Happy Thanksgiving from Team Carly Fridman!

As always, we are so thankful to have clients such as yourself. We look forward to our continuous work together in helping you achieve your real estate goals throughout the year.

Although this Thanksgiving will be a bit different than others, it’s still an opportunity to enjoy quality time and (and food!) with those in your bubble. Remember to go virtual as much as possible with friends and family who are out of town and stay vigilant while going about your long weekend.

For those who will be enjoying a Thanksgiving dinner with a small group, we have put together a list of great autumn recipes tailored for lower numbers. Try out these recipes for 1for 2 and for 4 people.

Fall Market

As we continue to show homes during this busy fall season, I want to reassure you that we are continuing to adhere to strict precautionary safety measures.

The market is holding strong and there are many opportunities to have a great sale and/or make a worthy investment


All the best to you and your family

At all times you can count on my professionalism, integrity, and devotion in supporting your real estate needs.




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Highlights of 2018!

It has been a great year and I’d like to thank all of my clients and fellow brokers for their continued support and collaboration. Here are some moments from this year that made it a truly successful 2018! 2019 is going to be a great year! Stay tuned!


Great Collaborations : 2217 rue du Souvenir, Montreal. In collaboration with fellow Royal Lepage Heritage broker Marie-Yvonne Paint, this Victorian greystone rowhouse was a huge highlight of the year. Read More in the Globe & Mail.


Great Collaborations: 55 Belvedere Circle, Westmount. In collaboration with Martin Rouleau and Nathalie Elkouby, this gorgeous Westmount home was one of the highest sales of the year. A pleasure to work with such professionals.

4881 Av. du Parc : Amazing Client Relations. Client satisfaction is my pride and joy of working in this business and this was a stand-out from the year! What a great transaction for both my buyers and my seller.

New Project Launches : Condo Developments. There is no shortage of new condominium projects in Montreal and I have had the chance to be involved with many including Tour des Canadiens 3 and Solstice.

Women in Real Estate : Video Interviews. I have the pleasure of working with many great women day-to-day! I interviewed them on-camera to provide valuable information for clients.

2018 Holiday Party : Giving back to those who support my success! I surprised my guests with a cooking class in the Park Restaurant private kitchen. An amazing experience! Special thanks to Antonio Park & Patrick Leech-Pepin.

What are your real estate goals for 2019? Whether you have questions about your home and the Montreal market or if you’d like to discuss your next move, I look forward to hearing from you.

Happy new year and cheers to another year of success!

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My Holiday Staycation in Montreal!

We often forget how amazing our city really is and what better time to enjoy it than the holiday season! Join me on social media over the next 48h and follow along as I explore some of Montreal’s greatest winter activities and hotspots and enter for your chance to WIN a one night stay at the new Birks Hotel! Stay tuned for the draw and happy holidays!

Make sure to complete the following steps by December 25th to enter:

1 – Follow me on Instagram
2 – “Like” all 6 of the staycation photos (make sure to turn on post notifications!)
3 – Subscribe to my newsletter (form on the right side of this page)

Enter the giveaway!

Staycation Spot 1: Hotel Birks  at 1240 Phillips Square What woman doesn’t want to wake up in a jewelry store? The new timeless and luxurious Birks hotel in the heart of all the hustle and bustle of our city is a fantastic place to stay.


Staycation Spot 2 : Espace Pepin  at 350 Saint-Paul St W is no better described as a Christmas wonderland! Shop locally made Christmas gifts, take a holiday wreath making class, or enjoy one of many wine workshops.

Staycation Spot 3 : Caffe Un Po’ Di Piu at 3 de la Commune East Benvenuto to the cutest little spot to have a light dinner! Enjoy aperitivo, sip on a coffee or a spritz! With a great view of de la commune and the port, it’s easy to get lost in the charm of Old Montreal.

Staycation Spot 4 : Miracle Bar  at 139 Saint-Paul St W is Christmas cheer for adults! Inject your evening with falalala and head to the pop up Christmas Miracle Bar! And if you’re not in Montreal, try to catch the pop up Miracle Bar in your area.

Staycation Spot 5 : Livia Matcha at 4175 rue Ste-Catherine is Westmount’s very own matcha bar. A beautiful space to have a health conscious but delicious brunch/lunch and of course an incredibly chic matcha.

Staycation Spot 6 : Atrium Le 1000 at 1000 rue de la Gauchetière O!  Winter activities are fun, but Montreal is known to get quite chilly. Get the fun without the freeze and go for an afternoon family skate at Le atrium 1000!

