In my marathon build I am starting to get to the meat and potatoes. Sunday called for 20 miles at a 7:30 pace. I have not run this distance since Boston but I have had killer sessions at 16 and 18 miles.
The logistics of these longer runs definitely require some planning. I was lazy for a couple of hours before I started. I wanted to make sure that my oatmeal was consumed at least an hour before the run. I let it digest for about two hours before I started. The temperature started to creep up and it was now 45. I had on a short sleeved running short. No gloves or extra head gear for warmth. I also found my race belt and filled it with 4 gels.