Active Rigs Up To 58 On Day WTI Goes Over $52 -- September 25, 2017; Campbell Soup Company Distribution Center For The Entire Midwest Is Now Located On North Side Of Ft Worth, TX -- Making Texas Great

Active rigs:

$52.15↑↑	9/25/2017	09/25/2016	09/25/2015	09/25/2014	09/25/2013
Active Rigs	58	33	71	192	186

Three new permits:

• Operator: WPX
• Field: Wolf Bay (Dunn County)
• Comment: WPX has permits for a 3-well Howling Wolf pad in Wolf Bay,  SESE 21-147-92 

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Notes To The Granddaughters

The other night I took our middle granddaughter to a birthday on the northwest side of Ft Worth. The traffic was horrendous at the junction of I-35W and I-820. Now I know why. From the Star-Telegram:

Campbell’s has a manufacturing plant in Paris, Texas with 800 employees. The company shifted its distribution work from Paris to the new Fort Worth location, near I-35W and Loop 820.

But there's more:

On Monday, DHL Supply Chain opened a distribution center in north Fort Worth for its partner, Campbell Soup Company. The 578,000-square-foot facility will handle all of the distribution for Campbell’s soups, Prego pasta sauces, V-8 juices and Pace salsa for the midwest.

That's huge. Simply huge.

On another note, finally, I think I've finally figured out how to "do" swordfish. It was the Yamaki Kappo Shirodashi  -- simply, a dashi base -- that made the difference.

I've tried several times to grill/bake swordfish and it never seems to come out right. But tonight I finally had an excellent swordfish steak.

First, my usual marinade for meat and fish (vegetable oil, soy sauce, Worcestershire sauce, pepper, and a touch of liquid smoke) but for the swordfish steak I added equal amounts of soy sauce and dashi base. The dashi base is strong and it's important not to add too much or one will have an overwhelmingly powerful "fishy" taste.

Then, slow baked in the oven, 40 minutes at 325 degrees. I did not turn it over at the halfway mark -- no problem for the overall taste, but for presentation if one had guests, turning it over at the halfway mark would be recommended, I suppose.

And that was it. Some pepper to the finished swordfish steak and that was it.

Read more here: http://www.star-telegram.com/news/local/community/fort-worth/article175345031.html#storylink=cpy

From the photo, one can see that it was a small steak but at $17.99 / pound that was all I wanted for this (successful) experiment. The swordfish was from the "fresh" fish display, but I assume it was previously frozen.

Read more here: http://www.star-telegram.com/news/local/community/fort-worth/article175345031.html#storylink=cpy