Cleveland Cavaliers rookie guard Dion Waiters won the NBA's Rookie of the Month award for February, averaging 15.8 points, 2.7 rebounds, 3.1 assists and 1.1 steals in 21 games.

And how was the Syracuse product thanked by his teammates for his spectacular production? With a car full of popcorn.

Waiters walked out to his truck recently to find it full of popcorn. He posted a photo of the damage on Instagram, and when someone tweeted the picture, all Waiters had to say was "Smh".

The Cavaliers aren't the first team to pull off the popcorn-in-the-car prank. In fact, Brooklyn Nets veterans Deron Williams and Reggie Evans did the same thing to MarShon Brooks earlier this season.

A few years ago, someone on the Nuggets pulled the prank on Kenyon Martin. But that time, things didn't end well. The buttered snack apparently did not do wonders for the white interior on Martin's Range Rover.

"That ain't no [expletive] joke," Martin said at the time. "I'm going to find out who did it ... put my [expletive] hands on one of y'all. I'm going to put my hands on whoever did it. You better believe that. It's [expletive] personal. You better believe it."

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If you thought Marshawn Lynch's Skittles habit was crazy, wait until you hear about Michael Beasley's infatuation with the candy.

In an interview with the Arizona Republic, Beasley admitted that even though he's trying to cut back on Skittles, he still eats six or seven packs a day. That's about 1,380 calories and 258 grams of sugar from candy alone.

Asked if the team trainers and dietitians are OK with Beasley's love of the candy, he says he's stopped munching on Skittles at the arena.

"I just eat them at home and keep them to myself," he said. "My favorite pack is the wild berry -- the best, by far. I like to stick with the wild berry. The red pack is original so it's always going to be good, but that wild berry takes it to another level."

Amazingly, Beasley's love for the fruit-flavored candy might be topped by Derrick Rose's infatuation for Skittles. Rose, who was selected one pick ahead of Beasley in the 2008 NBA Draft, once had a custom-made Skittles vending machine in his house.

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You probably won't see Syracuse junior walk-on Russ DeRemer on the court Thursday night against Indiana, but if coach Jim Boeheim needs him, he'll probably be more than ready to play.

That's because on Wednesday, DeRemer downed enough potassium to last him for the next week.

DeRemer, who has played a total of 13 minutes this year, could have a career as a competitive eater. He once downed a 6-pound frittata in 25 minutes.

Egged on by his teammates and the Washington Post's Sarah Kogod, DeRemer sought to find out how many bananas he could take down in 60 seconds.

To say the least, the results are impressive:

So DeRemer put down four and looks like he could have gone for a fifth. That's not bad at all, seeing as the world record is seven.

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If the secret wasn't out before, it is now.

The most popular pre-game snack in the NBA, the meal that perhaps propelled the Boston Celtics to the 2008 NBA championship, is as simple as they come: Peanut butter and jelly.

In a video which hit YouTube this week, several top NBA players discuss their love for the tasty sandwich. Russell Westbrook, Al Horford and Nikola Vučević swear by peanut butter and jelly, and they'll eat a sandwich (or two) before many of their games.

As you may remember, the originators of this fad were the Boston Celtics. More specifically, Kevin Garnett brought the pre-game sandwich trend to Beantown in 2008. Back then, Paul Pierce would eat a peanut butter and jelly sandwich exactly 55 minutes before every game. Weird? Yes. But it worked.

Now, it's not uncommon for there to be dozens of peanut butter and jelly sandwiches in the Celtics' locker room before games. Buying peanut butter and jelly has even become a ritual for the team's rookies.

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No matter how many unbelievable wins Florida Gulf Coast University reels off during its magical NCAA tournament run, coach Andy Enfield's biggest upset is most likely already behind him.

As you may or may not know, Enfield is married to one-time supermodel Amanda Enfield (formerly Marcum). They met in 2011, and the sparks flew immediately. But in a recent interview, Enfield revealed that he took some pretty big risks early in the couple's romance.

For starters, Andy brought Amanda to a St. John's NIT game as their first date. Not ideal for most women, but luckily Amanda is a huge sports fan. Perhaps even more amazing is what Andy bought for him and Amanda to eat on their first night out: Taco Bell.

Enfield told Newsday that he was unfamiliar with restaurants around the St. John's campus in Queens, so he opted for Taco Bell, which he knew would be open.

"I got her a nice burrito, and we sat behind the bench," Enfield said. "I figured if she still likes me after Taco Bell and a basketball game ... "

Luckily for Enfield, Marcum was still interested after the game. Things quickly heated up, and six months later the couple was engaged. CBS broadcaster Lewis Johnson discussed the proposal on air during the Eagles' second-round game against Georgetown.

"Get this," Johnson said. "the ring was squeezed in between two Krispy Kreme donuts ... inside the box."

To recap, Enfield scored his model wife by picking up Taco Bell on his first date and proposing with a box of Krispy Kremes.

