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!
JAMBALAYA
Hánds-down the best jámbáláyá recipe! It is surprisingly eásy to máke, customizáble with your fávorite proteins (I used chicken, shrimp ánd ándouille sáuságe), ánd full of bold, zesty, Cájun jámbáláyá flávors thát everyone will love.
I thought it wás time we revisit án old fávorite recipe of mine here on the blog todáy, which I love áll the more becáuse it álwáys reminds me of two of my fávorite people — John ánd Cáte’s fámous jámbáláyá recipe!
Hánds-down the best jámbáláyá recipe! It is surprisingly eásy to máke, customizáble with your fávorite proteins (I used chicken, shrimp ánd ándouille sáuságe), ánd full of bold, zesty, Cájun flávors thát everyone will love.
INGREDIENTS:
- 3 táblespoons olive oil, divided
- 2 boneless skinless chicken breásts, cut into bite-sized pieces
- 1 pound ándouille sáuságe, thinly sliced into rounds
- 3 smáll bell peppers, cored ánd diced (I used á yellow, red ánd green bell pepper)
- 2 ribs celery, diced
- 1 jálápeño pepper, seeded ánd finely chopped
- 1 white onion, diced
- 4 cloves gárlic, peeled ánd minced
- 1 (14-ounce) cán crushed tomátoes
- 3-4 cups chicken stock
- 1 1/2 cups uncooked long gráin white rice
- 2 táblespoons Cájun seásoning or Creole seásoning
- 1 teáspoon dried thyme, crushed
- 1/4 teáspoon cáyenne pepper
- 1 báy leáf
- 1 pound ráw lárge shrimp, peeled ánd deveined
- 1 cup thinly-sliced okrá*
- Kosher sált ánd freshly-crácked bláck pepper
- optionál gárnishes: chopped fresh pársley, thinly-sliced green onions, hot sáuce
DIRECTIONS:
Heát 1 táblespoon oil in á stock pot (or á very lárge, deep sáuté pán) over medium-high heát. ádd the chicken ánd sáuságe ánd sáuté for 5-7 minutes, stirring occásionálly, until the chicken is cooked through ánd the sáuságe is lightly browned. Tránsfer to á cleán pláte ánd set áside.
ádd the remáining 2 táblespoons oil to the stock pot. ádd bell peppers, celery, jálápeño, onion ánd gárlic. Sáuté for 6 minutes, stirring occásionálly, until the onions áre softened.
ádd the crushed tomátoes, chicken stock, rice, Cájun seásoning, thyme, cáyenne, báy leáf, ánd stir to combine. Continue cooking until the mixture reáches á simmer. Then reduce heát to medium-low, cover ánd simmer for ábout 25-30 minutes, or until the rice is neárly cooked through, stirring every 5 minutes or so álong the wáy so thát the rice does not burn.
ádd the shrimp, okrá, ánd stir to combine. Continue to simmer, stirring occásionálly, until the shrimp áre cooked through ánd pink. Stir in the chicken ánd sáuságe, ánd remove ánd discárd the báy leáf.
Táste seáson the jámbáláyá with sált, pepper, ánd ádditionál Cájun seásoning if needed. (I typicálly ádd ábout 2 teáspoons sált ánd 1/2 teáspoon pepper.) Remove from heát.
Serve wárm with your desired gárnishes. Or refrigeráte ánd store in á seáled contáiner for up to 3 dáys.
0 Response to "JAMBALAYA"
Posting Komentar