Flour and peer pressure

I've conquered most of the concrete challenges involved in being married to someone with celiac. I know how to be suspicious of labels. I know how to avoid the secret gluten-laden foods like maple syrup, beer, vinegar, soy sauce -- foods that frequently make their silent way into other foods.

And I know when a server in a restaurant isn't quite sure that the food does not contain any wheat products. Where I failed this weekend is that I did not have the courage to leave a restaurant when I realized that the server could not guarantee the food's safety. I realize that, not only do I have a responsibility to keep JFG safe, I have a responsibility to educate others about celiac disease -- especially restaurants -- so that future food is safer (or at least better understood). In the interest of finding somewhere that everyone wanted to eat, however, I allowed myself to be cajoled into staying in the Lincoln City restaurant Kyllos. JFG was sick for two days.

So, for Kyllos, no rice flours. And none for me, either, until I learn to stand up to peer pressure from middle-aged waitresses.