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!


This Four Cheese Spaghetti is ultra creamy and garlicky. It comes together in under 20 minutes, making it a perfect weeknight meal.
I’ve been wanting to make a variation of this recipe for months now, and I finally set out to create my version this week. I have seen pre-shredded packs of the 4-Cheese Italian blend before, in fact I used it in these Italian Chicken Quesadillas. But twice I searched my local grocery store for this blend and came up empty handed.
So the other day I was craving this creamy four cheese spaghetti and decided I was going to pull it together with whatever was in my fridge. Which happened to be Romano, Parmesan, Mozzarella and cream cheese. Close enough for me!
The cream sauce for this recipe comes together quickly, so it’s best to start it when the spaghetti is about halfway finished. Melt some butter and olive oil together then add a whole lot of garlic, because, well, garlic.
That will take a few minutes and by the time the garlic is smelling awesome that pasta should be finished and ready to add to the garlic and butter. Add some of the starchy pasta water too, and heavy cream and cream cheese. Let it bubble and add the other cheeses.
Keep cooking and stirring and stirring and cooking until that sauce is thick and smooth and creamy and coats the pasta.
The whole process takes about 20 minutes from start to finish, and then you have this delicious pan of yummy, creamy, cheesy goodness…are you drooling yet? It makes about 2-3 servings, or 4 if you add chicken.
Tender pasta, salty cheeses and a luxuriously creamy sauce – it doesn’t get better than that!
PREP 5 mins
COOK 14 mins
TOTAL 19 mins
YIELD3 -4 servings

  • 8 ounces spaghetti, uncooked
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/2 cup freshly shredded Mozzarella
  • 1/2 cup freshly shredded Parmesan Cheese
  • 1/2 cup freshly shredded Romano Cheese
  • 2 tablespoons whipped cream cheese
  • 2/3 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons fresh, chopped flat-leaf parsley
  1. Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water.
  2. In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
  3. Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
  4. Remove from heat and stir in parsley. Taste and add salt and pepper as desired.
  5. Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired.


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