How to Clean Stock Aluminum Chevy Wheels

Remove the stock aluminum wheels to thoroughly clean them. Take off the center caps if the wheels have them. Use an adjustable nozzle and a thick garden hose to spray off loosely attached and superficial surface grit and dirt. Hose off all the brake dust and carbon fibers from the brake pads and the tiny metal shavings from the rotors.
Wash off the remaining dirt and grime with regular car soap or shampoo. Soak the wheels with water and apply the soap. Work it into a lather and gently scrub with a lambskin cleaning mitt to take off grime and road dirt. Scrub the front and backside of each wheel.
Spray the wheels with nonacidic, water-based clear coat-wheel cleaner to prevent damage to the acrylic or polyester clear coat applied to all stock Chevy aluminum wheels. Read the cleaning product's label to make sure it is designed for clear-coat wheels. Loosen stubborn dirt with the cleaner and a flexible-handled, soft-bristled wheel brush. Scrub the spoke edges and the concave nooks and crannies of the wheels.
Clean around the lug nuts and the recessed lug-nut holes with a lug-nut brush to remove residual dirt and brake dust. Turn the hose nozzle down to a gentle spray, and rinse the wheel thoroughly to remove all traces of the cleaner.
Dry the wheels with a clean terry cloth, chamois cloth or microfiber towel to prevent water spots. Avoid dropping the drying cloth and contaminating it with grit that will scratch the wheels' finish. Polish the wheels with a clear-coat-safe polish to make them shine.

How to Stock Your Kitchen with Staples

Stock up on dry goods. These are the staple of the nothing-to-eat kitchen. Flour and baking powder are essential basics. Beans of all varieties are great non-perishables--black, navy, limas, pintos, lentils. Rice and couscous are cheap by the pound, expand when cooking so you get more bang for your buck and they both last incredibly long. Chicken and beef broth have an incredibly long shelf life and are a great flavorful substitute in most cases where water is called for. Dried fruits make for good snacks, and add a nice touch to salads. Canned vegetables, sweeteners and peanut butter round out some of the dry-good necessities.
invest in herbs and spices. These can be expensive in a one-off purchase, but small doses are called for, so they last fairly long. They also add great flavor. Stock up on classic, go-with-everythings like basil, pepper varieties, seeds, thyme, salt, oregano and cinnamon. Bay leaves are wonderful addition to soups, broths and most liquid-based cooking methods. Other herbs and spices to build up on are cumin, fennel, ginger, nutmeg, peppercorns and chili powder.
Use your refrigerator and freezer to your advantage. Condiments--mayo, mustard, ketchup--last for ages. you can extend the life of your coffee grounds by months if you freeze them (and they still remain relatively loose). Frozen berries are the best type of fruit to stash in the freezer. Bread crumbs, broths and nuts live much longer in your kitchen if placed in the refrigerator after the container is popped open. Many cheeses also have a long refrigerated shelf life, but not all do, so check to be sure before purchasing.