There, to your left, just a block or two away, is the finish line. This guy near me was saying that, if you just run down the center line of the road and don’t cut the corners as close as possible, you can end up running like 42 miles or something.Īnd (2) speaking of winding-ness, the course is a mindf**k of David-Lynch proportions once you get to mile 23 or so. But two caveats: (1) it’s a super-winding course. Allow me to give you the scorecard:įlat, pretty, lots of lakefront views, lots of quaint little villages/communities through which one passes. But objectively, how exactly did Saturday stack up? Oh, honey.

got a PR, I ran my fastest Grandma’s ever, and much pizza/burrito/beer was consumed afterward. How did it go? Phenomenally, that’s how! C. I got a lot of responses! Outside of Huma gel, I received tons of recommendations for Spring Energy gels and Science in Sport.WHERE TO: My bedroom and downstairs and up again, lugging boxes for the big move-out. When I came back to the marathon this Spring after a season off, I had a bit of a dilemma with my gels - PowerBar discontinued the Simple Fruit gels! I took to Instagram and polled folks to see what other gels were out there for people with sensitive stomachs like me. Ever since, it’s allowed me to consume the 5 gels I need during a marathon (versus 3 when I was using just one type of gel). I’m pretty sure I read this in one of Matt Fitzgerald’s books on nutrition (either The Endurance Diet or The New Rules of Marathon and Half-Marathon Nutrition).

I found that alternating gels with different types of sugars resulted in less GI distress for me. For the last couple years, I’ve been training with two different gels during my marathon - Huma gels and PowerBar Simple Fruit gels.

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