Last week Christina took me along with her to RowZone Manayunk. It’s basically an indoor rowing studio where they hold erging classes. It’s a 45 minute class that includes an erg workout supplemented with body exercises. In case you aren’t familiar with erging, this is what an erg looks like…
Now, I used to row in high school…and I haven’t really done a workout on the erg since then. The erg is difficult so I never really had any desire to do a workout on my own. However, for some reason I decided to give RowZone a try…probably because I got a good deal on the class package through LivingSocial. I am seriously surprised to say that I liked it. During the class I was questioning myself as to why I would choose to do this. The class wasn’t killer but for not being on an erg in 8 years I can’t say that it was easy. It was definitely a challenge…but not too challenging. We started off with some short pieces and then got off of the erg for some body circuits. We then got back on the erg again for a 27-minute piece and ended with more body circuits. They have the workout written up on their whiteboard and they also have an instructor there leading the workout. I consider myself to be in pretty good shape and I was sore for days afterwards…my abs and shoulders especially…I guess I have to get myself back into erging shape!
After the workout, I said that it was a good workout but I really don’t know if I’d do it again after my 3-class package is up. Now here I am days later craving an erg workout. What is wrong with me? I love the variety of the workout and I love that it is challenging my body to use muscles I otherwise would not use. It is a great cross-training workout and although I never thought I’d say this, I am excited to bring erging back into my life! (p.s. I just saw on RowZone Manayunk’s facebook that they are running a deal in February…2 classes for $14–typically classes are $30 each if you pay a drop-in rate)
butternut squash, caramelized onions, sage pesto, and prosciutto pizza
[from How Sweet It is]
yield: 1 pizza
- 1 batch of your favorite pizza dough
- 2/3 cup fresh sage leaves, torn
- 2 tablespoons toasted pine nuts
- 2-3 tablespoons olive oil
- 2 teaspoons finely grated parmesan cheese
- 1 1/2 cups tiny-cubed butternut squash
- 1 1/2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 red onion, thinly sliced
- 6 thin slices prosciutto, torn
- 4 ounces parmesan cheese, freshly grated
- 8 ounces goat cheese, sliced and crumbled
- Prepare pizza dough or buy already prepared pizza dough.
- Combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.
- Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally.
- Preheat oven to 375 degrees F.
- Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. I suggest using a very thin layer unless you LOVE sage. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parm. Bake for 25-30 minutes. Eat!