Travelogue-New Orleans (Day 4-Last day)

The night before, forecasts of rain around 20-30% were beginning to put a damper on what I could do with my last available day.

The day looked promising as I stepped out on to Canal.  The sun was already out and it had warmed things up nicely.  This weather decided my apparel for the day: shorts and a t-shirt.

They day called for a nice cruise on the river on  the Natchez.  Two daytime sailings offer the option of a buffet lunch for an extra $10.  I chose the lunch inclusion since I had a $5 off coupon.  I opted for the earlier of the two sailings at 11am.  Boarding began at 11am and left the dock thirty minutes later.

Lunch was served as soon as the first patrons boarded and was available until 1pm.  Lunch is served on the second of three decks, the deck that you board the ship on.  I peruse the boat before departure.  I head up to the third level to take a look see.

Chairs are placed all over the ship so you can lounge and not miss any of the views.  On this top deck, there is a bar and an a la carte barbecue shop.  In the aft section of this level harbors a gift shop

The first bend takes us around Algiers Point as we follow the northern shore.  The city skyline withdraws into the distance as we steam down river to the gulf

The scenery though nice and scenic, start to get muddled as gray skies begin to form in the distance and quickly make their way to our location.  Though still warm for most of the trip, the thermometer slowly creep downard with the impending gloom

On the bottom level, we are close to water level.  the forward and rearward most areas of the ship are accessible at this level.  The engine room is located on this level and is open to the public while at dock or at sea

The ship reached as far down river it was going to go and began to turn around and head in the opposite direction on the opposite bank.  This was a good time to come into the middle level and have lunch.

On offer, clockwise from top, fried catfish, frittata, shrimp creole, and okra medly.  I dont usually like catfish but this one was good though a bit salty.  The shrimp dish is good and I had two helpings.  Breakfast sausage links were also on hand.  French Market coffee and iced tea were the vbeverages of choice.

These banks seemed to be much busier than the one we rode along.  There is a military base nearby.  An area is provided to international ships to hook up for free while they wait for channel pilots, and a mooring area for those who are expecting pilots

Snacks are available at the many bars on board.  Barbecue is an option for those who do not want to buy the buffet lunch.

the two hour cruise is nearly over as we pass a courthouse at Algiers Point.

The captain narrates at specific points along the route.  He like to point out that the Delta Queen, the other paddlewheeler, is run on diesel rather than the steam the Natchez uses.

Speaking of the paddewheel, here it is.  The large red wheel churns and propel us forward.  As you can see it creates alot of whitewater and splash.  This makes the rear of the ship, very wet even on a sunny day.  However, it was not spray I was feeling as we headed back to the dock.

20-30% became 100% as the ship docked.  Many people ran to the gift shop to buy plastic ponchos.  Others like myself were optimistic and thought the rain would subside quickly.  Nonetheless, many huddled under the tent seeking shelter.  Every couple of minutes or so, a group of people would make a break for it hoping to hit a pocket of dry weather. 

The rain continued as winds began to whip up.  Palms atop a nearby condo were getting serious whiplash as their fronds were tossed about in the gusty breezes.  My shirt was getting wet and zipping on the legs to my shorts only helped to cut the wind but not the wet.  My patience won out and the weather afforded me the opportunity to race back to my room to change clothes and dry out.

Oseana in the French Quarter was chosen due to the items published on their menu online.  The reality of it became a menu with much less items than published on their website.  Turtle soup was lacking on thier instore menu.  At another table, I over heard the waiter tell them that their restaurant was on Gordon Ramsay's Kitchen Nightmares about three years ago.  I had seen this show before, though not this particular episode, and began to wonder if being on air was a good idea or bad idea for my supper options

Blackened gator tail with remoulade.  I liked the seasonings on the gator flesh but found it hard to distinguish any flavor of its own.  People say it tastes like chicken but I could not support that either.

Crawfish ettoufee was the entree that was selected.  A scoop of rice and two pieces of bread to eat with the sauce.  this had a much creamier texture and taste than the one I had at Mothers.  So, I would have to choose this as being superior.  It was a really nice meal that helped to put a nice end to the trip

Travelogue-New Orleans (Day 3-Dinner and an evening stroll)

The first time I visit a new place, I am your typical tourist and visit and eat at many of the typical places tourists go to. Since these establishments tend to advertise more, they tend to draw larger crowds and longer lines.

Tonight, dinner is at Acme Oyster House.  I have passed by here a number of times the nights before.  There is usually a queue of people at the door, especially as the night wears on.  Despite the look of daylight, it is early evening and the lines have not yet begun to form.  It seems good a time as any to stop in

News reports mentioned the smaller harvest of oysters this year for the holiday season.  Shortage be damned, Im going to get some oysters.  I got seated at the counter and ordered a platter of fried oysters on a bed of fries with hush puppies.  In front of me a line of shuckers working hard at opening several hundred pieces a night.  After the flesh is liberated from its shell, its sorted into two piles.  Theres a small rouund tray to serve to patrons.  The others are placed on a large metal platter then disappears into the ether, probably the kitchen.  While its still too early to head back to the room, I walk around the French Quarter to see what gets illuminated.

