Racing and Food

Okie dokie.  So training is going well, just 16 weeks out from the Edinburgh Marathon now.  My long run is back up at 22km and increasing each week.  I plan to be at 32km within 8 weeks or so.  I'm also working on my speed and I've currently set myself three tiers of goals:

• Tier 3 - Worst Case - Complete the damn thing.  No matter if I have to walk, I don't want a DNF (Did Not Finish) on my first marathon.  Or worse yet, a DNS (Did Not Start) due to injury.  Must get this tier at a minimum!
• Tier 2 - Reality Check - 3 hours 30 minutes.  Based on my existing times and proper preparation, I should be able to clock this time.  Not easily, but should be doable.
• Tier 1 - Platinum Standard Awesomeness - Sub 3 hours 10 minutes.  This is my primary goal, as it will get me a good for age place at the London Marathon. It is a stretch, but if I train well, I feel I have this in me.

So there you have it, I've outed my expectations.  Let's review again after I've done my warm up races.

Next up, I thought I'd do a walk through of a recent stir-fry extravaganza!

Step 1: Get lots of stir fry ingredients.  Here I have carrots, broccoli, mushroom, baby corn, Chinese lettuce marinated tofu, and sweet pepper.

Step 2: Cook in a wok until, you know, all cooked and stuff

Step 3: Add some sauce and put in a plate. People like plates, they tend to add a touch of refinement over eating directly from the wok.  Fancy chopsticks are totally optional.

Why I don't have a cooking show on TV is a mystery.  Clearly I'm a genius.

Or not.  You know, since it didn't actually taste that good.  Word to the wise: don't use a BBQ stir fry sauce with tofu that has a completely different flavour.  They compete.  And not in a good way. 

Back to the drawing board...