It's My Birthday Too, Yeah!

This is my second Eat Local Challenge, and I can’t believe the difference between last year and this.
I already have so many locally sourced ingredients in my house, I didn’t have to buy a single new item to make last night’s dinner.
And what we made was delightfully silly. Beanie-Weenies.
You know: sliced hot dogs in a pot of “pork ‘n’ beans.”
Kid food.
Our wieners were leftover beef franks that have been knocking around in the freezer for far too long. We discovered them during the Ice Harvest, and saved them for May.
The beans are local, a variety called Red Nightfall. Very tender. They give off a lot of red into the cooking liquid, which was seriously, deliciously, importantly flavored with two fresh bay leaves. Wow. What a kick.
I pulled out the beans as soon as they were tender and added into the cooking liquid a little bit of frozen tomato sauce that I had put up last summer. Sweetened it with honey, spiced it with chile powder and salt, and thickened it with a teensy pinch of local whole-wheat flour. Added back the beans and the sliced franks.
Oh, and then we accompanied our camp-out meal with a coleslaw of shredded cabbage dressed with an impromptu mayonnaise: local olive oil (but this oil turns out to be way too flavorful for decent mayo; must shop around for a milder local oil), homemade cider vinegar, local egg, salt and chile powder.
Sounds like I’m bragging. I’m sorry. It was just so easy. Everything was on the premises, and it all came together.
What a goofy meal.
However: It is my birthday today, and we’re having dinner tonight in a restaurant. So I’ll be “unpure” for one meal, although the restaurant we have chosen does have its own produce garden.
Verdict so far: Fun.

Sources: Franks from Marin Sun Farms, Point Reyes Station, CA. Beans from Rancho Gordo, Napa, CA (grown in Sacramento Valley, I believe). Bay leaves from my patio. Tomatoes from Winters, CA. Honey from Marshall’s, American Canyon, CA (Marin County hives). Chile from Happy Quail Farms, East Palo Alto, CA. Salt from “Sonoma Salt,” an inscrutable source found online with no telling details. Flour from Full Belly Farm, Guinda, CA. Cabbage from Santa Rosa, CA. Oil from McEvoy, Petaluma, CA. Egg from Triple-T Ranch, Santa Rosa. Vinegar from juice I extracted from apples grown in Sebastopol, CA.