If you don't have a dedicated chiller, you can do a couple of things:
(1) sit your kettle in an ice-water bath
(2) dump a bunch of ice into it (if you are doing a boil less than 5 gallons)
You want to cool it as fast as possible and get your yeast in before any nasties take hold and spoil the brew. Also, there is a chemical called DMS that tastes like cooked vegetables. DMS is produced while the wort is hot, so the faster you cool it, the less DMS you will have.
As for aeration, you can do it by pouring it back and forth. Or, put it into the fermenter and shake the hell out of it (that's my method). Don't blow through a tube... you could contaminate it and end up with vinegar.
One last thing... don't aerate the wort until you have colled it down below 90°F or so.
Ground Fault Brewing Co.