By Ginny Privitar
West Milford -- Linda and Jeff Dolan lead busy lives, but both find time to do good for others, most recently with the Elks Club.
A few weeks ago, they participated in the Miracle Run charity motorcycle ride with the Elks Lodge — the 19th annual Miracle Run. It benefits special needs adults and children and proceeds go to support the Elks’ Camp Moore. “We’ve been Elks for two years and this is our first year participating,” Linda said.
Last year Jeff and Linda went on a charity ride for America’s 9/11 foundation, based in Leesburg, Va. The foundation supports first responders: active police, firefighters, and paid or volunteer EMS. It funds a college scholarship program for the children of first responders and provides assistance to departments in need with equipment and money. There were thousands of bikes, Linda said, and they stopped at each site affected by 9/11. The group started in New Jersey, rode to Pennsylvania, then to the Pentagon and then back to New York City on their motorcycles. Unfortunately, that was the last official ride, since the foundation has not been able to get the full police escort they previously enjoyed because of lack of manpower. Linda operated Dear Santa, a charity that provided Christmas gifts to the needy. The organization closed after a nearly 20-year run, but Linda and Jeff carry on the tradition, albeit on a much smaller scale.
The couple co-owned Shape Express, a franchise women’s fitness center, for four years. Linda is a certified personal trainer and group instructor.
Jeff is a senior account director for Jet Aviation in Teterboro and acts as a liaison between aircraft owners and flight operations. He is a licensed pilot, but doesn’t fly the jets he works with. “I grew up here [in West Milford] and my dad flew planes out of Greenwood Lake Airport,” he said, explaining his love of aviation. “I wanted to fly most of my life; I went to aviation college was in private aviation after college.” He works for MAC DAN aviation in Essex County and for Jet Aviation.
Linda worked for two large medical facilities as administrator for 18 years. She works as a home health aide. Her original client, a 90-year-old gentleman who was bedridden, died last April. Now she cares for his 87-year-old wife, who has Alzheimer’s.
“Every day when I leave her, she tells me she says a prayer thanking God for sending me to her. She says I’m the light of her life and my smile brightens her day,” Linda related. “The appreciation that they have for someone in my position is most rewarding,” Linda said, “You come home knowing you made a difference in someone’s life.”
Even with their busy schedules, the Dolans find time to enjoy cooking.
Linda describes herself as a ‘home cook,’ who enjoys making Sunday pasta sauce and soups.
Jeff likes to smoke meat when he gets the chance. “It’s a hobby I picked up in college and have done for many years,” he said. His specialties include smoked pulled pork and brisket and he has recently started smoking bacon.
Here they share some recipes with our readers:
Caprese-Stuffed Pork Loin
4 pound pork loin
1 large tomato, sliced
5 fresh mozzarella slices
5 leaves fresh basil
olive oil
Italian seasoning
With sharp knife, cut the pork lengthwise begining on the side. Roll the meat against the knife until the tenderloin lays out flat (about ½ inch thick). Or you can ask your butcher.
Coat both sides of the pork with olive oil and evenly coat with Italian seasoning.
In the middle of the pork, place layer of cheese, then tomato, then basil and roll or wrap the pork loin back up, utilizing bamboo skewers or truss with kitchen twine.
To grill, preheat your grill to 400°F and set it up for indirect grilling. That means pushing the coals to one side if using charcoal or only using outside burners on a gas grill.
Place the pork over indirect heat and close the grill. Cook for 10-15 minutes per side, turning once until internal temperature reaches 160°F.
Alternatively, you can roast this in the oven.
Let meat rest for 5-10 minutes before slicing.
Yield: 8 servings
Tuscan White Bean Salad
For the beans:
2 15-ounce can cannellini beans; rinsed and drained
2 cups chicken broth
1 medium yellow onion, quartered
4 cloves garlic (whole), peeled
1 rib celery, cut in half
1 sprig fresh rosemary
1 bay leaf
For the salad:
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
2 teaspoons minced garlic
1/2 cup finely diced yellow onion
1/2 cup finely diced Italian plum tomato
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper to taste
In a large pot, bring beans and vegetables to a low simmer and cook for 15 minutes. Remove from the heat and drain, discarding the vegetables and herbs.
In a small bowl, whisk together the marinade ingredients, including salt to taste.
In a large bowl, mix the hot beans with the vinegar, lemon juice, and olive oil. Add the garlic, onion, bell pepper, tomatoes, and basil. Season with salt and pepper, toss lightly, and cool to room temperature.
Serve with Caprese-Stuffed Pork Loin.
Yield: 8 servings