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-pot Chinese chicken and rice – an easy and flavourful recipe that’s going to become your new family favourite!
I woke up today full of plans to cook and photograph several recipes – my one resolution this year was to be more organised.
Well, this was very ambitious – and a little bit foolish – since today was quite possibly the dullest, darkest day ever. The sun didn’t stand a chance against the grey clouds and persistent rain. And my camera was practically laughing and pointing – ‘you want to photograph three recipes? Today? Ha!’
One of the recipes didn’t turn out well just to spite me – it was a meatloaf recipe that tasted delicious but looked simply awful.

The cake was a similar story – tasted amazing but the glaze technique I was trying is tricky and it didn’t quite work. Hoping to salvage it tomorrow though – it is a GOOD cake!
The last recipe was made out of necessity – I had chicken thighs that had to be cooked today. It wasn’t meant to be a blogpost.
But in desperation to salvage something out of my ambition I decided to photograph it anyway – using artificial lights.
It was simply too delicious to ignore and so easy – the kids surprised me by loving it and they are very hard to please.
I don’t often cook with chicken thighs that aren’t skinless and de-boned, but I must admit they taste a million times tastier.
Do remove some of the skin if there’s a lot and also some of the fat if the chicken is fatty. The marinade will make the chicken super-flavourful and the slow cooking very moist and tender.
I used my Le Crueset lidded shallow casserole for this which is perfect for one-pot meals.


Course: Main Meal
Servings: 4 servings
Author: Lucy Parissi

  • For the chicken
  • 8 chicken thighs skin on, bones in
  • 4 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 3 tbsp runny honey
  • 2 large garlic cloves minced in a garlic press
  • 1 tbsp grated fresh ginger
  • 1 red chilli deseeded and finely chopped
  • salt and freshly ground pepper to season
  • 1 tbsp rapeseed canola oil to fry
  • –––
  • 200 g | 7oz brown basmati and wild rice
  • 500 ml | 2 cups chicken stock
  • 2 large shallots peeled and finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 yellow bell pepper finely diced
  • 4 green onions scallions sliced thinly to garnish
  • 1 tbsp butter + 1 tbsp rapeseed canola oil to fry
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  1. Put the chicken and all the marinade ingredients together in a bowl or large roasting bag and toss together. Leave to marinate for 2-3 hours or even overnight in the fridge (covered).
  2. Preheat the oven to 180C (350F).
  3. Remove the chicken from the marinade shaking most of it off. Reserve the marinade.
  4. Heat the oil in a large lidded casserole dish. Pan fry the chicken, skin side down first, over medium-high heat for a couple of minutes until golden. Turn over and cook for two more minutes on the other side and set aside. Wipe the pan clean.
  5. Heat the butter and oil and sweat the shallots for 7 minutes.
  6. Add the rice and peppers and stir to coat in the butter/oil. Add the reserved marinade and stock and bring to a simmer.
  7. Place the chicken over the rice and cover the casserole. Cook for 45-50 minutes or until the rice is cooked.
  8. Serve sprinkled with the chopped spring onions.
You can use white basmati rice or long grain rice but you might need to cook it for slightly less time.


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