My Japanese yams and butternut squash have been baked. I’ve got 3 ziplock bags filled with a mix of salted cashews, pumpkin seeds, dried cranberries, and nerd clusters. I made a huge vat of meaty pasta sauce last night and had a massive bowl of pasta for lunch today, I’ll have another one tonight. I’m also going to boil some eggs and stack my energy drinks in the cooler tonight. Next up, packing my clothes, including rain gear for Saturday.

Today is a prep day for Everesting The Crunch. We start tomorrow morning at 6am. I’ve got a few more things to prep, but the most important thing will be an early bedtime and a good nights sleep.

I’m excited, but also dreading it. I know it’s going to be hard and there is too much time to think. Tomorrow I’ll just be excited, and the most important thing will be to start slow, to curb enthusiasm and adrenaline, and recognize that this is a marathon (an uphill double marathon over 2 days… 30-32 minutes at a time), it’s not a sprint.

I’m not just preparing my supplies, I’m preparing my mind too.