Salty and sweet and powdery. It’s totally weird and fabulous. Sweet, edgy herbalized confectioners’ sugar gets jostled together with pulverized house-made cherry vanilla meringue. It ripples with the nostalgia of my first Bolinas home—the big white house on the cliff where my jasmine culinary prowess was born. This totally unconventional beach floral blend has a lot of savory while remaining 100% pure fairy dust—aka herbal confectioner’s sugar. Intoxicating summer cherries, vanilla, and warm cinnamon, cardamom, and nutmeg comingle with earthy and sultry herb parts; leaves, flowers and seeds: rosemary, sage, and spent cinnamon basil blooms, all harmonizing beautifully in a pretty pink sweetness. It’s jasmine and cherry potent. It transcends traditional boundaries, embracing the avant-garde spirit of Bolinas and my own culinary artistry. It waits for daring combinations and imaginative pairings; softening brine for a peppery cucumber salad, sweetening rich pork mole, or providing intrigue to grilled fruits with either sweet or savory leanings. It brings ethereal charm to sugar-dusted pastries, pies and cakes. Gift it to your most innovative culinary creatives—the ones who bring the weirdest, dreamiest dishes to the party, the ones unafraid to push boundaries, like most folks I know in Bolinas.