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!

ROASTED GARLIC CHICKEN RECIPE

ROASTED GARLIC CHICKEN RECIPE
If you love garlic, you’ll flip over this roasted garlic chicken. This is one of the most popular dinners.
It had a lovely mellow flavor where my recipe is pretty bold with the garlic, in addition, the chicken was too juicy to be breast.
Furthermore, roasting garlic is very easy. All you have to do is cut off about 1/2-inch from the stem, drizzle it with olive oil, wrap it in foil and bake at 400℉ for about 30 minutes. That’s the basics–but you can add fresh herbs and salt and pepper too before roasting.
ROASTED GARLIC CHICKEN RECIPE
INGREDIENTS
  • 6 large boneless skinless chicken thighs -OR- chicken breast tenders
  • oil for sautéing
  • 2 cups buttermilk
  • 2 cups seasoned flour (recipe included below)
Egg Wash:
  • 2 large eggs
  • ¼ cup water
Seasoned Crumbs:
  • 2 cups Panko bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 2 tbs parsley
Sauce:
  • 2 tbs unsalted butter
  • 3 tbs flour
  • 2 small heads roasted garlic, mashed (see NOTES)
  • 1 cup low-sodium chicken stock
  • ¼ cup half-and-half or milk
  • 2 tbs grated Parmesan cheese
  • 2 tbs Romano cheese
  • 1 tbs parsley
  • Salt & pepper to taste (if necessary—it may not be)
Seasoned Flour:
  • 2 cups flour
  • 1 tsp salt
  • ½ tsp pepper
INSTRUCTIONS
  1. If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.
  2. Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  3. Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  4. In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
  5. Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  6. Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
  7. To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken—don’t drain off any oil left in the pan.
  8. Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  9. Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
  10. Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.
NOTES
To Roast Garlic--
Cut off the stem end of each heat of garlic. Lay the garlic, cut side up, on a sheet of aluminum foil. Drizzle with olive oil (you may add salt and pepper and/or a sprig of your favorite fresh herb). Seal foil and roast at 400℉ for 30-35 minutes.

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