a few stomach problems around 16 and finally called it a day at 18. This week the plan is pretty much the same then I start my taper . After doing a few long runs and long rides you really start to learn the value of that training and just how important it is not to miss those workouts. Long runs and rides teaches you a lot about how your body works. You can be running along just fine for 10 or 12 miles and then go through a rough patch and you learn to just push through. Sometimes the rough patch requires a quick stop and some additional nutrition and then your back moving again. Long rides can be the same, one minute you are suffering on the back of someones wheel and the next you are pulling off the front with people having a hard time holding on to your wheel. Sometimes I think the mental aspects of endurance sport are tougher than the physical .

ALS update, most of you know I am now an ALS Warrior; so I wanted to do some things to help out with ALS. Currently I have a few ideas brewing and irons in the fire. Come back and look for updates to this story in the next few weeks.

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Favorite Food

Been working on my pasta dishes, got a few you may want to try. Before we get started though let me just say that a good pasta is just not the same without some good bread. I have made my own, but have yet to master that, so just make sure to get some good fresh bread from the Bakery before getting started and no butter please just good olive oil and pepper, feel free to add some fresh garlic if you are like me. OK two simple ones: First use whatever pasta you prefer, I personally like the mniture penne. Get that boiling and start with some skinless boneless chicken, cut in to strips or diced, add some small shrimp. Sautee all of this in a skillet with olive oil, garlic and basil. I like to throw in some scallions as well. When the pasta is ready add this to the skillet and mix in some pinot gridio to taste. It is that simple - oh yea for a little extra flavor break up some spinache leaves into the noodles as well. This adds a nice color as well as flavor. #2 Pretty much a similar dish only let's try a veggie one instead and maybe some red sauce. Same pasta, cut up some squash, both zuccini and yellow squash, again sautee in olive oil, basil and garlic. Mix in some red sauce, either buy something you like via a jar in the store or make your own via paste, water and spices like basil and oregano. Both of these are easy, you make a lot at once and have it for a later meal. However the best thing about it is: There is no recipe just try stuff - look stuff like Oregano, Basil, Garlic, Olive Oil, Squash, Spinache, dried red peppers, Scallions, shrimp etc. etc. just go together in almost any form when it comes to pasta. So just start cooking and throw in what sounds good. I swear mine is better than the stuff you pay $12 for at the resteraunt!

Cody's Tri Blog - This Ain't Rocket Science!

Monday, March 19, 2007