Antsy. That is the word of the week when it comes to tapering for an event. And as I go through this last week of mental and physical preparation leading up to Boise Half Ironman on Saturday, I basically want to jump out of my skin. As rest and relaxation may sound like a dream to some.. To triathletes it is an anticipation nightmare and you triathletes out there know what I'm talking about. All sorts of second guessing.. Buying little extras.. Earplugs, fuel just in case and salt tabs. And let's not exclude the last minute nerd preparations which include testing out my wetsuit at the pool, practicing transitions in random parking lots and thinking every little niggle is either an meniscus tear
or bulging disc along with severe paranoia of getting sick. With all of this running through my mind
the last thing I want to worry about is what to eat and lucky for me this is not something I stress about because I work at the best restaurant around.. Porcupine Pub and Grille.
Since I began running and training for events in 2008 Porcupine Pub and Grille has been my main source of fueling for training, prior to an event and indulgence after racing:) Why? Because the food is fresh and delicious. I know where it is coming from, between wild cherry BBQ salmon, the best salads ( ahi salad is my fave) and homemade soups with amazing and unique flavor, I have everything I need at my fingertips to keep my body in good preparation for race day and proper fueling.
I am proud to be representing Porcupine Pub and Grille on Saturday, I know I will be fueled and ready to rock! Pop in if you get a chance.. I'll be there on Sunday grubbing on some of our famous nachos...
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