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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!

Creamy Soup of Vegetables and Chicken | Supa Crema de Legume cu Pui

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My brother and I gave our mom a really hard time as kids, particularly when it came to her cooking: for one reason or another, we always thought everyone else cooked better than she did, and we never shied from expressing our expert opinions on the matter (truth be told, our mom was a fabulous cook, but it took us many years to realize that). At one point, we let her know that her soups cannot match the awesome delicacies served at our kindergarten. The reason was very simple: our lives were already full of hardships (like fighting over toys or screaming our lungs out), so she could not really expect us to have much energy left in us to also chew the vegetables in the soup. The amazing chefs at our kindergarten were aware of the complexities of a kid's life, and they created this amazing soup that had no vegetables to chew on (looking back, it was just water boiled with soup seasonings, almost nothing natural or nutritious). Our mom did not believe us at first, but after a few meals where we did not touch the soup, she decided to prepare a special soup for us, according to our specifications. The recipe below was her best attempt at creating a soup that is nutritious and healthy, while not having any vegetables nor meat in it.

In her unlimited wisdom, our mom selected a lot of lighter colored vegetables for the soup - it's easier to conceal a peeled summer squash or parsnip in a soup, then it is to achieve the same effect with a red bell pepper. She was a great cook, but she was not Harry Potter. After boiling everything, she mashed them individually and made them lost in the soup, which became very creamy as a result. Her biggest mistake was that she mashed them by hand, which allowed us to spot a few minute pieces of carrots upon careful examination of her creation. But the soup was too delicious, so we forgave our mom for her cunningness and we kept slurping her savory concoction.

Aside from being a great food for kids and a welcome change from a regular soup, this recipe is also great for situations where a loved one has difficulties chewing. For example, when he or she gets the wisdom teeth removed. Give it a try, and I assure you that your efforts towards preparing the dish would be greatly appreciated.


Ingredients:
 - Two yellow bell peppers
 - Two summer squashes
 - Two celery sticks
 - One yellow onion
 - One carrot
 - One parsnips
 - Five or six potatoes
 - One small celery root
 - One and a half pounds of chicken (preferably with skin and bones - legs, wings, backs)
 - Spices: salt, a tablespoon of black peppercorns, four or five bay leaves

Preparation:
 - Wash, clean and peel the vegetables. Place them alongside the chicken in a large pot.
 - Add one gallon of water, the black peppercorns and the bay leaves.
 - Bring to a boil, then reduce the heat to medium, cover, and continue cooking for an hour and a half.
 - Remove from heat.
 - Pick the vegetables and place them separately.
 - Pick the chicken pieces. Separate the meat and discard the bones and the skin.
 - Sift the soup through a cheesecloth, and discard the bay leaves and the peppercorns - they already added flavor to the soup.
 - Run the vegetables (minus the carrot) and the chicken meat through the blender (use some of the soup to get it going). Mash the carrots separately: similarly to my mom's original recipe, I like to see very small pieces of the carrot in the soup, and not really a puree of it (which would change the color of the soup).
 - Finally, mix the vegetables and chicken with the remaining soup. Add salt to taste.
 - Serve warm.

Presentation:
 - Place the soup in a nice colorful bowl for serving. I prefer a red or orange bowl, as it matches the occasional small pieces of carrots in the soup.
 - Garnish with croutons and chopped parsley to add further color and texture.

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