by Connie Lacy

When my new novel comes out later this year, one of the things you’ll notice about 1962 is the food they ate. One of my personal favorites, which my own mother fixed for a weeknight supper, was tuna roll-ups with cream of chicken or cream of mushroom soup for gravy. You have to understand that my mom made roll-ups with biscuit dough, spread the tuna on thin squares of dough, then rolled them like a croissant before baking them to a golden brown. Accompanying the meal – mashed pota...