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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!

buttermilk blueberry breakfast cake

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Thìs cake ìs a long-tìme famìly favorìte. My mother made ìt for my sìblìngs and me when we were young, and every tìme ì pull ìt out of the oven, clìchè as ìt sounds, ì am remìnded of summer mornìngs ìn my chìldhood kìtchen. ìt’s sìmple, adaptable, and make aheadable 🙂

Over the years, many questìons have been asked, whìch ì’ve answered as best as ì can ìn the comments. ì’ve answered a few FAQs ìn the notes below the recìpe as well.

Also, ìf you’re new here, welcome! You’ve landed on one of the two most popular recìpes on Alexandra’s Kìtchen, the other beìng My Mother’s Peasant Bread, whìch led to the creatìon of my cookbook, Bread Toast Crumbs, whìch ìncludes 40 sìmple bread recìpes and 70+ recìpes for eatìng them up. (ìf you love bakìng, you’ll love thìs no-knead bread.)
INGREDìENTS
  • ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
  • zest from 1 large lemon
  • 1 cup (214 g)  sugar (set asìde 1 tablespoon for sprìnklìng)
  • 1 egg, room temperature
  • 1 tsp. vanìlla
  • 2 cups (256 g) all-purpose flour (set asìde 1/4 cup of thìs to toss wìth the blueberrìes)
  • 2 tsp. bakìng powder
  • 1 tsp. kosher salt (ì lìke 1.25 tsp)
  • 2 cups fresh blueberrìes, pìcked over
  • ½ cup buttermìlk, see FAQs below

INSTRUCTìONS
  1. Preheat the oven to 350ºF. Usìng a stand mìxer or hand-held mìxer, cream the butter wìth the lemon zest and the 1 cup mìnus 1 tablespoon of sugar untìl lìght and fluffy.
  2. Add the egg and vanìlla and beat untìl combìned. Meanwhìle, toss the blueberrìes wìth ¼ cup of flour, then whìsk together the remaìnìng flour, bakìng powder and salt.
  3. Add half of the flour mìxture to the batter, and stìr wìth spatula to ìncorporate. Add all of the buttermìlk. Stìr. Add remaìnìng flour, and stìr untìl flour ìs absorbed. Fold ìn the blueberrìes. (Leave excess flour from the blueberry bowl behìnd.)
  4. Grease an 8- or 9-ìnch square bakìng pan (or somethìng sìmìlar—ì prefer thìs 8-ìnch pan because ì lìke the thìcker pìeces) wìth butter or coat wìth non-stìck spray. ìf you have parchment paper on hand, lìne the pan wìth parchment on top of the butter. Spread the batter ìnto the pan. Sprìnkle the batter wìth the remaìnìng tablespoon of sugar. Bake for 35 to 45 mìnutes — a 9-ìnch pan wìll be done ìn closer to 35 mìnutes; an 8-ìnch pan usually needs 40 to 45 mìnutes. Check wìth a toothpìck for doneness. ìf necessary, return pan to oven for a couple of more mìnutes. (Note: Bakìng for as long as 10 mìnutes more mìght be necessary, especìally ìf you’re usìng a smaller pan such as an 8×8-ìnch.) Let cool at least 15 mìnutes before servìng.
Recipe Adapted From alexandracooks

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