One of the hardest parts of sharing training information is terminology...
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By Nicole, October 17, 2013 @ 9:51 am
Your first triathlon is going to be tough. Their is no way to sugar coat it. Go into it with the goal of hanivg fun and finishing it. Focus on your strengths. Running. Run 4-5 times a week and mix 2-4 days of biking in there. Make sure you do some brick workouts (ie. bike and then run workout right afterwords). Mix in some swim training when you can, and make sure your comfortable in open water (lake, ponds, river). This is prob more important than actually being good at swimming. Also, practice your transitions (taking off wetsuit, getting on bike, putting on running shoes), you can save alot of time, just by being good in between the swim, bike, and run.The training program you mentioned is decent, but it depends on what the distance of the triathlon is. Sprint Distance, Olympic Distance, other? I would personally always take one day off a week. I also don\’t substitute strength workout for a cardio workout, because the cardio is much more important in triathlon. The min amount of time you should spend training each time on the bike is 1hr, run 30-45min, and swim 30min.Hope this helps.
By car insurance quotes, November 1, 2013 @ 5:58 am
Ok, Cupcake Activist, please maybe you can explain something to me. I'm an American (but now in France.) I've been making cupcakes ever since I can remember, my Mother taught Home Ec and, she taught me. Then all the years with 4-H, FHA, four years of High School Home Ec myself, working in Bakeries and my own restaurant. And three children, therefore, many, many cupcakes. So, we're talking 45+ years. Meaning, I'm not Cupcake Challenged, I've got experience.WHY is it that just about every American cupcake I see of late, has the frosting/icing JUST in the centre? It doesn't cover the entire cupcake. The ones above are prime examples. That just looks sloppy, unfinished, mean and slightly naked to me. The frosting/icing helps to seal in the moisture and prevents 'hard edges'. Is it just some trend? I hate it.Moistness just requires a few science principles, some experimentation and attention to detail. Just Google it, for heaven's sake, Twenty Five Main, it's not rocket science.Thank you for allowing me my rant. :)Kind regards from France, Kitty(But, I'd really like to know why so many places do just the frosting/icing plopped in the middle…)
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