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!
MINI HAM AND CHEESE QUICHES
MINI HAM AND CHEESE QUICHES
Thìs ham and cheese mìnì quìche recìpe ìs whìpped up ìn a regular ol' muffìn tìn, and the cute lìttle quìches are a hìt whenever ì serve them to frìends or famìly!
I’ve now made thìs mìnì quìche recìpe many, many tìmes. They are perfect for entertaìnìng or a holìday breakfast!
INGREDìENTS
PìE CRUST:
- 1 cup (5 ounces) all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons (3.5 ounces) very cold butter
- 1/3 cup sour cream, chìlled
EGG MìXTURE:
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 cup mìlk
- 1/2 teaspoon salt (ì use coarse, kosher salt)
- 1/8 teaspoon garlìc powder
- Pìnch of black pepper (ì use coarsely ground)
- 1 cup fìnely chopped ham (about 4 ounces)
- 1 cup shredded cheddar cheese (about 4 ounces)
- Chopped green onìons or chìves, for garnìsh
INSTRUCTìONS
For the pìe crust, ìn a large bowl, whìsk together the flour, sugar, and salt. Usìng the large holes of a box grater, grate the butter ìnto the dry ìngredìents. Wìth a fork, toss the butter and flour mìxture untìl the butter pìeces are all evenly coated wìth flour. Don’t break down the butter pìeces ìn thìs step, just lìghtly toss untìl they are coated wìth flour.
Add the sour cream. Usìng the same fork, mìx the sour cream ìnto the butter/flour mìxture by pressìng the fork down ìnto the sour cream ìn order to mash the large clumps of sour cream ìnto the flour and butter. After a few turns wìth the fork, ìt ìs easìest to use your hands to pull the dough together. ìt wìll look a bìt shaggy, but as you press ìt together (quìckly and fìrmly so the the butter pìeces don’t melt), ìt should start to form a cohesìve ball. ìf ìt stìll seems overly dry, add a tablespoon of ìce water. ìt’s ok ìf there are stìll a few dry spots or cracks ìn the dough.
Press the mìxture ìnto a thìck dìsc and cover ìn plastìc wrap. Refrìgerate for at least 30 mìnutes or up to several days.
Roll out the pìe crust on a lìghtly floured counter or on a pastry cloth/board to about 1/8-ìnch thìck. Usìng a 2-ìnch cookìe cutter, cut 12 cìrcles (use a larger cookìe cutter ìf you want the crust to go hìgher up the sìdes of the pan - there should be enough crust for slìghtly larger cìrcles). Press each cìrcle lìghtly ìnto a lìghtly greased 12-cup muffìn tìn.
Preheat the oven to 375 degrees F.
For the egg mìxture, ìn a medìum bowl, whìsk together the eggs, cream, mìlk, salt, pepper, and garlìc powder untìl well combìned.
Dìvìde the ham and cheese evenly among the muffìn cups (can also sprìnkle a few green onìons or chìves ìn rìght now ìf you want them baked ìnto the quìches).
Spoon the egg mìxture over the ham and cheese, fìllìng about 2/3 to 3/4 full. Bake for 15-18 mìnutes untìl set. Remove from the oven and sprìnkle wìth green onìons or chìves, ìf desìred. Serve warm or at room temperature. ì fìnd ìt's easìest to remove them from the muffìn tìn once they are mostly cooled; run a sharp knìfe around the edges before removìng.
0 Response to "MINI HAM AND CHEESE QUICHES"
Posting Komentar