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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!

The Best Sautéed Mushrooms Recipe

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The Best Sautéed Mushrooms Recipe
Elevate your dinner by serving The Best Sautéed Mushroom Recipe with a beef roast, steak, chicken breasts, or pork!
My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms over the top.
It’s become somewhat of a family joke.
Anytime I make a steak recipe without mushrooms, no matter how good it is, inevitably someone will call out, “So… where are the mushrooms?”
Because of this, I’ve resigned myself to always, always making mushrooms with steak.
In fact, after making countless pounds of sautéed mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sautéed mushrooms recipe around.
If you asked my kids they would tell you mommy’s mushrooms are better than daddy’s, and even better than restaurant mushrooms. Lots of bragging going on here today, my apologies.
Want to know my secret?
It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.
The Best Sautéed Mushrooms Recipe starts out just like any other sautéed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.
Start by searing the mushrooms in butter and oil, so that they release their juices and caramelize to a rich golden-brown hue around the edges.
Add the garlic half-way through the caramelization process, so it doesn’t burn.
Once the mushrooms are well caramelized, add fresh thyme leaves and dry sherry.
Simmer the mushrooms over low heat until they absorb all the sherry. Lower the heat and be patient.
The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze.
They aren’t wet or soupy.
They aren’t partially cooked and raw tasting.
They aren’t bitter from burnt garlic.
Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal… i.e. The Best Sautéed Mushrooms Recipe around, if I do say so myself.
If you don’t believe me, give this method a try and let your family decide.
These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!
Serve these mushrooms with:
Crockpot Bacon Wrapped Beef Tenderloin
Grilled Pork Loin
Oven Roasted Brisket
The Best Sautéed Mushrooms Recipe
YIELD: 6 servings
PREP TIME:10 minutes
COOK TIME:20 minutes
The Best Sautéed Mushrooms Recipe. An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.

Ingredients:
  • 2 pounds button mushrooms, halved
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons fresh thyme leaves
  • 3/4 cup dry sherry
  • Salt and pepper
Directions:
  1. Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
  2. Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
  3. Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan. Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1/6th recipe
Amount Per Serving:
Calories: 143 Calories   Total Fat: 9 g   Saturated Fat: 3.1 g   Cholesterol: 10 mg   Sodium: 37 mg
Carbohydrates: 6.2 g   Fiber: 1.8 g   Sugar: 2.6 g   Protein: 5 g
All images and text ©Sommer Collier for A Spicy Perspective




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