The Expert and I went to Fort Yargo State Park in Winder, Georgia for our swim/bike brick this morning. We have never been to Fort Yargo for a swim, but they hold all sorts of races out there, and it is super close to our house, so we ventured.
At 6:15 this morning, the Expert and I got under each other’s skin. By the time we were in the car, I felt like we were reliving part one of the Elberton triathlon, minus the dirt road.
Fort Yargo was allegedly ten minutes from our house. Thirty minutes later, we are nearing Athens (which is not Winder). We aren’t lost, per se. But we aren’t at the park either. Nice.
We double back and finally show up at the park.
The beach area was nice, quiet and not a soul in sight. The air was pretty chilly this morning, so I was thankful for the warm lake water.
After forty-five minutes of open water, the Expert and I hit the road on what was supposed to be two twenty-mile loops on Antonia and the Expert’s nameless bike. (Poor bike…not even loved enough to have a name…)
Turns out the ride was one twenty-file mile loop. Lots of elevation changes, which weren’t horrific, but after yesterday’s run, I was feeling the lactic acid evils.
The ride was beautiful, and a nice change of scenery from the typical Silver Comet ride we do. We swam and then transitioned at the car, hit the road and took a right out of the park.
We could have gone the full two loops, but the day was so nice, I didn’t want to ruin it with being sick from the pain. This is the first hilly ride since the tri from a few weeks ago. At least there was a massive downhill at the beginning, which was ruined by one nasty climb back to the car.
(Check out the Getting2Tri race top… nice, eh?)
I probably should have “overdone” it with recovery week coming up, but I wasn’t feeling it today. I tried to have fun today, which I am told is the reason that people wake up at 5:30 to do these things on a weekend.
And I swear I’m not going to turn this blog into some sort of food diatribe… BUT.
My nutritionist suggested this one recipe, and it’s so simple, and convenient, I figure I ought to pass it along. All you need is a muffin tin, egg whites (about 3 for each…er… muffin place), mushrooms, red pepper, salt/etc, and pour them into the tin (each slot sprayed with Pam). Cook at 350 for about thirty minutes.
Equals super convenient little portable eggs.
And they are good. Really. Smash these between a whole wheat English muffin with some tomato, and you won’t even miss the McMuffin. Ew. As if anyone really would.
Yes, I am not eating vegan anymore. But I am eating mostly vegetarian – octo-lacto, or whatever. My Greek yogurt and cheese love was too much for anyone to withstand. Especially when someone already took away my beer.
Have a great week friends.
Thats a very clean looking, well stocked fridge 🙂