If you love eggs, and can handle an ice bath [Ed. note: Not literally], then there are a thousand different ways you can enjoy these beauties. They work on toast, on a salad, or on their own as a snack. You can also vary the marinade. One of my favorites is comprised of soy sauce, scallions, ginger, and chilies.

When I recently made this for the BF, he suggested adding some chicken to the dish, and then smartly decided against that. [Ed. note: There goes my quota.] I prepared the eggs on top of a bed of coconut rice, sprinkled with scallions, micro-cilantro and black sesame seeds. To quote the great Ina Garten, "How easy is that?"

Inspired by: Well Seasoned Studio and Momofuku

Ingredients

• 6 large eggs
• 1 cup low-sodium soy sauce
• 3 ½ tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 medium garlic cloves, thinly sliced

For serving

• Rice (coconut rice was used here)
• Avocado, scallions, pickled ginger, seaweed, micro-cilantro, toasted sesame seeds, black sesame seeds

Directions

1. In a medium bowl, mix soy sauce, rice vinegar, sesame oil and garlic.
2. Bring a large pot of water to a full boil. Set a timer for 7 minutes and immediately (with a large serving spoon, not your hands!) lower eggs into water.
3. Meanwhile, make an ice bath (cold water + lots of ice) in a large mixing bowl. When there’s 15 seconds left on the timer, begin transferring eggs to ice bath. Let cool for 10-15 minutes,
4. Gently crack egg on a hard surface loosening the shell on all sides. Peel egg (if you wish, you can peel the eggs in the water-this will help keep a perfect exterior).
5. Transfer peeled eggs to soy mixture. Cover and refrigerate 6 hours, turning once halfway through.
6. To serve, cut eggs in half or quarters. Serve over rice and any accompaniments you desire. 
7. NOTE: You can save the soy sauce mix for another round of eggs, if you wish. Refrigerated in a tightly sealed container, the eggs will keep for about 4-5 days.

PS: [Ed. Note: Hello it's the BF here, and okay so this is weird. A year ago we got super healthy with this Asian-style kale salad, and I sniffed, guffawed and gave thanks to a true kaleaholic, then-San-Francisco-Giants outfielder Hunter Pence, who was on his way to Arlington to play for the Texas Rangers. WELL, he had a great season with them and here we are a year later and HE'S BACK and I repeat for emphasis: Yes. Yes. Yes.] (www.moveablefeast.me/blog/asian-style-kale-salad)

Hello there, it's the BF [bracket-happy Editor], hijacking this entry. Thought we'd kick back into gear with something a little different, a cocktail to lead us into one of Chef Jacquie's favorite nights of the year: Oscar night.

For those unaware, Jacquie and I complement each other beautifully in the creative spaces. I worked for musician/music-industry-oriented magazines for roughly a quarter century, am the product of two San Francisco-based jazz pianists, and like to think I opened up her ears a little bit. She, in turn, helped me appreciate movies on an entirely different level. Still remember walking up the aisle after Pulp Fiction, feeling like I'd ridden a roller coaster with her all day. Since we met, I've been a more discerning movie fan.

And Oscar night? It's her Super Bowl.

For over a decade Chef Jacquie had weekend clients who unfortunately kept her busy on those Sunday nights, but now we settle in with appropriate libations and make our picks (ours are below), while trying to prepare ourselves beforehand by seeing as many of the nominees as we can. This year we were both excited to have so many good pictures to review.

For this Oscar ceremony, we're going a couple decades back to a date we had at Spago in Palo Alto, CA, where she ordered the restaurant's eponymous martini, and after started making her own version of it whenever she could.

It's Jolly Rancher good.

So we hope you enjoy this year's Oscars, and here are our picks for some of the major categories. Let us know yours in the comments!

Director
Chef Jacquie: Quentin Tarantino, Once Upon A Time...In Hollywood
The BF: Quentin Tarantino, Once Upon A Time...In Hollywood

Costume Design
CJ: Jacqueline Durran, Little Women
BF: Mayes C. Rubeo, Jojo Rabbit

Cinematography
CJ: Roger Deakins, 1917
BF: Roger Deakins, 1917

Actress In A Supporting Role
CJ: Kathy Bates, Richard Jewell
BF: Kathy Bates, Richard Jewell

Actor In A Supporting Role
CJ: Brad Pitt, Once Upon A Time...In Hollywood
BF: Joe Pesci, The Irishman

Actress In A Leading Role
CJ: Renée Zellweger, Judy
BF: Renée Zellweger, Judy

Actor In A Leading Role
CJ: Joaquin Phoenix, Joker
BF: Joaquin Phoenix, Joker

Best Picture
CJ: Once Upon A Time...In Hollywood [but pretty sure 1917 will win]
BF: Joker

NOTES:

• You can use apple vodka instead of pear. If you do this, use pear juice instead of apple.
• Original recipe calls for Vodka infused with both pear and apple. Recipe was adjusted to add pear or apple juice to your desired vodka as that specific combo can be difficult to find. This drink is slightly less boozy because of this. If you want more kick, add more vodka. 
  

Stolen from: Spago's Restaurant [Ed. note: Not literally.]
Number of servings: 2-3 martinis

Ingredients
Cocktail

• ​4 ounces pear-infused vodka
• 2 ounces apple juice 
• 1 ounce tart cherry juice
• Squeeze of fresh lime juice

Cinnamon Sugar Rim

• 2 tablespoons fine granulated sugar
• ¼ teaspoon cinnamon
• Lime wedge

Garnish

• Bing or maraschino cherry garnish

Directions
Cinnamon Sugar Rim

1. Place sugar and cinnamon in a shallow wide bowl or plate. The point, use a larger diameter than your glass. Mix well.
2. Wet the rim of your martini glass with a lime wedge. 
3. Dip and roll the rim of the glass into the cinnamon sugar.
4. Set aside.

Cocktail

1. Place vodka, apple juice, cherry juice and squeeze of lime into a 2-cup measuring cup with a spout (make sure it has a defined spout). Give it a stir.
2. Pour into glasses.
3. Add cherry for garnish if using. Viola!

Good to the last drop.