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!


One type of vegetable that always seems to do well in our home gardens and to be available at the farmers market stands? Summer squash! Whether it’s zucchini or another kind, there’s always more than enough to satisfy our craving for it, so we’re constantly on the look-out for new recipes to incorporate it.

  • 1 ½ cups all-purpose flour, divided
  • ½ teaspoon kosher salt
  • ¾ cup (6 ounces) unsalted butter
  • 3 tablespoons ice water
  • 1 small (about 8 ounces) zucchini
  • 1 small (about 8 ounces) yellow crookneck squash
  • ¾ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon zest
  • ½ cup ricotta, lightly patted with paper towels to remove some of the moisture
  • ½ cup grated Parmesan
  • ¼ cup grated mozzarella
  • 1 teaspoon fresh thyme leaves
  • 1 egg yolk mixed with 1 teaspoon milk
  1. In a food processor, combine 1 cup of the flour with the salt and the butter. Pulse until the mixture starts clumping together, about 25 to 30 short pulses. Add the remaining ½ cup of flour and pulse just 5 times to coat the rest of the dough.
  2. Dump the dough into a large bowl. Add the ice water and fold with a spatula to form a ball.
  3. Wrap the dough ball in plastic wrap and refrigerate for 2 hours before using.
  4. To minimize cracking, before rolling out, set the dough out for 5 to 10 minutes at room temperature.
  1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
  2. Cut both the zucchini and the squash into 3/16-inch-thick slices.
  3. Inside a colander set over a bowl, layer the slices and sprinkle with the kosher salt. Let the squash slices drain for 30 minutes – they’ll look like they’re sweating water beads – and then pat dry with paper towels.
  4. Mix the olive oil and lemon zest together.
  5. In a small bowl, combine the ricotta, Parmesan, mozzarella, thyme and 1 teaspoon of the garlic-lemon oil mix.
  6. Roll the prepared crust into a 12-to-14-inch circle.
  7. Spread the cheese mixture on the crust, leaving a 3-inch border around the edges of the crust.
  8. Alternating between the green zucchini and the yellow squash, layer the squash slices over the cheese filling. Start from the outside edge and spiral them to the middle until the filling is completely covered in squash.
  9. Brush the squash with the rest of the garlic-lemon olive oil.
  10. Fold the edges of the crust over the filling, leaving the middle of the tart exposed. Brush the crust with the egg wash.
  11. Bake for 40 to 45 minutes, until the crust is dark brown, the squash slices have started to brown and the cheese filling is set.
  12. Plated zucchini ricotta galette
  • To ensure all of the zucchini and squash slices are the exact same thickness, use a mandoline to slice them.
  • Why drain the squash slices? This step guarantees that the filling is not watery, which would result in a soggy galette. Nobody wants that!


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