I’m not gonna lie–one reason that I was excited to run back-to-back-to-back halves (halfs?) was the prospect of extending the carb-loading another few weeks.
Thomas’, as in the English muffin and bagel thin people and the people sponsoring me for Sunday’s half, sent me over a little runner-friendly care package last week: three packages of bagel thins, foot cream and Ahava muscle-soothing bath salts. (I got them in another swag bag recently, and I definitely plan on buying some when I run out of the free ones.)
My love for bagels is well-documented on this blog. Really, the only reason I don’t have a bagel everyday is because there are too many empty calories in them. But these 110-calorie bagel thins are plenty filling once I put banana and sunflower butter on them.
Yesterday, I took a look at my split’s from Saturday’s race.
They were a little all over the place, but in general, I started out fast and burned out towards the end of this race. Except for that awesome mile 11. Maybe that’s when I was running with Becky. This race definitely felt hard because of my tired legs, but also, I think, because I started out fast. We talked about this on Saturday night. Liz and Ashley both preferred to start out fast and have nothing left by the end. If you run a good race, they reasoned, you’re going to feel burned out by the end either way.
When I ran the NYC Half, I definitely started out a little slower and saved it all for the end.
I definitely prefer to do that. After years of not being able to run, starting out really hard scares me. What if I can’t finish?
I do think it’s a matter of preference, though. Which do you prefer? Starting out fast or saving some energy for a strong last push?