Did my last long run in preparation for the Gasparilla Marathon last night. I used it sort-of as dress rehearsal and time trial to see what I should be capable of. The plan was to do a 16 mile fast finish run where I run the first 10 miles around planned marathon pace or slower and the last 6 miles increasing the speed closer to 10K pace. I really surprised myself and gained a ton of confidence. I ran 16.3 mile total in 1 hour 54 minutes at an average pace of 7minute miles. That was much better than expected and planned. I ran the first 10 mile much quicker than I expect around 7:10/mile. I upped the pace to 6:45 and finished the last mile about 6:30. During the way, I set an unofficial half-marathon PR. The run was a good opportunity to practice my marathon nutrition plan. I didn't carry any water with me, so I worked it so that I would be at a water fountain at 6, 10, and 14 miles. I carried three strawberry/banana GU packets eating one on the run before getting to water. Stopped to wash down with water for about a minute at all three stops. The temperature was in the low 40s, I am hoping raceday temp will be at least in the low 50s so I don't have to adjust my pace for the weather.
As of now, my marathon plan will be a starting pace of 7:15 and keeping my heart rate in the 150s for the first half of the race. From there, just see how everything feels, play it by ear, and hope my legs don't cramp at any point.
The nutrition plan will be water to thirst only with a Gu at 6, 10, 14, 18, and 22 miles. Gatorade in between if I have a craving for it. I will also carry a couple SaltStick caplets in case I do start to cramp and am desperate to do anything to get it to stop.
Time for full taper mode and try to keep from running too hard in training runs. Looking forward to getting this race started!!
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