Hello,

Tradernomics is pleased to announce a new range of self-study trading courses, aimed at beginners and those with some trading knowledge.

We have already launched our CFD course and Forex course (FX course), with a Futures course and a Stocks course soon to be released.

The courses have been written by Stephan Bisse, who has 20 years experience in the markets, and has been an Executive Director at Goldman Sachs and a Director at Deutsche Bank. He currently develops trading systems for hedge funds, with over $300 million under management.

To find out more, you can:
Visit www.tradernomics.com
Email info@tradernomics.com
Telephone (UK free of charge) 0800 404 6899
Telephone (outside the UK) +44 20 7717 9666

Thanks,
Ian Howlett,
CEO, Tradernomics Ltd.

Can I advertise my window cleaning round on here too Mike or do I need permission ?

I,d keep that CV quiet if it were me!

lol

ChocoHilary.think this was the recipe? not sure?
As this looks like an advertising site... try this Jamernomics.truly truly scrumptious!

Pear and Ginger Jam
pint Water
3 lbs Prepared and diced cooking Pears
3 lbs Sugar
Juice of 2 Lemons
Grated rind of 1 Lemon
1 level tsp Ginger
2 oz Crystallised Ginger (cut into dice)
1 Bottle Certo

1. Cook pears in water until tender.
2. Add sugar, lemon juice, rind and ginger, stir over gentle heat until
sugar has dissolved.
3. Bring to the boil and boil rapidly for 2 minutes.
4. Remove from the heat and stir in the Certo.
5. Boil for 1 more minute.
6. Allow to cool for 10-15 minutes.
7. Pot and cover in the usual way.

Spread on fresh baked baguette or croissantsand if you really want to be naughtyfollow with Pains au Chocolat. I've pi**ed Ian off now.

oi fatty you got one for peppered pork ?

Dil.I have a flat pack.not a fat pack!
Peppered Pork
4 servings
1 lb pork fillet; cut into strips
freshly ground black pepper
1 oz butter
1/2lb carrots; peeled, cut into strips
1 large onion; chopped
1/4 lb mushrooms; sliced
3 tablespoons whisky
2/3 cup soured cream
fresh parsley; chopped, to garnish
Liberally sprinkle the pork with black pepper.
Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
Add the onions and mushrooms and cook until soft.
Stir in the whisky and soured cream and heat through, do not boil.
Serve garnished with chopped parsley.

French style Chocolate Truffles [naughty]
3 lb of chocolate (semi-sweet or semi-bittersweet)
1 qt of cream, very heavy
1/2 lb of unsalted butter
Cocoa powder

Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat. Boil the cream. Once the chocolate is completely melted and the cream just boiled, combine in the top of the double boiler. Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into the fridge. Refrigerate overnight, NO SHORT CUTS HERE! The next morning, melt the wonderful mixture again in a double boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will NOT be enough). Heat once again and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a 1/2 nozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the powder. Keep chilled until just before serving

Diet for the next three weeks