I woke up Saturday and Sunday morning feeling off; I had no plans to run, no where I needed to be, and no reason to set my alarm earlier than 8:00am. For the remainder of the weekend I felt antsy, lazy, and slow, as if I was tapering for a race that didn’t exist.
For the last few weeks I’ve been enjoying a mini-break from running and racing. Yes, there have been some casual fun runs three times a week, but no speed training, racing hard, or running too far. Last week I ran a total of 12 miles and I’m set to do about the same this week. That anxious feeling I felt on Saturday and Sunday? It’s my body trying to figure out what the heck is going on, I’m pretty sure I haven’t taken this big of a break since I start running in 2008.
I see this break as my taper time before I dive into training for Ironman Florida in 2013. Next year is going to be hell (in a good way!). Training for a full Ironman isn’t as simple as following a 16-week plan (at least not for a newbie like me), it’s about building a base first, then basically dedicating half of your time to either being in the saddle, in the water, or on the road. I won’t be training to break records or qualify for Kona, but I will train to be the best triathlete that I know I can be and finish that race well before the seventeen hour cut-off.
I’m trying to enjoy this break because I know I have another one until November 2013. So while my legs might be itching to run, I’m holding back and giving them their rest, hopefully they’ll appreciate it soon.
For now I’ll take these anxious feelings I have as a good sign. When you’re in taper mode and you start to feel antsy, that’s when you know you’re ready to race. When you’re taking a break and you start to feel antsy, that’s when you know you’re ready to train again. I still have a couple of weeks until I’m 100% ready to dive in, but I’m getting there.
Have any other runners had taper-like symptoms when taking a break?
I really enjoyed today’s lunch, a good mix of hot and cold.
The “hot” was the two multigrain Wasa crackers toasted with turkey, cucumber slices, and cheese. I let everything broil in the oven for a few minutes, which made for a crispy, melty pairing.
The cheese was some Old Amsterdam Gouda the company had sent me to review.
The gouda was a little creamier than other goudas, but still very rich and flavorful, as any good gouda should be. I loved the extra bit of saltiness it gave to my toasted open-faced Wasa sandwich creation.
The “cold” was the raw broccoli I was too lazy to cook.
The raw broccoli worked just fine for me. 😉