I just missed an opportunity to go to Rome because I am still waiting on my "carte de sejour", French for permission to go in and out of the country as I please without getting deported. Fortunately, I have been before and my girlfriend and her family were kind enough to bring me back some Italian treats. Yesterday was a multi course Italian meal with Barolo wine and no running. Today, I drank Minervois from my trusty bag in a box with some left over pizza pie and fusili in pesto. I continued with some goat’s cheese, Basque Iraty cheese with black cherry fruit spread. The finisher was left over Tiramisu and a small pot of coffee from my Italian coffee maker. Then I went for a 1.4k swim (25 min). Dinner tonight will be steak, Swiss chard and sweet potato. Probably I will drink the Minervois again to see if it has matured since lunch time. I'll have a couple squares of dark Italian chocolate to finish.
I have been reading up a little on how to prepare for a marathon. The shortcoming of the literature that I have found is that it is based on people who are only doing one event... running. So I have decided to use the same techniques for preparing for the drink stations. I may use some terms that you are not familiar with so I have created a mini lexicon:
I will refer to drinking other alcohols as "cross training". For example, on Sunday, I watched a rugby match while drinking a fabulous Basque amber ale- that was cross training, in case you missed it.
"Specific training" refers to when I am drinking Bordeaux.
"Endurance training", I suppose, would be a massive night out but this seldom happens anymore, not that my endurance has deteriorated. It is my recuperation phase which has become critical and drooling on my slippers for days on end is not going to help me finish 42.2k.
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