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!


Peach Crumb Pie, Peach Crumb Slab Pie, Peach Pie, Peaches, pie, Slab Pie
Peach Crumb Slab Pie is made with fresh, ripe peaches tossed with cinnamon, brown sugar, allspice and a pinch of cayenne. The pie is adorned with a buttery, sweet crumb topping. It is made in a jelly roll pan with a pre-made pie crust for ease. It's delicious served with some vanilla ice cream.

For the crust
  • 14.1 ounces Refrigerated pie crust If using homemade crust, make enough for a double crust.
For the filling
  • 4 lbs fresh, ripe peaches You can use frozen instead.
  • 4 tablespoons lemon juice
  • 2 cups light brown sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 2 pinches cayenne pepper
For the topping
  • 1 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup cold butter, cut into cubes 1 stick
  • 1/4 cup cold butter, cut into cubes (To dot onto top of pie.) 1/2 stick
  • 1/2 gallon vanilla ice cream for serving
For the crust
  1. Following the instructions on the box, remove the pie crusts from the refrigerator to soften. 
  2. Unroll both crusts and place one on top of the other on a floured surface to roll.
  3. Using a rolling pin, roll out crust to a 12-inch x 17-inch rectangle.
  4. Once your pie crust is rolled out, turn it out into the ungreased jelly roll pan.
  5. Spread the dough into the pan evenly. You can crimp the edges of your crust or use a fork to press a design into the dough. Set aside.
For the filling
  1. In a medium bowl, blend together, flour, brown sugar, cinnamon, allspice, cayenne and salt. Set aside.
  2. Peel your peaches and cut them up into thin slices. Blanching the peaches makes them easier to peel. To blanch, first score the bottom of each peach with a knife. Drop the peaches into boiling water for 40 seconds. 
  3. Remove the peaches with a slotted spoon and cool them in an ice water bath for 1 minute. Dry off the peaches and peel. 
  4. Cut peaches into thin slices.
  5. Put sliced peaches into a large bowl and toss with lemon juice. 
  6. Pour the filling mixture into the bowl. Stir peaches with filling mixture until combined.
  7. Pour peaches into pie crust and spread evenly.
For the topping
  1. In a medium bowl, combine flour and sugar for the topping. 
  2. Using a pastry blender or fork, cut cold butter into the flour mixture until crumbly. 
  3. Spread crumb evenly over pie.
  4. Cut up 1/4 cup butter (1/2 stick) into cubes and dot onto the top of the pie.
  5. Bake pie in 375-degree oven for 50-60 minutes until golden brown and bubbly. If the crust starts to brown too much, you can cover those areas with some folded aluminum foil.
  6. Remove pie from oven and cool on a wire rack until just warm or room temperature. Serve with vanilla ice cream.
Recipe Notes
Pie should be stored covered in the refrigerator for up to 5 days or frozen for up to 3 months.
Calorie content is based off of once slice of pie.


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