Giving thanks

A few things to be grateful for:

*  Mussels (they featured in a very nice pasta meal last night, thanks to wife)
*  Taylors wine (one of those wineries that I don't buy all that often, but when I do, they just never seem to put a foot wrong - and yes, I drank a glass last night with the mussels.)
*  Yeast.   Too many reasons to mention, apart from its role in last night's glass of wine, but here's one I didn't know til yesterday:

Both cocoa and coffee beans undergo a fermentation step after their harvest, where yeasts munch on sugars surrounding the beans. Bacteria also play a role in this process, and the yeast leaves behind flavor compounds that make it into the final coffee and chocolate. Researchers have found that cocoa beans in yeast-free fermentation are left with an acidic, off flavor, and that certain yeasts can lend coffee caramel notes.