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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!

POTATO SALAD WITH SHRIMPS AND TOMATOES

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POTATO SALAD WITH SHRIMPS AND TOMATOES
Cold salad with potatoes, shrimps, cherry tomatoes and onions: seasoned with lemon vinaigrette sauce and olive oil, without mayonnaise. A simple, easy salad, excellent for a quick dish during the week.
POTATO SALAD WITH SHRIMPS AND TOMATOES, QUICK
Potato salad is the kind of recipe that saves life when you do not have the time or the desire to cook.
In addition to potatoes you can add what you want.
Do not hesitate to add what you want in this mixed salad: here I had cherry tomatoes from the garden, so I added it. I also put a little red onion and parsley.
For even more protein, think of adding hard-boiled eggs or soft-boiled eggs, especially if you put little shrimp.
I have two tips for this salad:
1) Do not cook your shrimp too much.
Shrimps poached in boiling water cook quickly. The big shrimp cook in about 3 minutes.
Two ways to know if your shrimp is cooked: when their color becomes pink, and when they take the form of the letter C. If you let them cook longer, they will become O and there you will have hard shrimps.
2) Cooking whole potatoes with water is done by starting with cold water. Like that, it will hold better when cooking. And most importantly, do not forget to choose firm potatoes (or special steam potatoes), it's very important. They keep their shape after cooking.
That's it, it's a quick salad to serve warm or cold. Accompanied simply with bread or as such for a gluten-free dish.
Personally, I put on more vinaigrette. I like to saucer in with my bread.
Potato salad with shrimps and tomatoes
Prep. 5 minutes
baking 20 minutes
Total 25 minutes
Author: Malika A. Black
Cuisine: French
Quantity: 4
ingredients
  • 800 g firm potatoes (5 or 6 medium potatoes)
  • 24 large shrimps, peeled and deveined (scampis for the Belgians)
  • 8 cherry tomatoes
  • 1 small red onion
  • 1 tablespoon chopped parsley (or coriander)
  • dressing sauce:
  • 4 tablespoons of olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
Preparation
Cooking potatoes:
  1. Put the whole potatoes in a large saucepan, cover them with water. Add salt.
  2. Bring to a boil then lower the heat, cover and cook for about 20 minutes. To test the cooking, prick the potatoes with the tip of a knife. If it is easy to remove, the potatoes are cooked, otherwise prolong cooking.
  3. Once the potatoes are cooked, drain them. Let them warm up and, eventually, peel them.
Cooking shrimps:
  1. Boil some water in a saucepan. Add salt and pepper.
  2. Poach your shrimp for about 3 minutes. As soon as they take the form of the letter C, they are ready. Do not cook them for too long, they will become hard and chewy. Drain them and book them.
  3. Vinaigrette sauce:
  4. Prepare your salad dressings by mixing all its ingredients.
The salad :
  1. In a large serving dish, put your warm potatoes, salt and pepper. Add your shrimp, tomatoes, onion and parsley. Sprinkle with the vinaigrette and mix.
  2. Serve immediately, otherwise film and keep in the fridge. Enjoy your meal !
Notes on the recipe
Potatoes: 
The potatoes that are suitable for cooking in boiling water or steam are the firm-fleshed potatoes. Especially not the mealy potatoes because they do not cook. 
Cooking Potatoes: 
For faster cooking, first peel your potatoes, wash them and cut them into pieces. Cook them in water or steam.
Personally, for cooking with water, I always cook my whole potatoes: the vitamins and minerals of the potatoes are under the skin. To enjoy their nutrients, it is advisable to cook them with the skin, and to peel them afterwards. You can even eat them with the skin if it is thin and the potatoes are organic. 
Contrary to popular belief, potatoes do not make you fat. The calories are rather in the oil of the vinaigrette. So do not put too much if you watch your line. 
Shrimp: 
To flavor shrimp, you can add a crumbled broth cube, fish spices, or other flavorings of your choice to the cooking water.
You can replace shrimp with canned tuna, surimi, canned salmon, and even sardines in olive oil, I love it! 
Ideas for ingredients to add to your salad: 
Hard boiled eggs or calves, avocado, cucumber, radish, celery ... 
Also think of capers and gherkins.



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