The Scribbler

20 January 2012

Parkrun, a plan and a pork pie

Sorry, I’m a bit behind on my blogging and just catching up with last weekend before i enter into the business that will be this one.

Brrrrr, it was a tad nippy on the Town Moor on Saturday and I was glad of my multiple layers from thermals upwards as I volunteered at Newcastle parkrun. I’d hoped to run it, but in a bid to keep my pace sensible, had offered my services as a pacer, only to be told they had a full set. So I was on registration duties, ready with my barcode scanner.

It meant I had a bit of time to chat before the start and it was nice to be approached by a couple of new people wondering what to do and how it all worked. As always with Newcastle parkrun, you think there’s hardly anyone there and then just a few minutes before the start, you realise runners have been arriving from all directions and there’s quite a crowd.

Soon the runners were away over the silver green grass, a multicoloured stream tracking across the moor. The first finishers were quickly through and then it was busy time, scanning barcodes and numbers and occasionally looking up to see a queue of runners patiently waiting to record their results.

I recognised names, but barely saw any faces as my chilly fingers wrestled barcode, number and scanner. A chorus of thank yous and some very cheery runners who promised they had a PB if only it would scan properly kept me smiling.

I didn’t have time to miss running it, but as the tokens kept coming it looked like we were on for a record turn out and as Fred the tail runner came in, we were up to 366 a very keen turn out on such a cold and frosty morning.

So, back home and de-layered, into another set of kit that would see me drop off something to be mended, take my mountain bike for its service and then allow me to head off for a run. Tasks done, I jogged back home, ditching my cycle helmet and jacket in the hallway, changing the settings on my Garmin and heading out for a run.

My foot’s still playing up a bit, so slow and steady is the aim. And I’ve realised I need to rethink my definition of slow. Slow is not the pace I ran my best half marathon at, not even over a shorter distance. Slow needs to be slower than that. I need to ditch my speed thinking and just do what I can at the moment.

Anyway, I ran a couple of loops locally, giving myself the option of ducking out if I felt anything not right in my foot. It was mainly road, but took in a bit of beach and playing fields too. It was nice just to have the freedom to get out and run and not know how many miles I’d done until I heard the beep of the Garmin.

In the end I managed just over 5 miles and wouldn’t you know it, only started to feel a stiffness in my foot when I was at about the furthest point of my loop, meaning I had to run just over a mile to get home. But I relaxed and tried to remember the form advice, trying not to push off with my toes and keeping my knees bent and I made it without any trouble. Stretches and ice straight away when I got in and it’s okay.

homemade pork pie

Homemade pork pie

On Sunday I tried out a new workout on my plan. You know me, I love a plan. And with needing to be mindful of my foot, but wanting to burn off some of the Christmas excess, Ian’s come up with some interesting variations. I tried some indoor tri cross training with a sort of brick session between the rowing machine and spin bike.

It was pretty tough and I was glad I had some power tunes on my iPod to help me power through the bike section. I’m really not fond of static biking except in a spin class, so I used the music to do some intervals, faster and slower to reach 15km in just under 30 mins. And actually I got a great buzz from doing it.

I cooled down with a bit of a swim. I don’t really have a plan for swimming, but I’d like to improve my 400 and 500m swim time so, after some advice on fetcheveryone.com I swam 4x100m off 2:20 and was amazed that I was swimming 100m in less than 2 mins. A few more focused interval sets and hopefully I’ll be shaving some time off my longer swims ready for sprint tri season.

And after all that exercise, I made my first ever pork pie, courtesy of a recipe and ingredients from our friends at G&S Organics. I’m rather proud of how it turned out.

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1 Comment »

  1. That is a monumental PIE! x

    Like

    Comment by Bad Wabbit — 23 January 2012 @ 23:34 | Reply


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