We may be only reading about Enfield now because of the amazing events of last week, but this man is clearly already familiar with good fortune.

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You've probably heard it before: The secret ingredient to making great dough is the right H2O. "Water is what makes New York pizza so great," says Mark Bello from Pizza a Casa Pizza School in New York City's Lower East Side. "If you have highly chlorinated water, it can mess with the yeast and compromise crust sizes."

Those of us in areas with less pristine watersheds now know why their homemade crusts are, well, inferior. Fortunately, there's an answer, and it doesn't involve a $1,200 water treatment system: Try beer.

Sam Adams recently challenged Bello to replace his pH-balanced, gravity-fed water from the Catskills with one of its brews. The result: a surprisingly tasty (slightly malty) crust that you can consistently make with or without pristine water supplies.

Not all beers are equal to the task. Bello recalls a time when he tried using a chipotle-infused brew that fell flat (obviously, this wasn't the first time he's made beer-y dough). If you're trying any old brew, you need to experiment to find the right flavor profile and pH – so that it rises in time and is workable into rounds.

More from Men's Journal: The 24 Best Beers in America

For this recipe, Bello found Sam Adams Boston Lager fit the task. In his small oven-filled classroom, he walked us through the process. Here's how to make a just-right-every-time beer-infused pizza dough.

Makes: Two rounds of dough for 12" to 14" pizzas

• 3 1/2 cups (20 oz.) unbleached all-purpose flour plus more for dusting

• 1 packet instant, high-active yeast

• 1 tablespoon fine granulation salt

• 1 tablespoon extra virgin olive oil

• 1 bottle of Samuel Adams Boston Lager warmed up to 120-130 degrees

Men's Journal Expert Advice: Pairing Beer with Food

Warm the beer in a bowl of very warm, not boiling, water. If you don't have a thermometer, the beer should end up feeling very warm to the touch.

In a large bowl, combine flour, yeast, salt, and oil and then build up a pile in the center.

Crack open a cold beer (for you), and use the warmed brew to make a moat around the flour and stir with a fork until the dough is lumpy. Then, go in with your hands. The dough should be a little sticky, so you can gradually add flour as you knead until it is just slightly tacky. Knead slowly by pressing down, folding it inside-out, and repeating.

More from Men's Journal: The 25 Best Beers in the World

Break the finished dough into two equal pieces.

Ball each piece up and place each in a separate airtight plastic container lightly greased with olive oil (we used quart-sized takeout deli containers).

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Move over, Cool Ranch Doritos Loco taco, the next best thing in the taco world has arrived.

The West Michigan Whitecaps have announced that this summer, they'll be serving the "Baco," a newly created taco with a shell made out of bacon.

That's right, a bacon-shelled taco.

Every year the Whitecaps sponsor a contest to determine which tasty treat they'll add to their menu, and this year the Baco got the most votes. According to the Associated Press, the Baco edged out the "Bad Joke," which is a corn dog covered in cheese with two strips of duck bacon on the bun.

Other finalists included "The Da Vinci Cone," a giant meatball in a garlic cone topped with marinara, and deep-fried Peeps on a stick.

Amazingly, the Whitecaps will not be the first to serve a bacon-shelled taco. A Philadelphia fast food restaurant called PYT recently introduced a similar dish.

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Like death and taxes, bizarre baseball injuries in spring training are guaranteed to occur. For a list of some of the weirdest injuries thus far, see here.

On Monday, Detroit Tigers shortstop Jhonny Peralta entered his name in the running for most outrageous injury.

The 30-year-old Peralta was scratched from the lineup for the Tigers' game against the New York Mets after suffering an allergic reaction to clam chowder.

"[Peralta] ate some clam chowder and he's allergic to it," Detroit skipper Jim Leyland said after the game. "He didn't realize it was clam chowder until he ate it."

Safe to say Peralta won't be signing with the Boston Red Sox anytime soon.

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When your basketball team earns the country's top ranking for the first time ever, you've got to do something special.

And so when it was announced on Monday that the Gonzaga Bulldogs had jumped to the No. 1 ranking in this week's AP poll, the school brought out balloons, the school mascot, and a 20-foot long cake in the shape of a No. 1.

The dessert, which was cut into slices and handed out to students, read "Congratulations Zags!"

Since the AP poll was started in 1949, 56 schools had achieved the country's top ranking. The Zags became the 57th after starting last week ranked second. Then after No. 1 Indiana lost to Minnesota and the Bulldogs reeled off wins over BYU and Portland, Gonzaga leapfrogged the Hoosiers.

While the students had their cake and ate it too, there is an understanding around the basketball team that there's much more work to be done.

"We're not necessarily in pursuit of a ranking," assistant coach Tommy Lloyd told the AP. "We're trying to get to the NCAA tournament. When that's over, as coaches we can look back and realize what an accomplishment it is and how difficult it is."

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