Think in probability and with accuracy

Think in probability and with accuracy

It is essential for you as an options trader to think in probability and
with accuracy. Most of you started with just limited resources and
begin to grow along with time learning from your mistakes.

It is common to see traders lose their minds taking extreme high risk
and often chasing after the markets not knowing that the high slippage
and commission can drain their trading account.

It is sad to say that many options traders have lost their primary

It is sad to say that many options traders have lost their primary
objective and become big time gamblers. They have fallen into the
“Big Headed Syndrome”. To make big profit, you obsessed into look
for the highest possible winnings and forget about the risk involved.
Most of you will start betting and eventually got into addiction and
blow up your account because of the excitements.

Please do not believe that you can make the same kind of a killing with
consistency. It will eventually kill you, it is a delusion, it only happens
at random and rarely. It is just like striking a first prized lottery ticket.
Use your common sense. Don’t believe everything you see.

“There are more fools in the world than there are people”
-Heinrich Heine

The Big Headed Syndrome

The Big Headed Syndrome

Many options trader have been misled into believing that they are able
to achieve big winnings by the flexibility to leverage with options.

Most of these trading seminars are selling you a ticket in becoming a
millionaire just by trading options. The highly motivated feeling gives
you the false impression that you have finally found the easy way out.
You just can’t wait to fund your account and make your first trade. It
can be done but it takes patient and it takes time.

Linda also lives in Florida, and applies for a $300,000, 30-yr fixed rate loan.

Linda also lives in Florida, and applies for a $300,000, 30-yr fixed rate loan. Her credit.
score is 660. She is approved for the loan at an APR of 8.093%. Her monthly payments.
are $2,221..

Linda’s good credit score has saved her $970 in monthly payments on the same loan.
amount, but the real point is how much she saves over the course of the entire loan. Over.
thirty years, Linda will save more than $340,000 in payments! That is money that Linda.
can put towards increasing her own wealth (rather than making the lender richer)..
This example is a conservative one, using scores that are just below and above the magic.
number of 650, so you can imagine the extremes between loan repayment terms for.
applicants with scores of 500 and 800..

Scores under 600 will typically “red flag”

Scores under 600 will typically “red flag” a lender or other reviewer. A poor credit score.
implies that you have a history of repeatedly paying bills late (or not paying at all). It.
could also mean that you repeatedly misuse your credit (by overextending credit limits,.
for example). A poor score may not completely shut you out of obtaining credit, but it.
means that you will have to pay much more for the credit that you do get. .
Here is an example that illustrates how important it is to escape a poor credit score:.
Trina lives in Florida, and applies for a $300,000, 30-yr fixed rate loan. Her credit score.
is 590. She is approved for the loan at an annual percentage rate (APR) of 12.452%. Her.
monthly payments are $3,191..

The line between good and bad credit.

The line between good and bad credit.
What exactly is “good credit”? This depends on what it is you are applying for, and.
which entity is reviewing your credit. According to Experian, the US average credit.
score, as of 2008, is 692. In general, though, a score of 650 or higher will get you.
reasonable rates, and can save you thousands in repayments over the course of a large.
loan such as a, student loan, auto loan or mortgage. .

TO POACH EGGS

TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old. Such
an egg, when dropped into boiling water, spreads out; that is, it does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready the
desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.

EGGS A LA BONNE FEMME

EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add
the milk, salt, pepper and nutmeg. Stir carefully until this reaches
boiling point, then stand it on the back part of the stove where it
will keep hot for at least ten minutes. Beat the yolks of the eggs
until very creamy, then stir them into the sauce, take from the fire,
and fold in the well-beaten whites of the eggs. Turn into a baking
dish or casserole and bake in a hot oven fifteen minutes; serve at
once.

EGG PUDDING

EGG PUDDING
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly
"set" and a nice brown. It makes an exceedingly good, easily digested
luncheon or supper dish for children.

EGGS EN PANADE

EGGS EN PANADE
2 eggs
6 slices of bread
1/2 cupful of milk or cream
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1/2 teaspoonful of salt
1 saltspoonful of pepper
Trim the crusts from the bread. Beat the eggs until well mixed, but
not light, then add the milk or cream, salt and pepper. Put the oil in
a shallow frying pan, dip the slices of bread in the beaten egg and
drop them into the hot oil; when brown on one side, turn and brown the
other. Dish on a hot platter, dust with the chopped parsley and send
at once to the table.