My brain short circuited over a quarter pound today

I swear I was just trying to make a little batch of infused butter and suddenly I got stuck on the dumbest thing. Quarter pound how much is that in ounces I stood there staring at the butter like it was going to answer me.

Looked it up and this article spelled it out, four ounces. Nothing dramatic, but it actually helped because I always end up using too much or too little. At least today I did not ruin anything.

What other super basic things have you had to google mid recipe or mid session I cannot be the only one