Click photo to enlarge Ed Bruno of Chico is shown with his
mother Irene "Noni" Bruno when the family lived in Santa Rosa.
Her recipes, "Noni's Crab Cioppino," may have originated from
"Fiori's" restaurant that was in Occidental. (Submitted Photo)
<p class='dotPhoto'>All Chico E-R photos are available <a
href=''>here</a>.</p> What a lovely set of words "The Day After
Christmas" is. It implies the luxury of a day without demands —
for us, a day to play, cook, nap and be cozy with family and
dogs. It's a great day to cook something delicious with
Dungeness crab, which is in peak season, and nothing beats a big
pot of Cioppino for puttering around the kitchen and filling the
house with steamy aromas of garlic, tomato and oregano.  It's a
casual sop-up-the-broth-with-crusty-French-bread type of meal
that doesn't require a fancy table, and fills everyone with a
satisfied radiant heat and good cheer.  Cioppino, a rustic
fisherman's stew is traditionally made on Italian fishing boats
from the catch of the day. It is