I ran a 20 and a 22 prior to the marathon, then that 26.2 at the end of July. Following that, I ramped back up in August and did an 18 and then a 24 miler, with the 24 spot coming 3 weeks prior to the race. Final two weeks were a 15 miler at altitude, and then 11 last weekend.The key for me, and something I learned after struggling more than expected in the road marathon, was the whole specificity of training thing. Every long run, and all but a couple of my runs in total during that 7 weeks, were on trails with a lot of hill climbing. I spent time walking up hills, and running down them. And my 24 mile run I had an idea of how many miles I wanted to do, but more importantly was getting at least 5 hours of time on my feet, moving the whole time, and just figured I'd end up with 23-25 miles at the end of that. I even worked in sitting down for a minute or two, and then getting up and running again, knowing that might happen at some point during the race (good thing, eh?). That run gave me a ton of confidence.Just wish I had tried some potato chips 4 hours into a training run at some point, so I would've known not to do it during the race! Sounded like such a good idea at the time - starch and salt, just what I need, right? But I forgot about the fat part. My stomach sure didn't. And as someone pointed out afterward, being up over 7000' at the time might've had something to do with it as well.