I also attempt to bottle meads in containers that I know I will be able to empty in a day or two.
Still trying to figure out what I'm going to do with the large 1 gallon containers, maybe a wedding or other large party.
As for recipes, There are so many, I would recommend getting a lot of bulk ageing carboys, and start trying as many recipes as you can afford honey.
Remember the real key to a good mead is time, if you looking at above 9% ABV, you want to give it a year to have all the goodness develop.
This site, and gotmead, and a few others will provide you will ton's of information. The real problem is patience.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.