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9TimeZones.com - an eMail screenplay collaboration between Hungary and L.A. (includes first draft script 'The Fall In Budapest')
 
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9TimeZones.com - an eMail screenplay collaboration between Hungary and L.A. (includes first draft script 'The Fall In Budapest') (Hardcover)
by Alan C. Baird (Author), Aniko J. Bartos (Contributor)
  3.7 out of 5 stars 3 customer reviews (3 customer reviews)  

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Book Description
Imagine writing your script with a mysterious stranger who's half a world away. Brief phone calls reveal some of the puzzle, but a short-story-filled eMail exchange provides the real key. If you wanted to share this correspondence, what would you do?

About the Authors
Anikó J. Bartos resides on the banks of the Danube, 9 time zones away from Alan C. Baird, the screenwriting partner she's never really met. Alan lives just a stone's throw away from Hollywood, which is very convenient until the stones are thrown back.

Product Details
  • Hardcover: 316 pages
  • Publisher: Xlibris Corporation; 1st edition (December 1, 1999)
  • Language: English
  • ISBN-10: 0738806129
  • ISBN-13: 978-0738806129
  • Product Dimensions: 5.5 x 1.4 x 0.7 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars 3 customer reviews (3 customer reviews)
  • Amazon.com Sales Rank: #5,546,776 in Books (See Bestsellers in Books)
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  • In-Print Editions: Paperback (1st) |  All Editions

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Alan C. Baird's latest blog posts
       
 
Alan C. Baird sent the following posts to customers who purchased 9TimeZones.com - an eMail screenplay collaboration between Hungary and L.A. (includes first draft script 'The Fall In Budapest')
 
8:20 AM PDT, May 15, 2008


I just got the itemized bill for my little 2-hour outpatient procedure:

Pharmacy - $1,152.75
IV Solutions - $400.00
Med-Surg Supplies - $82.00
Sterile Supply - $5,007.00
Supply/Implants - $3,448.00
OR Services - $13,709.85
Anesthesia - $3,873.45
Recovery Room - $1,969.20
TOTAL CHARGES - $29,642.25

Man, you could buy a really hot car for that kind o' dough. Keerist. I was starting to feel sick... but then realized I couldn't afford it.
Comment    

10:19 AM PDT, May 12, 2008


Simply having reproduced is nothing to be especially proud of. You don't need to be a rocket scientist to get knocked up. In fact, millions of gals do it without having the slightest thought in their pretty little heads. But around this time of year, many mothers would like us to believe they've performed enormous selfless services to the species and the planet.

Do you remember asking to be brought into this overpopulated, globally-warmed, hate-filled, war-torn, disease-infested hellhole? Neither do I.

Dammit Mom, why didn't you keep your legs crossed?

Most women don't even consider what the potential kid might want. They get pregnant mainly because they want a real live kewpie doll they can play with. They need a small helpless being to give them the unconditional love they've heard so much about, the kind of love they can't get from their men. They need to see a pair of adoring, unjudgmental eyes staring back at them. For a few years, anyway.

But when the helpless doll matures and inevitably realizes how fucked up his mommy made him, the mom is outraged. She says, "But I gave life to you."

Bullshit, Mom. You selfishly decided your life was incomplete without a rugrat. And now you want... GRATITUDE?!

Oh, okay. Happy Mother's Day. Don't choke on the chocolate WMDs.
 
Comment    

1:52 PM PDT, May 9, 2008


With the recent rotator cuff surgery, my right arm is trussed up in a super-sling and I'm limited to using my non-dominant left hand. Working the keyboard is more of a challenge these days, especially when I try to do linx and pix. And I was never even slightly ambidextrous, so the times when I really miss being a righty are during the mundane stuff:

5) Flipping my turtle-on-its-back carcass out of bed (grab the nightstand and pull like a sonofabitch, while simultaneously flailing both legs sideways in a spawning-salmon motion).
4) Trimming these tougher-than-titanium toenails.
3) Shampooing my hair (lather, rinse, f*ck the repeat).
2) Wiping my stinky ol' butt.
1) Spanking the monkey (I now carry a wallet-sized photo of my right hand).

THE GOOD NEWS: according to my recent Percocet usage figures, the pain becomes &*%#^@! unbearable only 3 times a day. A week ago, it was 6. I'm a happy camper.
 
Comment    

 

Anikó J. Bartos' latest blog posts
       
 
Anikó J. Bartos sent the following posts to customers who purchased 9TimeZones.com - an eMail screenplay collaboration between Hungary and L.A. (includes first draft script 'The Fall In Budapest')
 
12:11 PM PDT, August 10, 2007
[Pronounced "MED yuh lev esh".] Back in 2003, Kmareka published a slightly-altered version of my recipe for traditional Hungarian sour cherry soup...

Active preparation time: 1/2 hour
Servings (when cold): approx. 4 to 6 - just under 2 quarts

Pour only the liquid from:

· 32 ounces (approx. 2 cans) pitted Bing cherries in heavy syrup

into a 4-quart pan, and sauté this syrup at 70% heat. While waiting for it to boil, add:

· 1/2 cup sugar
· 1/2 cup water
· 1/4 teaspoon imitation rum extract
· 1/8 tsp. vanilla extract
· 10 cloves
· 1/4 stick cinnamon
· 2 pinches salt

Meanwhile, put the cherries themselves into a 1-quart bowl, and sprinkle:

· 3 heaping tsp. flour

on the top, while carefully stirring them with a spoon. After the above syrup mixture finally boils, turn it down to a simmer and stir in the cherry/flour combination. Then add:

· 2 lemon slices (round, 1/8 inch thick, cut from the fruit's center)

and turn the heat back up to 70%, stirring frequently. When it boils again, slowly stir in:

· 1 pint whipping cream

Continue at a low boil for 5 minutes and stir often. Allow to cool for 1 hour, then discard the lemon slices. Refrigerate for at least 1 more hour, and serve in bowls at your convenience. For an extra festive touch, put a dollop of whipped cream on top of each portion.

Jó étvágyat ["Yo ate VAD yat"] - bon appétit!
 
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7:09 AM PDT, May 9, 2007
Baked cheese bars, pronounced "SHY-toesh rood":

8 cups of flour
5 level teaspoons of salt
1 oz. baking powder
12 oz. butter
32 oz. shredded cheese (Swiss and Cheddar, mixed to your taste)
5 eggs
8 oz. sour cream
1/2 cup milk (optional)

In an 8-quart mixing bowl, pour flour, salt and baking powder; mix together evenly by hand. Add butter, then rub flour and butter together evenly with flat of your palms until it's the consistency of small grains of rice. Pour 2/3 of the shredded cheese on top and work the mixture together by hand. Make a small hollow in the top of the mixture and add 3 eggs. Add sour cream and mix with the eggs. Then knead the entire mixture by hand. If the edges of the dough crack, add approximately 1/2 cup milk and keep kneading until the edges are smooth.

Flattening step: (A) Put on large surface and flatten with a rolling pin to the thickness of your little finger. (B) Fold over in thirds (east/west), then fold in thirds again (north/south), making a 9-layer rectangle. (C) Cover with a clean cloth and let stand.

After 45 minutes, repeat the Flattening step.

Optional, gives better taste: cover with plastic and put in refrigerator overnight. Remove and let warm to room temperature for 45 minutes.

Otherwise, just wait 45 minutes.

Flatten dough one final time with a rolling pin to the thickness of your little finger. Pre-heat the oven to 350°F. Put 2 egg yolks into a cup, mix them with a fork and use a pastry brush to spread the egg-yolk liquid evenly on top of the flattened dough. C