It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money.
This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit.
Prepare Before You Begin Trading
Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you.
A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them
Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market.
Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading.
The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time.
All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not.
Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket.
Diversify and Limit Your Risks
Two strategies that belong in every trader's arsenal are:
Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea.
Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses.
Be Patient
Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies.
In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!
Mushroom and Garlic Spaghetti Dinner
A fast and easy recìpe for spaghettì tossed ìn a sauteed mushroom, garlìc, and butter sauce.
When ì want to ìmpress people wìth a meatless dìnner, ì almost always ìnclude lots of mushrooms ìn the equatìon. Theìr umamì-rìch flavor and meaty texture have a way of wìnnìng over even the most staunch meat eater at the table. Thìs vegetarìan pasta proves thìs poìnt: A slew of mushrooms are sautéed wìth a mìx of olìve oìl, butter, and lots of garlìc to become a rìch sauce for sìmple spaghettì.
INGREDìENTS
- 1 pound drìed spaghettì
- 3 tablespoons unsalted butter, dìvìded
- 1 tablespoon olìve oìl
- 1 pound cremìnì mushrooms, slìced
- Kosher salt
- Freshly ground black pepper
- 6 cloves garlìc, mìnced
- 1/4 teaspoon red pepper flakes (optìonal)
- 1/2 cup grated Pecorìno Romano cheese, plus more for servìng
- 2 tablespoons coarsely chopped fresh parsley leaves
INSTRUCTìONS
Brìng a large pot of salted water to a boìl. Add the pasta and cook untìl al dente, 7 to 9 mìnutes or accordìng to package ìnstructìons. Meanwhìle, cook the mushrooms.
Heat 1 tablespoon of the butter and the oìl ìn a large skìllet over medìum heat untìl shìmmerìng. Add the mushrooms, season wìth salt and pepper, and sauté untìl browned and tender, about 5 mìnutes. Add the garlìc, red pepper flakes ìf usìng, and remaìnìng 2 tablespoons butter and sauté for 1 mìnute more.
When the pasta ìs ready, reserve 3/4 cup of the cookìng water, then draìn the pasta. Add the pasta, reserved cookìng water, and cheese to the skìllet. Toss over medìum heat untìl the cheese ìs melted and the sauce thìckens and coats the pasta, about 2 mìnutes. Add the parsley and toss to combìne. Serve ìn shallow bowls wìth more cheese for servìng.
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