Lucy smiled. She had more than one, really.

"Invite them over here," Scarpetta offered. "I don't care who. There's plenty of room and plenty to eat."

"Speaking of that," Lucy said, "when are we eating and what's for dessert?"

Heavy footsteps were followed by Marino's rumpled self. He looked sleepy, his shirttail out, shoes off.

"It's 'bout time you got back, Miss ATF," he grumbled to Lucy. "You been holding up the eggnog."

He served it in whiskey tumblers, and they drank a toast to another year together.

Scarpetta's Holiday Pizza

Don't even consider creating this overwhelmingly hearty and delicious pie unless you have plenty of time and are willing to work hard in the spirit of unselfishness. This is a meal that is meant to make others happy. You don't go to all this trouble for yourself, and chances are, when your art is complete, you will probably be too weary to enjoy it unless there are leftovers for the following day, and usually there aren't.

Begin with shopping. Some of what you need requires visits to specialty shops or grocery stores that offer a variety of gourmet produce and imported cheeses. One of the most important ingredients that separates Scarpetta's pizza from all others is the whole milk mozzarella she uses. This comes in balls packaged in brine, and approximately four balls ought to be enough, but that's up to you, depending on how thick you like your cheese and how many pizzas you plan on making. Do not use skim mozzarella! You will also want to pick up half a pound or so of fontina and Parmesan. Flour is very important. Scarpetta has been known to stop at bagel stores and talk proprietors into selling her five or ten pounds of very high gluten flour. She likes her crusts crisp on the outside and chewy on the inside. You will need yeast.