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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!

Bobby Flay’s Meatball Recipe

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Bobby Flay’s Meatball Recipe
With a combination of 3 meats in a homemade marinara sauce, this meatball recipe, courtesy of Bobby Flay, is full of savory flavor that will put any pasta dish over the top.
 What is the best meat for meatballs?
-A combination of ground beef, ground pork, and ground veal makes for a very flavorful meatball, however solely ground beef can be used, or ground beef along with one of the other aforementioned meats.
The fat content in the beef that you use depends on what other meats are included in the meatballs. In this particular recipe where ground pork and ground veal are also being used, both of which contain a higher fat percentage than ground beef, 90% lean is a good proportion to use for the ground beef. Otherwise, 70% lean is a good choice if solely using beef.

Can you freeze meatballs?
Yes. You can either freeze them before cooking them in the sauce, or after:
If you freeze them before, place the raw molded meatballs on a plate or tray and flash freeze them for 10-15 minutes. This will prevent them from sticking together. Then store them in a freezer bag or airtight container in the freezer. When you’re ready to cook them, drop the frozen meatballs into some sauce and let them simmer until they’re all cooked and heated through, about 80 minutes.
If you freeze the meatballs after cooking them, simply place them in a freezer bag or airtight container once they’ve cooled.
How long can you store meatballs in the freezer?
Meatballs maintain their best quality for the first 3-4 months in the freezer, but can still be cooked and eaten after that time.
How long do meatballs stay good in the refrigerator?
Cooked meatballs should be stored in an airtight container and will remain good for 3-4 days in the refrigerator.

Servings: 20 meatballs
Bobby Flay's Meatball and Sauce Recipe
Prep Time:  15 MINS 
Cook Time:  40 MINS
Total Time:  55 MINS
Course: MAIN COURSE
Cuisine: ITALIAN
Keyword: MEATBALL RECIPE, MEATBALLS

Ingredients
US CUSTOMARY - METRIC

Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork *see notes
  • 1/2 pound ground veal *see notes
  • 2 large eggs lightly beaten
  • 1/4 cup Parmesan cheese grated
  • 4 cloves garlic finely chopped and sautéed
  • 1/4 cup breadcrumbs
  • 1/4 cup parsley finely chopped
  • Salt and freshly ground pepper
  • 1 cup olive oil
Homemade Sauce
  • 2 tablespoons olive oil
  • 1 Spanish onion finely chopped
  • 4 cloves garlic finely chopped
  • 56 oz. plum tomatoes and their juice pureed in a blender
  • 1 bay leaf
  • 1 bunch parsley
  • 1 pinch red pepper flakes
  • Salt and freshly ground pepper to taste
  • 6 basil leaves sliced into strips
Instructions
Meatballs
  • Combine all ingredients, (except the oil), in a large bowl until well-combined. Roll into 1+1/2 inch balls.
  • Heat the oil in a large sautee pan or dutch oven over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
  • Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
Homemade Sauce
  1. In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened, about 5 minutes.
  2. Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
  3. Bring the sauce to a boil, reduce the heat back down to a light simmer, and add the meatballs.
  4. Cover the pot and let them simmer for 40 minutes.
  5. Remove the bay leaf and parsley prior to serving and mix in the basil. Serve, and enjoy!
Recipe Notes
You can substitute the veal and/or pork with ground beef or ground turkey if preferred.
To serve with pasta, combined with 1 lb. of spaghetti. This is also great with a side of garlic bread!
Be sure to check out the video of this recipe at the top of this post! 
NUTRITION INFORMATION Calories: 128, Fat: 8g, Saturated Fat: 2g, Cholesterol: 42mg, Sodium: 64mg, Potassium: 312mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Protein: 8g, Vitamin A: 15.4%, Vitamin C: 15.5%, Calcium: 3.7%, Iron: 4.8%
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