What a hectic weekend! With only 32 days left to the wedding and 15 days to Ironman Boise 70.3 things around here are getting pretty hairy! WHO thought that it would be a good idea to actually race an Ironman 70.3 event 2 weeks out from their own wedding?
I have to say MY mom has been my savior! She has kept me calm for the last 72 hours as we have cut, measured, glued, taped, strung, organized, tied, re-tied, and matched all kinds of party favors, wedding programs, and anything else you can imagine goes along with wedding bustle! Yep… 85+ a piece!
At this point we have figured that my mom has tied over 270 bows!
Did I forget to mention that the wedding is in 32 to days… GULP! (just kidding Boss!)
Also this weekend I finished up on a really good note with my longest, hardest, and fasted long-ride of the season! 70 miles! Yeah, anyone in the DC area reading this might recall the heat and humidity on Saturday… that was just dreamy! The ride went really well, and that combined with last weekend’s race (bike portion) I’m really getting some confidence back for the Half Iron. I definitely had some hiccups in training in the last few weeks both mentally and physically, and I’ve been a little bummed about the up coming “A” race. However, there comes a point when you realize that you’re going to do the best that you can on race day no matter what, and if anyone has the time to sit back and pick apart my race times and paces afterwards they can go right ahead… I’ll be going to get married :)
As for food this weekend, it’s was a long standing tradition that needed to be continued! I’m sure you would be entertained to read this post from a few years back. It is a tradition around these parts to have pulled pork BBQ sandwiches that have been roasting on the Barbie for 12+ hours! Actually that post contains one of my very first cupcake d explorations whereby I actually let the Boss post my work! If you haven’t checked the link yet, dooooo it.. there are penguin cupcakes with sorbet brains coming out! (that wasn’t originally part of my cupcake design… the brains that is). Anyways, back to this weekend’s food, I am guilty of “juicing”. I got out my giant syringe an injected the 16.5lbs of Bone in Pork Butt with a secret recipe….
That’s all I have for now. This week is going to be just as busy so I’ll keep you posted on any new developments! I hope everyone had a great weekend! Thanks for stopping by!