home cooks
IN HER ELEMENT
Heidi Gansert takes challenges in stride.
WRITTEN BY SUE EDMONDSON
PHOTOS BY CHRIS HOLLOMAN
When Heidi Gansert says she enjoys a challenge, it’s a bit like saying the universe is “kind-of big.” Her history shows there isn’t an obstacle she’s afraid to tackle, and her matter-of-fact demeanor suggests that this Reno native just rolls up her sleeves, analyzes what needs to be done, and finds the way to do it.
A few examples — she was undaunted by the fact that she was one of only three women in her undergraduate civil engineering program. Early in her career, she found the business end of engineering more interesting than the engineering itself, so she earned an MBA and established a successful medical-group consulting business. When her desire to help the community led to a (successful) run for a Nevada Assembly seat, it didn’t matter that she was essentially a political novice. After her term ended, she readily took on the job as Gov. Brian Sandoval’s chief of staff because she had the expertise to assist, despite the commute and long hours. Most recently, when University of Nevada, Reno president Marc Johnson asked Gansert to use her considerable negotiation skills and business acumen to become executive director of external relations, she accepted and dove into untested waters again.
Not to mention she’s a triathlete who’s qualified for the Boston Marathon four times.
Family first
Through it all, Gansert says, her husband of 28 years, Dr. Guy Gansert, and their four children come first. She’s never hesitated to make career decisions based on their needs.
“Community service has always been important to me, and I feel like I have something to contribute,” she says. “But family is my priority.”
Cooking is one of the ways Gansert shows her commitment. Family dinners are a ritual, which is why she plans ahead. On a Monday afternoon, chicken Marsala simmers in the crockpot, the preparation done before work. Although the two oldest children have left home for college, dinners together are no less important — it just makes rounding up teenagers a little easier.
Not that their children stray far. Home is a popular hangout for the teens and their friends. Gansert suspects it has something to do with the never-ending supply of her homemade chocolate chip oatmeal cookies.
“Baking is what I love to do,” she says. “When kids come over, the first question is, ‘Are there any cookies?’”
Cookies certainly are a bonus, but they probably aren’t the real draw. Both Guy and Heidi are warm and engaging — it’s no surprise that guests feel welcome.
Teenagers aren’t the only ones to congregate at the Gansert home. Their large extended family (numbering 35 or so) comes to celebrate birthdays and holidays. Of course, they all seem to find their way to the sizable and airy kitchen, the design engineered to encourage mingling and conversation.
Tackling dinner for the large group is another challenge Gansert faces with aplomb.
“I’ve learned to make a lot of chicken-cheese enchiladas quickly!” she laughs. “It’s all very doable.”
That’s typical of Gansert’s approach to life. Undaunted, she gets ready and digs in.
Freelance writer Sue Edmondson has written for publications in Nevada and California. Her family hopes she starts making a never-ending supply of chocolate chip oatmeal cookies.
Cinnfully Delicious Cookies
(courtesy of Heidi Gansert. Makes about 32 cookies)
“I’ve been making these cookies for 30 years now,” Gansert says. “They never seem to lose their popularity.”
2 eggs
1 cup butter
1 teaspoon vanilla
1 cup granulated sugar
1 cup brown sugar
2 cups flour
3 tablespoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups oatmeal
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 350 degrees F.
Blend together eggs, butter, vanilla, and both sugars. Set aside.
In separate bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Add to egg mixture and blend.
Stir in oatmeal, then stir in chocolate pieces.
Drop by teaspoon onto cookie sheets. Bake for about seven to eight minutes. Cookies will be slightly brown. Let cool on pan. When cool, store in container.
