25 hours to go.
Too late to worry whether the work you've put in is enough, but that doesn't stop you starting to feel a little nervous. Remembering back to New York the day before the marathon, I don't recall feeling that until a few hours before. My mind must have been suitably distracted by a number of things, the imminent arrival of our first baby, who we would end up spending the rest of the day clothes shopping for, the jet lag and the general excitement of being in a new city. All of this, meant I had little time to spend worrying about the next day's events. Here in London, it's on the news, the weather, texts and emails are flying in and friends and relatives are making arrangements to come and watch. So you could say, it feels like the pressure's on! Which of course it isn't, it's just going to be a great day out and I'll make it round one way or another.
The average daily intake of food provides enough energy to fuel the body for about 90 minutes of exercise. The marathon will take me somewhere bertween 210 and 240 minutes, which is why you're advised to take on board a lot more carbohydrates than usual. The proof, as they say, will be in the pudding (mmm...puddings). So this week, I've been focusing on the taper and carb loading and, even I, am starting to get a little tired of pasta, although I'm sure that won't be long lived. Apparently, you can put on 2-3kg over the 3-4 days preceding the race and not worry about it, as it's stored away as glycogen to fuel the muscles for as long as possible and will be burnt off by the time you reach the finish!
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