Hi,
The North Face 100 was my last big training run and since then I have really been in maintenance mode. For the past two weeks, I’ve reduced my training to about 5 hours a week. I try to do quality runs in that time, but it has been tricky because I have to run after work and by then it is dark. The Hillcrest steps have been a saving grace, as I do repetitions up and down the steps instead of the hill runs that I would normally do.
I spent this past week going through my gear list and ended up doing some last minute shopping today. Apart from foodstuffs, I also needed to get a plastic mug , a razor and a mirror. In previous races I didn’t bother with shaving but vanity has got the better of me, so I am going to be better looking in the Gobi photos!
My menu is taking shape. The plan is to breakfast on instant oats, milk powder and sugar with a cup of coffee. Lunch will be noodles and Horley’s Essential Protein mixed with milk powder. Dinner will be Cup-a-Soup mixed with dehydrated mince, dehydrated potato, olive oil and parmesan cheese. I will start vacuum packing these combinations this weekend. I plan to take more coffee supplies than last time, as well as more lollies, cordial mixes and nuts. Another staple will be biltong (jerky), which I need to buy tomorrow.
It’s not exactly an enthralling menu, but here’s hoping it provides the energy needed for endurance racing. On the run, I will definitely use Perpetuem mixed with water.
I see that the current temperatures in the Turpan Basin are 40 degrees C. Ouch!
Cheers,
Jo



