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!

Slow Cooker Light Chicken Corn Chowder

Well, slow cook. The crockpot kinda did the most work, but throwing everything into the darn thing was soothing enough! And maybe that’s what you need. A crockpot to cook for you, so you have more time in the evening with yourself, children, loved ones, pups.


Hello flavor extreme meal! Goodies inside: there’s mega amounts of corn (love that!) and chicken, savory thyme and parsley, plus sweet potatoes for a little something substantial. You can certainly use regular potatoes if it’s easier.

The soup begins with soup-starter basics like onions, celery, garlic, and carrots. These are actually cooked on the stove prior to going in the slow cooker. But that’s the only “work” you’ll really have to do. Throw everything else right in. Are you cooking this during the day while you’re at work? You can prep the veggies on the stove the night before.



This certainly isn’t diet-food, but it’s soul-warming and homemade– which counts the most. It’s filling too, so a little goes a long way. I loved these flavors together.

Slow Cooker Light Chicken Corn Chowder Recipe
The crockpot kinda did the most work, but throwing everything into the darn thing was soothing enough! And maybe that’s what you need. A crockpot to cook for you, so you have more time in the evening with yourself, children, loved ones, pups.



Ingredients:
  • 4 strips bacon
  • 2 large carrots, peeled and thinly sliced (a little over 1 cup)
  • 2-3 celery stalks, thinly sliced (about 1 cup)
  • 1/2 medium yellow onion, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 1 (14 ounce) can cream-style corn
  • 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
  • 2 large sweet potatoes, peeled and cubed (or regular potatoes)
  • 3 boneless skinless chicken breasts, cubed
  • 5 cups (1200ml) chicken broth (I use reduced sodium)
  • 1 Tablespoon fresh thyme
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 and 1/2 cups (360ml) whole milk
  • 2 Tablespoons cornstarch
  • optional: fresh (or dried) parsley for garnish
Directions:
  1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
  2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
  3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
  4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
  5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

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