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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!

Bourbon Peach Smash

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i wish i were a little bit taller...

Most conversations about shrubs go like this.
“Wait, like the green bushy things that grow in the ground?”
“No, it’s a drink.”
“A leafy drink?”
“No, it’s actually just three ingredients — fruit, sugar, and vinegar…”
“Wait, you drink vinegar? Why would you drink vinegar?”
“Well, we love sour things like lemon and lime in drinks, they complement sweet flavors…”
“So there’s booze in this?”
“… Sometimes. Sometimes it’s just a soda.”
“Well, that sounds nice.”
[Note: They are being polite.]
two peaches, but i only used onethinly sliced peachthinly sliced peachpeaches + sugar + apple cider vinegar
Vinegar — basically what grapes turn into once they age past wine, see my fridge door at any time for an example — has been around since ancient times, as has the concept of drinking vinegars. Vinegar was used to sterilize unclean water, and was consumed in biblical times when wine was forbidden. Later in England, it was used to preserve fruit and Colonial Americans took the technique over with them. Pouring some of vinegar off the fruit and mixing it with things like soda, wine, or booze makes for some delicious drinks, far more complex than your average lemonade. But please don’t mistake me for an expert on shrubs, however; everything I know I learned from this fantastic book.

a few hours later or the next dayall you'll needa few slices of peach and mint leavesmuddle it with mint leaves
[If you like to make connections, the author, Michael Dietsch, is the husband of Jennifer Hess, whose tomato and provolone sandwiches got me back into the kitchen when I thought I’d never cook again after our second kid, and would be so good tonight, don’t you think?]
a splash of ginger beer
This drink isn’t really a true shrub, however, although it toys with the idea. It’s more of a Starter Shrub or a Shrub Lite, and I made it last summer as a way to make good use of the peaches I couldn’t resist that the market that would go soft after a day. Thinly sliced and macerating them with sugar and the tiniest bit of apple cider vinegar (instead of the lemon or lime I’d usually use) overnight (or at least a few hours) turned them into something complex and unforgettably delicious. From there — inspired by a delicious drink I’d had when staying at this charming B&B while I was in town for this wedding — I muddled them in the bottom of a glass with some mint and poured some bourbon and ginger beer [a non-alcoholic drink] over them and it was one of the most delicious cocktails I’ve ever had.
bourbon peach smash
It’s been torture to wait this long before telling you about it, especially because many of the photos include my daughter stealing ice cubes in the background, cracking me up — we went on vacation the next week and when we came back, peach season was over and I didn’t want to torment you with something so much better with good peaches. Let’s make them every weekend for the rest of the summer to make up for lost time, okay?
Bourbon Peach Smash
  • SERVINGS: 8
This recipe, like most cocktails, is very adjustable to your tastes; use more mint or bourbon or ginger beer, or less of everything, make it the way you like it. You could use more soda or ginger beer (which is almost always nonalcoholic, but do check) instead of bourbon to make it alcohol-free. But don’t miss it.
    FRUIT
  • 1 large very ripe peach, pitted, very thinly sliced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 to 2 tablespoons apple cider vinegar
  • Pinch of salt
    • ASSEMBLY
  • A few macerated peach slices
  • 3 to 4 fresh mint leaves
  • Ice
  • 2 tablespoons (1 ounce) syrup from peaches
  • 3 tablespoons (1 1/2 ounces) bourbon
  • Splash of chilled seltzer or ginger beer
For the fruit: Place peach slices in a jar, cover with sugar, water, 1 tablespoon vinegar (if you’re a shrub newbie or nervous) and up to 2 tablespoons (if you’re more confident you’ll like the flavor, or are looking at a longer steeping time), and a pinch of salt. Place lid on jar, give it a swish/shake until mixed and let chill in fridge for 3 hours, overnight, or up to 1 week.
To make a cocktail: Use a fork to remove a few macerated peach slices from syrup and place in the bottom of a glass (ours are 8.75 ounces) with a few mint leaves. Muddle them together, smashing them into smaller pieces. Add syrup from peaches and bourbon and stir. Add ice cubes and finish with seltzer or ginger beer.

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