Total run breaks down into 7 km to get to the start point, 11.9 km for the route itself (see above comment about approximately 1 km more in deviations), and 14.5 km back by way of Origines Cacao and Cuoca (a baking supply store on the first floor of the same building). Times for the three parts were 45'45'', 1:25'46'', and 1:39'47'' for a total of 3:51'18''. Given yesterday's run, the times seem okay. The first part was also slow because I didn't want to press it anyway before I got to a main route that I'm keeping track of the best time for, and the last part, besides cake, I had 1 kg of powdered sugar in my backpack, so I was additionally motivated to take it easy and not mess up my back again.
It was colder today and I started earlier, so I put on a heavier windbreaker and wore thicker gloves (gloves that I had forgotten about).
With yesterday's run, I estimate that I did just short of 74 km for Saturday and Sunday, which is a personal record. The right knee seemed to be the weak point again, although it held together. Actually, it's probably not the knee's fault. I'm doing more stretching of my legs, especially the right side, and now my feet (it's not really the running that seems to be the problem there initially, but the business shoes: I've got to make sure I exercise more my toe and foot muscles, as well as stretch my Achilles tendon). I guess next would be either 55 km in one day or break 80 km in two days, although I won't try the latter if I do the former. Unfortunately, next weekend I scheduled the gas company inspection for 3 pm Saturday, so I have to plan around that. Also, Wed. is a holiday (Japanese emperor's birthday), so balancing out my running is more complicated this week. Maybe I'll run again tomorrow night, skip Tue night, run moderately Wed and Thu, skip Fri, and get up early for a long run Saturday to some distant H&C route.
On to cake: today's cake from Origines Cacao was Lyonnaise for 497 yen. This was very good. According to the description, it's chocolate mousse and raspberry ganache and mousse. I'm not sure how the last "mousse" works in, but there visible raspberry in the center, and also the bottom mousse layers seemed to have raspberry in it (raspberry flavor lingers, so it's hard to tell). As I said, it is very good, for a pile of mousse, which is very different from yesterday's cake. Also, I read the card on the Quiza that made me put Origines Cacao on review for its greatness designation, and it explained that the flavor was light intentionally, which was supposed to make the aftertaste more refreshing; maybe I should give it another try some time, but I've probably got enough great cakes recorded that I won't get around to that anytime soon.
Origines Cacao: Lyonnaise |
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