closed a e/u short for 30 bit to soon. If you look on the 30 min you will see the first rejection spinning top. so took it after the second pin started back down 1.3820
But tp'd off the 5 min to soon. oh well I will take 30 this time of day. Plus was showing higher lows on 5 so just saw some risk that wasn't really there. it hit the target i had marked so all well. If you choose your targets and they get hit you gain trust . if you don't mark targets then you never can learn.
Plus Making some soup. recipe below .. Live is a full range not just trading
having the soup
chicken thighs oven roasted over cilantro , lime Orzo
and a side of peas with lettuce.
chickpea and leek soup
truly excellent. Recipe by Jamie Oliver. Enough for four greedy people.
340g/12ozs chickpeas, soaked overnight (or two tins, drained and rinsed)
1 large potato, peeled and thinly sliced
5 medium leeks
2-3 tablespoons olive oil
2 cloves garlic, finely sliced
salt and freshly-ground black pepper
850ml/11/2 pints chicken or veg stock (use 3 rounded teaspoonsful of Marigold Swiss stock powder - much better than stock cubes)
parmesan
extra virgin olive oil
rinse soaked chickpeas, cover with water and cook with potato until tender. If you are using tinned chickpeas, leave this stage out - just drain and rinse the chickpeas well and put to one side.
slice off tough bits of leek skin. Slit from top to bottom and rinse thoroughly under running water to get rid of any mud trapped between layers of the vegetable. Slice finely.
in a large, thick-bottomed pan, add a goodly glug (say 2-3 tablespoonsful) of olive oil. Flop in the sliced leeks, the garlic and the thinly-sliced potato (provided you've not already cooked it with the chickpeas). Add a pinch of salt, and stir well. Leave on gentle heat with lid on pan so that the leeks can sweat. When it is tender, add the chickpeas, then about two-thirds of the stock. Simmer for 15 minutes.
purée about half of the soup, leaving the rest nice and chunky. Adjust seasoning.
sprinkle with Parmesan if you like.
But tp'd off the 5 min to soon. oh well I will take 30 this time of day. Plus was showing higher lows on 5 so just saw some risk that wasn't really there. it hit the target i had marked so all well. If you choose your targets and they get hit you gain trust . if you don't mark targets then you never can learn.
Plus Making some soup. recipe below .. Live is a full range not just trading
having the soup
chicken thighs oven roasted over cilantro , lime Orzo
and a side of peas with lettuce.
chickpea and leek soup
truly excellent. Recipe by Jamie Oliver. Enough for four greedy people.
340g/12ozs chickpeas, soaked overnight (or two tins, drained and rinsed)
1 large potato, peeled and thinly sliced
5 medium leeks
2-3 tablespoons olive oil
2 cloves garlic, finely sliced
salt and freshly-ground black pepper
850ml/11/2 pints chicken or veg stock (use 3 rounded teaspoonsful of Marigold Swiss stock powder - much better than stock cubes)
parmesan
extra virgin olive oil
rinse soaked chickpeas, cover with water and cook with potato until tender. If you are using tinned chickpeas, leave this stage out - just drain and rinse the chickpeas well and put to one side.
slice off tough bits of leek skin. Slit from top to bottom and rinse thoroughly under running water to get rid of any mud trapped between layers of the vegetable. Slice finely.
in a large, thick-bottomed pan, add a goodly glug (say 2-3 tablespoonsful) of olive oil. Flop in the sliced leeks, the garlic and the thinly-sliced potato (provided you've not already cooked it with the chickpeas). Add a pinch of salt, and stir well. Leave on gentle heat with lid on pan so that the leeks can sweat. When it is tender, add the chickpeas, then about two-thirds of the stock. Simmer for 15 minutes.
purée about half of the soup, leaving the rest nice and chunky. Adjust seasoning.
sprinkle with Parmesan if you like.
Good Trading To All ; Ken Lee
