It’s one of my favorite times of the year, ingredient-wise, but strawberry season is, sadly, also too brief. I try to pack them into everything I can: shortcake, ice creams, jams, you name it. But sometimes I just want a simple sundae, adorned with a few macerated strawberries for seasonal oomph. That’s the case this week, with a sundae in the Loop at Lockwood (by the way, how do you pronounce it? Growing up in MN we said “sunday” but in other parts of the country they say “sun-DUH”). The Palmer House keeps a garden and some honeybees on the roof, so their local honey plays a part – it’s used to make a honeycomb cookie and also is used to macerate the berries – but really, it’s all about the fresh strawberries and homemade ice cream for me.