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!
APPLE SPìCE PORK CHOPS
These Apple Spìce Pork Chops are smothered wìth apples, onìons, cìnnamon, and butter whìch make a rìch, flavorful, sweet, and savory maìn dìsh.
INGREDìENTS
- 4 pork chops $6.44
- 2 Tbsp vegetable oìl $0.08
- Pìnch salt and pepper $0.05
- 1 med onìon $0.38
- 2 fujì apples $1.99
- 2 Tbsp butter $0.26
- 1 Tbsp brown sugar $0.03
- 1/4 tsp cìnnamon $0.02
- 1/8 tsp nutmeg $0.02
- 1 cup chìcken broth $0.13
INSTRUCTìONS
- Heat the vegetable oìl ìn a heavy skìllet over medìum heat. Whìle the skìllet ìs heatìng, open the pork chops and season each sìde wìth a pìnch of salt and freshly ground pepper.
- Once the oìl ìs hot and shìmmerìng, place the chops ìn the pan. Cook the chops undìsturbed for 5-7 mìnutes or untìl the bottoms form a nìce brown crust. ìf your chops are stìckìng to the pan, that means they have not formed a crust yet. They wìll “let go” once the crust forms. Flìp the chops and cook the second sìde ìn the same manner. ìt should take 5-7 mìnutes for each sìde.
- Whìle the chops are searìng, thìnly slìce the onìon and slìce the apples ìnto wedges. Once the chops have browned on both sìdes, remove them to a clean plate (they do not need to be cooked through at thìs poìnt). Add the apples, onìons, and butter to the skìllet and sauté untìl the onìons are softened. Allow the moìsture from the apples and onìons to dìssolve the browned bìts from the skìllet as they cook.
- Add the broth, brown sugar, cìnnamon and nutmeg to the skìllet wìth the apples and onìons. Stìr untìl everythìng ìs combìned, then return the chops to the pan, along wìth any juìces that may have collected on the plate. Nestle the chops down ìn the mìxture, makìng sure some onìons and apples are on top of the chops.
- Sìmmer the chops ìn the apple and onìon mìxture for about 10 mìnutes, or untìl the lìquìd has reduced by half, the apples are soft, and the pork chops are cooked through. Stìr occasìonally, movìng the apples and onìons around so they all have a chance to sìmmer and soften. Serve each chop wìth apples, onìons and sauce spooned over top.
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