World Duathlon Championships; pre-pre-pre-game

The TurnAround made it safely to Edinburgh, at least it was a direct flight from Newark and the 1.5hr delay into Edinburgh didn't screw up any connecting flights.

The flight from Newark was a palimplest of triathlon T-shirts. Oddly (perhaps) as we were going to an ITU duathlon event, they were mostly Ironman T-shirts, we guess people were either showing off or trying to intimidate the opposition early. USAT jerseys and one Equipe Canada jersey were also in evidence. At least the travelling dress-code from Kelowna (knee length bermudas, knee-high compression socks and sandals) was not seen.

When we got to the baggage claim in EDI, we,d never seen so many bike-boxes in one place.

Now safely ensonced in Pollock Hall, an Edinburgh University res, just round the corner from race-site. At least we won't be running around on Saturday or Sunday morning trying to find parking.

Here are a few of the pictures;

Nice to see the word "Duathlon" plastered all around town. Speaking of plastered all around town, Team Canada are very visible in their team jackets, the uniform de rigueur, even though the Parade of Nations isn't for a couple more days. More-so than any other country so far; the USAT guys may have been in IM t-shirts on the plane but they all seem to be in mufti now.

Finally, we got MC to try haggis at a "free haggis tasting" in an all-things-tartan shop on the Royal Mile (where's Ron McScotch when you need him?).

Now, don't knock haggis until you've tried it; it's essentially a cross between savoury porridge and a sausage. To be frank, we (as triathletes) have a lot in common with haggis. What is a haggis and what is a triathlete on race morning? They are both artificial skins stuffed with liver, kidneys and oatmeal.

Right now, we will try and deal with our jet-lag and carry on getting re-acquainted with British foods; we know that Mike Myers once said that "all Scottish food was invented on a dare" but really, once you get past the improbably lurid colour of Irn Bru (made in Scotland, from girders) or the crusty batter of a deep-fried Mars Bar, och it's really nay bad....

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