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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!

Almond Joy Cookies

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Almond Joy Cookies
***Feel like you’re seeing double? Yes, this is a repost of a previous recipe. I’m reposting it for the holidays, as it’s become quite popular, and I’m adding in a couple of hints that might help you along come baking time….
It seems that a lot of people are having a rough time with the cookies spreading. My guess is that they haven’t used the correct amount of coconut. Make sure that you grab a 14 oz. bag of coconut. There are 10 oz. and 14 oz. bags available at my grocery store. Go big!
Also, parchment paper and wax paper are two completely different things. Do not try to bake these on wax paper. The paper will melt. I recommend parchment paper or a Silpat mat. The cookies are sticky, so take care in removing them from the parchment once they’ve cooled. Slide a thin spatula under each cookie to remove it.
OK, back to the original post. And…..go….***
Sometimes, simplicity is key. And in this case, simplicity is delicious.
These sweet little Almond Joy Cookies come together in no time flat with four simple ingredients. They are a great last-minute cookie for any occasion, whether it be unexpected guests or just a solid hankering for something sweet. I needed a little something extra for dessert when family came into town over the weekend, and with little time on my hands, these cookies were the perfect thing to whip up. And, they were a big hit with my coconut loving crowd.
I started by chopping up some lightly salted almonds.
The cookies need to cool completely on the baking sheet, and then can be stored in an airtight container for a few days.
Easy, right?
They are just as tasty as they are easy to make, and that crunchy toasty coconut around the edges is the stuff dreams are made of. The finished cookies are chewy, chocolaty and crunchy, in all the right ways.
Ingredients
  • 2/3 cup chopped lightly salted almonds
  • 1 (14 oz.) bag sweetened coconut flakes (Please make sure your bag of coconut is the correct size. This makes all the difference!)
  • 1 (12 oz.) bag semisweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk (I used fat-free)

Instructions
  1. Preheat the oven to 325*F. Line two cookie sheets with parchment paper and set aside.
  2. In a medium sized bowl, combine the almonds, coconut, chocolate chips and sweetened condensed milk. Stir until thoroughly combined and coated.
  3. Using a cookie scoop, or a spoon, scoop out bundles of the coconut mixture onto the cookie sheet. They don’t spread while baking, so you can place many on one cookie sheet.
  4. Dip your fingertips in a little bit of water, and pat down the tops of the cookies just a bit so they aren’t too mounded.
  5. Bake for 12-14 minutes at 325*, until the bottoms are golden and the coconut on top starts to toast.
  6. Remove the cookie sheets from the oven and allow to cool completely on the cookie sheets before transferring to an airtight container. The cookies may be sticky. Carefully remove from the parchment with a thin spatula, and layer parchment in between layers of cookies in your container.
  7. ENJOY!

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