Sunday, we boarded a bus, first for a float-plane flight over the delta area, then on to the New Orleans City Park for coffee and beignets at Cafe Du Monde.
The plane ride is to view the Mississippi and surrounding area from the air. It is interesting how the Delta continues to grow, slowly, as the river and its sediment, flows out to the gulf. The Mississippi up north is contained in between banks and the sediment stays suspended due to the speed of the water. When it reaches the last part of its journey in southern Louisiana, the banks disappear, the river spreads out and slows down, the sediment falls and is deposited on the bottom. In turn, the trees, branches and other natural material carried downriver are deposited. As layer after layer is laid, new land is built. Depending on the flow, water leaving Lake Itasca in Minnesota takes 30 to 90 days to reach the Gulf of Mexico. We have been on this trip for 34 days, the water we stepped in and walked across is now the same water we see in New Orleans.
Color map showing all the river basins in the United States. As you can see, the Mississippi is the largest. As a result, the river picks up tons of sediment and organic matter on its journey south. You might be surprised to know that New Orleans is 135 miles up river from the Gulf of Mexico.
I like the water, Susan likes the air. Boarding the amphibian plane for a view of the Delta.
They are off to view the Delta from the air. This particular craft can land on land or water. For this flight they will take off using the wheels and land on the water. You can't help but think of the movie "Six Days and Seven Nights" with Harrison Ford. Her pilot is the owner of the Company.
While Susan was flying the owners wife told us about her adventures of relocating their pilots, mechanics, equipment and planes to Houston during Hurricane Ike. Her husband flew back a few days after the hurricane to see what was left and decided the company could not operate out of that area and flew to Houma, LA where an old friend who had retired from the amphibian plane business still lived. The company was able to setup business at the old airfield and proceeded to move all personnel, their families, all the amphibious planes and equipment back from Houston to continue operations. They not only do sightseeing flights but at the time flew documents for the areas banks around. When they arrived in Houma, they were given a stack of post it notes about three inches thick, these were messages from people who needed amphibious planes to continue their business.
On the water and exiting the landing canal, headed for the hanger. We were treated to a box lunch and then it was off to City Park for beignets.
A New Orleans must!
The Original Cafe Du Monde is a traditional coffee shop. Its menu consists of dark roasted Coffee and Chicory, Beignets, White and Chocolate Milk, and fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half and half with hot milk. Beignets are square French -style doughnuts, lavishly covered with powdered sugar. In 1988 Iced Coffee was introduced to the cafe. Soft drinks also made their debut that year. They are open 24/7, 364 days a year. Closing only on Christmas and when a hurricane gets to close to New Orleans. The original stand was established in 1862 in the French Market. Three to an order with a half a cup of powdered sugar, no kidding. Shake the bag and you have a delicious treat!
City Park is a great park. It is one of the largest in the nation. The parks includes a sculpture garden, a miniature train for people to ride, an art museum, golf course, Children's museum, carousel gardens and so much more. It is a wonderful place for families in New Orleans.
One of the many waterways that crisscross the park. Given the heat and the water down here, you can grow anything. Unfortunatly, we were tired and ready to head back to the rv park for the evening so I did not do much looking around.
The carousel at the park
Tomorrow, is our guided walking tour of the French Quarter, then lunch at the New Orleans School of Cooking. Looking forward to it.
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