Do something fairly low OG...I wouldn't go much over 1.110. Consider a melomel, adding fruit (or even a can of fruit puree) to the brew after fermentation starts to cool down the first time. Use a yeast like Lalvin 71B that ferments and ages out quickly. Consider being prepared to stabilize and backsweeten...even a little residual sweetness can promote a much quicker drinkability. Definitely manage your fermentation well...pitch proper amounts of yeast (rehydrate if using dry, starter if using liquid yeast), do proper staggered nutrient additions, and keep your temps under control.
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej