Dinengdeng was what the mama prepared for dinner almost every day during summer when I was a kid. It's an Ilocano dish made of a variety of vegetables, which was quick and easy for the Mama to put together and cook after a long day of work pollinating vegetables. Because dinengdeng has such a musical sounding name, the dish ought to have been delicious, a comfort to my aging soul. Nope. The dish—the way the mama cooked it—continues to be a memory of Yuck! It wasn't because of the vegetables. I liked them all: eggplant, long beans, squash flowers, saluyot (jute leaves), parda, bittermelon, and whatever other else was growing in the daddy's garden. When the Mama cooked the same vegetables as pinakbet, a vegetable stew with a tomato base, I couldn't get enough of it. But, dinengdeng. Shudder! Still, I ate it. Quickly. This summer, I started cooking my rendition of dinengdeng. That's only because I try to beat the Mama to the kitchen to cook the combination of veggies t