So it's all about the dirt.I do not get out of bed unless the deal is making me at least 50,000 these days.

If you do that, there has to be enough meat on the bone to share.

I've talked to a few commercial lenders recently and it seems like a portfolio loan may be a good option for me at this junction. 

If that guy with my name had a vacant property, someone like you looked up the public information, called me at the number listed at some public site about a property, I would tell you I don't know anything about the property and never lived there.

If you only buy buy-and-holds that have good numbers and meat on the proverbial bone (value-add) then potential crashes matter less. 

Or we something else is cooking there? 

Or maybe not, there's a cost incurred to start cooking a custom Happy Meal that the customer does not end up buying, and you've got to figure that's happening staggeringly frequently with this COVID pricing model.What banks and lenders SHOULD do, of course, is look at where the market is at, look at their realistic Happy Meal inventory and production times, and not post a price so low that you can't service the business, in spite of what 100% of consumers would answer on a survey ("do you want the lowest price possible?")

Not getting an investment/rental loan designation is keeping me at 2.625% w/20% down, so I don't know how hard I want to push on the title fees.  

Great comments above....one other aspect is to teach the tenants about things to contact me about right away and things to not contact me at all.....Example....water leaks etc.....

., a decent yard, and an actual bathroom listed for $1,800.I don't know you generated your price but unless you're renting to a bachelor that thinks it's cool to crap and cook Ramen at the same time, I think you've priced yourself out of the market.Do more research, price it a little below the competition, and get that sucker filled so you can catch your breath.