Anyone have an extra shredder?

I've been shredding papers. It's a task that can be done during quiet moments; a seemingly mindless task that goes on and on and on. I can't believe how much paper I have accumulated. I'm shredding bills from 1999 and duplicate checks from that year and earlier.

I have bank statements, credit card statements, utility bills, tax bills, papers with notes on them, papers with scribbled numbers even doodles stored in shoeboxes (of which I have many) and then more papers organized in a plastic storage file in separate, labeled manila folders. That looks pretty impressive.

Shredding paper is like shedding your skin. In my case it's layer upon layer of history (marital and single). I look at some of the credit card statements and can relive certain times in my marriage that were happy (a trip to Hawaii, beautiful necklace for Christmas) and then others that show the decline of a relationship (unknown phone numbers, bimonthly charges for airline tickets to the west coast, ticket for driving down a one way street in Italy -- ticket mailed to my home as that was still the address of record).

I have burned out two shredders in the past 4 years, and I just jammed my third one by being overly zealous and accidentally pushing about 12 papers into the crisscross blades. At the last moment I realized that 12 were about 4 papers too much and tried to stop by yanking them out but it didn't work. They are still stuck in there -- half in/half out.

I'm getting rid of a lot of physical reminders of my old life, but the good memories, important recollections of my past will remain in my heart forever. I may be shedding my former skin as I shred, but the real me, the person I am on the inside remains the same.

Shredding paper inspired me to shred chicken -- so I made Chicken Enchiladas, using Rachael Ray's recipe.

Ingredients:

8 tortillas

3 cups chicken broth

1 bay leaf, fresh or dried

2 sprigs fresh oregano

1 onion, quartered

4 boneless, skinless chicken breasts

2 cups tomato sauce

2 tsp. hot cayenne pepper sauce

1/4 tsp ground cinnamon

2 tsp. chili powder, divided

2 tbsp. tomato paste

1 tsp ground cumin

salt & pepper

2 1/2 cups monterey jack shredded cheese

1/4 cup cilantro, roughly chopped (optional)

Chicken broth, bay leaf, oregano and onion all in a skillet and bring to boil. Add chicken breasts to poach for 10 minutes. Remove the cooked chicken and let cool. Reserve broth for later.

While the chicken is cooking, make enchilada sauce. In pan, combine tomato sauce, hot sauce, cinnamon and one tsp. chili powder. Bring to simmer and then reduce heat to low, keeping sauce warm until ready to use.

Shred chicken and add 1/2 cup broth, tomato paste, one tsp chili powder, and cumin, salt and pepper to taste. Warm tortillas in microwave, wrapped in a damp towel.

Put broiler on.

Pour some sauce (about 1/4 cup) on the bottom of a casserole dish. Divide chicken mixture equally between the warm tortillas by and rolling into a tube. Place seam side down on top of sauce. Pour remaining tomato sauce over them and top with cheese.

Place in broiler and broil 5 minutes to melt cheese and set enchiladas. Sprinkle with cilantro if desired and serve.

Enjoy!