The Louisville Metro Budget Committee, chaired by Kevin Kramer (R-11), met at 3:03 p.m. on June 1, 2026, in Council Chambers and virtually for the ninth day of FY 2026-2027 budget hearings. A quorum of nine voting members was present; Ben Reno-Weber (D-8) was excused. Non-committee members Tammy Hawkins, JP Lyninger, Paula McCraney, and Dan Seum, Jr. also participated. The committee heard presentations from Metro Corrections, Louisville Metro Public Health and Wellness, and the Louisville Free Public Library. No votes were taken, and Chair Kramer adjourned the hearing at 5:52 p.m.
Metro Corrections
Louisville Metro Public Health and Wellness
Louisville Free Public Library
Then we're gonna add them to a pot and cover with water. We're gonna bring that to a boil and let them cook till tender. We're gonna strain that and add those to a dry cast iron skillet. Then we're gonna top that with our seasonings. We're gonna cook down the water in the skillet and then add our butter. Then we're gonna cook that down. And after a few minutes, we'll have sauteed squash. I'm gonna plate up our squash and we're gonna go to Jessica, who has a couple other end of summer ingredients that she's going to fashion into a bourbon cocktail. Alright, so today I'm gonna make a blueberry basil manhattan. We're gonna use sweet vermouth, bourbon, orange bitters, and a basil blueberry compote that I made. Um for this I did two cups of fresh blueberries, half a cup of sugar, half a cup of water, a couple tablespoons of lemon juice, and just simmered it on the stove top for about 15 minutes until it kind of the berries broke down, it thickened up. And then when it was still hot, I added in just a couple handfuls of fresh Thai basil. Um that's what I had at my house. You maybe use regular basil also, and then pulled those out right before I put it in the jar. So for this, I've strained out just some of the juice from the compote. We're gonna do one ounce of this blueberry basil juice. That was perfect. And then we're gonna do um like three or four dashes of orange bitters. We're gonna do uh three-quarters of an ounce of sweet vermouth. And then I'm gonna do an ounce and a half of bourbon. I've already got ice and my cocktail shaker all set up. And then I'm gonna put in a couple of these um fresh paisiles too to shake it with. I just give it a little bit more of that fresh basil flavor. Alright. Now I'm just going to strain this into a coop glass. We're gonna serve it up. And then I'm just gonna garnish it with another sprig of the fresh basil. And I've kind of um cut it so it's got a little bit of a sharpened end, so I'm gonna stick some blueberries right on here just for a little decoration. Alright, and there you have it. It is our blueberry basil Manhattan. So I feel like we're definitely at that point of summer where you're trying to like use up the abundance of like squash and leftover tomatoes that are coming in, basil for me, and I'm excited about that, but I'm also it's like my palate's kind of ready to be over the spritzes and like the high summertime thing. So I wanted to go with something a little punchier, a little more, you know, like alcohol forward for that. Didn't want to make a pumpkin spice latte. Not yet. Maybe later. Well, I'm gonna try it. That's really good. Thank you. And can I just say that that is the cutest garnish that you have done in all of Bourbon and Biscuits? It was just for you. Trying to up my garnish game. Yes. So squash. Mm-hmm. Not a lot you can say about it, right? But this is one of those things that just when you're growing it, it just keeps on. And you take it into work and give it to as many families as you can. I was tired of fried squash, which I normally love, and it's just an old country recipe, cast iron skillet. Yeah, the addition of the sugar is does make it really happy. Yes.