It was safe to assume Cafe Du Monde would still be open.  This location is open 24 hours a day as opposed to the other locations.  The thought of coffee and beignets did cross my mind but I let it pass.

I was here a few days ago during the daytime.  I didnt notice the lighting on the tree or the surrounding area.  The ornamental tree is topped with a fleur dy lys and the area is decked out for the holidays even though this was still pre-Thanksgiving.

Fleur de lys also hang on a nearby tree.

Looking back at the street, adjacent buildings are adorned with lights attesting to them being open for business and the drawn carriages line up for awaiting riders.

Up at the level of the tree, you can see Jackson Square and St Louis Cathedral in the background

Too bad these structures are not awash in holiday lights and colors at this time.  It just may be too early and my time here comes nigh in a day 

Travelogue-New Orleans (Day 3-Lunch and Mardi Gras World)

As mentioned before, the day started off on Canal towards the river. First destination would be Mardi Gras World, MGW. You can get there by bus or by their shuttle. To make a long story short, I waited several hours for neither to come. By the time my frustration boiled over, it was close to lunch time and I decided to walk to lunch before going to Mardi Gras World.

I walked down Tchoupitulous and was gladdened to see Cochon a half block away.  This is the main restaurant but not my objective.  The place that I was headed to is around the corner.

Cochon Butcher is a much smaller place with a few tables and primarily counterspace for eating.   There in contains a small butcher shop from which they sell meats, sausages, and cold cuts.

People rave about the pork belly that they produce here.  Of course I had to order that.  Plus, I heard they have a pretty good boudin sausage, so I ordered that too.  Later I find that they also have a smoked version of their boudin.

Boudin is a pork sausage filled with rice along with the meat.  The consistency is like that of canned roast beef hash.  Soft and smooth with a bit of heat.  Homemade bread and butter pickles and hearty german mustard accompany the links.  I ended up buying a pack of each to take home.

When reading about the description of the sandwich, I was a bit put off by the mint dreassing.  The think slices of pork belly is served on toasted break with said dressing cucumbers.  Pretty simple and really tastey.  There was a chewyness to the meat due to the layers of fat between flesh.  I thoroughly enjoyed this and would make this my first destination on my next visit.

Still put off by the unattentive transportion options, I walked from Cochon butcher to Mardi Gras World.  I dont choose to walk much but I was fortunate that it was fairly close.  I have been told that this was previously located across the river before landing here.

Greeted by costumed harlequins, the site is located near the cruise terminal just south of the bridges.  Emblazened on the warehouse alongside MGW, Blaine Kern Studios runs this museum/working business.

Some displays, or props as they call it, usher you into the gift shop where tickets for the tour can be purchased and some souvenirs too.  There happened to be this display of my hometown NFL team.  Superbowl XVI was played in NO at the Superdome and the 49ers beat the Bengals.

Other characters abound from the familiar to the unknown

There is a video presentation that you can partake of if you please.  Before the video, participants have the freedom to try on some costumes hanging on a few racks.  a couple of props are on hand to take pictures with.  The video goes through the history of the MGW celebrations and those involved with its production.

As a parting shot, we are given samples of a local pastry called King Cake.  Its a cinnamon pastry with a load of colored frosting atop it.  A tradition is to have a small plastic baby baked into it.  Whoever gets it has to pay for the next round of King Cakes.  Is it just me or does that sound like all kinds of wrong.  I hope there are better versions out there and this is something concocted for the tourists.

This is a working studio where they start making the next years floats as soon the current years festivities have run their path.  The studio produces and rents the props to the crewes for their floats.  Crewes is the correct spelling for the organizations that put on the parades.

Some of the props are made from pieces of styrofoam stuck together and the form is shaved out of it.

Drawings help to guide the builder mock up the props and their position on the float.  These are highly sensitive images not to be published to the world.  Now that you've seen them, I must kill you now.

Others are made in a different manner.  However, I forgot how these were constructed.  Dont pay attention to the creepy character near the ceiling..  Its odd how I didnt see him before then all of a sudden shows up in a pic.  Hmmmm, could the be place be haunted?  If you think about, it can be spooky at night, lights out, and all these things staring at you.

A collection of props past.  King Kong in back is the tallest they can make one.  Maximum height of eighteen feet clear wires, street lights, etc

The longest float depicts a paddlewheeler.  Its articulated into 3 sections to make maneuveraing around city streets much easier.

We're next to the river but someone parked their Bat Boat here. We were told this is an actual movie prop from one of the Batman movies. I dont personally recall which movie it came out of

Hey, Dark Knight, you're boat is illegally parked over there!