Anne Kane shares a favorite Valentine’s Day dish, Physical therapist dishes about work, staying in touch with friends, and staying healthy, By Ginny Raue West Milford - Physical therapists Anne and Sean Kane have been married for twenty-three years. Their first meeting, however, was not what most people would consider the makings of a Harlequin romance novel. Anne Kane was born and raised in Baltimore, Maryland. She entered the University of Maryland in 1979, transferring to Stony Brook University in New York in 1981, after being accepted into its physical therapy program. It was at Stony Brook that Anne met Sean, not over coffee in the student lounge or at a frat party, but rather as anatomy partners in a cadaver dissection group. From that unusual first encounter the Kanes went on to marry, become business partners, and raise a family. After graduation they were both working in Rockland County. Anne was attending Dancercize classes in West Milford where a friend encouraged her to begin a practice in the township. Although it had not been her immediate ambition, she took the advice and twenty-years ago she opened her first West Milford Physical Therapy Center on Union Valley Road. Her husband joined her full-time in the practice shortly after Anne gave birth to the first of their three sons. “At times we were like ships passing in the night,” the Awosting resident said of the early years. Physical Therapists treat a range of orthopedic and neurologic conditions, the end goal being the restoration of function, mobility, and overall strength. When asked what gives her the most satisfaction from her profession, Anne said, “Assisting patients who have lost their ability to work or complete their daily tasks, to help them to return to their previous lifestyle.” West Milford Physical Therapy Center is now located on Macopin Road with a satellite facility in Bald Eagle Commons. Between their two locations the Kanes offer physical and occupational therapy, weight management, and fitness programs. Being able to educate a patient so that they can be more proactive in their own care is one of Anne’s goals. “I really enjoy meeting and working with all kinds of people with a frequency that lets you form a relationship,” she said. The Kanes make it a point to encourage students who are interested in physical therapy to volunteer at their facilities. She reports that schools teaching physical therapy have limited openings and they always look for experience. Under their guidance, a number of students have gone on to become part of the profession, Anne said. Along with her husband and her sons, Christopher, Jason, and Kevin, Anne enjoys outdoor sports, biking, and boating on Greenwood Lake. Reading is her indoor passion. Anne has volunteered as a Cub Scout den leader for troop #159 and currently serves as their fundraising coordinator. She is a member of the finance council for Our Lady Queen of Peace Church in Hewitt and she previously served on the education council for the parochial school. Although her time is limited, keeping in touch with friends is a priority for Anne. “Those same friendships can definitely renew and refresh, exactly what is needed when the schedule gets crazy,” she said. A new addition to the family arrived at Christmas - Jasmine, a six-month-old Sheltie mix adopted from the animal shelter. “She’s blonde like us, so she fits right in the family,” Anne said. Anne enjoys cooking when she and Sean create a meal together. She keeps the emphasis on healthy foods but sometimes they whip up a favorite dish, such as this Valentine’s Day favorite she shares here. Veal Piccata 1/2 lb. boneless veal, 1/4 inch thick 2 tbs. flour 1/2 tsp. salt 1/8 tsp. pepper Margarine 1/3 cup dry white wine 1/2 cup mushrooms, sliced 3/4 tsp. grated lemon rind 2 tbs. green onion, sliced 2 tbs. chopped parsley 4 oz. wide egg noodles, cooked Pound veal to 1/8 inch thick. Combine flour, salt and pepper. Coat meat. Saute meat in 3 tbs. of margarine until lightly brown on both sides. Remove meat to serving platter - keep warm. In skillet add wine, 2 tbs. margarine and lemon rind; reserve 2 tbs. of wine mixture. Add vegetables and parsley - cook until tender. Add noodles, heat thoroughly. Place meat over noodles and serve with reserved wine mixture. Garnish with lemon slices, if desired.