lazydog79, it sounds to me like you have your game plan worked out pretty well and only brewing what you can drink or will drink makes perfect sense to me. I used to brew more when my son and daughters were around to consume my brewing habit but now its primarily just me so I’ve slowed down, way down. I’m also hankering for lower abv beer lately.
I do small batches for all of the reasons noted above, plus the ease of the physical process, and for me the big prep on brew day is cleaning/sanitizing, plus organizing the production line, etc. So doing 2 small batches in a row has worked for me. Come to think of it, if I built a second mash tun I could easily mash both batches simultaneously and do two consecutive boils. But whatever gives you a fun brew day is what it’s about!
If you want the fermentability characteristics to be the same for both batches, make sure you mash out (temps above 170) both batches for 10 minutes or so to deactivate (denature) the enzymes. This will fix the sugar profile while you boil consecutively. If you didn’t, then the second batch would have more time convert the sugars (less dextrins, less body/mouthfeel, drier).
[quote]But whatever gives you a fun brew day is what it’s about!
[/quote]
Agree. It should be fun for you. It’s not the size of the batch, it’s what you do with it. 
on a similar note i have been pondering something along the lines of blending runoffs or changing mid stream, say take the first run off of a rye and munich then add new grain such as wheat and pale to the tun. or run two separate tuns. especially pondering if one of the runoffs can be quickly refrigerated ( say the one with a high gravity) then added on top of the yeast of the low gravity one a week later when it gets racked off…thus a second brew day from one mash and one starter.