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!

Romanian Meatball Soup | Ciorba de Perisoare

I give you here the recipe for one of the more popular soups in Romania. In fact, we don't even call it a soup: it is a 'ciorba' (pronounced /tch-ior-bah/), which is a group of soups that taste sour. We have a special ingredient for the sour flavor - we use borsch, but not the beet-based one that seems common in nearby Eastern-European countries. I give a simple alternative here to easily obtain the same great taste by using lemon juice instead. In addition to the sourness, I love this recipe for the texture and flavor of the meatballs.

Ingredients:
 - One yellow onion
 - One pound of lemons
 - Half a celery root
 - One yellow squash
 - One leek
 - One red bell pepper
 - One parsnip root
 - One large carrot
 - One pound ground meat
 - Four tablespoons fulls of uncooked rice
 - Four tablespoons of tomato paste
 - Two cups of chopped parsley (or dill, or both)
 - Spices: salt, pepper, paprika, chili pepper, bay leaves
 - For serving: a few leaves of fresh parsley, bread, sour cream (optional), hot peppers (pickled hot pepper would be more traditional)

Preparation:
 - Start by cooking the rice. Bring 3/4 cups of water to a boil, add the rice (rinsed separately), cover, reduce the heat to low, and cook for 20 minutes. When done, remove from heat, fluff with a fork, and let cool on a flat plate for some 5-10 minutes.
 - Meanwhile, chop all vegetables and greens. Set aside half a cup of finely-chopped onions and the parsley. Fry the rest of the chopped veggies in a bit of olive oil on medium heat for 5-10 minutes. Transfer the veggies to a large pot, add three liters of water, four bay leaves, and spices to taste. Cover, bring to a boil, then keep on cooking for another half an hour. Use this time to prepare the meatballs (next step).
 - Mix the ground meat with half a cup of finely chopped onion, the cooked rice, half of the chopped parsley (about a cup), and a tablespoon each of salt, pepper, and paprika. When the mixture is uniform, grab about a tablespoon-full of the mix with wet hands, and roll into a ball. Repeat till uniform.
 - Once the broth has been boiling for half an hour, add the meatballs and the tomato paste, and cook for another half an hour. Use this time to squeeze the lemons and remove the seeds.
 - Mix in the lemon juice to the soup, a cup of chopped parsley, and salt, pepper, and chili pepper as desired. Serve hot.

Presentation:
 - Sprinkle some chopped parsley on top for extra color and aroma.
 - A lot of Romanians like to serve this with bread and sour cream: it adds richness and yumminess to the soup, and it helps cool it if it's too hot. Offer your guests this option by presenting sour cream in a bowl next to the soup.
 - Traditionally, we also serve pickled hot peppers next to the soup, to please the ones who like a to spicy it up a notch.

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