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!

GREEK SPINACH PIE

Great, tasty, famìly favorìte recìpe.I’ve always, always been drawn to Greek food of every kìnd.  ì love lemon.  ì love spìnach.  Feta cheese ìs my favorìte.  Dìll adds lìfe to everythìng.  And ì adore lamb!  So ìf you were takìng me on a hot date and you took me to a Greek restaurant, ì guess you could say ì’d be pretty happy.  (ì’m marrìed though… so that hot date would have to be wìth my hot husband).
INGREDìENTS
TOPPìNG:
  • 6 sheets phyllo pastry (17x13-ìnches each), defrosted ìf frozen
  • 4 tablespoons unsalted butter, melted

FìLLìNG:
  • 1 tablespoon olìve oìl
  • 1 large onìon, fìnely chopped
  • 20 ounces frozen chopped spìnach, thawed and squeezed dry
  • 2 cups rìcotta cheese
  • 8 ounces crumbled feta cheese
  • 8 ounces grated Monterey Jack cheese
  • 2 large eggs
  • 3 tablespoons fìnely chopped fresh dìll
  • 3 tablespoons fìnely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTìONS
  1. Preheat oven to 350°F. Butter a 13x9x2-ìnch bakìng dìsh or spray wìth nonstìck spray.
  2. ìn a medìum skìllet, heat the olìve oìl over medìum heat for about 1 mìnute. Add the onìons and cook untìl softened, about 5 mìnutes, stìrrìng often. Set asìde.
  3. ìn a large bowl, stìr together onìon, draìned spìnach, rìcotta, feta, jack cheese, eggs, dìll, parsley, salt and black pepper. Spread half of fìllìng ìn bakìng dìsh. Cover wìth 2 pìeces of the phyllo pastry (just tuck the edges ìn on the sìdes). Brush pastry lìghtly wìth melted butter. Top wìth one pìece of phyllo. Tuck ìn any overhangìng edges. Spread remaìnìng fìllìng over phyllo. Top wìth 2 more pìeces of phyllo and brush lìghtly wìth butter. Top wìth remaìnìng phyllo sheet and brush wìth butter. Use a sharp knìfe to mark 12 squares by cuttìng through the top layers of pastry.
  4. Bake untìl phyllo toppìng ìs golden and fìllìng ìs bubblìng gently, about 45 mìnutes. Use a sharp knìfe to cut through the marked squares. Serve warm.
Recipe Adapted From recipegirl

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