Abstract: Variational hybrid quantum-classical algorithms are a class of quantum algorithms intended to run on noisy intermediate-scale quantum (NISQ) devices. These algorithms employ a parameterized quantum circuit (ansatz) and a quantum-classical feedback loop. A classical device is used to optimize the parameters in order to minimize a cost function that can be computed far more efficiently on a quantum device. The cost function is constructed such that finding the ansatz parameters that minimize its value, solves some problem of interest. We focus specifically on the variational quantum linear solver, and examine the effect of several gradient-free and gradient-based classical optimizers on performance. We focus on both the average rate of convergence of the classical optimizers studied, as well as the distribution of their average termination cost values, and how these are affected by noise. Our work demonstrates that realistic noise levels on NISQ devices present a challenge to the optimization process. All classical optimizers appear to be very negatively affected by the presence of realistic noise. If noise levels are significantly improved, there may be a good reason for preferring gradient-based methods in the future, which performed better than the gradient-free methods with only shot-noise present. The gradient-free optimizers, simultaneous perturbation stochastic approximation (SPSA) and Powell’s method, and the gradient-based optimizers, AMSGrad and BFGS performed the best in the noisy simulation, and appear to be less affected by noise than the rest of the methods. SPSA appears to be the best performing method. COBYLA, Nelder–Mead and Conjugate- Gradient methods appear to be the most heavily affected by noise, with even slight noise levels significantly impacting their performance.

https://link.springer.com/article/10.1007/s11128-021-03140-x

Please, visit again soon.

I adapted the recipe slightly for the ingredients that we had at home. The recipe is very “stable”: it can be easily modified to accommodate whatever seeds and nuts you have in the pantry!

What you need is the following:

• 2 eggs
• 65g flax seeds
• 40g sunflower seeds
• 65g sesame seeds
• 50g almond flour
• 30g chia seeds

The procedure is very simple. Put the eggs in a glass Pyrex bowl and whip them with the electric beater. Gently add the other ingredients and keep mixing. Flatten the dough on a Silpat mat until it has the thickness of a biscuit, sprinkle it with sea salt. Gently cut the dough into squares. 4 times 5 should do the trick.

Bake for 10 minutes at 220 C degrees. Switch off the oven.

Leave in the still warm oven for another 10-15 minutes until dry. Monitor the biscuit as you do not want it to get very dark. Take then out of the oven again and let it cool.

Soon it will be ready to enjoy.

A quick review of the ingredients: 2 T Tamari, 1T Ginger, 1/2 c grapeseed oil, 1/4 c chopped scallion, 2 chicken breasts and pak choi (Tim uses bok choi).

The preparation is straightforward. Preferably, you start with the sauce the night before, but a last minute job does the trick. Just combine tamari, the grated ginger, the chopped scallions and the oil and let it sit until the chicken is ready.

Now, cut the chicken breasts in halves (lengthwise) and place them in the steamer.

On the second level of the steamer you place the pak choi.

The chicken should cook in 15 minutes  (check before serving) and dinner is ready.

The whisk is not necessary and was not used, as the eggs can be scrambled in the pan with a spatula. One confession and one admission: Instead of grapeseed oil I used butter; Tim’s trick with the lemon juice works like a charm (not even Darina knows!).

The procedure is simple and straightforward: temper the eggs (bring them to room temperature), low heat, give the eggs a stir once a minute, add salt, pepper and the parsley. Just before they are ready add the lemon juice and stir once more. Monique could not resist the temptation of preparing  a few slices of bacon in parallel. And this is the final product.

A hint of citrus and scattered parsley are a perfect combination for soft creamy scrambled eggs.

And here is the report on the first experiment: Osso Buko (yes with k). All you need is here

The procedure is very simple. Tim recommends to use a Dutch Oven. As we do not have one at home, we put everything in our Le Creseut Casserole: first the carrots, then the lamb shank. You cover it all with the tomato and the wine, add the garlic and a splash of olive oil, a good grinding of black peppercorns, sprinkle the salt and into the oven at 180C.

And here it is 2 hours later!

and ready to be served

and eaten. Considering that it is a very simple recipe it turned out to be a great dish. It could have spent some more time in the oven. Probably, not using the proper cookware needs some more time. It was delicious and we are looking forward to eating the leftovers!