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Carly’s Holiday Menu: Poached-Pear & Cranberry Pie


Poached-Pear & Cranberry Pie

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  • 1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc
  • 1 cup sugar
  • 2 cinnamon sticks
  • 1 star-anise pod
  • 1 vanilla bean, seeds scraped
  • 2 cups fresh or frozen cranberries
  • 4 to 5 firm but ripe Bosc pears, peeled, quartered, and cored
  • 1 egg, lightly beaten
  • Fine sanding sugar, for decorating


1. Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.

2. Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.

3. Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.

4. On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.

5. Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.

6. Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.


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Carly’s Holiday Menu: Lemon Chicken


Carly’s Favourite Chicken

  • 8 bone-in/skin-on chicken thighs
  • Olive oil, for brushing
  • Salt and freshly ground pepper

Lemon Sauce

  • 2/3 cup freshly squeezed lemon juice
  • 2/3 cup good olive oil
  • 1 Tbsp red or white wine vinegar
  • 2 Tbsp chopped garlic
  • 3/4 tsp dried oregano or dried thyme
  • Salt and freshly ground pepper


1. With oven rack in the 2nd position from the top, preheat oven broiler for at least 15 minutes.

2. Line a baking sheet with aluminum foil. Place chicken thighs skin side up. Brush with olive oil and sprinkle with some salt and pepper. Turn thighs over (skin side dowand brush this side with olive oil and season with salt and pepper. Place into oven for about 10 minutes. (Watch closely! If you feel like it’s going to really scorch, move the rack down one more level).

3. Meanwhile, whisk together the lemon sauce ingredients. Set aside.

4. Remove from oven after 10 minutes, flip chicken over and broil for another 10-12 minutes. It should be lovely and golden, with a few charred spots. It doesn’t need to be completely cooked, as it will be going back in the oven again. Leave broiler on, but move rack down to the 3rd from the top position (if you aren’t there already).

5. Move chicken to an oven-proof dish, with sides an inch or two high. Place chicken skin side down into dish and pour lemon sauce over-top. Return to oven and broil for a further 2-3 minutes. Flip chicken over (now skin side uand broil for a final 2-3 minutes, or until sauce is heated (bubbling).

6. Sprinkle with parsley and squeeze the juice of 1/2 a lemon over top (*Taste first! It may be lemony enough for you, in which case, don’t add).

7. To serve: Serve in a shallow bowl type dish, to contain the sauce. Place a thigh or two in the bowl and spoon some of the sauce over-top. The sauce will pool at the bottom and is perfect for bread dipping! Serve with some roasted potatoes, mashed potatoes, rice or just a side green vegetable (spinach would be nice!).

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Carly’s Holiday Menu: Not Your Mom’s Potato Pancakes


Not your Mom’s Potato Pancakes

  • 1 Large baking potato
  • 1/4 lb. (about 2 cups chunked) butternut squash
  • 1 Shallot
  • 1 Egg
  • 1 Tablespoon all purpose flour
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon za’atar plus extra for topping
  • 1/4 Teaspoon black pepper
  • Canola oil for frying Labneh for topping


1. You can grate the shallot, potato and squash by hand on a box grater but it’s easier to use the grating attachment on a food processor. Begin with the shallot, then the squash and then the potato.

2. Transfer the grated vegetables to a large bowl and mix in the egg, flour, salt, za’atar and pepper.

3. Heat the canola oil in a large skillet or cast iron pan. Drop spoonfuls of the batter into the pan. I made mine about 3″ but you can make them smaller or larger. Fry on medium heat for about 5 -7 minutes on each side or until the pancakes are a light golden brown. Repeat until you’ve used all the batter. You can keep the pancakes warm in a 350 degree oven until the whole batch is cooked and you’re ready to serve.

4. Top with a dollop of labneh and an additional sprinkling of za’atar.

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Carly’s Holiday Menu: Butter Lettuce Salad


Butter Lettuce Salad

  • 2 heads butter lettuce, outside leaves roughly chopped
  • 1 cup castelvetrano olives, cut in halves or quarters
  • 1/2 cup panko
  • 1/4 cup chives, minced
  • freshly ground pepper
  • 1/4 cup apple cider vinegar
  • 2 tbsp olive oil


1. In small bowl whisk together ingredients for the dressing. In a small skillet melt butter and add panko. Stir often over medium heat until panko is golden brown in color.

2. Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy!

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Carly’s Holiday Menu: Bistro Style Salmon Tartare



Salmon Tartare

  • 1 ½ lb (675 g) skinless salmon
  • 4 tsp finely chopped shallot
  • 2 tbsp (30 ml) white wine vinegar
  • 1 tbsp (15 ml) water
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp finely chopped fresh chives
  • 4 tsp (20 ml) lemon juice
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp chopped capers
  • 1 tsp (5 ml) Tabasco sauce, to taste
  • Salt and pepper
  • Ice cubes


1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.

2. With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.

3. In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.

4. Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.

5. Serve immediately with a green salad, toasted bread or homemade potato chips.


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