The Beer Glass That Punishes You For Forgetting To Drink Water

Drinking water between beers helps prevent severe dehydration and slows down your overall alcohol consumption, but once you’re a few beers in, you may forget that nugget of truth. That’s why a Japanese brewery decided your beer glass should simply force you to drink water. Yo-Ho Brewing has created the Wobbly Beer Glass — a U-shaped glass designed to lose its balance and tip over if you only drink beer from it. The glass relies on a separate cup of water to keep it balanced as you drink. Take a sip of beer and eventually you’ll need to drink some water to restore the equilibrium. Ignore the water long enough, and your increasingly unstable beer glass will force you to drink it. According to the company, 75% of people surveyed know that alcohol can contribute to dehydration, but just lose track of that truth while drinking. Your friends can tell you to drink some water and your bartender can tell you to drink some water……..now your beer glass can nag you too.

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100-Year-Old Skydiving Grandma Proves Age Is Just a Number

Ruby McNally, from Roseville, Calif., celebrated her 100th birthday recently by continuing a tradition that began two decades ago: jumping out of an airplane. The centenarian took to the skies at SkyDance SkyDiving in Davis, Calif., joined by six family members and friends. McNally’s first jump came on her 80th birthday, after her grandson challenged her to try skydiving. She returned for another jump at 90 and promised she would be back when she turned 100. McNally said she doesn’t spend much time worrying about the risks. "If you sit and worry about it, then you're going to talk yourself out of it," she said. McNally said she hopes the younger generations continue the tradition. Her granddaughter suggested they may not need to wait another decade, proposing that they make the jump an annual event. Asked whether she would skydive again at 110, McNally replied, “I’m aiming for it."

 

 

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The Last of the Mule Mail Carriers

Mule delivery remains the most practical and cost-effective way to get the mail to Supai, a tiny community of about 200 people at the bottom of the Grand Canyon in Arizona. No car or four-wheel drive vehicle is capable of making the trip, so Nathan Chamberlain (pictured) and his uncle, Charlie Chamberlain, make the treacherous trek, hauling mail for the U.S. Postal Service. It’s 2½ hours down and 2½ hours back— a daily routine the pair have followed for the past 20 years. “Get it done, come up, go home,” Nathan said. “The faster I get home, the more rest I get, and the more rest the mules and horses get." Charlie and Nathan are among a fading breed of cowboys, and together they keep the nation’s last official USPS mail route going. The only major disruptions come when storms wash out part of the trail as they did two years ago, halting service for a couple of days. When it comes to getting mail to and from the bottom of the Grand Canyon, no technology has surpassed the mules.

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The Best Banana Bread Ever

Homemade banana bread is one of best treats to have on hand for spontaneous visitors, an on-the-go breakfast, or a special lunchbox snack. This simple banana bread will wow your family and friends with its moist texture and wonderful banana flavor. Topped with a pat of butter, it pairs beautifully with a hot mug of tea or coffee.

Servings: 1 loaf

Ingredients:

 

• ½ cup butter, softened

• 1½ cups granulated sugar (or sweetener equivalent)

• 2 large eggs

• 2 cups all-purpose flour

• 1 tsp. baking soda

• ¼ tsp. salt

• 3 ripe bananas, mashed (about 1⅓ cups)

• Butter, for serving

Directions:

• • Preheat oven to 325º F.
• • Grease and flour a 9X5 loaf pan.
• • Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
• • Add eggs one at a time, beating just until blended after each addition.
• • Combine flour, baking soda, and salt.
• • Add flour mixture to batter and mix just to combine.
• • Add bananas and mix well.
• • Spoon batter into prepared pan.
• • Bake for 1 hour 15 minutes and or until a toothpick comes out clean, shielding with foil during the last 15 minutes to prevent excessive browning.
• • Cool in the pan for 10 minutes.
• • Remove from pan and cool on a wire rack for 30 minutes before slicing.
• • Serve with butter on top.

 Storage:

• • Wrap loaf tightly and store at room temperature if you plan on serving it within a couple of days.
• • Store leftover slices tightly wrapped at room temperature for a day or two.
• • For longer storage, refrigerate for up to 5 days.
• • Wrap slices tightly and freeze for up to 3 months.

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