Due to ongoing power outages and extreme temperatures, Fairfax County will open two cooling centers on Saturday and Sunday, June 7-8, from 10 a.m. to 7 p.m. at the Cub Run RECenter, 4630 Stonecroft Boulevard, Chantilly, and the Providence RECenter, 7525 Marc Drive, Falls Church.

Residents can lie down, cool down and get cold water at both these centers. However, people visiting the cooling centers will not be able to use the fitness facilities or pools for free. Those who need transportation or more information should call these centers directly. Call the Cub Run RECenter at 703-817-9407, TTY 711; the Providence RECenter at 703-698-1351, TTY 711.

This weekend residents also can get a temporary respite from the heat at one of the county’s library branches, other RECenters and pools, or private facilities, such as a mall. However, residents should call the facility first to verify hours of operation.

Resting for just two hours in air conditioning and drinking water can significantly reduce heat-related illnesses.

Residents who need immediate, life-saving help should call 9-1-1. For other safety help, call the public safety non-emergency phone number at 703-691-2131, TTY 711.

More information on how to stay safe and cool is available online at www.fairfaxcounty.gov/.

What are you doing today to keep cool?

Not sure about this whole blood donation thing? You can learn more about the process here and get a lot of your questions answered. Saving a life is a great reason to get up and out that early on a Saturday morning. Why not join me?

Triple ThreatOne of the really nice things about Belgian ales is their simplicity and the degree to which they can be altered by even minor changes to basic recipes such as this one. Triple Threat is one I brew when I’m in the mood for something Belgian yet also can’t settle on exactly what I want to make. Choose Clear Candi syrup for a Strong Golden, or opt for Amber for something akin to Ommegang’s Rare Vos (and maybe even spice it lightly for a Grand Cru). Either of the Dark syrups will brew up a rich Strong Dark Ale.Ingredients8 lb. Alexander’s Pale liquid malt extract1.5 lb. Belgian Candi syrup: Clear, Amber, Dark or Dark 21 lb. Gambrinus Honey malt (crushed)2 oz. German Spalt hop pellets (bittering)1 Wyeast #3522 Belgian Ardennes ale or 2 Safbrew T-58 dry yeast3/4 cup priming sugarAnd don’t forget…Irish Moss/Whirlfloc (recommended), grain bag(s), optional hop bags, bottle caps and sanitizer.Directions1. Place crushed malt(s) loosely in a grain bag and tie it off at the top. Steep grain in 2 gallons of ~170F water for 15 minutes. Remove the spent grain bag & squeeze gently (hot, so use tongs) before discarding.2. Bring the malt “tea” to a boil, add Candi syrup and bittering hops & boil for 30 minutes. After 30 minutes, remove the brewpot from heat and dissolve malt extracts thoroughly before returning to boil (watch for a boil-over!)3. Boil for 15 additional minutes, adding Irish Moss or Whirlfloc only once the boil resumes. After 15 minutes turn off the heat and proceed to cool wort to below 100F as quickly as possible (if you don’t have a wort chiller use ice: put the pot in a sink with a bag of ice and water & stir until cool).4. Pour the cooled wort into your fermentor and add sufficient pre-chilled water to make 5 gallons of beer. Tip: Refrigerate 3 gallons of water the night before to help cool the wort to pitching temperature quickly.5. Stir vigorously to mix ingredients and introduce as much air as possible. Add yeast only once wort is below 75F (and stir vigorously again). Ferment as close to 68F as possible for 7 to 10 days or until done.6. Once final gravity (FG) has been reached, bulk prime with sugar & bottle. Beer is ready in about 6 weeks.OG: 1.070 FG: 1.014 ABV: 7.2% IBU: 33