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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!

Bolognese Sauce...the Italian way!

Edit
 Here are a few helpful tips when 
cooking bolognese that will make this a 
“truly tasty Italian meal”

    1. This is slow food. Do not skip, or rush
 through the ingredients or the process. 
          2. Allow your sauce to cook very gently for 
several hours to deepen the flavors.
      3. Use bacon,  because it truly enhances the flavor
   4. Use the combo of ground meats.
I  use 1 lb beef. and 
1/2 lb Italian sausage
  5. Make sure your ground meats are finely 
 broken up as you brown them.
   6. Let the wine reduce by half
     6. Use Tagliatelle Noodles or fettuccine pasta- 
cook al dente- do not overcook
 7. The proper way to serve- is to toss 
the pasta with enough sauce to coat, 
then dish out and add more sauce to each serving. Sprinkle it with 
the cheese and chopped fresh parsley.
  8. Play a little Frank or Dino while cooking – 
with a big glass of Chianti of course!
10. Most of all,  enjoy the process. 
Gather all the ingredients;
bacon  (or pancetta),
veggies,
chopped and ready,
Have all the herbs and spices measured and
ready to add.
Use your large heavy pot. Cook the bacon and remove.
Saute the vegetables in the bacon drippings.
Add the garlic.
I'm using ground beef and Italian sausage.
Brown the meat well. Add the seasonings.
Add the tomato paste.
Add the wine.
Add the reserved bacon, crumbled.
Add the tomatoes.
Simmer...
Add the butter, parsley, and cream.
Keep warm until ready to serve.



Bolognese Sauce
1-½ lbs ground beef, 
or (½ lb each beef, veal, sausage)
4 slices of bacon
1 T olive oil
1 large onion, (1-½ C chopped) 
2 carrots (¾ C diced) 
2 celery stalks (¾ C diced)
2 garlic cloves (1T diced)
1 t salt
 ½ t pepper
2 bay leaves
½ t thyme
½ t oregano
½ t cinnamon
½ t nutmeg
2 T tomato paste
1 C red wine
28 oz can diced tomatoes
14 oz can tomato sauce
1 C beef broth
½ C cream
2 t sugar
2 T butter
1 lb fettuccine  pasta
3 T chopped fresh parsley
1 C Parmesan cheese
In a large pot, heat oil over medium heat.
Add bacon and cook until browned, 4-5 minutes.
Remove the bacon to a plate and add the onions, 
carrots, and celery to the drippings. Cook until 
soft, 4-5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and
nutmeg; stirring for 30 seconds to blend. Add
 the ground meat, breaking up to cook until 
browned, about 5  minutes. Add the tomato 
paste and cook, stirring for 1-2 minutes. Add the
 wine, stirring to deglaze the pan and remove any 
browned bit from the bottom of the pan. Reduce
 by half, about 2 minutes. Add the tomatoes,
 tomato sauce, beef broth, and sugar. Bring to 
a boil then reduce heat to medium low and 
simmer, stirring occasionally until thickened, 
about 1-½ hours. Stir in the cream, butter, 
and parsley. Simmer for 2 minutes. Remove the
 bay leaves, and adjust the seasoning to taste; add
 more salt if necessary. Remove from heat, cover pot 
and keep warm until ready to serve.
Meanwhile, bring a large pot of salted water 
to a boil and cook the pasta for 8-10 minutes. 
Serve with sauce and top with parmesan cheese 
and fresh parsley. 


Enjoy!

    more recipes @ http://rita-may-recipes.blogspot.com

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