Bullish Crude Oil Inventory Report -- February 20, 2020

EIA weekly petroleum report, link here:

• a very, very bullish report;
• crude oil inventories increased by 400,000 bbls from the previous week
• current crude oil inventories: 442.9 million bbls
• current crude oil inventories remain about 2% below the five-year average for this time of the year
• refiner operating at 89.4% of operable capacity; still very low, but greater than previous week;
• imports average 6.5 million bopd, down slightly
• imports down 4%, comparing current four-week period with same four-week period one year ago
• jet fuel product supplies was down 0.45 compared with same four-week period last year (coronavirus impact? zilch)

WTI: after the report -- $53.85, up about 0.67%.

Re-balancing:

Week	Week Ending	Change	Million Bbls Storage
Week 0	November 21, 2018	4.9	446.9
Week 1	November 28, 2018	3.6	450.5
Week 2	December 6, 2018	-7.3	443.2
Week 3	December 12, 2018	-1.2	442.0
Week 4	December 19, 2018	-0.5	441.5
Week 5	December 28, 2018	0.0	441.4
Week 6	January 4, 2019	0.0	441.4
Week 7	January 9, 2019	-1.7	439.7
Week 8	January 16, 2019	-2.7	437.1
Week 9	January 24, 2019	8.0	445.0
Week 58	January 3, 2020	-11.5	429.9
Week 59	January 8, 2020	1.2	431.1
Week 60	January 15, 2020	-2.5	428.5
Week 61	January 23, 2020	-0.4	428.1
Week 62	January 29, 2020	3.5	431.7
Week 63	February 5, 2020	3.4	435.0
Week 64	February 12, 2020	7.5	442.5
Week 65	February 20, 2020	0.4	442.9

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Note to Readers/Granddaughters

Wow, I'm in a great mood.

May and I share Uber-granddaughter responsibilities -- and it's a lot of driving for three granddaughters: three different schools; and, all their after-school activities which keep us busy until 10:00 p.m., Monday - Thursday. With the two of us driving, we can easily juggle the schedules.

May is in Portland, OR, for the next few weeks visiting our younger daughter and our son-in-law there. So, I'm the only driver for the granddaughters here. Their dad is often out-of-town and when he is in town does not get home early enough to help with driving; same with their mother who routinely gets home at 7:30 p.m.

The good news: I get to see the granddaughters every day and hear all those stories.

On top of that, May would prepare most evening meals. There was no expectation that I would do that, but I want to do that, and it will be a hoot.

The five all have different tastes, including vegan, near-vegan, adult-tastes; kindergarten tastes, parents' idiosyncratic rules about what can be served and what cannot be served (LOL). It's interesting to solve that Rubic's cube.

The first thing to do was figure out a routine. It's my experience that the biggest challenge with meal preparation these days is what to prepare. So, this is my plan:

• Monday: salmon (I can prepare, marinade, on Sunday); prepare in 20 minutes on Monday;
• Tuesday: pasta (I can prepare on Sunday); many pasta dinners can be tailored easily to different tastes;
• Wednesday: salad day; see pictures below;
• Thursday: stir-fry; like pasta, easy to tailor stir-fry to different tastes.

Those are the entrees; side dishes will vary, but that's easy: rice, potatoes, vegetables, fruit, dessert, etc. 

I won't prepare meals for Friday, Saturday and Sunday because the parents are home those days, and/or without school the next day, the older granddaughters have more time to prepare / cook / bake which they prefer to do anyway.

I will prepare my own meats (generally lamb) on Saturday to marinade overnight, and then grill on Sunday.

Since the older two granddaughters like to prepare their own meals and know how cook/bake, I will not "complete the final stage" of meal preparation. I will place all ingredients on the kitchen island and/or in the refrigerator with a checklist of "ingredients."

No instructions on how to prepare. That will be obvious / intuitive.

After each dinner I will ask for feedback how they want the dinner modified the following week.

So, for example, last night was "dinner salad."  Here is what their island looked like: